stovetop & electric pressure cooker cooking time chart

Pressure Cooking TIME CHART - Stovetop and Electric Pressure Cookers

Pressure cooker cooking times in minutes, for Beans, Fish, Fruit, Grains, Meats and Veggies!

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common_pressure_settingsIt is important to use a digital timer  or timer app for keeping track of pressure cooking minute, by minute, especially for quick-cooking vegetables and fruits.

The cooking time listed is sometimes divided into High and Low pressures. Each manufacturer has their own specific High and Low pressures, consult your manual to be sure. I have noted the most common pressure ranges for these settings in this illustration.

Maximum Filling Guidelines

Always respect the filling guidelines – not following them could affect the pressure cooker’s safety mechanisms! This rule applies to both electric and stovetop pressure cookers.

Pressure Cooker Maximum Fill Levels Max 1/2 Full for Beans, Rice, Grains, Dehydrated Foods and Fruit – These foods either expand during cooking or generate lots of foam (or both). Beans can swell to twice their size during cooking and some grains even more.  They also generate lots of foam and bubbles – which climb up the sides of the cooker to block or spray out of the valves.

Max 2/3 Full for Everything Else – Foods that don’t generally get any larger during cooking, bubble or foam are in this category and this includes meats, vegetables, soups and stocks.

If your recipe has lots of different ingredients, say a soup with vegetables and some beans, then you can go up to 2/3 full but if you’re cooking only one primary ingredient, say a bean chili, then you should respect that ingredient’s maximum capacity – 1/2 full .

More information: Pressure Cooker Capacity FAQ

Timing Adjustments for High-Altitude Pressure Cooking

atmospheric_pressure_by_altitudeThe pressure inside the cooker is affected by external pressure. If you live a high-altitude the cooking time for pressure-cooked foods will also be affected.

formula to adjust high-altitude pressure cooking times

Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.

above...increase by..or multiply by..
2,000 feet5%1.05
3,000 feet10%1.1
4,000 feet15%1.15
5,000 feet20%1.2
6,000 feet25%1.25
7,000 feet30%1.3
8,000 feet35%1.35
9,000 feet40%1.4
10,000 feet45%1.45

More information: PSI FAQ: How are pressure cooking times affected by high altitudes?

Stovetop Pressure Cooker Adjustments for Heat Source

  • Electric or Halogen Cooktop– Since these cooktops do not change temperature quickly and could result in scorching the food. Start the pressure cooker on a high-heat burner while pre-heating a low-heat burner. When the cooker reaches pressure, turn off the high-heat burner and carefully move the cooker to the low-heat burner to maintain pressure.
  • Induction Cooktop– Bring cooker to pressure on medium heat setting, supervise for the first few minutes at pressure as the cooker may need additional adjustments. Then lower the heat setting to maintain pressure
  • Gas Cooktop– Bring cooker to pressure on high flame (that is not larger than the cooker base) and  when the cooker reaches pressure lower the flame to low or medium low (depending on your model) to maintain it.

