Because people have preferences in the taste and texture of their foods, these timings offer a range so you can experiment and find the timings you like. All are based on the high-pressure setting.
Fish & Shellfish
Cook times are generally short to preserve the delicate flavors and textures. Steaming is the ideal method, though it does depend somewhat on the recipe. You will needs at least 1 cup of water in the bottom of the pot and the trivet and/or a vegetable steamer basket. Use a quick release.
| Fish & Shellfish | Fresh Cooking Time (minutes) | Frozen Cooking Time (minutes) |
| Crab | 3–4 | 5–6 |
| Fish, whole | 5–6 | 7–10 |
| Fish, fillet | 2–3 | 3–4 |
| Fish, steak | 3–4 | 4–6 |
| Lobster | 3–4 | 4–6 |
| Mussels | 2–3 | 4–5 |
| Seafood soup or stock | 6–7 | 7–9 |
| Shrimp or prawns | 1–2 | 2–3 |
Poultry
In general, removing the skin from poultry before pressure cooking yields the best results. Raw poultry is highly perishable. Never set the delay cook time for more than 1 hour. We recommend instead cooking the poultry immediately and using the keep warm function to main food at serving temperature. Use a natural release for larger, bone-in pieces and a quick release for smaller, boneless pieces.
| Poultry | Cooking Time (minutes) |
| Chicken, breasts | 8–10 |
| Chicken, whole | 20–25 |
| Chicken, dark meat | 10–15 |
| Cornish hen, whole | 10–15 |
| Duck, cut up with bones | 10–12 |
| Duck, whole | 25–30 |
| Pheasant | 20–25 |
| Turkey, boneless breast | 15–20 |
| Turkey breast, whole with bones | 25–30 |
| Turkey, drumsticks | 15–20 |
| Quail, whole | 8–10 |
Rice & Grains
The pre-set rice and multigrain functions generally provide the optimum timing for cooking rice and other grains, but the manual setting may also be used. Use the following grain:water ratios. Use a natural release.
| Rice & Grains | Grain to Water Ratio (cups) | Cooking Time (minutes) |
| Type | ||
| Barley, pearl | 1:4 | 25–30 |
| Barley, pot | 1:3–1:4 | 25–30 |
| Couscous | 1:2 | 5–8 |
| Kamut, whole | 1:3 | 10–12 |
| Millet | 1:1⅔ | 10–12 |
| Oats, quick-cooking | 1:1⅔ | 6 |
| Oats, steel-cut | 1:1⅔ | 10 |
| Quinoa | 1:2 | 8 |
| Rice, basmati | 1:1½ | 4–8 |
| Rice, brown | 1:1¼ | 22–28 |
| Rice, jasmine | 1:1 | 4–10 |
| Rice, white | 1:1½ | 8 |
| Rice, wild | 1:3 | 25–30 |
| Sorghum | 1:3 | 20–25 |
| Spelt berries | 1:3 | 15–20 |
| Wheat berries | 1:3 | 25–30 |
Vegetables
Steaming vegetables—whether fresh or frozen—helps preserve vitamin and minerals, as well as maintain their bright colors and crisp-tender textures. When steaming vegetables, you need at least 1 cup of water in the bottom of the pot and the trivet and/or a vegetable steamer basket. Use a quick release.
| Vegetables | Fresh Cooking Time (minutes) | Frozen Cooking Time (minutes) |
| Artichoke, whole, trimmed | 9–11 | 11–13 |
| Artichoke, hearts | 4–5 | 5–6 |
| Asparagus, whole or cut | 1–2 | 2–3 |
| Beans, green/yellow or wax, whole, ends trimmed | 1–2 | 2–3 |
| Beets, small, whole | 11–13 | 13–15 |
| Beets, large, whole | 20–25 | 25–30 |
| Broccoli, florets | 2–3 | 3–4 |
| Broccoli, stalks | 3–4 | 4–5 |
| Brussels sprouts, whole | 3–4 | 4–5 |
| Cabbage, red or green, shredded | 2–3 | 3–4 |
| Cabbage, red or green, wedges | 3–4 | 4–5 |
| Carrots, sliced or shredded | 1–2 | 2–3 |
| Carrots, whole or chunks | 2–3 | 3–4 |
| Cauliflower florets | 2–3 | 3–4 |
| Celery, chunks | 2–3 | 3–4 |
| Collards | 4–5 | 5–6 |
| Corn, kernels | 1–2 | 2–3 |
| Corn, on the cob | 3–4 | 4–5 |
| Eggplant, slices or chunks | 2–3 | 4–5 |
| Endive | 1–2 | 2–3 |
| Escarole, chopped | 1–2 | 2–3 |
| Greens (beet, collards, kale, spinach, Swiss chard, turnip greens), chopped | 3–6 | 4–7 |
| Leeks | 2–4 | 3–5 |
| Mixed vegetables | 2–3 | 3–4 |
| Okra | 2–3 | 3–4 |
| Onions, sliced | 2–3 | 3–4 |
| Parsnips, sliced | 2–3 | 2–3 |
| Parsnips, chunks | 2–4 | 4–6 |
| Peas, snow pea or sugar snap | 1–2 | 2–3 |
| Peas, green | 1–2 | 2–3 |
| Potatoes, cubed | 7–9 | 9–11 |
| Potatoes, whole, baby | 10–12 | 12–14 |
| Potatoes, whole, large | 12–15 | 15–19 |
| Pumpkin, small slices or chunks | 4–5 | 6–7 |
| Pumpkin, large slices or chunks | 8–10 | 10–14 |
| Rutabaga, slices | 3–5 | 4–6 |
| Rutabaga, chunks | 4–6 | 6–8 |
| Spinach | 1–2 | 3–4 |
| Squash, acorn, slices or chunks | 6–7 | 8–9 |
| Squash, butternut, slices or chunks | 8–10 | 10–12 |
| Sweet potato, cubed | 7–9 | 9–11 |
| Sweet potato, whole, small | 10–12 | 12–14 |
| Sweet potato, whole, large | 12–15 | 15–19 |
| Sweet pepper, slices or chunks | 1–3 | 2–4 |
| Tomatoes, quartered | 2–3 | 4–5 |
Meat
Browning meats on the sauté setting before pressure cooking helps to seal in the juices. Raw meat is highly perishable. Never set the delay cook time for more than 1 to 2 hours. We recommend instead cooking the meat immediately and using the keep warm function to main food at serving temperature. Use a natural release for larger cuts and a quick release for smaller cuts.
