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Cooking Time
As with conventional cooking, cooking with Instant Pot is full of personal choices,
creativity, a lot of science and experimentation. No two individuals have exactly the
same tastes, preferences of tenderness and texture of food. The ‘Cooking Time Tables’
are for your reference only. We encourage you to experiment to find the settings for
the best results for your own preferences.
There are other factors that may affect the cooking time. Different cuts of meat and
different types of rice, for example, may require different cooking time to yield the
same tenderness or texture.
The following pressure ‘Cooking Time Tables’ provides a general guideline on the
length of pressure-cooking time for various food.
- Dry Beans, Legume and Lentils
- Meat (Poultry, Beef, Pork and Lamb)
- Seafood and Fish
- Rice and Grains
- Fresh or Frozen Vegetable
- Fruits
When cooking frozen food, there is no need to defrost the food in the microwave prior
to preparing. However, frozen food will prolong the pre-heating time and cooking time
depending on the amount of food. To ensure to have your meal ready on time it is
important to plan accordingly.
The times indicated within the ‘Cooking Time Tables’ are based on the cooking
pressure within the range of 10.15 – 11.6 psi.
Seafood & Fish
The cooking time for seafood is typically short. The best result is achieved with the
original juice being retained in the food. Steaming is the ideal cooking method;
however stewing the food will also produce great results.
When steaming seafood, you will need at least 1 cup (250 mL) of water, and an
ovenproof or steel bowl on a steam rack. When seafood or fish is over-cooked, the
texture becomes tough, to avoid this, you should control the cooking time. Normally,
you’ll need to use the steam release handle to release the pressure and stop cooking as
soon as the programmed cooking period is over. An alternative is to take the natural
cooking time (7-10 minutes) into consideration.
Seafood & Fish
FRESH
Cooking Time (minutes)
FROZEN
Cooking Time (minutes) Crab, whole 2 - 3 4 - 5 Fish, whole 4 - 5 5 - 7 Fish, fillet 2 - 3 3 - 4 Fish, steak 3 - 4 4 - 6 Lobster 3 - 4 4 - 6 Mussels 2 - 3 n/a Seafood soup or stock 7 - 8 8 - 9 Shrimp or Prawn 1 - 3 2 - 4
Rice & Grains
If you would like to cook some specialty rice or grains, please use the following grain :
water ratio.
The Rice Measuring Cup (180 mL) provided with your Instant Pot can be used to
measure the required grain to water ratios. One cup of grain yields approximately one
adult serving.
Rice & Grains
Water Quantity Ratio (grain : water)
Cooking Time
Barley, pearl 1 : 2.5 20 - 22 Barley, pot 1 : 3 - 1 : 4 25 - 30 Congee, thick 1 : 4 - 1 : 5 15 - 20 Congee, thin 1 : 6 - 1 : 7 15 - 20 Couscous 1 : 2 2 - 3 Corn, dried / halved 1 : 3 5 - 6 Kamut, whole 1 : 2 10 - 12 Millet 1 : 1.75 10 - 12 Oats, quick cooking 1 : 1.5 2 - 3 Oats, steel-cut 2 : 2.5 3 - 5 Porridge, thin 1 : 2 10 - 15 Quinoa, quick cooking 1 : 1.25 1 Rice, Basmati 1 : 1 4 Rice, Brown 1 : 1 22 - 25 Rice, Jasmine 1 : 1 4 Rice, white 1 : 1 4 Rice, wild 1 : 1 20 - 25 Sorghum 1 : 3 20 - 25 Spelt berries (unsoaked) 1 : 1.5 25 - 30 Wheat berries (unsoaked) 1 : 3 20 - 25
recommend to pre-cook meat and select [Keep Warm] or [Warm] program to
maintain the food at the correct serving temperature.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root
may deposit on the bottom of the inner pot and block heat dissipation. As a
result, the pressure cooker may overheat.
You may want to brown/sear the meat by selecting the [Sauté] program to seal the
juices before pressure-cooking.
