The Pressure Cooker Meat, Poultry and Egg Timing Charts Return to Timing Charts Menu Page     Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi pressure using a cooking rack. The cold water release method is recommended for best results. To find specific recipes see the Meats Recipe Section. Always use a meat thermometer to check the internal temperature for doneness when cooking larger pieces of meat. find recipes and more information about cuts of suitable for pressure cooking.   Meat Variety Brown Liquid Minimum Cooking Time Release   Beef, brisket, fresh or corned; 2-3 lbs.   cover completely 45-50 minutes Natural   Beef, brisket, fresh or corned; 4-5 lbs.   cover completely 55-70 minutes Natural   Find Out More About Cube Steaks   Beef, cube steak Yes 1/2 cup 6 minutes Natural   Beef, flank steak Yes 1 cup 35 minutes Natural   Beef, ground - crumbled or patties Yes 1/2 cup 6 minutes Natural   Beef, heart 3 to 4 lb   cover completely 50 to 75 minutes Natural   Beef, kidney   cover completely 8- 10 minutes Natural   Beef, liver; sliced   1/2 cup 5 minutes Natural   Beef, neck bones Yes cover completely 45 minutes Natural   Beef, oxtails Yes cover completely 40 to 45 minutes Natural   Beef, pot roast, round, blade, chuck, or rump; 3-4 lbs Yes 2 cups 35 - 45 minutes Natural   Find Out More About Cuts of Beef Suitable for Pressure Cooking   Beef, rolled or rib roast (3 to 4 lb.) Yes 2 cups 35 - 45 minutes Natural   Beef, shanks - 1-1/2 to 2-1/2 inches thick Yes 1 1/4 cups 25 minutes Natural   Beef, short ribs Yes 1 1/4 cups 20 to 25 minutes Natural   Beef steak, round, chuck, blade, chuck, or rump; (1 to 1-1/2 inches) Yes 1 1/4 cups 20 minutes Natural   Beef steak, round, chuck, blade, chuck, or rump; (2 inches thick) Yes 1 1/4 cups 20-25 minutes Natural   Beef Steak, Tri-tip, Sirloin, Triangle Yes 1/2 cup 8 - 12 minutes Natural   Beef stew meat; 1 1/2 inch cubes Yes 1 cups 15 minutes Natural   Beef, tongue fresh or smoked (2 - 3lb.)   cover completely 75 to 90 minutes Natural   Beef, tripe honeycomb (2 lb.)   cover completely 35 minutes Natural   Find Some Sample Chicken Recipes or How To Select the Correct Chicken   Meat Variety Brown Liquid Minimum Cooking Time Release   Chicken, boneless strips, tenders Yes 1/2 cup 3 minutes quick or cold water   Chicken, breasts with bone Yes 1/2 cup 6 minutes Natural   Chicken, breasts boneless Yes 1/2 cup 5 minutes Natural   Chicken, cubes Yes 1/2 cup 3 minutes quick or cold water   Chicken giblets - necks, gizzards or hearts   1 1/2 cups 25 minutes Natural   Chicken, livers   1/2 cup 2 minutes quick or cold water   Chicken, ground meat Yes 1/2 cup 4 minutes quick or cold water   Chicken, legs, drumsticks or thighs with bone Yes 1/2 cup 7 minutes quick or cold water   Chicken, legs, drumsticks or thighs boneless Yes 1/2 cup 6 minutes quick or cold water   Chicken, wings   1/2 cup 4 minutes quick or cold water   Find Out How To Cut Up A Whole Chicken   Chicken, stewing; 4 to 5 lb.   cover completely 30 to 35 minutes Natural   Chicken, wings   1/2 cup 4 minutes quick or cold water   Chicken, whole, roasted (3 to 4 lb.)   2 cups 20 minutes Natural   Cornish Hen, whole   1/2 cup 8 minutes Natural   Duck, pieces Yes 1/2 cup; must use a rack 8 minutes Natural   Duck, whole (3 to 4 lb.) Yes 1 cup; must use a rack 25 to 30minutes Natural   Eggs, hard boiled   cover completely; must use a rack 5 minutes cold water   Eggs, shirred, poached   1/2 cup; use covered ramekins on a rack 2 minutes cold water   Goat, young Yes   Cook as per similar cuts under Lamb       Goat, mature Yes   Cook as per similar cuts under Venison       Find more Recipes for Ham and information about choosing hams for Pressure Cooking   Meat Variety Brown Liquid Minimum Cooking Time Release   Ham Hocks, smoked   cover completely 40 to 50 minutes Natural   Ham (fresh) picnic or shoulder; 3 to 5 lbs   2 1/2 cups 30 to 40 minutes Natural   Ham, (fresh) shank or butt - 3 to 5 lb.   2 1/2 cups 40 to 50 minutes Natural   Ham, Fully Cooked shank or butt - 3 to 5 lb.   2 1/2 cups 35 to 45 minutes Natural   Ham, Fully Cooked slice; 2 inch thick Yes 1 cup 12 to 18 minutes Natural   Ham, Fully Cooked slice; 1/2 inch thick Yes 1/2 cup 6 minutes Natural   