Cooking Time

12 PSI Cooking Time Table

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.

The Tables are meant to be used as guidelines.

Download Cooking Time Tables

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 Cook Time (minutes)	Frozen Cook 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	2 – 3	3 – 4
Mussels	1 – 2	2 – 3
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 (minutes)
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 : 2	2 – 3
Oats, steel-cut	1 : 3	3 – 5
Porridge, thin	1 : 6 – 1 : 7	5 – 7
Quinoa, quick cooking	1 : 1.25	1
Rice, Basmati	1 : 1	4
Rice, Brown	1 : 1	20 – 22
Rice, Jasmine	1 : 1	4
Rice, white	1 : 1	4
Rice, wild	1 : 2	20 – 25
Sorghum	1 : 3	20 – 25
Spelt berries (unsoaked)	1 : 1.5	25 – 30
Wheat berries (unsoaked)	1 : 3	25 – 30

Dried Beans, Legumes & Lentils

There are a few things to be aware of when cooking dried beans and legumes:

Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than to the ½ mark to allow for expansion.
When cooking dried beans use sufficient liquid to cover the beans.
Although not necessary, soaking the dried beans can speed up cooking significantly. Immerse the beans in 4 times their volume of water for 4-6 hours.

Beans and legumes are less likely to be over-cooked, but if they are undercooked the texture is unpleasant. Please consider the cooking time as a minimal time.

Dried Beans, Legumes, and Lentils	Dry Cooking Time (minutes)	Soaked Cooking Time (minutes)
Adzuki / Azuki / Aduki	16 – 20	4 – 6
Anasazi	20 – 25	5 – 7
Black beans	20 – 25	6 – 8
Black-eyed peas	14 – 18	4 – 5
Chickpeas (chickpeas, garbanzo bean, or kabuli)	35 – 40	10 – 15
Cannellini beans (white kidney beans)	30 – 35	6 – 9
Great Northern beans	25 – 30	7 – 8
Kidney beans, red	15 – 20	7 – 8
Lentils, green	8 – 10	n/a
Lentils, brown	8 – 10	n/a
Lentils, red, split	1 – 2	n/a
Lentils, yellow, split (moong dal)	1 – 2	n/a
Lima beans	12 – 14	6 – 10
Navy beans	20 – 25	7 – 8
Pinto beans	25 – 30	6 – 9
Peas	16 – 20	10 – 12
Scarlet runner	20 – 25	6 – 8
Soy beans	35 – 45	18 – 20

Meat (Beef, Pork, Poultry, Lamb)

There are a few things to be aware of when cooking meat:

Raw meat is perishable and should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32°C / 90°F). When using the [Delay Start] program, do not set time for more than 1-2 hours. We 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 (mins)
Beef, stew meat	20 / 450 g / 1 lb
Beef, meat ball	5 / 450 g / 1 lb
Beef, dressed	20 – 25 / 450 g / 1 lb
Beef (pot roast, steak, rump, round, chuck, blade or brisket) Small Chunks	15-20 / 450 / 1 lb
Beef (pot roast, steak, rump, round, chuck, blade or brisket) Large Chuncks	20-25 / 450 / 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 / 1 lb
Chicken, cut with bones	10 – 15
Chicken, bone stock	40 – 50
Duck, portions with bones	12 – 15
Duck, whole	10 – 15 / 450 g / 1 lb
Ham, slices	9 – 12
Ham, picnic shoulder	8 / 450 g / 1 lb
Lamb, cubes	10 – 15
Lamb, stew meat	12 – 15
Lamb, leg	15 / 450 g / 1 lb
Pheasant	8 / 450 g / 1 lb
Pork, loin roast	20 / 450 g / 1 lb
Pork, butt roast	15 / 450 g / 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 g / 1 lb
Quail, whole	8 / 450 g / 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, 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
Collard 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)	4 – 5	5 – 6
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
Potatoes (small, whole)	8 – 10	12 – 14
Potatoes (large, whole)	12 – 15	15 – 19
Pumpkin (small pieces)	4 – 5	6 – 7
Pumpkin (larges pieces)	8 – 10	10 – 14
Rutabaga (slices)	3 – 4	4 – 6
Rutabaga (chunks)	4 – 6	6 – 8
Spinach	1 – 2	2 – 3
Acorn squash (slices)	3 – 4	4 – 6
Butternut squash (slices)	4 – 6	6 – 8
Sweet Potato (cubes)	2 – 4	4 – 6
Sweet Potato Large (whole)	12 – 15	15 – 19
Sweet Potato Small (whole)	10 – 12	12 – 14
Sweet Pepper (slices or chunks)	1 – 3	2 – 4
Tomatoes (quarters)	2 – 3	4 – 5

