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. (4 page)
Authors: Joel Brothers
PART TWO
Appendix A
Cooking Times
Beans an
d Legumes Cooking Times
There are hundreds of varieties of edible beans and legumes. If you want to cook one that is not listed here, just use the cooking times for the closest one.
For most beans, it is not necessary to measure out the liquid. You can just covert them with liquid to a depth of 1” to 2”. Too much liquid will not hurt your beans. You can simply take them out with a slotted spoon. If you are guessing, it’s better to have too much water, rather than not enough. Besides, soupy beans are great with cornbread......
Bean/Legume | Cooking Time (unsoaked) | Liquid-2:1 unless the recipe says otherwise |
Adzuki | 25 | |
Anasazi | 45 | |
Beans, black | 35 | |
Beans, garbanzo (chickpeas) | 45 | 3 to 1 |
Beans, great northern | 30 | 3 to 1 |
Beans, lima, baby | 30 | |
Beans, lima, large | 35 | |
Beans, navy or pea or white (haricot) | 60 | 3 to 1 |
Beans, pinto | 30 | 3 to 1 |
Beans, red kidney | 30 | 4 to 1 |
Beans, soy (beige) | 35 | |
Beans, soy (black) | 35 | |
Beans, white kidney (cannellini) | 45 | 4 to 1 |
Cranberry (romano or borlotti) | 60 | |
Gandules | 45 | |
Lentils, green, mini (brown) | 15 | |
Lentils, red, split | 15 | |
Lentils, yellow, split (moong dal) | 15 | |
Peas, split, green or yellow | 15 | |
Peas, dried, whole | 15 | |
Peas, black eyed | 30 | |
Scarlet runner | 30 |
Grains and Rice
Always use the natural release method to reduce pressure when cooking grains. Always add a little oil to prevent foaming.
Grains | Ratio-Grain to Water | Cooking Time (minutes) |
Barley, pearl | 1:4 | 15 to 20 |
Barley, pot | 1:3 | 20 |
Bulgur | 1:3 | 8 to 10 |
Couscous | 1:2 | 2 to 3 |
Kamut, whole | 1:3 | 10 to 12 |
Oats, quick cooking | 1:1-1/3 | 6 |
Oats, steel-cut | 1:1-2/3 | 11 |
Quinoa, quick cooking | 1:2 | 6 |
Rice, basmati | 1:1-1/2 | 5 to 7 |
Rice, 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 | 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, 2-3 lbs | 40-45 | “ “ |
Paella Mix, 2 lbs | 15 | “ “ |
Vegetable Cooking Times
It would be impossible to list all edible vegetables available world-wide here. For a veggie not listed, just use the time for the closest thing, such as potato cooking times for yami, or greens for dandelion, etc...Vegetables with similar textures have similar cooking times. Most veggies require minimum cooking.
Vegetable | Cooking Time | Liquid-at least 1cup, unless the recipe says otherwise |
Artichoke, large whole, | 9 to 12 | |
Artichoke, medium whole, | 6 to 9 | |
Artichoke, small whole, | 3 to 6 | |
Artichoke, hearts | 3 | |
Asparagus spears | 3 | |
Green Beans | 3 | |
Beets, 1/4” slices | 6 | |
Beet greens | 3 | |
Yellow, or Wax Beans | 3 | |
Broccoli, flowerets | 3 | |
Broccoli, stalks | 6 | |
Broccoli, stalks, 1/4” slices | 3 to 5 | |
Brussel Sprouts | 4 | |
Cabbage | 3 to 5 | |
Cactus (Nopales), whole paddles | 12 | |
Cactus (Nopales) sliced | 9 | |
Carrots, 1/4” slices | 3 | |
Carrots, 1” slices | 5 | |
Cattails | 8 | |
Cauliflower | 3 | |
Celery, | 3 | |
Greens (turnip, mustard, collard, etc...) | 5 | |
Corn, kernels | 1 | |
Corn on the cob | 3 | |
Corn, dried (also dried Hominy) | 30 to 45 | |
Day Lilies | 3 | |
Dandelion | 3 | |
Eggplant | 3 | |
Endive, | 3 | |
Escarole | 3 | |
Kale | 3 | |
Kudzu | 3 | |
Leeks | 3 to 5 | |
Mixed vegetables, frozen | 3 | |
Okra | 6 | |
Onions | 3 | |
Parsnips | 3 | |
Snow Peas | 3 | |
English Peas | 3 | |
Split Peas, dried | 15 | |
Peppers (Jalapeño, Green, Chile, etc..) | 6 | |
Polk Salad | 12 | |
Potatoes, cubed | 6 to 9 | |
Potatoes, new, whole small | 9 | |
Potatoes, whole large | 12 to 15 | |
Pumpkin | 3 | |
Beets, fresh sliced | 4 | |
Red beet, fresh whole | 15 | |
Rutabaga | 6 | |
Spinach, fresh | 3 | |
Spinach, frozen | 6 | |
Squash, whole or halved | 7 | |
Squash, sliced | 3 | |
Sweet potato, cubed | 6 | |
Sweet Potato, whole | 12 | |
Swede | 6 | |
Swiss chard | 3 | |
Tomatoes, in quarters | 3 | |
Tomatoes, whole | 3 | |
Turnip, whole | 9 | |
Turnip, sliced or cubed | 3 | |
Zuchini, sliced | 3 | |
Yami, Taro, Poi, Dasheen | 9 | |
Yucca, Manioc, Cassava | 12 |