Ham, (fresh) slice; 1 inch thick Yes 1/2 cup 12 minutes Natural   Find Out More About Lamb Recipes and of cuts Suitable for Pressure Cooking   Lamb, breast - 2 lbs Yes 2 cups 35 minutes Natural   Lamb chops 1/2 inch thick Yes 1/2 cup 5 minutes quick or cold water   Lamb chops; more than 1 inch thick Yes 1/2 cup 10 minutes quick or cold water   Lamb chops; less than 1 inch thick Yes 1/2 cup 8 minutes quick or cold water   Lamb, riblets Yes 1/2 cup 6 minutes Natural   Lamb, leg (3 lb.) Yes 2 cups 20 minutes Natural   Lamb, neck, shoulder (bone-in) 3 to 6 lbs Yes 3 cups 25 minutes Natural   Lamb, shanks Yes 2 cups 20 -25 minutes Natural   Lamb steak; 1/2 inch thick Yes 1/2 cup 8 minutes quick or cold water   Lamb stew meat; 1 inch cubes Yes 1 cup 12-15 minutes Natural   Lamb (Mutton Roast); 4 to 6 lbs Yes 2 cups 45 minutes Natural   Meat Variety Brown Liquid Minimum Cooking Time Release   Pheasant Yes 1 1/4 cups 15 to 20 minutes Natural   Pigeon (Squab), halved Yes 1 1/2 cups 20 to 25 minutes Natural   Pork chops or steaks, 1 inch or more, or stuffed Yes 1/2 cup 8 minutes Natural   Pork chops, or steaks less than 1 inch thick Yes 1/2 cup 6 minutes Natural   Pork, loin 3-4 lbs Yes 1 cups 25 - 35 minutes Natural   Pork, Pigs feet   cover completely 30 - 45 minutes Natural   Pork ribs, spareribs   1/2 cup 10 minutes Natural   Pork ribs, baby back ribs   1/2 cup 12 minutes Natural   Pork ribs, country style (boneless) ribs   1 cup 14 minutes Natural   Pork, roasts, any cut, 3-4 lbs Yes 2 cups 30 - 35 minutes Natural   Pork sausage, Italian, Polish, Kielbasa, steam on a rack Yes 1/2 cup 8 minutes quick or cold water   Pork shanks Yes 2 cups 35 minutes Natural   Pork shoulder,or arm roast (bone-in) 3lbs. Yes 2 cups 35 to 40 minutes Natural   Pork shoulder, or blade roast (boneless) 3lbs. Yes 2 cups 35 to 40 minutes Natural   Pork, smoked neck bones   cover completely 20 minutes Natural   Pork stew meat 1 1/2 inch cubes Yes 2 cups 10 minutes Natural   Rabbit Yes 1/2 cup 12 to 15 minutes Natural   Meat Variety Brown Liquid Minimum Cooking Time Release   Turkey breast, boneless (rolled) Yes 1 1/2 cups 20 minutes Natural   Turkey breast, 2-2 1/2 lbs whole with bone in Yes 1 1/2 cups 20 minutes Natural   Turkey giblets - gizzards or hearts   1 1/2 cups 25 minutes Natural   Turkey ground Yes 1/2 cups 8 minutes Natural   Turkey thigh (boneless) Yes 1/2 cups 10 minutes Natural   Turkey thigh (bone-in) Yes 1/2 cups 12 minutes Natural   Turkey whole, 10-12 lbs Yes 2 cups 40 minutes Natural   Turkey drumsticks (legs) Yes 1/2 cups 12 minutes Natural   Turkey parts thawed   1/2 cup 5 minutes Natural   Veal chops or steak; less than 1 inch thick Yes 1/2 cup 5 minutes quick or cold water   Veal, leg 3-4 lbs Yes 2 1/2 cups 50 to 60 minutes Natural   Veal roast, 3 -`4 lbs Yes 2 1/2 cups 40 to 45 minutes Natural   Veal shanks Yes 2 1/2 cups 18-20 minutes Natural   Veal Stew meat; 1 inch cubes Yes 2 cups 8 minutes Natural   Venison, roast, any cut, 3 to 4 inches thick Yes 2 cups 30 to 40 minutes Natural   Venison, cubed, thin sliced steaks, chops Yes 1/2 cup 18 minutes Natural   Venison, thick sliced steaks or chops Yes 1/2 cup 20 minutes Natural   Venison, ground Yes 1/2 cup 12 minutes Natural             * When using cuts of meat over 1 1/2 inches thick always use a meat thermometer to check the temperature for doneness. Find out more by looking at the temperature charts. 1 Liquid amounts given are based on the average used by today's modern pressure cookers with a spring valve pressure release system. Use the recommended minimum given in your owners manual. The amounts can vary depending on the type of pressure cooker and the length of cooking time. When using a jiggle top model plan on doubling the amount of liquid used. check your owner's manual for the manufacturers recommendation, generally the minimum amounts recommended for jiggle top models is 1 cup, and 1/2 cup for the valve type pressure cookers, which is sufficient for approximately 15 minutes of cooking time. to determine the amount of liquid used by your pressure cooker, do the Test Drive. Pressure cookers will lose more water in cooking time over 15 minutes, or if the heat is not lowered correctly once it come to pressure.