Hints and Tips
Recommended Cooking Times
Pressure cooking times are approximate times. Use these times as general
guidelines. Size and variety will alter cooking times.
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• you haven’t turned the dial to a pressure setting
• the gasket has not been fitted properly into the lid
• there isn’t enough cooking liquid
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Apples, chunks (low pressure) 2 minutes
Artichokes, whole 8-10 minutes
Asparagus, whole 1-2 minutes
Beans 2-3 minutes
Beets
¼ inch slices 3-4 minutes
Whole, peeled 12-15 minutes
Broccoli, florets or spears 2-3 minutes
Brussels sprouts, whole 3-4 minutes
Cabbage, quartered 3-4 minutes
Carrots, ¼ inch slices 1-2 minutes
Cauliflower, florets 2-4 minutes
Corn on the cob 3-5 minutes
Eggplant, 1 ¼ inch 2-3 minutes
Peas, shelled 1-1½ minutes
Potatoes
Pieces, slices 5-8 minutes
Whole, small 5-8 minutes
Whole, medium 10-12 minutes
Rice
Brown 15-20 minutes
White 6 minutes
Spinach, fresh 2-3 minutes
Squash
Fall, 1 inch chunks 4-6 minutes
Summer, sliced 1-2 minutes
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Beef, Pork, Lamb (1-2 inch cubes) 15-20 minutes
Beef / Veal
Roast, brisket 50-60 minutes
Shank 1 ½ inch thick 25-35 minutes
Meatballs, browned 8-10 minutes
Lamb, boneless roast 45-55 minutes
Pork
Loin roast 40-50 minutes
Smoked but 20-25 minutes
Ham shank 30-40 minutes
Chicken
Boneless breast, thigh 8-10 minutes
Pieces 10-12 minutes
Whole 15-20 minutes
Turkey breast, whole 30-40 minutes
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Steaks, fillets
¾ inch 4 minutes
1 inch 5 minutes
1 ¼ inch 6 minutes
½ inch 7 minutes
To ensure best cooking performance when cooking under pressure, always
use at least 8 oz. of water or liquid in your recipes to create enough steam
to produce pressure.
When using the high and low pressure settings, the timer should not begin
counting down until there is enough pressure. If after a reasonable time the
counter hasn’t started counting down, it can mean one of three things:
When cooking under pressure, if you are unsure of the cooking time, it is better
to under cook and use the quick release method and check for doneness.
Never fill the Multi-cooker more than 2/3 full. The Multi-cooker must have enough
liquid space within the unit to generate steam or the food will not cook properly. If
you are cooking foods that expand during cooking, do not fill more than half full.
If the electric circuit is overloaded with other appliances, your Multi-cooker appliance
may not operate. The Multi-cooker should be operated on a separate electrical circuit.
Tougher, less expensive cuts of meat are better suited for the pressure cooking pro-
gram because cooking under pressure breaks the fibers down for more tender results.
Fresh fruit should be cooked on low pressure.
Add a tablespoon of oil to the water to reduce the amount of foam produced
by dry beans.
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