All times are for high pressure. Add the minimum required liquid (usually 1 cup / 250 ml) unless cooking something that releases a lot of moisture. Times start when full pressure is reached — coming to pressure takes 5 to 15 minutes extra depending on quantity.
| Cut | Cook Time (High Pressure) | Release | Notes |
|---|---|---|---|
| Chicken thighs, bone-in | 12–15 min | Natural 5 min, then quick | |
| Chicken breast, boneless | 8–10 min | Quick release | Add 1 min per extra breast |
| Chicken broth (whole carcass) | 45–60 min | Natural release | Produces deep, gelatin-rich broth |
| Whole chicken (4 lb) | 25–30 min | Natural 15 min |
| Cut | Cook Time | Release | Notes |
|---|---|---|---|
| Beef stew chunks (1.5 inch) | 30–35 min | Natural 10 min | Brown first for best flavour |
| Beef brisket (3 lb) | 60–75 min | Natural 20 min | |
| Pulled pork shoulder (2 lb) | 60–75 min | Natural 15 min | Shred with forks after |
| Pork tenderloin | 15–20 min | Natural 5 min | |
| Pork ribs (rack) | 25–30 min | Quick release | Finish under broiler for bark |
| Legume | Cook Time | Release | Notes |
|---|---|---|---|
| Black beans | 25–30 min | Natural release | No soaking needed |
| Chickpeas | 35–40 min | Natural release | |
| Lentils, green or brown | 10–12 min | Quick release | |
| Lentils, red | 8–10 min | Quick release | Will become very soft |
| Kidney beans | 25–30 min | Natural release | |
| White beans (cannellini) | 25–30 min | Natural release |
| Food | Cook Time | Release | Notes |
|---|---|---|---|
| White rice | 3–4 min | Natural 10 min | 1:1 water ratio |
| Brown rice | 22–24 min | Natural 10 min | |
| Risotto | 6–8 min | Quick release | Stir in butter/parmesan after |
| Mashed potatoes (cubed) | 8–10 min | Quick release | Drain excess liquid before mashing |
| Whole potatoes (medium) | 12–15 min | Quick release | |
| Steel-cut oats | 10–12 min | Natural 10 min |
| Vegetable | Cook Time | Release | Notes |
|---|---|---|---|
| Carrots (chunks) | 3–4 min | Quick release | |
| Beets (whole, medium) | 15–20 min | Quick release | Skins slip off easily after |
| Sweet potatoes (cubed) | 5–6 min | Quick release | |
| Butternut squash (cubed) | 5–6 min | Quick release | |
| Artichokes (whole) | 10–15 min | Quick release |
Use natural release for large cuts of meat and legumes — the gradual pressure drop keeps the texture tender and prevents starches from foaming through the valve. Use quick release for delicate proteins like chicken breast, vegetables, grains, and anything you don't want to overcook.
Typically 5 to 15 minutes depending on the quantity of food and liquid. This time is not included in the cook times above. A full pot of broth takes longer to pressurize than a small batch of rice.
You can't brown meat inside the pressure cooker — the sealed environment creates steam, not the dry heat needed for the Maillard reaction. Brown in a separate pan or using your pressure cooker's sauté function before sealing. It's optional but adds significant flavour depth.
Old beans (stored over a year) often fail to soften regardless of cook time. Very hard water can also prevent bean softening. Add salt and acid (tomato, vinegar) only after beans are fully cooked — both toughen the skins when added during cooking.