| Meat | Cooking Time (minutes) |
| Type | |
| Beef, stew meat | 15–20 |
| Beef, meatballs | 10–15 |
| Beef, whole: pot roast, steak, rump, round, chuck, blade, or brisket | 35–40 |
| Beef, small chunks: pot roast, steak, rump, round, chuck, blade, or brisket | 25–30 |
| Beef, ribs | 25–30 |
| Beef, shanks | 25–30 |
| Beef, oxtail | 40–50 |
| Ham, slice | 9–12 |
| Ham, picnic shoulder | 25–30 |
| Pork, loin roast | 45–50 |
| Pork, butt/shoulder roast | 55–60 |
| Pork, ribs | 20–25 |
| Lamb, stew meat | 10–15 |
| Lamb, leg | 35–45 |
| Veal, chop | 5–8 |
| Veal, roast | 35–45 |
Fruit
Steaming fresh or dried fruits best preserves their taste, texture, and nutrients. When steaming fruits, you need at least 1 cup of water in the bottom of the pot and the trivet and/or a vegetable steamer basket. Use a quick release.
| Fruits | Fresh Cooking Time (minutes) | Dried Cooking Time (minutes) |
| Apples, slices or pieces | 2–3 | 3–4 |
| Apples, whole | 3–4 | 4–6 |
| Apricots, whole or halves | 2–3 | 3–4 |
| Peaches | 2–3 | 4–6 |
| Pears, whole | 3–4 | 4–6 |
| Pears, slices or halves | 2–3 | 4–5 |
| Plums | 2–3 | 4–5 (prunes) |
| Raisins | NA | 4–5 |
Fruit
Steaming fresh or dried fruits best preserves their taste, texture, and nutrients. When steaming fruits, you need at least 1 cup of water in the bottom of the pot and the trivet and/or a vegetable steamer basket. Use a quick release.
| Fruits | Fresh Cooking Time (minutes) | Dried Cooking Time (minutes) |
| Apples, slices or pieces | 2–3 | 3–4 |
| Apples, whole | 3–4 | 4–6 |
| Apricots, whole or halves | 2–3 | 3–4 |
| Peaches | 2–3 | 4–6 |
| Pears, whole | 3–4 | 4–6 |
| Pears, slices or halves | 2–3 | 4–5 |
| Plums | 2–3 | 4–5 (prunes) |
| Raisins | NA | 4–5 |
Dried Beans, Legumes & Lentils
Dried beans double in volume and weight after soaking or cooking. Do not fill the inner pot more than half full to allow for expansion. Use enough liquid to cover the beans. Use a natural release.
| Dried Beans & Legumes | Dry Cooking Time (minutes) | Soaked Cooking Times (minutes) |
| Type | ||
| Adzuki beans | 20–25 | 10–15 |
| Anasazi beans | 20–25 | 10–15 |
| Black beans | 20–25 | 10–15 |
| Black-eyed peas | 20–25 | 10–15 |
| Chickpeas/garbanzo beans | 35–40 | 20–25 |
| Cannellini beans | 35–40 | 20–25 |
| Pigeon peas | 20–25 | 15–20 |
| Great Northern beans | 25–30 | 20–25 |
| Lentils, French green | 15–20 | NA |
| Lentils, green/brown | 15–20 | NA |
| Lentils, yellow, split (moong dal) | 15–18 | NA |
| Lima beans | 20–25 | 10–15 |
| Kidney beans, red | 25–30 | 20–25 |
| Kidney beans, white | 35–40 | 20–25 |
| Navy beans | 25–30 | 20–25 |
| Pinto beans | 25–30 | 20–25 |
| Scarlet runner beans | 20–25 | 10–15 |
| Soybeans | 25–30 | 20–25 |