More information: The 7 DO’s and DON’Ts of Pressure Cooking with Induction

Bean Pressure Cooking Times for dry & soaked


legumeELECTRIC
PRESSURE
COOKER
(10-12PSI)
DRY
STOVETOP
PRESSURE
COOKER
(13-15PSI)
DRY
ELECTRIC
PRESSURE
COOKER
(10-12PSI)
soaked *
STOVETOP
PRESSURE
COOKER
(13-15PSI)
soaked *
pressure
selection
opening
method
Adzuki or Azuki, red and green201595HighNatural
Anasazi222074HighNatural
Black Beans242264HighNatural
Black-eyed Peas7653HighNatural
Borlotti 2520107HighNatural
Cannellini302586HighNatural
Chickpeas40351513HighNatural
Chickpeas, split75--
Chole (see Chickpeas)
Corona3025108HighNatural
Cranberry (see Borlotti)
Fava, dried30251210HighNatural
Fava, fresh86 - -HighNormal, Natural
Flageolet (see Navy)
Garbanzo (see Chickpeas)
Giant White Beans (see Corona or Lima)
Great Northern Beans(see Cannellini)
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney Bean, white (see Cannellini)
Lentils, Black Beluga87HighNatural
Lentils, French Green, green, or mini10857HighNatural
Lentils, Split - Red, Orange, or Yellow11--HighNatural
Lentils, regular1210--HighNatural
Lima, baby or large151275HighNatural
Lobia (see Black-eyed Peas)
Masoor (see Peas, split)
Mung (see Adzuki, green)86
Navy201886HighNatural
Peanuts, Fresh5045HighNatural
Peas, white (see Navy)
Peas, whole green1816108HighNatural
Peas, split, green55--HighNatural
Peas, split, yellow or orange (see Lentils, split)
Pinto (see Borlotti)
Rajma (see Red Kidney)
Red Kidney242285HighNatural
Scarlet runner201885HighNatural
Soy, yellow40352220HighNatural
Soy, red (see Adzuki)
White Beans (see Cannellini)
*Cooking time for either soaked or quick-soaked Beans

NOTE: The variance between the cooking times of stovetop and electric pressure cookers are small - that's because electric pressure cookers continue to cook the beans during their a longer Natural Release opening (compared to stovetop).

See also:

Fish & Seafood Pressure Cooking Times


SEAFOODelectric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Calamari2015 to 18HighNormal
Carp64HighNormal
Clams, canned/jarredadd after pressure cookingNormal
Clams, fresh64HighNormal
Cod33LowNormal
Crab32LowNormal
Eel108HighNormal
Fish fillet32LowNormal
Fish soup or stock65HighNormal
Fish steak43HighNormal
Fish, mixed pieces (for fish soup)86LowNormal
Fish, whole, gutted65LowNormal
Fish, in packet
(Al Cartoccio)
1512HighNormal
Frog's Legs88HighNormal
Haddock76LowNormal
Halibut76LowNormal
Lobster128LowNormal
Lobster, 2 lb (1k)32LowNormal
Mussels11LowNormal
Ocean Perch76LowNormal
Octopus2015HighNormal, Natural
Oysters64LowNormal
Perch64LowNormal
Prawns
(see Shrimp)
Salmon65LowNormal
Scallop11HighNormal
Scampi21LowNormal
Shrimp21LowNormal
Squid42HighNormal, Natural
Trout128LowNormal

Fruit Pressure Cooking Times for fresh and dry


FRUITelectric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Apples32HighNatural
Apricot (fresh)42HighNatural
Apricot (dried44HighNatural
Blackberries88HighNatural
Blueberries 66HighNatural
Cherries22HighNatural
Chestnuts (fresh)2018HighNatural
Chestnuts (dried)4035HighNatural
Coconut Milk11HighNormal, Natural
Cranberries (fresh)85HighNatural
Cranberries (dried)33HighNatural
Figs (Fresh)33Low/HighNatural
Figs (Dried86Low/HighNatural
Grapes 22HighNormal, Natural
Kumquat, slices1310HighNatural
Lemon, wedges1510HighNatural
Mango75HighNatural
Orange, wedges1510HighNatural
Peaches
(see Apricots)
Pears , sliced43HighNormal, Natural
Pears, whole54HighNatural
Raisins75HighNormal, Natural
Plums54HighNatural
Prunes108HighNatural
Quince1010HighNatural
Rasberries11HighNatural
Strawberries11HighNatural
See also:

Egg Pressure Cooking Times


EGGSelectric *
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Egg, Hardboiled56LowNormal
Egg, Medium-boiled45LowNormal
Egg, Soft-boiled33LowNormal
Egg, Bakedseeinstructions
Egg, Poachedseeinstructions
egg, Marbled Chineseseeinstructions
*Electric pressure cookers may use high pressure for better results

