Duromatic Pressure Cooking Time Charts
The cooking times for most foods in the pressure cooker are approximately 1/4-1/3 and, in many instances, faster even than in a microwave.
Vegetables:
- Always use 1/2 to 3/4 cup of water in cooker with vegetables.
- Place stainless steel trivet into cooker and layer vegetable on top of trivet.
- Always use Touch Release Method, unless otherwise noted, when cooking vegetables
|
Type of Vegetable |
Cooking Time |
Pressure |
Notes |
| Artichokes | 10-14 mins | high | avoid very large ones |
| Beans, green (string) | 1-2 mins | first ring | |
| Beets, medium-large | 13-16 mins | high | |
| Beets, small (3-4oz) | 10-12 mins | high | |
| Beets, 1/4 inch slices | 3-5 mins | high | |
| Broccoli, flowerets | 2-3 mins | first ring | |
| Broccoli, stalks | 4-5 mins | first ring | peel and cut |
| Brussels Sprouts | 3-4 mins | first ring | older sprouts can take 6-8 mins |
| Cabbage, shredded | 2 mins | first ring | |
| Cabbage, quartered | 3-4 mins | first ring | |
| Carrots, 2 inch pieces | 4-5 mins | high | |
| Cauliflower, flowerets | 3-4 mins | first ring | |
| Celery, 1 inch slices | 3 mins | first ring | |
| Corn, on the cob | 2-3 mins | first ring | add 2 mins for |
| Eggplant, cubed | 2-3 mins | high | best if peeled |
| Okra, large | 3-4 mins | high | |
| Onions, medium | 4-5 mins | high | peel before cooking |
| Parsnips, cubed | 2-4 mins | high | |
| Potatoes | see Potatoes time chart | ||
| Rutabagas, 2 inch cuts | 6-8 mins | high | peel before cooking |
| Squash, Acorn, halved | 8-10 mins | high | |
| Squash, Banana, cubed | 3-4 mins | high | |
| Squash, Butternut, 1/2 inch slices | 3-4 mins | high | |
| Turnips, 1/2 inch slices | 2-3 mins | high |
Potatoes:
| Type of Potato | Size | Cooking Time |
| new potatoes, whole | 2 ounces | 5-6 minutes |
| red potatoes, whole | 6-8 ounces | 17-18 minutes |
| red potatoes, half | 10-12 minutes | |
| red potatoes, cubed | 1 ounce | 4-5 minutes |
| white potatoes, whole | 7-10 ounces | 16-17 minutes |
| white potatoes, half | 10 minutes | |
| white potatoes, cubed | 1 ounce | 4-5 minutes |
| russet or baking potatoes, whole | 1 pound | 25-30 minutes |
| russet or baking, peeled & quartered | 10-12 minutes |
Beans:
- Overnight soaking, unless otherwise noted.
- Always use Natural Release Method.
| Type of Bean | Cooking Time | Pressure | Notes |
| Adzuki | 5-7 min. | second red ring (15 psi) | |
| Anaszi | 4-6 min. | second red ring (15 psi) | |
| Appaloosa | 10-12 min. | second red ring (15 psi) | |
| Baby Lima | 5-7 min. | second red ring (15 psi) | |
| Black | 10-12 min. | second red ring (15 psi) | |
| Black-Eyed Pea | 8-10 min. | second red ring (15 psi) | no soaking required |
| Black Runner | see Runner | ||
| Butter | see Lima | ||
| Calypso | 5-6 min. | second red ring (15 psi) | |
| Cannellini | 6-8 min. | second red ring (15 psi) | |
| Chickpea | 10-12 min. | second red ring (15 psi) | |
| Christmas Lima | 6-8 min. | second red ring (15 psi) | |
| Cranberry | 5-8 min. | second red ring (15 psi) | |
| European Soldier | see Soldier | ||
| Flageolet | 10-12 min. | second red ring (15 psi) | |
| Garbanzo | see Chickpea | ||
| Great Northern | 6-7 min. | second red ring (15 psi) | |
| Kidney, Red | 10-12 min. | second red ring (15 psi) | |
| Kidney, White | see Cannellini | ||
| Lentil, French green | 10-14 min. | first red ring only | no soaking required, cover with 2 inches of cooking liquid |
| Lentil, red | 10-14 min. | first red ring only | no soaking required, cover with 2 inches of cooking liquid |
| Lima, large | 3-4 min. | first red ring only | |
| Navy | 6-8 min. | second red ring (15 psi) | |
| Pink | 7-8 min. | second red ring (15 psi) | |
| Pinto | 10-12 min. | second red ring (15 psi) | |
| Rattlesnake | 6-8 min. | second red ring (15 psi) | |
| Red | 4-5 min. | second red ring (15 psi) | |
| Red Kidney | see Kidney | ||
| Roman | 10-12 min. | second red ring (15 psi) | |
| Runner | 9-10 min. | second red ring (15 psi) | use additional water when soaking |
| Scarlet Runner | see Runner | ||
| Snow Cap | 12-14 min. | second red ring (15 psi) | no soaking required |
| Soldier | 8-10 min. | second red ring (15 psi) | no soaking required |
| Soybean | 9-12 min. | second red ring (15 psi) | |
| Spanish Tolosanos | 6-8 min. | second red ring (15 psi) | |
| Split Pea | 10-13 min. | first red ring only | no soaking required, use additional cooking liquid |
| Steuben Yellow Eye | 12-14 min. | second red ring (15 psi) | |
| Tepary | 8-10 min. | second red ring (15 psi) | |
| Tongues of Fire | 10-12 min. | second red ring (15 psi) | |
| Turtle | see Black | ||
| White | 6-7 min. | second red ring (15 psi) | |
| White Kidney | see Cannellini | ||
| White Runner | see Runner |
Rice & Grains:
- Cook on the first red ring (8 psi). Use the Natural Release Method.
| Type of Rice | Amount of Rice | Amount of Liquid | Time |
|---|---|---|---|
| White Long Grain | 1 cup | 1-1/2 cups | 5 minutes |
| White Basmati | 1 cup | 1-1/2 cups | 5 minutes |
| Brown Short Grain | 1 cup | 1-1/2 to 1-3/4 cups | 20-22 minutes |
| Brown Long Grain | 1 cup | 1-1/2 cups | 20-22 minutes |
| Brown Basmati | 1 cup | 1-1/2 cups | 20-22 minutes |
| Wild Rice | 1 cup | 3 cups (after cooking drain off excess liquid) | 22-25 minutes |
Meats:
| Meat: | Beef | Pork | Lamb | Veal |
| Cooking Time: |
12-15
mins (per inch) |
15
mins (per inch) |
10
mins (per inch) |
8
mins (per inch) |
| Cut: | Oxtail
(for stocks) Short Ribs Stewing Beef Blade Roast Chuck Roast Flank Steak Corned Beef Shanks |
Hocks Shoulder Riblets Chops |
Neck Shanks Riblets Shoulder |
Breast Rump Steak Shoulder Stew |
|
Chicken |
Cooking Time |
Cooking Method |
| 10 mins | 4lb Whole Chicken (quartered) | |
| 8 mins | Pieces (legs, thighs, etc.) |
