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.
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 |
FreshCook Time(minutes) |
FrozenCook 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 |
WaterQuantity 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 |
DryCooking Time(minutes) |
SoakedCooking 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 |
FreshCooking Time(minutes) |
FrozenCooking 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 |
FreshCooking Time(minutes) |
DriedCooking 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
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) & Eggs
- Seafood and Fish
- Rice and Grains
- Vegetables
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 15 psi.
The Tables are meant to be used as guidelines.
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) |
| 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 |
WaterQuantity 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 |
DryCooking Time(minutes) |
SoakedCooking 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 |
FreshCooking 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 |
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