Rice Pressure Cooking Times and liquid ratios


Rice Typeliquid per
1 cup (250ml)
rice
electric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Arborio Rice (risotto)2 cups (500 ml)57High or LowSlow Normal
Basmati Rice1 1/2 cups (375 ml)33High or Low10-Min. Natural
Basmati Rice (rinsed)1 1/4 cups (315 ml)11High or Low10-Min. Natural
Basmati Rice (soaked)1 cup (250 ml)11High or Low10-Min. Natural
Black Rice
(see Brown Rice)
Brown Rice1 1/4 cups (315 ml)2018High10-Min. Natural
Cargo Rice
(see Brown Rice)
Carnaroli Rice
(see Arborio Rice)
Forbidden Rice
(see Brown Rice)
Jasmine Rice (rinsed)1 cup (250 ml)11High or Low10-Min. Natural
Jasmine Rice (un-rinsed)1 1/4 cup (312 ml)11High or Low10-Min. Natural
Parboiled Rice (Uncle Ben's)1 1/2 cups (375 ml)55High or LowSlow Normal
Red Rice
(see Brown Rice)
Risotto
(see Arborio Rice)
Romano Rice2 1/4 (560 ml)55High or Low10-Min. Natural
Sushi Rice (rinsed)1 1/2 (375 ml)77High or Low5-Min. Natural
White long-grain Rice1 1/2 cups (375 ml)33High or Low10-Min. Natural
White short-grain Rice 1 1/2 cups (375 ml)88High or LowSlow Normal
Wild Rice3 cups (750 ml)2520HighNatural
Rice cooking times are mainly the same for both stovetop and electric pressure cookers, the only exception is for very dense grains.
See also:

Grains Pressure Cooking Times and liquid ratios


GRAIN TYPEliquid per
1 cup (250ml)
grain
electric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Amaranth2 cups (500 ml)88HighNatural
Barley, flakes4 1/2 cups (1125 ml)99HighNatural
Barley, pearl2 cups (500 ml)2018High10-Min. Natural
Barley, whole2 1/4 cups (130 ml)3530High10-Min. Natural
Breadsee instructionsHighNormal
Buckwheat2 cups (500 ml)33High10-Min. Natural
Bulgur3 cups (750 ml)108High10-Min. Natural
Corn Meal
(see Polenta or Hominy)
Farro (semi-perlated)2 1/2 cups (625 ml)1010HighNormal
Hominy (dry un-soaked)6 cups (1.5l)240 (4 hours)180 (3 hours)HighNatural
Hominy (soaked)4 cups (1l)2520HighNatural
Kamut, whole3 cups (750ml)3530HighNatural
Kamut, whole (soaked)2 cups (500 ml)1815HighNatural
Masa Harinasee instructionsHigh10-Min. Natural
Millet1 1/2 cups (375 ml)11High10-Min. Natural
Pastasee instructionsLowNormal
Polenta, Coarse4 cups (1l)88HighNormal
Polenta, Fine (not instant)3 cups (750 ml)55HighSlow Normal
Quinoa1 1/2 cups (375 ml)11HighNatural
Semolina3 cups (750 ml)64LowSlow Normal
Spelt berries
(see Farro)
Tamales
(see Masa Harina)
Wheat berries3 cups (750 ml)4030HighNatural
See also:

Oat and Oatmeal Pressure Cooking Times, Ratios & Portions


TYPEsingle
serving
liquid ratio
per 1 cup (250ml)
ceral
electric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Irish Oats (see Oats, steel-cut)
Old Fashioned Oats (see Rolled Oats)
Oat Bran1/3 cup bran &
1 cup liquid
3 cups (750 ml)11HighNatural
Oat Groat1/3 cup groats &
1/3 cup liquid
1 cup (250 ml)2018HighNatural
Rolled Oats1/3 cup oats &
2/3 cup liquid
2 cups (500 ml)1010HighNatural
Steel-cut Oats (quick)1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)33HighNatural
Steel-cut Oats1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)1512HighNatural
Porridge Oats (see Quick Oats)
Quick Oats
(pudding-y)
1/3 cup oats &
2/3 cup liquid
2 cups (500ml)11HighNatural
Quick Oats
(creamy)
1/4 cup oats &
3/4 cup liquid
3 cups (750ml)11HighNatural
Scottish Oats (see Stone Ground Oats)
Stone-ground Oats1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)53HighNatural
Whole Oat (see Oat Groat)

