COOKING TIMES OF FOOD WITH THE PRESSURE COOKER - KITCHEN

Pressure cooker: cooking times

How the steam cooker works is quite simple to understand: when the water boils it passes from the liquid state to the gaseous state (steam). The pressure cooker uses this principle to boil food at a temperature above 100 degrees, thanks to a particular lid equipped with a valve, which does not let the steam escape and thus increases the pressure which becomes higher than atmospheric pressure.

Before we proceed, here are the benefits of the pressure cooker and quick cooking!

But how long should the various foods be cooked with the pressure cooker? In order not to compromise the taste and texture of food, it is important not to overdo the times, and to rely on the tables that we report here.
In particular with regard to roasts, to be browned in a pan before pressure cooking, consider these times and do not forget to cover them first with a glass of water:

See also

The different cooking methods

Lamb ................. 18-22
Duck .................. 20-25
Kid ................ 18-22
Rabbit ................ 15-18
Pheasant ................. 20-25
Guinea fowl ................. 28-30
Pork .................. 18-22
Beef ................... 30-35
New chicken ........... 12-15
Chicken ................... 18
Calf ................. 25-30
Roast beef rare .... 6-8
Medium Roast Beef ........ 8-10
Roast beef cooked ........ 10-12

If, on the other hand, you want to prepare an impeccable boiled meat, follow this table, first covering the meat with water or broth:

Cotechino ... 20-25
Hen ...................... 20-25
Pork rib ............... 25-30
Pig foot ............... 25-30
Pig head ............... 25-30
Beef tongue ................. 60
Beef pulp .................. 45-50
Chicken ........................ 18-20
Calf tongue ............... 30-35
Veal pulp ................ 25-30
Calf head .............. 30
Zampone ...................... 25-30

Stews, stewed and braised meats should already contain enough liquid, these are the times to be respected:

Lamb ...................... 20-25
Kid ... 20-25
Rabbit ..................... 15-20
Hare ........................ 30
Pig ....................... 25-30
Beef ........................ 50
Goose .......................... 45
Calf bone holes ........... 12-15
Ossi holes beef ............. 20-25
Poultry ...................... 20-25
Calf ...................... 20-25
Tripe (already cooked) ........... 15-20

As for the fish, more delicate but not for this reason not suitable for cooking with a pressure cooker, these are the times:

Eel .................. 8-10
Lobster .................. 8-12
Carp ..................... 4-6
Mussels, clams ............ 4-6
Shrimp ................ 4-6
Cod .................. 8-10
Perch ................... 4-6
Polyps .................... 15-20
Scampi .................... 4-6
Cuttlefish .................... 2-4
Trout .................. 8-12
Fish soup ............ 6-8

Moving on to the side dishes, for legumes, to be covered with plenty of water, here are the times:

Dry:
Chickpeas ... 20-30
Beans ................ 30-40
Broad beans ................... 30-40
Lentils ............. 12-15
Peas ................ 18-25

Fresh:
Chickpeas ..................... 15-20
Beans .................. 20-25
Broad beans ..................... 10-15
Lentils ............... 10-12
Peas .................. 15-20

While for fresh vegetables:

Asparagus .............................. 4-6
Whole beets ................... 8-12
Cut beets ................. 15-18
Beets ............................... 4-5
Broccoli .............................. 8-10
Artichokes in pieces or young ............ 8-10
Whole artichokes ....................... 10-12
Cardi ................................. 12
Carrots in pieces ........................ 3-4
Whole carrots ......................... 5-6
Cauliflowers in bunches ................. 4-5
Whole cauliflowers ..................... 8-12
Brussels sprouts ................. 4-5
Cabbage ................................ 6-8
Spring onions ............................. 5-6
Onions ............................... 8-10
Coasts ................................. 6-8
Fresh beans ....................... 15-18
Green beans ....................... 4-5
Eggplant in pieces ..................... 4-6
Potatoes in pieces ........................ 5-6
Whole potatoes ......................... 10-15
New potato chips ...................... 6-8
Sliced peppers ...................... 15
Peas ............................... 2-5
Chopped tomatoes ...................... 3-5
Leeks ................................. 4-6
Turnips in pieces .......................... 8-10
Whole turnips ........................... 10-15
Celery in pieces ........................ 6-8
Spinach ............................... 3-4
Cabbage in pieces ......................... 5-8
Pumpkin in pieces ......................... 4-5
Zucchini .............................. 2-3

Finally, you can also use the pressure cooker for fruit considering that the times are these for the fresh one:

Apricots .............. 2
Cherries ................ 2
Peaches .................. 2
Apples .................... 5
Pears .................... 3

For the dry one:

Apricots .............. 4-6
Chestnut ............... 30-40
Figs ................... 10-12
Apples .................... 4-6
Peaches .................. 4-6
Plums .................. 8-10

Obviously the times shown here are indicative, the exact cooking time also depends on the heat source, the temperature, the type of pressure cooker and personal taste.