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.
- 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 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 |
Dry, Cooking Time |
| 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 |