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.
Meat Liquid Time
====================================== ======= ====================
Beef, corned; 3 to 4" thick 4 c 45 minutes
Beef, flank steak 1 c 35 minutes
Beef, liver; sliced 1 1/4 c 5 minutes
Beef, pot roast blade, chuck, or rump;
- 2 to 3" thick 1 1/4 c 30 minutes; up to 40
Beef, round steak (Swiss); 1/2" thick 1 1/4 c 20 minutes; up to 25
Beef, short ribs 1 1/4 c 35 minutes; up to 40
Beef Stew; 1" cubes 2 1/2 c 15 minutes; up to 20
Chicken, fried; 2-1/2 to 3 lb 1 1/4 c 12 minutes
Chicken, fricaseed; 3 to 4 lb 2 c 15 minutes; up to 20
Chicken, stewed; 4 to 5 lb 2 c 25 minutes; up to 30
Ham, uncooked shank; 3 to 5 lb 2 1/2 c 35 minutes; up to 45
Ham, uncooked picnic or shoulder;
- 3 to 6 lb 2 1/2 c 35 minutes; up to 45
Ham, uncooked slices; 1/2" thick 3/4 c 5 minutes; up to 6
Ham, uncooked slices; 1" thick 3/4 c 9 minutes; up to 12
Ham, uncooked slices; 2" thick 1 c 12 minutes; up to 20
Lamb shoulder; 3 to 6 lb 3 c 35 minutes; up to 45
Lamb steak; 1/2" thick 3/4 c 9 minutes
Lamb stew; 1" cubes 2 c 10 minutes
Mutton; 4 to 6 lb 2 1/2 c 45 minutes
Oxtails 2 c 45 minutes
Pheasant 1 1/4 c 15 minutes; up to 20
Pork chops 1 c 9 minutes
Pork shanks 2 1/2 c 35 minutes
Pork shoulder 1 1/2 c 35 minutes; up to 40
Pork spareribs 1 c 15 minutes
Rabbit 1 c 12 minutes; up to 15
Veal shank 2 1/2 c 40 minutes; up to 45
Veal steak; 1/2" thick 1 c 12 minutes; up to 15
Veal Stew; 1" cubes 2 c 10 minutes
Venison, pot roast; 3 to 4" thick 1 1/4 c 30 minutes; up to 40