See also:

Meat Pressure Cooking Times by Thickness (approximate)

 ELECTRIC
pressure
cooker
(per inch)
STOVETOP
pressure
cooker
(per inch)
pressure
selection
opening
method
Beef1512HighNatural
Beef Roast/Brisket2520HighNatural
Chicken(see MEAT & POULTRY
COOKING TIMES chart
)
Lamb1210HighNatural
Mutton1512HighNatural
Pork1815HighNatural
Turkey(see MEAT & POULTRY
COOKING TIMES chart
)
Veal108HighNatural

Meat & Poultry Pressure Cooking Times by Cut


MEAT POULTRY & DARYelectric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
frozen*pressure
selection
opening
method
Beef, brisket7050noHighNatural
Beef, flank steak1510+ 10HighNormal, Natural
Beef, ground66+4HighNatural
Beef, Osso buco2520+ 10-15HighNatural
Beef, ox tail4530+15HighNatural
Beef, ribs6045+10HighNatural
Beef, roast7560noHighNatural
Beef, round6050noHighNatural
Beef, stew (cubed)1210+5Normal, Natural
Beef, stock (bones, ect.)6045+15HighNatural
Beef, tongue5040noHighNatural
Boar, roast4530noHighNatural
Boar, stew (cubed)2015+10HighNormal, Natural
Cheesesee instructionsHighNatural
Chicken, breast (boneless)11+4HighNatural
Chicken, ground54+4HighNatural
Chicken, liver33+4HighNormal
Chicken, bone-in pieces (leg, thigh, breast, wings)108+ 5-7HighNatural
Chicken, stock (bones, ect.)3530+10HighNatural
Chicken, strips11+4HighNatural
Chicken, whole (up to 4lbs/2k)20-2515-20+10HighNatural
Cornish Hen, whole108+10HighNatural
Deer, Saddle2015noHighNatural
Deer, roast3020noHighNatural
Duck, pieces88+ 5-7HighNatural
Duck, whole3025+10HighNatural
Eggs, en cocotte43-LowNormal
Eggs, hard boiledsee instructionsLowNormal
Eggs, poached22-LowNormal
Elk, roast3025noHighNatural
Elk, stew (cubed)2015+10HighNormal
Gammon (see Pork, leg)
Goat2015+ 10-15HighNatural
Goose, pieces2015+ 5-7HighNatural
Ham (see Pork, Leg)
Hare3530+10HighNatural
Lamb, Chops73+5HighNormal
Lamb, Ground128+5HighNormal
Lamb, leg/shank3530+ 10-15HighNatural
Lamb, roast2015noHighNatural
Lamb, shoulder2520noHighNatural
Lamb, stew (cubed)1510+10HighNormal
Milk(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensedsee instructionsHighNatural
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant2015+10HighNatural
Pigeon2520+10HighNatural
Pork, Belly4035noHighNatural
Pork, Chops or Steaks86+4HighNormal
Pork, foot/ham hock4035+ 20-30HighNatural
Pork, ground55+5HighNatural
Pork, leg/shank3530noHighNatural
Pork, loin1210noHighNatural
Pork, roast3025noHighNatural
Pork , stew (cubed)85+5HighNormal
Pork Sausage85+5HighNormal
Pork, ribs2015+ 10-15HighNatural
Pork, sausage108+5HighNatural
Pork, shoulder5045noHighNatural
Pork, stock (bones, ect.)6045+10HighNatural
Quail97+7HighNatural
Rabbit1815+ 10-15HighNatural
Roast beef, medium8 to 108noHighNatural
Roast beef, rare6 to 86noHighNatural
Roast beef, well done10 to 1210noHighNatural
Squab (see Pigeon)
Tripe1515+10HighNatural
Turkey, breast (stuffed/rolled)2020noHighNatural
Turkey, breast sliced97+4HighNormal
Turkey, legs3530+ 15-20HighNatural
Turkey, wings2015+10HighNatural
Veal, Chop or Steak85+ 4-6HighNormal
Veal, ground65+4HighNatural
Veal, Osso buco2015+10HighNatural
Veal, Roast2015noHighNatural
Veal, stock (bones, ect.)6045+10HighNatural
Veal, Tounge4035noHighNatural
Venison (see Deer, or Boar)
*Additional time to add to the recommended cooking time. The time range varies according to the thickness of the meat. Always take internal temp before serving. Read How to Pressure Cook Frozen Meat for more details.

