Push Button Kitchen

Big Flavors from your Small Appliances

Back


Meat and Poultry Cooking Times for Pressure Cookers

Cooking times are for electric pressure cookers (typically 10 to 13 PSI), and for meats that are fresh, or that have been thawed.

Begin timing once pressure has been reached.

FoodTime in
minutes
Beef, Stew Meat (1 to 2 inch cubes)15 to 20
Beef, Roast, whole (3 to 3.5 pounds)35 to 45
Beef, Brisket, whole (4 to 4.5 pounds)50 to 55 (for slicing)
Beef, Brisket, whole (4 to 4.5 pounds)70 to 75 (for shredding)
Beef, Roast, chunks (3 to 4 inch pieces)25 to 30 (for slicing)
Beef, Roast, chunks (3 to 4 inch pieces)35 to 40 (for shredding)
Beef, Ribs40 to 45
Beef, Shank35 to 40
Chicken, whole fryer (3 to 3.5 pounds)20 to 55
Chicken, breasts, boneless, skinless9 to 11
Chicken, Breasts, bone in11 to 13
Chicken, fryer, cut up (bone in)12 to 15
Chicken, legs, thighs, wings12 to 15
Pork, Butt, chunks (3 to 4 inch pieces)45 to 50 (for slicing)
Pork, Butt, chunks (3 to 4 inch pieces)55 to 60 (for shredding)
Pork, Ribs40 to 45
Pork, Sirloin Roast, whole (3 to 4 pounds)45 to 50
Pork, Sirloin, chunks (3 to 4 inch pieces)25 to 30
Pork, Tenderloin10 to 12
Turkey, Breast, whole (bone in)25 to 30
Turkey, Breast, boneless15 to 20
Turkey, Legs or Thighs (bone in)15 to 20
Ham, picnic shoulder (bone in)25 to 30
Ham, picnic slice9 to 12