pressure cooking times

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

It is important to use a digital timer 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.

Timing adjustments for Electric Pressure Cookers

First, check your user manual to see how the manufacturer of your pressure cookers defines “high” and “low” pressure.  If they fall within the ranges in the table above, you can follow the cooking times given in the chart, below, and for recipes on this website as written.

If the pressure in your electric pressure cooker does not fall within the ranges listed above, you will note that most cooking times are written in ranges. For example “ 5 to 7 “minutes. Always use the higher number in the suggested pressure cooking time range.

More information:Do you know the difference between stove top and electric pressure cookers?

Timing Adjustments for High-Altitude Pressure Cooking

The 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. The general rule is to increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation, increase cooking time by 5%. So this could mean just adding a minute or two, or if above 5000 ft elevation increasing the pressure cooking time by up to a third  – but that’s just for a few ingredients!

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

Timing Adjustments for Heat Source

When using a stove top pressure cooker, there there are several things to keep in mind.

• 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 for the cooking under pressure.
• Induction Cooktop– Pressure cookers heated on Induction cooktops reach pressure quickly (3 vs. 10 minutes) and could result in under-cooked food. So you will need to add 2 to 3 minutes of additional cooking time under pressure to compensate for the time the food would usually cook while the cooker is reaching pressure.
• Gas Cooktop- Follow directions and cooking times as given with no modifications. 

More information: Is your cooktop sabotaging your pressure cooker?

LEGUMES	un-soaked	soaked	Pressure
Adzuki	14 – 20	5 to 9	High
Anasazi	20 to 22	4 to 7	High
Black	22 to 24	4 to 6	High
Black-eyed Peas	6 to 7	3	High
Borlotti	20 to 25	7 to 10	High
Cannellini	25 to 30	6 to 8	High
Chickpeas	35 to 40	13 to 15	High
Chickpeas, split	5 to 7	-
Corona	25 to 30	8 to 10	High
Cranberry (see Borlotti)
Fava, dried	25 to 30	10 to 12	High
Fava, fresh	6 to 8	-	High
Garbanzo (see Chickpeas)
Giant White Beans (see Coronas)
Great Northern	25 to 30	6 to 8	High
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney, white (see Great Northern)
Lentils, French Green, green, or mini	8 to 10	-	High
Lentils, Red or Yellow split	4 to 6	-	High
Lentils, regular	10 to 12	-	High
Lima, baby or large	12 to 15	5 to 7	High
Mung	6 to 8
Navy or pea or white (haricot)	18 to 20	6 to 8	High
Peanuts, Fresh		45 to 50	High
Peas, dried, whole	16 to 18	8 to 10	High
Peas, split, green or yellow	6 to 10	-	High
Pinto	22 to 24	4 to 6	High
Red kidney	22 to 24	5 to 8	High
Romano (see Boroltti)
Scarlet runner	18 to 20	5 to 8	High
Soy, black	35 to 40	20 to 22	High
Soy, red (see Adzuki)
Soy, yellow or beige	35 to 40	20 to 22	High
White Beans (see Navy)
*Cooking time for either soaked or quick-soaked Beans

FISH and SEAFOOD	minutes	pressure
Calamari	15 to 20	High
Carp	4 to 6	High
Clams, canned/jarred	add after pressure cooking
Clams, fresh	4 to 6	High
Cod	3	Low
Crab	2 to 3	Low
Eel	8 to 10	High
Fish fillet	2 to 3	Low
Fish soup or stock	5 to 6	High
Fish steak	3 to 4	High
Fish, mixed pieces (for fish soup)	6 to 8	Low
Fish, whole, gutted	5 to 6	Low
Fish, in packet (Al Cartoccio)	12 to 15	High
Frog’s Legs	8	High
Haddock	6 to 7	Low
Halibut	6 to 7	Low
Lobster	8 to 12	Low
Lobster, 2 lb (1k)	2 to 3	Low
Mussels	3 to 4	Low
Ocean Perch	6 to 7	Low
Octopus	15 to 20	High
Oysters	4 to 6	Low
Perch	4 to 6	Low
Prawns (shrimp)	1 to 2	Low
Salmon	5 to 6	Low
Scallop	1	High
Scampi	4 to 6	Low
Shrimp	4 to 6	Low
Squid	2 to 4	High
Trout	8 to 12	Low

FRUIT	fresh	dried	pressure
Apples	2 to 3	3	High
Apricot	2 to 4	4	High
Bananas
Blackberries	8 to 10	-	High
Blueberries	8 to 10	-	High
Cherries	2		High
Coconut Milk	5		Low
Cranberries	4 to 5	5	High
Figs	3	6 to 8	Low/High
Grapes / Raisins	2	5 to 7	High
Kumquat, slices	10 to 13	-	High
Lemon, wedges	10 to 15	-	High
Orange, wedges	10 to 15	-	High
Peaches	2 to 3	4 to 6	High
Pears , sliced	3 to 4		High
Pears, whole	5	4	High
Plums/ Prunes	4 to 5	8 to 10	High
Quince	10		High
Rasberries	1		High
Strawberries	1		High

