Pressure Cooking Chart for Meat and Poultry

* Exported from MasterCook *

Pressure Cooking Chart for Meat and Poultry

Recipe By : Innova Pressure Cooker Booklet, 1995
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
do not fill unit over 2/3 full
use quick release

Meat item will be followed by amount of liquid needed, then minutes to cook at
high pressure

Beef, corned ; 3 to 4 inches thick ---- 4 cups liquid ---- 45 minutes
Beef, flank steak ---- 1 cup liquid ---- 35 minutes
Beef, liver; sliced ---- 1 1/4 cups liquid ---- 5 minutes
Beef, pot roast blade, chuck, or rump; 2 to 3 inches thick ---- 1 1/4 cups liqu
id ---- 30 to 40 min
Beef, round steak (Swiss); 1/2 inch thick ---- 1 1/4 cups liquid ---- 20 to 25
minutes
Beef, short ribs ---- 1 1/4 cups liquid ---- 35 to 40 minutes
Beef Stew; 1 inch cubes ---- 2 1/2 cups liquid ---- 15 to 20 minutes

Chicken, fried; 2 1/2 to 3 lbs ---- 1 1/4 cups liquid ---- 12 minutes
Chicken, fricaseed; 3 to 4 lbs ---- 2 cups liquid ---- 15 to 20 minutes
Chicken, stewed; 4 to 5 lbs ---- 2 cups liquid ---- 25 to 30 minutes

Ham, uncooked shank; 3 to 5 lbs ---- 2 1/2 cups liquid ---- 35 to 45 minutes
Ham, uncooked picnic or shoulder; 3 to 6 lbs ---- 2 1/2 cups liquid ---- 35 to
45 minutes
Ham, uncooked slices; 1/2 inch thick ---- 3/4 cup liquid ---- 5 to 6 minutes
Ham, uncooked slices; 1 inch thick ---- 3/4 cup liquid ---- 9 to 12 minutes
Ham, uncooked slices; 2 inches thick ---- 1 cup liquid ---- 12 to 20 minutes

Lamb shoulder; 3 to 6 lbs ----3 cups liquid ---- 35 to 45 minutes
Lamb steak; 1/2 inch thick ---- 3/4 cup liquid ---- 9 minutes
Lamb stew; 1 inch cubes ---- 2 cups liquid ---- 10 minutes
Mutton; 4 to 6 lbs ---- 2 1/2 cups liquid ---- 45 minutes

Oxtails ---- 2 cups liquid ---- 45 minutes

Pheasant ---- 1 1/4 cups liquid ---- 15 to 20 minutes

Pork chops ---- 1 cup liquid ---- 9 minutes
Pork shanks ---- 2 1/2 cups liquid ---- 35 minutes
Pork shoulder ---- 1 1/2 cups liquid ---- 35 to 40 minutes
Pork spareribs ---- 1 cup liquid ---- 15 minutes

Rabbit ---- 1 cup liquid ---- 12 to 15 minutes

Veal shank ---- 2 1/2 cups liquid ---- 40 to 45 minutes
Veal steak; 1/2 inch thick ---- 1 cup liquid ---- 12 to 15 minutes
Veal Stew; 1 inch cubes ---- 2 cups liquid ---- 10 minutes

Venison, pot roast; 3 to 4 inches thick ----1 1/4 cups liquid ---- 30 to 40 min
utes

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