See also:

Vegetables Pressure Cooking Times

VEGETABLESelectric
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Artichoke, hearts33High or LowNormal
Artichoke, pieces or baby44High or LowNormal
Artichoke, whole (small, med, large)5, 8, 115, 8, 11High or LowNormal
Asparagus11High or LowNormal
Beans (see BEANS & LEGUMES)
Beet, Cubed44High or Low
Beet, Greens22Normal
Beet, Whole (small, med, large)10, 15, 208, 10, 15HighNormal
Bok Choy, baby11High or LowNormal
Bok Choy5 to 75 to 7High or LowNormal
Broccoli3 to 53 to 5High or LowNormal
Brussels Sprouts44High or LowNormal
Cabbage, Red, Green, Savoy33High or LowNormal
Capsicums (see Peppers)
Carrots, sliced1 to 21 to 2High or LowNormal
Carrots, whole3 to 43 to 4High or LowNormal
Cauliflower, florets2 to 32 to 3High or LowNormal
Cauliflower, whole108High or LowNormal
Celeriac3 to 43 to 4High or LowNormal
Celery, sliced2 to 32 to 3High or LowNormal
Chard, swiss22High or LowNormal
Chicory5 to 75 to 7High or LowNormal
Chinese Cabbage (see Bok Choy)
Collards3 to 43 to 4High or LowNormal
Corn, kernels11High or LowNormal
Corn, on the cob21High or LowNormal
Corn, in husk1210High or LowNatural
Eggplant2 to 32 to 3High or LowNormal
Endive1 to 21 to 2High or LowNormal
Escarole1 to 21 to 2High or LowNormal
Fennel2 to 32 to 3High or LowNormal
Garlic5 to 65 to 6High or LowNormal
Green Beans, fresh or frozen2 to 32 to 3High or LowNormal
Greens, chopped2 to 32 to 3High or LowNormal
Kale11High or LowNormal
Kohlrabi, pieces2 to 32 to 3High or LowNormal
Leeks33High or LowNormal
Mushrooms, dry108HighNormal
Mushrooms, fresh55High or LowNormal
Mustard greens (see Bok Choi)
Okra2 to 32 to 3High or LowNormal
Onions33High or LowNormal
Onions, baby2 to 32 to 3High or LowNormal
Parsnips2 to 32 to 3High or LowNormal
Peas, fresh or frozen2 to 32 to 3High or LowNormal
Peppers, bell3 to 43 to 4High or LowNormal
Peppers, small 1 1High or LowNormal
Potatoes, baby or fingerling5 to 65 to 6High or LowNormal
Potatoes, quartered55High or LowNormal, Natural
Potatoes, small, new, or red55High or LowNormal, Natural
Potatoes, Sweet whole1510HighNatural
Potatoes, whole (small, med, large) 5, 8, 105, 7, 10HighNatural
Pumpkin, sliced34HighNormal, Natural
Rutabagas11High or LowNormal
Spinach, fresh or frozen11High or LowNormal
Squash, Acorn, halved86HighNormal, Natural
Squash, Banana, cubed3 to 43 to 4High or LowNormal, Natural
Squash, Butternut, halves66High or LowNormal, Natural
Squash, Butternut, large chunks44High or LowNormal, Natural
Squash, Spaghetti, Halved3 to 43 to 4High or LowNormal, Natural
Squash, Summer (see Zucchini)
Tomato, sauce66High or LowNormal
Tomato, slices33High or LowNormal
Turnips, sliced33High or LowNormal
Turnips, whole55High or LowNormal
Yams (see Potatoes, sweet)
Zucchini2 to 32 to 3High or LowNormal
See also:

