Download our Pressure Cooking timetable here.
As with conventional cooking, cooking with Instant Pot is full of personal choices, creativity, a lot of science and experimentation. No two people would have exactly the same tastes, preferences of tenderness and texture of food. The cooking time chart provided in this recipe booklet is for reference purpose. The user is encouraged to experiment and find your own time setting for the best result to the user’s own liking.
There are other factors that may affect the cooking time. Different cuts of meat and different types of rice, for example, may require different cooking time to yield the same tenderness or texture.
When cooking frozen food, there is no need to defrost the food in the microwave first. However frozen food will prolong the pre-heating time and cooking time by a few minutes depending on the amount of food.
All timings below are based on the cooking pressure being in the range of 12 psi at “High Pressure” setting.
| Seafood & Fish | Fresh Cook Time (in minutes) | Frozen Cook Time (in minutes) |
|---|---|---|
| Crab | 2-3 | 4-5 |
| Whole Fish (Trout, Sea Bass etc.) | 4-5 | 5-7 |
| Fish Fillet | 2-3 | 3-4 |
| Fish Steak | 3-4 | 4-6 |
| Lobster | 2-3 | 3-4 |
| Mussels | 1-2 | 2-3 |
| Seafood Soup or stock | 7-8 | 8-9 |
| Prawn or shrimp | 1-3 | 2-4 |
[/fusion_tab][fusion_tab title=”Rice & Grains” icon=””]
| Rice & Grain | Water Quantity (Grain:Water Ratios) | Cooking Time (in minutes) |
|---|---|---|
| Barley, pearl | 1:2.5 | 20-22 |
| Barley, pot | 1:3-1:4 | 25-30 |
| Couscous | 1:2 | 2-3 |
| Corn, dried, half | 1:3 | 25-30 |
| Oats, quick cooking | 1:2 | 2-3 |
| Oats, steel-cut | 1:3 | 3-5 |
| Porridge, thin | 1:6-1:7 | 5-7 |
| Quinoa, quick cooking | 1:1.25 | 1 |
| Basmati Rice | 1:1 | 4 |
| Brown Rice | 1:1 | 20-22 |
Jasmine Rice | 1:1 | 4 |
| White Rice | 1:1 | 4 |
| Wild Rice | 1:2 | 20-25 |
| Dried Beans & Legume | Dry, Cooking Time (in Minutes) | Soaked, Cooking Time (in Minutes) |
|---|---|---|
| Adzuki | 16-20 | 4-6 |
| Anasazi | 20-25 | 5-7 |
| Black beans | 20-25 | 4-6 |
| Black-eyed peas | 6-7 | 4-5 |
| Chickpeas (chick peas, garbanzo bean or kabuli) | 35-40 | 10-15 |
| Cannellini beans | 25-30 | 6-9 |
| Gandules (pigeon peas) | 20-25 | 6-9 |
| Great Northern beans | 25-30 | 7-8 |
| Lentils, French green | 4-6 | n/a |
| Lentils, green, mini (brown) | 4-6 | n/a |
| Lentils, red, split | 1-2 | n/a |
| Lentils, yellow, split (moong dal) | 1-2 | n/a |
| Lima beans | 12-14 | 3-6 |
| Kidney beans, red | 15-20 | 7-8 |
| Kidney beans, white / Cannellini | 25-30 | 6-9 |
| Navy /Haricot beans | 20-25 | 7-8 |
| Pinto beans | 23-25 | 6-9 |
| Peas | 16-20 | 10-12 |
| Scarlet runner | 20-25 | 6-8 |
| Soy beans | 35-45 | 18-20 |
| Meat | Cooking Time (in Minutes) |
|---|---|
| Beef, stew meat | 20 / 450g |
| Beef, meatball | 5 / 450g |
| Beef, dressed | 20 – 25 / 450g |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, large | 20 / 450g |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks | 15 / 450g |
