Header image

Pressure Cooker Times

Pressure Cooker Times

A Guide to Pressure Cooker Cooking Times

When using a pressure cooker knowing the right pressure cooker times for different food types is essential. It’s important to get the pressure cooker timing just right because cooking for too short a time will force you to go back and re-do the cooking process.

Cooking for too long can mean that you end up with mushy overcooked food or a good equivalent of baby food!

To make things easier for you I’ve compiled a list of foodstuffs that are generally in most peoples’ diets and you are likely to want to cook in your pressure cooker with their pressure cooker cooking times.

Take note that these are averages and that you’ll still need to make adjustments for size, amount of portions and density.


Pressure Cooker Times for Meat

The weight of the meat given below is on average 1,4kg and it was cooked using the natural release method. Use a minimum of a half cup of water or stock for shorter cooking times and up to 2 cups for longer cooking times.

Meat Cooking time
Beef (cubed) 10 to 15 minutes
Liver 5 minutes
Kidney 8 to 10 minutes
Pot roast, Rump, Brisket 35 to 40 minutes
Steak 20 to 25 minutes
Chicken (cubed) 5 minutes
Drumsticks, thighs, breasts 5 to 10 minutes
Chicken (whole) 12 to 25 minutes
Cornish Hen (whole) 8 to 10 minutes
Pork ribs 15 minutes
Pork roast 40 to 45 minutes
Turkey drumsticks 12 minutes

Pressure Cooker Times for Grains

One cup or 250ml of grains was use with the amount indicated with the natural release method. Only add salt when the grains are done to prevent it becoming tough.

Grains Water Cooking time
Barley 4 cups 15 to 20 minutes
Couscous 2 cups 2 – 3 minutes
Oats (steel cut) 1 2/3 cups 11 minutes
White rice 1 1/2 cups 5 to 6 minutes
Brown rice 1 1/2 cups 12 to 15 minutes
Wheat berries 3 cups 30 minutes

Pressure Cooker Times for Vegetables

When using frozen vegetables remember to add an additional 1 -2 minutes cooking time.

Vegetable Cooking time
Artichoke 4 – 11 minutes
Asparagus 1 to 2 minutes
Beans (whole, green) 2 to 3 minutes
Beet (whole) small 12 min, large 20 min
Broccoli (whole) 2 minutes
Brussel Sprouts (whole) 4 minutes
Cabbage (quarterd) 3 to 4 minutes
Carrots (sliced) 1 minutes
Cauliflower 2 to 3 minutes
Corn on the cob 3 minutes
Onions (whole, med. size) 2 to 3 minutes
Peas (whole, in the pod) 1 minutes
Potatoes (whole) small 5 min, large 10 min
Pumpkin (sliced) 3 to 4 minutes
Spinach 1 minutes
Squash sliced 4 min, halved 7 min)
Sweet potato (sliced) 5 minutes
Tomatoes (whole) 3 minutes
Zucchini (sliced) 2 minutes

Pressure Cooker Timing for Legumes

The times below relate to pre-soaking and using the natural release method eg.pull the pressure cooker from the heat after the specified cooking time to cool down and release steam naturally.

Legumes Cooking time
Adzuki, Lima, Pinto 2 to 3 minutes
Red Kidney, White Soy, Romano 5 to 8 minutes
Black, Haricot, Pigeon peas 2 to 6 minutes
Chickpeas 9 to 14 minutes
Black Soy 16 to 18 minutes
Peas (dried) 4 to 6 minutes

Pressure Cooker Times for Seafood

Put your seafood in an oiled basket on a trivet with about a ¾ cup of water. Use the quick release method to prevent it from overcooking.

Seafood Cooking time
Fish (whole) 5 to 6 minutes
Lobster 2 to 3 minutes
Mussels 2 to 3 minutes
Prawns 1 to 2 minutes

The pressure cooker times are averages and meant to only give you an indication of the amount of time applicable for different dishes. You need to be especially careful with seafood to make sure it is not overcooked.

Go to the High Pressure Cooker page to see all our info on pressure cookers.

Return to the Best Steam Reviews Homepage