Pressure Canning Processing Times

foodpackinghead spacepintquartdial (PSI)*
weight (lbs)**
Applesaucehot½ inch81065
Apples, slicedhot½ inch8865
Apricots (see Peaches)
Asparagus
hot, raw1 inch (2.5cm)30401110
Beans – Lima (fresh)
hot1 inch
40501110
Beans – Lima (fresh)
raw1 inch(pt), 1½ inches (qt)
40501110
Beans, dry
hot1 inch
75901110
Beans – green and wax
hot, raw1 inch
20251110
Berries, wholehot½ inch8865
Berries, wholeraw½ inch81065
Beets
hot1 inch
30351110
Carrots (sliced or diced)
hot, raw1 inch
25301110
Cherries, sour or sweethot½ inch81065
Cherries, sour or sweetraw½ inch101065
Corn (cream style)
hot1 inch
85
-1110
Corn (whole kernel)
hot, raw1 inch
55851110
Clams (whole or minced)hot
1 inch60701110
Crabhot
1 inch70801110
Fish (except tuna)raw
1 inch1001601110
Fruit Pureeshot¼ inch8865
Grapefruit or Orange Sectionshot½ inch81065
Grapefruit or Orange Sectionsraw½ inch101065
Lambhot
1 inch75901110
Meat (ground or chopped)
hot1 inch 75901110
Meat (strips, cubes, or chunks)
hot, raw1 inch
75901110
Mushrooms (whole or sliced)hot
1 inch45-1110
Nectarines (see Peaches)
Okrahot1 inch25401110
Orange (see Grapefruit)
Pasta Sauce (no meat)hot1 inch20251110
Pasta Sauce (meat)hot1 inch60751110
Peacheshot, raw½ inch101065
Pearshot½ inch101065
Peas (fresh green)
hot, raw
1 inch40401110
Peas (dry)
hot1 inch
75901110
Peppers, hot or swett (bell, chile, jalapeno)hot1 inch35-1110
Plumshot, raw½ inch101065
Potatoes (white, cubed, or whole)
hot1 inch35401110
Potatoes (sweet)
hot1 inch65901110
Poultry (without bones)
hot, raw1¼ inches75901110
Poultry (with bones)
hot, raw1¼ inches 65751110
Pumpkin and winter squash (cubed)
hot1 inch 55901110
Rabbit (see Pultry)
Rhubarbhot½ inch8865
Spinach and other greens
hot1 inch70901110
Soups (vegetable, dried beans/pea, meat, poultry)
hot1 inch60751110
Soups ( seafood)
hot1 inch60751110
Stock (beef or chicken)hot1 inch 20251110
Stock (vegetable)hot1 inch 15151110
Tomato juicehot½ inch15201110
Tomato saucehot½ inch15151110
Tomatoes (whole or halved)hot, raw½ inch10101110
Tuna (pre-baked)hot1 inch100-1110
Vegetables, mixedhot, raw1 inch75901110
* For processing in altitudes above 2,000 feet increase 11 PSI dial gauge as follows: 2,001-4,000ft , 12 PSI; 4,001-6,000ft, 13PSI; 6,000-8,000 ft, 14PSI and increase 6 PSI dial gauge as follows: 2,001-4,000ft , 7 PSI; 4,001-6,000ft, 8PSI; 6,000-8,000 ft, 9PSI. Processing time remains the same for all altitudes.
** For processing in altitudes above 1,000 feet increase 10 lb weight gauge to 15 lb and increase 5 lb weight gauge to 10 lb. Processing time remains the same for all altitudes.

 

Pressure cooking times have been compiled with data from three pressure cooker manufacturers, our personal experience and other sources. Pressure canning processing times adapted from the University of Minnesota Extension office canning quick reference chart instruction manuals from various pressure canner manufacturers.

We’re always updating this chart with more information, if you can’t find the timing you are looking for, please contact us and we’ll add it to the chart!

Pressure Cooking TIME CHART - Stovetop and Electric Pressure Cookers

Last update: October 13, 2016