You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a pressure cooker. The cooking times in the table begin when the pressure cooker reaches high pressure.
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, 1/4-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, 1/4-inch slices | 1 to 2 |
| Cauliflower, florets | 2 to 3 |
| Chicken, pieces | 8 to 10 |
| 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 1-1/2 |
| Potatoes, pieces or sliced | 5 to 7 |
| Potatoes, whole, small or new | 5 to 7 |
| Potatoes, whole, medium | 10 to 12 |
| 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, 1-1/2-inch chunks | 4 to 5 |
| Turnips, sliced | 2 to 3 |