GRAINS, RICE and PASTA	liquid per cup	minutes	pressure	open
Amaranth	2 cups	8	High	Normal
Barley, flakes	4 1/2 cups	9	High	Normal
Barley, pearl	2 cups	18 to 20	High	Natural
Barley, whole	2 1/4 cups	30 to 35	High	Natural
Bread	see instructions		High	Natural
Buckwheat	2 cups	3	High	Natural
Bulgur	3 cups	8 to 10	High	Normal
Corn Meal (see Polenta or Hominy)
Farro (semi-perlated)	2.5 cups	15	High	Normal
Hominy	4 cups	10	High	Normal
Kamut, whole	3 cups	10 to 12	High	Natural
Masa Harina	see instructions		High	Natural
Millet	2 cups	10	High	Natural
Oats, rolled	4 cups	10	High	Normal
Oats, steel-cut	3 cups	5	High	Normal
Pasta	see instructions		Low	Quick
Polenta, Coarse	4 cups	8	High	Quick
Polenta, Fine (not instant)	3 cups	5	Low	Quick
Quinoa	1 1/2 cup	1	High	Natural
Rice, Arborio	2 cups	7	High	Quick
Rice, Basmati	1 1/2 cup	4	High	Natural
Rice, Basmati (soaked)	1	1	High	Natural
Rice, brown	1 1/4 cups	18-20	High	Natural
Rice, Jasmine (rinsed)	1 cup	1	High	Natural
Rice, parboiled	1 1/2 cup	6	Low	Normal
Rice, pudding	3 cups	10	High	Normal
Rice, Romano	2 1/4	5	High	Quick
Rice, white long grain	1 1/2 cup	4	High	Normal
Rice, white short grain	1 1/2 cup	8	High	Normal
Rice, wild	3 cups	25	Low	Natural
Semolina	3 cups	4 to 6	Low	Quick
Spelt berries (see Farro)
Tamales (see Masa Harina)
Wheat berries	3 cups	30 to 40	High	Natrual

MEAT, POULTRY & DARY	minutes	pressure	method
Beef, Brisket	50 to 70	High	Boil
Beef, cubed	10 to 15	High	Braise, Boil
Beef, ground	6	High	Boil
Beef, Osso buco	20 to 25	High	Braise
Beef, Ox tail	30 to 45	High	Boil
Beef, Ribs	25	High	Boil, Braise
Beef, Roast	25 to 30	High	Roast, Braise
Beef, Round	50-60	High	Boil
Beef, stock (bones, ect.)	45-60	High	Boil
Beef, Tongue	50	High	Braise
Boar, Cubed	15 to 20	High	Braise, Boil
Boar, Roast	30 to 45	High	Braise, Boil
Cheese	see instructions	High	Steam
Chicken, breasts (boneless)	4 to 5	High	Steam, Braise
Chicken, liver	3	High	Braise
Chicken, pieces (bone-in)	8 to 10	High	Braise
Chicken, stock (bones, ect.)	30 to 35	High	Boil
Chicken, whole (up to 4lbs/2k)	15 to 20	High	Roast
Cornish Hen, whole	8 to 10	High	Braise
Deer, Saddle	15	High	Braise, Boil
Deer, roast	20 – 30	High	Roast
Duck, pieces	8	High	Braise
Duck, whole	25 to 30	High	Roast
Eggs, en cocotte	3 to 4	Low	Steam
Eggs, hard boiled	see instructions	Low	Steam
Eggs, poached	2	Low	Steam
Elk, roast	25	High	Braise, Boil
Elk, stew	15 to 20	High	Braise, Boil
Goat	15 to 20	High	Braise, Boil
Goose, pieces	15 to 20	High	Braise
Ham (see Pork)
Hare	30	High	Braise, Boil
Lamb, Chops	3 to 7	High	Braise
Lamb, Ground	8 to 15	High	Boil
Lamb, leg/shank	30 to 35	High	Braise, Boil
Lamb, roast	15 to 20	High	Roast
Lamb, shoulder	20-25	High	Braise, Boil
Lamb, Stew	10 to 15	High	Braise, Boil
Milk	(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensed	see instructions	High	Boil
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant	15 to 20	High	Braise, Boil
Pigeon	20 to 25	High	Braise, Boil
Pork , Stew	15 to 20	High	Boil
Pork Sausage	5 to 8	High	Steam, Braise
Pork, Belly	35-40	High	Braise, Boil
Pork, Chops or Steaks	6 to 8	High	Steam, Braise
Pork, Cubes	10	High	Braise, Boil
Pork, Ribs	15 to 20	High	All
Pork, ribs	10 to 15	High	Braise, Boil
Pork, roast	25 to 30	High	All
Pork, root/ham hock	35 to 40	High	Boil
Pork, sausage	8 to 10	High	Steam, Boil
Pork, shank	30 to 35	High	Braise, Boil
Pork, shoulder	45 to 50	High	Braise, Boil
Pork, stock (bones, ect.)	45 to 60	High	Boil
Pork, Ground	5	High	Boil
Quail	7 to 9	High	Braise
Rabbit	15 to 18	High	Braise, Boil
Roast beef, medium	8 to 10	High	Roast
Roast beef, rare	6 to 8	High	Roast
Roast beef, well done	10 to 12	High	Roast
Squab (see Pigeon)
Tripe	15	High	Boil
Turkey, breast (stuffed/rolled)	20	High	Braise, Boil
Turkey, breast sliced	7 to 9	High	Steam, Braise
Turkey, legs	25-30	High	Braise Boil
Turkey, wings	15	High	Braise, Boil
Veal, Chop or Steak	5 to 8	High	Steam, Braise
Veal, ground	5 to 6	High	Boil
Veal, Osso buco	15 to 20	High	Braise, Boil
Veal, Roast	15 to 20	High	Braise, Roast
Veal, stock (bones, ect.)	45-60	Hight	Boil
Veal, Tounge	40	High	Braise
Venison (see Deer, or Boar)

