As with conventional cooking, cooking with Instant Pot is full of personal choice, creativity, and a little science and experimentation. No two individuals have exactly the same taste, texture or preference of tenderness of food. The Cooking Time Tables are meant to be used as general guidelines on the length of time various foods are cooked under pressure. We encourage you to experiment to find the results that suit your preferences.
Other factors may affect the cooking time. For example, different cuts of meat (or different sizes of the same cut) will likely require different cooking times to yield the same tenderness or texture.
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 may affect the cooking time depending on the size or amount of food. To have your meal ready on time, it is important to plan accordingly.
There are a few things to be aware of when cooking meat:
You may want to brown/sear the meat by selecting the [Sauté] program to seal the juices before pressure-cooking.
| Meat | Cooking Time |
|---|---|
| Beef, stew meat | 20 mins per 450 g / 1 lb |
| Beef, meat ball | 5 mins per 450 g / 1 lb |
| Beef, dressed | 20–25 mins per 450 g / 1 lb |
| Beef (pot roast, steak, rump, round, chuck, blade or brisket) – Small Chunks | 15–20 mins per 450 g / 1 lb |
| Beef (pot roast, steak, rump, round, chuck, blade or brisket) – Large Chunks | 20–25 mins per 450 g / 1 lb |
| Beef, ribs | 20–25 mins per 450 g / 1 lb |
| Beef, shanks | 25–30 mins per 450 g / 1 lb |
| Beef, oxtail | 40–50 mins per 450 g / 1 lb |
| Chicken, breasts (boneless) | 6–8 mins per 450 g / 1 lb |
| Chicken, whole (2–2.5 kg) | 8 mins per 450 g / 1 lb |
| Chicken, cut with bones | 10–15 mins per 450 g / 1 lb |
| Chicken, bone stock | 40–50 mins |
| Duck, portions with bones | 12–15 mins per 450 g / 1 lb |
| Duck, whole | 10–15 mins per 450 g / 1 lb |
| Ham, slices | 9–12 mins |
| Ham, picnic shoulder | 8 mins per 450 g / 1 lb |
| Lamb, cubes | 10–15 mins per 450 g / 1 lb |
| Lamb, stew meat | 12–15 mins per 450 g / 1 lb |
| Lamb, leg | 15 mins per 450 g / 1 lb |
| Pheasant | 8 mins per 450 g / 1 lb |
| Pork, loin roast | 20 mins per 450 g / 1 lb |
| Pork, butt roast | 15 mins per 450 g / 1 lb |
| Pork, ribs | 15–20 mins per 450 g / 1 lb |
| Turkey, breast (boneless) | 7–9 mins per 450 g / 1 lb |
| Turkey, breast (whole) | 20–25 mins per 450 g / 1 lb |
| Turkey, drumsticks (leg) | 15–20 mins per 450 g / 1 lb |
| Veal, chops | 5–8 mins per 450 g / 1 lb |
| Veal, roast | 12 mins per 450 g / 1 lb |
| Quail, whole | 8 mins per 450 g / 1 lb |
| Eggs (large) | Hard boiled: 5 mins |