Meat (Poultry, Beef, Pork and Lamb)

Meat 300x199 Meat (Poultry, Beef, Pork and Lamb)There are a few things to aware of when cooking meat.

  • Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F).  When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours. We recommend to cook the meat first and let the automatic Keep-warm function to maintain the food in serving temperature.
  • Do not try to thicken the sauce before cooking.  Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
  • You may want to brown the meat to seal the natural juice before starting pressure cooking.
  • Please note that the cooking time remains the same regardless the weight of the meat and liquid.  The factor affects the cooking time is the chuck size.  In general, larger chunks takes longer time (~10% more).

Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.

Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)

Meat Cooking Time
(in Minutes)
Beef, stew meat 15 – 20
Beef, meat ball 10 -15
Beef, dressed 20 – 25
Beef, pot roast, steak, rump, round, chuck, blade or brisket, large 35 – 40
Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks 25 – 30
Beef, ribs 25 – 30
Beef, shanks 25 – 30
Beef, oxtail 40 – 50
Chicken, breasts 8 – 10
Chicken, whole 20 – 25
Chicken, cut up with bones 10 – 15
Chicken, drumsticks, legs or thighs 10 – 15
Cornish Hen, whole 10 – 15
Duck, cut up with bones 10 – 12
Duck, whole 25 – 30
Ham slice 9 – 12
Ham picnic shoulder 25 – 30
Lamb, cubes, 10 -15
Lamb, stew meat 10 -15
Lamb, leg 35 – 45
Pheasant 20 – 25
Pork, loin roast 55 – 60
Pork, butt roast 45 – 50
Pork, ribs 20 – 25
Turkey, breast, boneless 15 – 20
Turkey, breast, whole, with bones 25 – 30
Turkey, drumsticks (leg) 15 – 20
Veal, chops 5 – 8
Veal, roast 35 – 45
Quail, whole 8 – 10
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