| Beef, ribs | 20 – 25 |
| Beef, shanks 40 mm wide | 25 – 30 |
| Beef, oxtail | 40 – 50 |
| Chicken, breasts bone in | 6 – 8 |
| Chicken, whole 2-2.5Kg | 8 / 450g |
| Chicken, portions with bones | 10 – 15 |
| Chicken, dark meat | 10 – 15 |
| Cornish Hen/Poussin, whole | 10 – 15 |
| Duck, portions with bones | 12 – 15 |
| Duck, whole | 10 / 450g |
| Ham slice | 9 – 12 |
| Ham picnic shoulder | 8 / 450g |
| Lamb, cubes | 10 -15 |
| Lamb, stew meat | 12 -15 |
| Lamb, leg | 15 / 450g |
| Pheasant | 8 / 450g |
| Pork, loin roast | 20 / 450g |
| Pork, butt roast | 15 / 450g |
| Pork, ribs | 15 – 20 |
| Turkey, breast, boneless | 7 – 9 |
| Turkey, breast, whole, with bones | 20 – 25 |
| Turkey, drumsticks (leg) | 15 – 20 |
| Veal, chops | 5 – 8 |
| Veal, roast | 12 / 450g |
| Quail, whole | 8/450g |
| Vegetables | Fresh Cooking Time (in Minutes) | Frozen Cooking Time (in Minutes) |
|---|---|---|
| Artichoke, whole, trimmed without leaves | 9-11 | 11-13 |
| Artichoke, hearts | 4-5 | 5-6 |
| Asparagus, whole or cut | 1-2 | 2-3 |
| Beans, green/yellow or wax, whole, trim ends and strings | 1-2 | 2-3 |
| Beetroot, small, whole | 11-13 | 13-15 |
| Beetroot, large, whole | 20-25 | 25-30 |
| Broccoli, florets | 1-2 | 2-3 |
| Broccoli, stalks | 3-4 | 4-5 |
| Brussel sprouts, whole | 2-3 | 3-4 |
| Cabbage, red, purple or green, shredded | 2-3 | 3-4 |
| Cabbage, red, purple or green, wedges | 2-3 | 3-4 |
| Carrots, sliced or shredded | 2-3 | 3-4 |
| Carrots, whole or chunked | 6-8 | 7-9 |
| Cauliflower florets | 2-3 | 3-4 |
| Celery, chunks | 2-3 | 3-4 |
| Collard Greens | 4-6 | 5-6 |
| Corn, kernels | 1-2 | 2-3 |
| Corn, on the cob | 3-5 | 4-6 |
| Aubergine, slices or chunks | 3-4 | 4-5 |
| Endive | 1-2 | 2-3 |
| Escarole/Chicory, chopped | 2-3 | 3-4 |
| Green beans, whole | 2-3 | 3-4 |
| Greens (beet greens, collards, kale, spinach, swiss chard, turnip greens), chopped | 4-5 | 5-6 |
| Leeks | 2-3 | 3-4 |
| Mixed vegetables | 2-3 | 3-4 |
| Okra | 2-3 | 3-4 |
| Onions, sliced | 2-3 | 3-4 |
| Parsnips, sliced | 2-3 | 3-4 |
| Parsnips, chunks | 3-4 | 4-5 |
| Peas, in the pod | 1-2 | 2-3 |
| Peas, green | 1-2 | 2-3 |
| Potatoes, in cubes | 4-5 | 6-7 |
| Potatoes, whole, baby | 8-10 | 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/Swede/Turnip, slices | 3-5 | 4-6 |
| Rutabaga/swede/Turnip, chunks | 4-6 | 6-8 |
| Spinach | 1-2 | 2-3 |
| Squash, acorn, slices or chunks | 5-7 | 7-9 |
| Squash, butternut, slices or chunks | 4-6 | 6-8 |
| Sweet potato, in cubes | 2-4 | 4-6 |
| 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, in quarters | 2 – 3 | 4-5 |
| Fruit | Fresh Cooking Time (in Minutes) | Dried Cooking Time (in Minutes) |
|---|---|---|
| Apples, in slices or pieces | 1-2 | 2-3 |
| Apples, whole | 3-4 | 4-6 |
| Apricots, whole or halves | 2-3 | 3-4 |
| Peaches | 2-3 | 4-5 |
| Pears, whole | 3-4 | 4-6 |
| Pears, slices or halves | 2-3 | 4-5 |
| Plums | 2-3 | 4-5 |
| Raisins | n/a | 4-5 |