Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. Read Online Free PDF

brown
1:1-1/2
12 to 15
Rice, white
1:1-1/2
5 to 6
Rice, wild
1:3
22 to 25
Spelt berries
1:3
15
Wheat berries
1:3
30

Meat and Poultry Cooking Times
    These cooking times are approximate. Many things can affect the cooking time, such as altitude, humidity, the type and model of your cooker, etc...You may have to adjust your cooking time slightly.
    It would be impossible to list all the animals that could be eaten. For anything not listed, use the cooking time for the next closest thing., such as chicken cooking times for rattlesnake and frog legs, pork for animals with a high fat content, like opossum and beaver, etc...
Item
Cooking Time
    (add 30% if frozen)
Liquid
Beef, 1” cubes, 1-1/2 lb
10 to 15
At least 1 cup, unless the recipe says otherwise.
Beef, brisket, thawed, 4-5 lbs
80 minutes
“ “
Beef, heart, 3 to 4 lb
50 to 75
“ “
Beef, kidneys
8 to 10
“ “
Beef, liver
5
“ “
Beef, meatballs, 1 to 2 lb
4 to 9
“ “
Beef, meatloaf, 2 lb
10 to 15
“ “
Beef, oxtail
40 to 45
“ “
Beef, pot roast, rump, round, chuck, blade or brisket, 1-1/2 lb to 2 lb
35 to 40
“ “
Beef, ribs, short, grilling
25
“ “
Beef, ribs, short, stewing
35
“ “
Beef, shanks, 1-1/2” wide
25 to 30
“ “
Beef, steak, rump, round, chuck or blade, 1 to 2”
20 to 25
“ “
Beef, stew meat, 1-1/2” cubes
15
“ “
Goat, 3 lb
25
“ “
Elk, Deer, Moose, Antelope, Caribou, 2-3 lb
25-30
“ “
Game Birds (dove, quail, pigeon, starling, partridge, etc..)
8-12
“ “
Chicken, breasts, boneless, skinless fillets, 2 to 3 lb
10-15
“ “
Chicken, drumsticks (legs) or thighs
10-15
“ “
Chicken, ground
4, thawed 7 frozen
“ “
Chicken, liver
3, thawed 5 frozen
“ “
Chicken, strips, boneless
6-10
“ “
Chicken, whole, 2 to 3 lb
18 to 25
“ “
Chicken, whole, 3 to 4 lb
25 to 30
“ “
Ostrich, 2-3 lb
10/12/12
“ “
Cornish Hen, whole
8 to 10
“ “
Pheasant, whole
15-20
Duck, pieces
8 to 10
“ “
Duck, whole 3 to 4 lb
25 to 30
“ “
Lamb, 1” cubes, 1 1/2 lb
10 to 18
“ “
Lamb, chops, 1” thick
10
“ “
Lamb, leg
35 to 40
“ “
Lamb, stew meat
12 to 15
“ “
Pork, ham shank, 2 lb
20 to 25
“ “
Pork, ham, pieces
20 to 25
“ “
Pork, hocks, smoked (cover completely w/liquid)
40 to 50
“ “
Pork, ribs, 2 lb
15
“ “
Pork, 3 lb roast
30 to 45
“ “
Turkey, breast, boneless
20
“ “
Turkey, breast, whole, with bone in
20 to 30
“ “
Turkey, drumsticks (leg)
12
“ “
Bear, Beaver and Nutria, 3-4 lb roast
35-40
“ “
Small Game (opossum, squirrel, woodchuck, rabbit) 2 lb
12/14/12
“ “

Seafood and Fish Cooking Times
    Seafood and fish are delicious in a pressure cooker, when done properly. Remember, most fish will be very delicate, so they are best cooked en papillote. Bivalve mollusks, such as clams, and mussels, that are normally cooked in the shell, should be cooked until the shells pop open. They tend to be on the tough side, so longer cooking times are better than less. Squid and Octopus need to be cooked for long times to break-down the rubbery texture.
    * Do not put live crabs, lobsters, octopus or squid in your pressure cooker. In the first place, it is inhumane, because they will be suffering while the heat and pressure builds up inside, and second, they can damage the inside of your cooker, and/or block the vent while trying to escape. Kill them humanely before cooking.
Item
Cooking Times
(add 20% if frozen)
Liquid
Crabs, up to 3 lbs
3 to 6
At least 1 cup, unless the recipes specifies otherwise.
Eel
9
“ “
Fish fillets 2-3 lbs
6-8
“ “
Fish steak 2-3 lbs
10-15
“ “
Fish, whole dressed 2-3 lbs
12-15
“ “
Fish soup or stock, 2 quarts
12-15
“ “
Shark, Tuna, Swordfish, 2 lbs
7
Lobster and Langostino, 1 1/2 to 2 lbs
2 to 3
“ “
Mussels and Clams, in the shell
7 to 10
“ “
Shrimp, Prawns and Crayfish
3 to 6
“ “
Oysters, shelled, any amount
3 to 6
“ “
Scallops, any amount
3 to 6
“ “
Abalone, any amount
3 to 6
“ “
Squid, 2-3 lbs
30-40
“ “
Octopus,