The New Generation Pressure Cooker Experts
 |
 |
 |
 |
 |
 |
 |
 |
How to Cook Pasta in a Pressure Cooker |
Cook Food TWO to TEN Times Faster
With a New Generation Pressure Cooker
Pressure Cooking Times
(T-Fal, WMF, electronic pressure cookers and
"no name" pressure cookers
that are less than 15 psi will take longer than the times below)
How long do I pressure-cook...
Fresh and frozen vegetables
Fresh and dried fruit
Pulses (chickpeas, dry beans, dry peas, and lentils)/legumes
Rice/Grains
Meat and poultry
Seafood and fish
Looking for pressure cooker recipes? Click Here
Pressure-cooking with a new generation pressure cooker is fast! (What is a new generation pressure cooker?) Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods [1].
The following chart shows a few examples of the differences in cooking time between ordinary cooking and pressure-cooking using a 15 psi new generation pressure cooker (click on the categories above for more detailed time tables). Pressure cookers operating at lower pressures will take longer (why?).
Table: Sample Cooking Times for a 15 psi Pressure Cooker
(Click on the categories above for more detailed time tables)
| FOOD | ORDINARY COOKING TIME (Minutes) |
PRESSURE- COOKING TIME (Minutes) |
| Chickpeas | 60-90 | 9-14* |
| Whole Chicken (900 g - 1400 g) (2 lb. - 3 lb.) |
60 | 12-18* |
| Chicken stock | hours | 30 |
| Broccoli | 15 | 2 |
| Risotto | 25 | 7 |
| White Potatoes, Cubed | 25 | 5 |
| Black Beans | 60-120 | 3-6* |
| Soups | 45 | 12 |
| Lobster (700 g - 1400 g) (1 1/2 lb. - 2 lb.) |
10 | 3 |
| White Rice | 15 | 5* |
| Brown Rice | 35 | 15* |
| Red Kidney Beans | 60-120 | 5-8* |
|
|
Fagor New Generation European-designed, quiet, easy-to-use
Available at Fastcooking.ca
|
Detailed Pasta Pressure Cooking Times
(For 15 psi Pressure Cookers)
Pasta
Click Here for Pressure Cooker Fruit Recipes 
|
Cook fresh fruit in steamer basket, using 125 ml (1/2 cup) of water in the bottom of the pressure cooker. Use 250 ml (1 cup) of water or fruit juice for each cup of dried fruit. |
Table: Fruit Cooking Times for a 15 psi Pressure Cooker
| Fruit |
Approximate Cooking Time (minutes) |
Pressure Level |
| Apples, dried | 3 | High |
| Apples, fresh in slices or pieces | 2-3 | Low |
| Apricots, dried | 4 | High |
| Apricots, fresh, whole or in halves | 2-3 | Low |
| Peaches, dried | 4-5 | High |
| Peaches, fresh in halves | 3 | Low |
| Pears, dried | 4-5 | High |
| Pears, fresh in halves | 3-4 | Low |
| Prunes | 4-5 | High |
| Raisins | 4-5 | High |
Pulses (chickpeas, dry beans, dry peas, and lentils)/Legumes
Click Here for Pressure Cooker Bean Recipes
|
Do not soak lentils or dried split peas. Before pressure-cooking, soak beans in four times their volume of water for four to six hours (don't exceed 12 hours—long soaked beans are best for soups or purées as they easily break up). You can start soaking them before leaving for work so they will be ready for pressure-cooking in the evening. Do not add salt to soaking water because it will cause the beans to toughen and inhibit hydration. If you have forgotten to soak the beans, the pressure cooker can cook beans that have not been soaked! The trade-off is increased energy use due to longer cooking times. You can also speed-soak beans by cooking them on high pressure for one minute and then reducing the pressure by the quick release method [2]. Drain the water, rinse beans and soak in fresh water for one hour. Then cook normally. |
|
Place beans/legumes in the pressure cooker. Add 750 ml (3 cups) of water for each 250 ml (1cup) of beans/legumes. Do not add salt until after cooking. Watch the cooking time of whole lentils carefully. Whole lentils will turn to mush if cooked too long. |
|
For the least energy consumption, use the natural release method [4] when the cooking time for soaked beans is completed. |
|
Cooking times vary according to the quality of the beans or other legumes. If still hard after recommended cooking times, continue cooking uncovered. Add additional water, if necessary. |
Table: Bean/Legume Cooking Times for a 15 psi Pressure Cooker
| Bean/Legume | Soaked Natural Release [4] (minutes) |
Soaked Quick Release [2] (minutes) |
Unsoaked Quick Release [2] (minutes) |
Pressure Level |
| Adzuki | 2-3 | 5-9 | 14-20 | High |
| Anasazi | 1-2 | 4-7 | 20-22 | High |
| Beans, black | 3-6 | 5-9 | 8-25 | High |
| Beans, great northern | 4-8 | 8-12 | 25-30 | High |
| Beans, lima, baby | 2-3 | 5-7 | 12-15 | High |
| Beans, lima, large | 1-3 | 4-7 | 12-16 | High |
| Beans, navy or pea or white (haricot) | 3-4 | 6-8 | 16-25 | High |
| Beans, pinto | 1-3 | 4-6 | 22-25 | High |
| Beans, red kidney | 5-8 | 10-12 | 20-25 | High |
| Beans, soy (beige) | 5-8 | 9-12 | 28-35 | High |