Fruits

When steaming fruit, you will need 1 cup (250 mL) of water and an ovenproof or steel bowl on a steam rack.

Fresh or dried fruits are best steamed to preserve the texture and taste as well as the vitamins and minerals. Steaming also retains the natural look of the fruit. Cook fruit f equal size and ripeness together.

Fruits	Fresh Cooking Time (minutes)	Dried Cooking Time (minutes)
Apples (slices or pieces)	1 – 2	2 – 3
Apples (whole)	3 – 4	4 – 6
Apricot (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
Plums	2 – 3	4 – 5
Raisins	n/a	4 – 5

15 PSI Cooking Time Table

Cooking Time

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) & Eggs
Seafood and Fish
Rice and Grains
Vegetables

The times indicated within the ‘Cooking Time Tables’ are based on the cooking pressure within the range of 15 psi.

The Tables are meant to be used as guidelines.

Seafood & Fish

Seafood & Fish	Fresh Cook Time (minutes)
Fish (whole)	4 mins
Fish (fillet)	2 mins
Lobster	2 mins
Mussels	1 min
Shrimp (or prawn)	1 min
Seafood Stock	6 ~ 7 mins

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 (minutes)
Barley (pearl)	1 : 2.5	18~20 mins
Congee	1 : 4 ~ 1 : 5	13~17 mins
Millet	1 : 1.75	8~10 mins
Oatmeal	1 : 2	2 mins
Oats (steel cut)	2 : 3	2~4 mins
Porridge	1 : 6 ~ 1 : 7	4~5 mins
Quinoa	1 : 1.25	1 min
Rice (Basmati)	1 : 1	3 mins
Rice (brown)	1 : 1	18~20 mins
Rice (Jasmine)	1 : 1	3 mins
Rice (white)	1 : 1	3 mins
Rice (wild)	1 : 2	18~22 mins

Dried Beans, Legumes & Lentils

There are a few things to be aware of when cooking dried beans and legumes:

Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than to the ½ mark to allow for expansion.
When cooking dried beans use sufficient liquid to cover the beans.
Although not necessary, soaking the dried beans can speed up cooking significantly. Immerse the beans in 4 times their volume of water for 4-6 hours.

Beans and legumes are less likely to be over-cooked, but if they are undercooked the texture is unpleasant. Please consider the cooking time as a minimal time.

Dried Beans, Legumes, and Lentils	Dry Cooking Time (minutes)	Soaked Cooking Time (minutes)
Black Beans	16~20 mins	5~7 mins
Black Eyed Peas	13~17 mins	3~4 mins
Chickpeas	28~32 mins	7~12 mins
Kidney Bean (red)	16~20 mins	6~7 mins
Kidney Bean (white)	20~24 mins	5~7 mins
Lentils (green)	7~9 mins	N/A
Lentils (yellow)	1 min	N/A
Lima Beans	10~12 mins	5~7 mins
Navy Beans	16~20 mins	6~7 mins
Pigeon Peas (Gandules)	20~24 mins	5~7 mins
Pinto Beans	20~24 mins	5~7 mins
Soy Beans	28~36 mins	13~15 mins

Meat (Beef, Pork, Poultry, Lamb)

There are a few things to be aware of when cooking meat:

