The suggested cooking times in the following list begin when the pressure cooker reaches high pressure. Always bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove-top pressure cooker you’re using. Your electric pressure cooker with automatically do this for you. Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached.
| Food | Cooking Time (in Minutes) |
|---|---|
| Apples, chunks | 2 |
| Artichokes, whole | 8 to 10 |
| Asparagus, whole | 1 to 2 |
| Barley, pearl | 15 to 20 |
| Beans, fresh green or wax, whole or pieces | 2 to 3 |
| Beans, lima, shelled | 2 to 3 |
| Beets, ¼-inch slices | 3 to 4 |
| Beets, whole, peeled | 12 to 14 |
| Broccoli, florets or spears | 2 to 3 |
| Brussels sprouts, whole | 3 to 4 |
| Cabbage, red or green, quartered | 3 to 4 |
| Carrots, ¼-inch slices | 1 to 2 |
| Cauliflower, florets | 2 to 3 |
| Chicken, pieces | 10 to 12 |
| Chicken, whole | 15 to 20 |
| Corn on the cob | 3 to 4 |
| Meat (beef, pork, or lamb), roast | 40 to 60 |
| Meat (beef, pork, or lamb),1-inch cubes | 15 to 20 |
| Peas, shelled | 1 to 1½ |
| Potatoes, pieces or sliced | 5 to 7 |
| Potatoes, whole, medium | 10 to 12 |
| Potatoes, whole, small or new | 5 to 7 |
| Quinoa | 7 |
| Rice, brown | 15 to 20 |
| Rice, white | 5 to 7 |
| Spinach, fresh, | 2 to 3 |
| Squash, fall, 1-inch chunks | 4 to 6 |
| Squash, summer, sliced | 1 to 2 |
| Stock | 30 |
| Sweet potatoes, 1½-inch chunks | 4 to 5 |
| Turnips, sliced | 2 to 3 |
