Just like cooking vegetable, fresh or dried fruits are best steamed to preserve the texture and taste as well as vitamins and minerals. Steaming also retains the nature look of the fruit, essential to your fruit dish.
When steaming vegetable, you need one cup of water (250ml), an ovenproof or steel bowl on a trivet. Normally fruit dish has precise requirement on the texture of the fruit. Instead of leaving the cooker naturally cooling down, you’ll need to use the steam release to release the pressure and stop 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 Time Table for Fruits
|
Fruits
|
Fresh, Cooking Time
(in Minutes) |
Dried, Cooking Time
(in Minutes) |
| Apples, in slices or pieces |
2 – 3
|
3 – 4
|
| Apples, whole |
3 – 4
|
4 – 6
|
| Apricots, whole or halves |
2 – 3
|
3 – 4
|
| Peaches |
2 – 3
|
4 – 5
|
| Pears, whole |
3 – 4
|
4 – 6
|
| Pears, slices or halves |
2 – 3
|
4 – 5
|
| Prunes |
2 – 3
|
4 – 5
|
| Raisins |
N/A
|
4 – 5
|
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Apples, Cooking Times, Dried Fruits, electric pressure cooker, Fresh Fruits, Fruit Dish, Fruits, Keeping Time, Peaches, Pears, pot, pressure cooking, Pressure Cooking Time, Pressure Cooking Time Table, Prunes, psi, steam, Texture, Time Table, timetable, Trivet, vitamins and minerals
The built-in “Rice” and “Multi-grain Rice” function keys normally provide the optimal way of cooking rice and grains. The marks on the inner pot provide a general guideline on the total amount of grain + water. However, if you want to cook some specialty rice or grains, please use the following guideline.
The provided measuring cup (180ml) can be used to measure the required grain-water ratios. One cup of grain yields about one serving.
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 Rice and Grains
|
Rice & Grain
|
Water Quantity
(Grain : Water ratios)
|
Cooking Time
(in Minutes) |
| Barley, pearl |
1:4
|
25 – 30
|
| 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
|
5 – 8
|
| Corn, dried, half |
1:3
|
25 – 30
|
| Kamut, whole |
1:3
|
10 – 12
|
| Oats, quick cooking |
1:1 2/3
|
6
|
| Oats, steel-cut |
1:1 2/3
|
10
|
| Porridge, thin |
1:6 ~ 1:7
|
15 – 20
|
| Quinoa, quick cooking |
1:2
|
8
|
| Rice, basmati |
1: 1.5
|
8
|
| Rice, brown |
1: 1.5
|
10 – 15
|
| Rice, white |
1: 1.5
|
8
|
| Rice, wild |
1:3
|
25 – 30
|
| Sorghum |
1:3
|
20 – 25
|
| Spelt berries |
1:3
|
15 – 20
|
| Wheat berries |
1:3
|
25 – 30
|
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Cooking time for seafood is typically short. The best result is achieved with the original juice being retained in the food. Again steaming is the ideal method. Of course stewing will also work great.
When steaming seafood, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. When seafood or fish are over-cooked, their texture turns tough. Unless that’s the intended result, you should control the cooking time precisely. Normally, you’ll need to use the steam release to release the pressure and stop cooking, as soon as the programmed cooking period is over. An alternative is to take the natural cooling time (7~10 minutes) into consideration.
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 Seafood and Fish
|
Seafood and Fish
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Crab |
3 – 4
|
5 – 6
|
| Fish, whole (trout, snapper, etc.) |
5 – 6
|
7 – 10
|
| Fish fillet, |
2 – 3
|
3 – 4
|
| Fish steak |
3 – 4
|
4 – 6
|
| Lobster |
3 – 4
|
4 – 6
|
| Mussels |
2 – 3
|
4 – 5
|
| Seafood soup or stock |
6 – 7
|
7 – 9
|
| Shrimp or Prawn |
1 – 2
|
2 – 3
|
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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
(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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There are a few things to be aware of when cooking dried beans and legume.
- Dried beans double in volume and weight after soaking or cooking. To avoid overflow the inner pot, please do not fill the inner pot more than ½ marking.
- When cooking dried beans, use enough liquid to cover the beans.
- Although not strictly necessary, soaking the dried beans can speed up cooking significantly.
Beans and legume are less likely to be over-cooked. But if they are undercooked, the texture is typically unpleasant. So please consider the cooking time as the minimal time. Letting the cooker cool naturally is the best way to save on energy and achieve better cooking result.
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 Dried Beans, Legume and Lentils
|
Dried Beans & Legume
|
Dry, Cooking Time
(in Minutes) |
Soaked, Cooking Time
(in Minutes) |
| Adzuki |
20 – 25
|
10 – 15
|
| Anasazi |
20 – 25
|
10 – 15
|
| Black beans |
20 – 25
|
10 – 15
|
| Black-eyed peas |
20 – 25
|
10 – 15
|
| Chickpeas (chick peas, garbanzo bean or kabuli) |
35 – 40
|
20 – 25
|
| Cannellini beans |
35 – 40
|
20 – 25
|
| Gandules (pigeon peas) |
20 – 25
|
15 – 20
|
| Great Northern beans |
25 – 30
|
20 – 25
|
| Lentils, French green |
15 – 20
|
N/A
|
| Lentils, green, mini (brown) |
15 – 20
|
N/A
|
| Lentils, red, split |
15 – 18
|
N/A
|
| Lentils, yellow, split (moong dal) |
15 – 18
|
N/A
|
| Lima beans |
20 – 25
|
10 – 15
|
| Kidney beans, red |
25 – 30
|
20 – 25
|
| Kidney beans, white |
35 – 40
|
20 – 25
|
| Navy beans |
25 – 30
|
20 – 25
|
| Pinto beans |
25 – 30
|
20 – 25
|
| Peas |
15 – 20
|
10 – 15
|
| Scarlet runner |
20 – 25
|
10 – 15
|
| Soy beans |
25 – 30
|
20 – 25
|
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