| Beans, soy (black) | 16-18 | 20-22 | 35-40 | High |
| Beans, white kidney (canellini) | 6-8 | 30-40 | High | |
| Chickpeas (chick peas, garbanzo bean or kabuli) |
9-14 | 13-18 | 30-40 | High |
| Cranberry (romano or borlotti) |
5-8 | 9-12 | 30-34 | High |
| Gandules (pigeon peas) |
2-5 | 6-9 | 20-25 | High |
| Lentils, French green | - | - | 10-12 | High |
| Lentils, green, mini (brown) | - | - | 8-10 | High |
| Lentils, red, split | - | - | 4-6 | High |
| Lentils, yellow, split (moong dal) |
- | - | 4-6 | High |
| Peas, split, green or yellow | - | - | 6-10 | High |
| Peas, dried, whole | 4-6 | 8-10 | 16-18 | High |
| Peas, black eyed | - | - | 10-11 | High |
| Scarlet runner | 8-10 | 12-14 | 17-20 | High |
Pressure-cooking time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker
Rice/Grains
Click Here for Pressure Cooker Rice Recipes
|
Before cooking, soak whole grain wheat berries and pearl barley in four times their volume of lukewarm water for at least four hours before cooking, or overnight. Do not add salt to water since it will toughen the grains and inhibit hydration. |
|
Do not soak rice or oats. |
|
Rinse under lukewarm water (this also applies to rice). |
|
Cook each 250 ml (1 cup) of grain in the amount of water specified. |
|
Use the natural release method [4] when the cooking time is completed. |
Table: Rice and Grain Cooking Times for a 15 psi Pressure Cooker
| Grains (250 ml/1 cup) |
Approximate Water Quantity | Approximate Cooking Time (minutes) |
Pressure Level |
| Barley, pearl | 750 ml (3 cups) | 15-20 | High |
| Oats, quick cooking | 400 ml (1 2/3 cups) | 6 | High |
| Rice, basmati | 350 ml (1 1/2 cups) | 5-7 | High |
| Rice, brown | 350 ml (1 1/2 cups) | 12-15 | High |
| Rice, white | 350 ml (1 1/2 cups) | 5-6 | High |
| Rice, wild | 750 ml (3 cups) | 22-25 | High |
| Wheat berries | 750 ml (3 cups) | 15 | High |
Meat and Poultry
Click Here for Pressure Cooker Beef, Pork, Chicken and Lamb Recipes
|
Always cook meat or poultry with at least 125 ml (1/2 cup) of liquid. If cooking time is between five and ten minutes, add 250 ml (one cup) of water. If cooking time is between ten and 45 minutes, add 500 ml (two cups) of water. Preserved or salted meats should be completely immersed in water. |
|
Unless indicated, the cooking times given below are for 1.4 kg (3 lb.) of meat or poultry. Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked. The denser the cut, the longer the cooking time should be. |
|
Use the natural release method [4] when the cooking time is completed. |
Table: Beef, Pork and Chicken Cooking Times for a 15 psi Pressure Cooker
| Meat/Poultry | Approximate Cooking Time (minutes) |
Pressure Level |
| Beef, roast or brisket | 35-40 | High |
| Beef, shanks, 40 mm wide | 25-30 | High |
| Beef, 25 mm cubes, 700 g | 10-15 | High |
| Beef, dressed, 900 g | 10-15 | High |
| Beef, meatballs, 450 g-900 g | 4-9 | High |
| Beef, meatloaf, 900 g | 10-15 | High |
| Chicken, whole, 900 g-1400 g | 12-18 | High |
| Chicken, pieces, 900 g-1400 g | 8-10 | High |
| Cornish Hens, two | 8-10 | High |
| Lamb, leg | 35-40 | High |
| Lamb, 25 mm cubes, 700 g | 10-18 | High |
| Pork, ham shank, 900 g | 20-25 | High |
| Pork, ham, pieces | 20-25 | High |
| Pork, ribs, 900 g | 15 | High |
| Pork, roast | 40-45 | High |
Seafood and Fish
Click Here for Pressure Cooker Seafood Recipes
|
Cook seafood in the steamer basket on the support trivet with at least 175 ml (3/4 cup) of liquid. Apply a fine layer of vegetable oil to the cooking basket when you cook fish. |
|
Use the quick release method [2] when the cooking time is completed. |
Table: Seafood and Fish Cooking Times for a 15 psi Pressure Cooker
| Seafood and Fish |
Approximate Cooking Time (minutes) |
Pressure Level |
| Crab | 2-3 | Low |
| Fish fillet | 2-3 | Low |
| Fish steak | 3-4 | High |
| Fish, whole, gutted | 5-6 | Low |
| Fish soup or stock | 5-6 | High |
| Lobster, 700 g-900 g | 2-3 | Low |
| Mussels | 2-3 | Low |
| Prawns (shrimp) | 1-2 | Low |
* Plus time for natural release (see Note 4 below).
Notes:
1There are many health questions surrounding the microwave cooking of the plastic packaging used with most microwavable foods. Also, as a point of interest, most microwave ovens contain hazardous materials such as lead and brominated flame retardants in their electrical circuitry.
2Quick Release Method. Also called the cold-water release method, is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.
3Automatic Release Method. Turn the pressure selector dial on the lid to the release position and the steam will release.
4Natural Release Method. To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
More Time for You
New Generation Stainless Steel Fagor Pressure Cookers
Available at Fastcooking.ca
 |
 |
 |
 |
 |
 |
 |
 |