Pressure Cooker Cooking Times Chart

Use natural release for large cuts of meat and legumes — the gradual pressure drop keeps the texture tender and prevents starches from foaming through the valve. Use quick release for delicate proteins like chicken breast, vegetables, grains, and anything you don't want to overcook.

Typically 5 to 15 minutes depending on the quantity of food and liquid. This time is not included in the cook times above. A full pot of broth takes longer to pressurize than a small batch of rice.

You can't brown meat inside the pressure cooker — the sealed environment creates steam, not the dry heat needed for the Maillard reaction. Brown in a separate pan or using your pressure cooker's sauté function before sealing. It's optional but adds significant flavour depth.

Old beans (stored over a year) often fail to soften regardless of cook time. Very hard water can also prevent bean softening. Add salt and acid (tomato, vinegar) only after beans are fully cooked — both toughen the skins when added during cooking.