Raw meat is perishable and should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32°C / 90°F). When using the [Delay Start] program, do not set time for more than 1-2 hours. We 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 (mins)
Beef, stew meat	15 mins (per 450 g / 1 lb)
Beef (large pieces)	15~19 mins (per 450 g / 1 lb)
Beef (ribs)	15~19 mins (per 450 g / 1 lb)
Chicken (breasts)	5~6 mins (per 450 g / 1 lb)
Chicken (whole)	6 mins (per 450 g / 1 lb)
Chicken (bone stock)	30~38 mins
Lamb (leg)	12 mins (per 450 g / 1 lb)
Pork (butt roast)	12 mins (per 450 g / 1 lb)
Pork (baby back ribs)	11~15 mins (per 450 g / 1 lb)
Eggs (large)	Hard: 4 mins

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)
Asparagus	1~2 mins
Beans (yellow & green)	1~2 mins
Broccoli (florets)	1~2 mins
Brussel Sprouts	2~3 mins
Butternut Squash	3~5 mins
Cabbage (whole or wedges)	2~3 mins
Carrots (whole or chunks)	5~7 mins
Cauliflower (florets)	2~3 mins
Corn (on the cob)	2~4 mins
Mixed Vegetables	2~3 mins
Potatoes (large, whole)	9~12 mins
Potatoes (small, whole)	6~8 mins
Potatoes (cubed)	2~3 mins
Sweet Potatoes (whole)	9~12 mins
Sweet Potatoes (cubed)	2~3 mins

Sous Vide Cooking Timetable

Food	Thickness	Cooking Outcome	Cooking Temperature	Cooking Time (Minimum)	Cooking Time (Maximum)
Beef
Tender Cuts: Tenderloin, cutlets, sirloin, rib eye, rump, T-bone	2-5 cm/ ½”- 2”	Rare	50 °C / 122 °F	1 hour	4 hours
		Medium Rare	54 °C / 129 °F	1 hour	4 hours
		Medium	56 °C / 133 °F	1 hour	4 hours
		Well Done	60 °C / 140 °F	1 hour	4 hours
Tougher Cuts: Blade, chuck, shoulder, shanks, game meats	4-6 cm/ 1½“- 2½”		50 °C / 122 °F	8 hours	18 hours
Pork
Belly	3-6 cm / 1”- 2½”		82 °C / 180 °F	10 hours	22 hours
Ribs	2-3 cm / ½”- 1½”		59 °C / 138 °F	10 hours	22 hours
Chops	2-4 cm / ½”- 2”		56 °C / 133 °F	2 hours	10 hours
Lamb
Chops	2-4 cm / ½”- 2”	Rare	52 °C / 126 °F	1 hour	3 hours
		Medium rare	55 °C / 131 °F	2 hours	5 hours
		Medium	60 °C / 140 °F	1 hour	4 hours
Poultry
Chicken:
breast with bone	3-5 cm / 1”- 2”		82 °C / 180 °F	2 hours	7 hours
breast without bone	3-5 cm / 1”- 2”		64 °C / 146 °F	1 hour	5 hours
thigh with bone	3-5 cm / 1”- 2”		82 °C / 180 °F	2 hours	7 hours
thigh without bone	3-5 cm / 1”- 2”		64 °C / 146 °F	1 hour	4 hours
legs	5-7 cm / 2 – 3”		82 °C / 180 °F	2 hours	7 hours
Duck Breast	3-5 cm / 1“- 2”		64 °C / 146 °F	2 hours	4 hours
Fish & Seafood
Fish	2-3 cm / ½”- 1”	Very rare, firm	43 °C / 110 °F	20 mins	45 mins
		Rare, moist	46 °C / 115 °F	20 mins	45 mins
		Medium, dry	49 °C / 120 °F	20 mins	45 mins
		Well Done, crumbly	54 °C / 130 °F	20 mins	45 mins
Shrimp			60 °C / 140 °F	15 mins	1 hour
Lobster Tail			60 °C / 140 °F	20 mins	1 hour
Scallops			60 °C / 140 °F	30 mins	30 mins
Eggs
		Runny	60 °C / 140 °F	45 mins
		Soft boiled	63 °C / 145 °F	45 mins
		Medium boiled	68 °C / 155 °F	45 mins
		Hard boiled	74 °C / 165 °F	45 mins
Fruit & Vegetables
Vegetables			85 °C / 185 °F	1 hour	3 hours
Fruits			85 °C / 185 °F	45 mins	2 hours

Sous Vide Seasoning Guidelines

Beef: (approximately 500g or 1 lb.)

