Enter the characters you see below Sorry, we just need to make sure you’re not a robot. If you can’t find what you are looking for in our pressure cooker time tables and instructions below, have a look at our comprehensive pressure cooker food about pressure-cooking by selecting a topic from the menu on the left above.
Also see our gigantic selection of pressure cooker cookbooks in order to have instructions at your fingertips. More time for you: pressure-cooking with a modern pressure cooker is fast! Pressure cookers save you time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it. Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods and cook in a fraction of the time compared to using a slow cooker. If your pressure cooker is less than 15 lb pressure, add more time to that shown in the detailed pressure-cooking time tables below.
Vegetable pressure-cooking instructions are below the time table. Pressure-cooking instructions are below the time table. 15 psi pressure cooker cooking times shown in the charts. Time to get a new cookbook for your pressure cooker? Use the quick release method or the automatic release method when the cooking time is completed so vegetables remain crisp.
The trivet is the steamer basket’s stand. Place the trivet in the bottom of the pressure cooker and then rest the steamer basket on top of the trivet. Add an additional one to two minutes to the cooking time when using frozen vegetables except where noted otherwise in the time chart. Bean pressure-cooking instructions are below the time table.
15 psi pressure cooker cooking times. For the most efficient cooking method, use the natural release method rather than the quick release method for pressure-cooking soaked beans. As this method is not wasteful, it will lower your electricity or gas bills. The natural release method of pressure-cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas. Do not soak lentils or dried split peas. You can start soaking the beans before leaving for work so they will be conveniently ready for pressure-cooking in the evening.
If you have forgotten to soak the beans, no problem. The pressure cooker can still cook beans that have not been soaked! The oil reduces foaming and the possibility of clogging the vent tube on these old pressure cookers. Do not add salt until after cooking. We have found that it is better to bring the pressure cooker to pressure by using medium heat rather than full heat. This reduces the chances that the skins of beans will split and come off the beans. Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses.
If the pulses are still hard after pressure-cooking for the recommended cooking time, return to high pressure over high heat and then immediately reduce the heat to the lowest possible level in order to maintain pressure. Cook for a few more minutes. Alternatively, you can continue cooking the pulses uncovered. Rice and grain pressure-cooking instructions are below the time table.
Use the natural release method when the cooking time is completed. Before pressure-cooking, soak whole grain wheat berries and pearl barley in four times their volume of lukewarm water for at least four hours before cooking, or overnight. Do not add salt to water since it will toughen the grains and inhibit hydration. Do not soak rice or oats. Meat pressure-cooking instructions are below the time table.
Unless indicated in the notes in brackets, use the natural release method when the cooking time is completed. Check your pressure cooker’s instruction manual. Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked. The denser the cut, the longer the cooking time should be. If pressure-cooked chicken is stringy or chewy, you have pressure-cooked it too long.