Meat
Cooking Time (minutes) Beef, stew meat 20 / 450 gm / 1 lb Beef, meat ball 8 - 10 / 450 gm / 1 lb Beef, dressed 20 / 450 gm / 1 lb Beef (pot roast, steak, rump, round, chuck, blade or brisket) Small Chunks
15 / 450 gm / 1 lb
Beef (pot roast, steak, rump, round, chuck, blade or brisket) Large Chuncks
20 / 450 gm / 1 lb
Beef, ribs 20 - 25 Beef, shanks 25 - 30 Beef, oxtail 40 - 50 Chicken, breasts (boneless) 6 - 8 Chicken, whole 2-2.5 Kg 8 / 450 gm / 1 lb Chicken, cut with bones 10 - 15 Chicken, bone stock 40 - 45 Duck, portions with bones 12 - 15 Duck, whole 10 / 450 gm / 1 lb Ham, slices 9 - 12 Ham, picnic shoulder 8 / 450 gm / 1 lb Lamb, cubes 10 - 15 Lamb, stew meat 12 - 15 Lamb, leg 15 / 450 gm / 1 lb Pheasant 8 / 450 gm / 1 lb Pork, loin roast 20 / 450 gm / 1 lb Pork, butt roast 15 / 450 gm / 1 lb Pork, ribs 15 - 20 Turkey, breast (boneless) 7 - 9 Turkey, breast (whole) 20 - 25 Turkey, drumsticks (leg) 15 - 20 Veal, chops 5 - 8 Veal, roast 12 / 450 gm / 1 lb Quail, whole 8 / 450 gm / 1 lb
Vegetables
When steaming vegetables, you will require 1 cup (250 mL) of water and an ovenproof
or steel bowl on a steam rack.
Cooking vegetables, fresh or frozen, we recommend using the [Steam] to preserve
vitamins and minerals to the maximum. Steaming also retains the natural look of the
vegetables.
Vegetables
FRESH
Cooking Time (minutes)
FROZEN
Cooking Time (minutes) Artichoke, whole & trimmed 9 - 11 11 - 13 Artichoke, hearts 4 - 5 5 - 6 Asparagus, whole or cut 1 - 2 2 - 3 Beans, green, yellow or wax, whole, trim ends and strings 1 - 2 2 - 3 Beetroot, small / whole 11 - 13 13 - 15 Beetroot, large / whole 20 - 25 25 - 30 Broccoli, florets 1 - 2 2 - 3 Broccoli, stalks 3 - 4 4 - 5 Brussel sprouts, whole 2 - 3 3 - 4 Cabbage, red, purple or green, shredded 2 - 3 3 - 4 Cabbage, red, purple or green, wedges 3 - 4 4 - 5 Carrots, sliced or shredded 2 - 3 3 - 4 Carrots, whole or chunked 6 - 8 7 - 9 Cauliflower florets 2 - 3 3 - 4 Celery, chunks 2 - 3 3 - 4 Coliard Greens 4 - 5 5 - 6 Corn (kernels) 1 - 2 2 - 3 Corn (on the cob) 3 - 5 4 - 6 Eggplant (slices or chunks) 3 - 4 3 - 4 Endive 1 - 2 2 - 3 Escarole (chopped) 2 - 3 3 - 4 Green beans (whole) 2 - 3 3 - 4 Greens (chopped) 2 - 3 4 - 7 Leeks 2 - 3 3 - 4 Mixed vegetables 3 - 4 4 - 6 Okra 2 - 3 3 - 4 Onions (sliced) 2 - 3 3 - 4 Parsnips (chunks) 3 - 4 4 - 5 Peas (in the pod) 1 - 2 2 - 3 Peas (green) 1 - 2 2 - 3 Potatoes (cubed) 3 - 4 4 - 5 Baby potatoes (whole) 8 - 10 12 - 14 Large potatoes (whole) 12 - 15 15 - 19