50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh thyme

50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh parsley

50 g / 2 oz. butter, 2 tablespoons fresh chives, 1 tablespoon grainy mustard

1 tablespoon olive oil, 2 sprigs fresh thyme, 50 g / 2 oz. cooked bacon

Lamb: (approximately 500g or 1 lb.)

2 sprigs fresh rosemary and 1 teaspoon garlic powder

2 sprigs fresh mint

2 sprigs fresh thyme

3 anchovies, finely chopped

1 teaspoon ground coriander and 1 teaspoon ground cumin

1 tablespoon Moroccan spice rub

2 tablespoons olive oil, 1 tablespoon of lemon zest and 1 teaspoon garlic powder

Salmon: (approximately 500g or 1 lb.)

1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon grated ginger

2 tablespoons maple syrup, 1 tablespoon soy sauce, and 1 teaspoon garlic powder

2 tablespoons teriyaki sauce, 1 teaspoon grated ginger, 1 teaspoon garlic powder, and 1 teaspoon chilli flakes

White Fish: (approximately 500g or 1 lb.)

2 slices lemon, 2 sprigs fresh dill

1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime

1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs fresh coriander

1 tablespoon fresh dill, 1 teaspoon smoked paprika, 1 teaspoon

Lemon rind, 1/2 teaspoon cayenne

Chicken: (approximately 500g or 1 lb.)

2 slices lemon, 2 sprigs fresh thyme

50 g / 2 oz. browned butter, 4 fresh sage leaves, salt and black pepper

20 g / 1 oz. butter, 2 sprigs fresh flat-leaf parsley, 2 tablespoons capers

1 onion, 1 clove garlic (roasted or sautéed), 1/2 cup chopped tomatoes, 1/4 cup fresh basil

Mix 1 tablespoon ricotta with 1 tablespoon lemon zest and stuff mixture into the chicken breasts

Pork: (approximately 500g)

1 tablespoon fennel seeds, 1 teaspoon sea salt, 1 teaspoon black pepper

1/4 cup apple sauce, 1 teaspoon sea salt, 1 teaspoon black pepper

1 teaspoon sea salt, 1 teaspoon black pepper

1 tablespoon ground cumin, 1 tablespoon ground coriander,

1 teaspoon cinnamon, 1 teaspoon brown sugar, 1 teaspoon chilli flakes

1 tablespoon lemon zest, 1 tablespoon fresh thyme, 1 tablespoon fresh sage

Cooking Time

Cooking Time

Seafood & Fish

Seafood & Fish

Fresh

Cook Time

(minutes)

Frozen

Cook Time

(minutes)

Rice & Grains

Rice & Grains

Water

Quantity Ratio

(grain : water)

Cooking Time (minutes)

Dried Beans, Legumes & Lentils

Dried Beans, Legumes, and Lentils

Dry

Cooking Time

(minutes)

Soaked

Cooking Time

(minutes)

Meat (Beef, Pork, Poultry, Lamb)

Meat

Cooking Time

(mins)

Vegetables

Vegetables

Fresh

Cooking Time

(minutes)

Frozen

Cooking Time

(minutes)

Fruits

Fruits

Fresh

Cooking Time

(minutes)

Dried

Cooking Time

(minutes)

Seafood & Fish

Seafood & Fish

Fresh Cook Time

(minutes)

Rice & Grains

Rice & Grains

Water

Quantity Ratio

(grain: water)

Cooking Time (minutes)

Dried Beans, Legumes & Lentils

Dried Beans, Legumes, and Lentils

Dry

Cooking Time

(minutes)

Soaked

Cooking Time

(minutes)

Meat (Beef, Pork, Poultry, Lamb)

Meat

Cooking Time

(mins)

Vegetables

Vegetables

Fresh

Cooking Time

(minutes)

Food

Thickness

Cooking Outcome

Cooking Temperature

Cooking Time (Minimum)

Cooking Time (Maximum)

Beef

Pork

Lamb