NUTS, SPICES, SEEDS	cooking time	pressure	method
Aldmonds, whole	20	High	Braise/Boil
Aldmonds, sliced	5	High	Steam/Braise
Chestnuts, Fresh (unshelled)	12	High	Boil
Chestnuts, Dry (shelled)	20 to 25	High	Boil
Pine Nuts	5 to 7	High	Steam/Braise
Walnuts,whole	20	High	Braise/Boil

VEGETABLES	high pressure	low pressure	open
Artichoke, hearts	2 to 3		Normal
Artichoke, pieces or baby	4 to 6	8 to 10	Quick
Artichoke, whole large	9 to 11	15 to 20	Normal
Artichokes, whole medium	6 to 8	10 to 12	Normal
Asparagus	1 to 2	4 to 6	Normal
Bean, sprouts (see BEAN SPROUTS)
Beans, fresh		15 to 18	Normal
Beans, green (see Green Beans)
Beet, Cubed	4	6 to 8
Beet, Greens	2	4	Normal
Beet, Whole (small, med,large)	10, 15, 20	25 to 30	Normal
Bok Choy	-	1	Normal
Broccoli	2 to 3	5 to 8	Normal
Brussels Sprouts	4	6 to 8	Normal
Cabbage, Red, Green, Savoy	2 to 4	7 to 10	Normal
Capsicums (see Peppers)
Carrots, sliced	1 to 2	3 to 4	Normal
Carrots, whole	3 to 4	5 to 6	Normal
Cauliflower, florets	2 to 3	5 to 8	Normal
Cauliflower, whole	6	8 to 10	Normal
Celeriac	3 to 4	6 to 8	Normal
Celery, sliced	2 to 3	6 to 8	Normal
Chard, swiss	2		Normal
Collards	3 to 4	8 to 10	Normal
Corn, kernels	2 to 3	5 to 8	Normal
Corn, on the cob	5	8 to 10	Normal
Eggplant	2 to 3	4 to 6	Quick
Endive	1 to 2		Quick
Fennel	2 to 3	5 to 6	Quick
Garlic	5 to 6	8 to 10	Normal
Green Beans	2 to 3	5 to 7	Normal
Greens, chopped	2 to 3	5 to 6	Normal
Kale, curly	2 to 3	5	Normal
Kohlrabi, pieces	2 to 3	5 to 8	Quick
Leeks	3	5 to 8	Quick
Okra	2 to 3		Normal
Onions	3	5 to 8	Normal
Onions, baby	2 to 3	5 to 8	Normal/Quick
Parsnips	2 to 3	5 to 8	Normal/Quick
Peas	2 to 3	5	Normal
Peppers, bell	3 to 4	6 to 7	Quick
Peppers, small	-	1 to 2	Quick
Potatoes, baby or fingerling	5 to 6	8 to 10	Natural
Potatoes, quartered	5	8 to 10	Natural/Normal
Potatoes, small, new, or red	5	8 to 10	Natural/Normal
Potatoes, Sweet	5	8 to 10	Natural/Normal
Potatoes, whole	12 to 15	18 to 20	Natural/Normal
Pumpkin, sliced	3 to 4	5 to 8	Natural/Normal
Rutabagas	3	5	Quick
Spinach, fresh	2	3 to 4	Quick
Sprouts (see BEAN SPROUTS)
Squash, Acorn, halved	8		Natural/Normal
Squash, Banana, cubed	3 to 4		Natural/Normal
Squash, Butternut, halves	6		Natural/Normal
Squash, Butternut, large chunks	4		Natural/Normal
Squash, Spaghetti, Halved	9		Natural/Normal
Squash, Summer (see Zucchini)
Tomato, sauce	6		Natural
Tomato, slices	3	3 to 5	Normal
Turnips, sliced	3	8 to 10	Quick
Turnips, whole	5	10 to 15	Quick
Yams (see sweet potatoes)
Zucchini	2 to 3	5 to 7	Quick

Cooking times have been compiled with data from three pressure cooker manufacturers, our personal experience and other sources. We’re always updating this chart with more information, if you can’t find the timing you are looking for, please contact us at info@hippressurecooking.com and we’ll add it to the chart!