How To Cook Meat in a Pressure Cooker

Use this chart as a basic guideline to pressure cooking meats. Amounts of liquid and cook time will vary according to the amount of meat you use as well as the altitude you are cooking at. Please follow all safety guidelines when pressure cooking your meat. Do not fill your cooker over 2/3 full (there is usually a 2/3 fill line inside your cooker) and use the "quick release" method for bringing the pressure down.

Meat	Liquid	Cooking Time
Beef:
Beef, corned; 3 to 4 inches thick	4 cups	45 min
Beef, flank steak	1 cup	35 min
Beef, liver; sliced	1 1/4	5 min
Beef, pot roast blade, chuck, or rump; 2 to 3 inches thick	1 1/4 cups	30-40 min
Beef, round steak (Swiss); 1/2 inch thick	1 1/4 cups	20-25 min
Beef, short ribs	1 1/4 cups	35-40 min
Beef Stew; 1 inch cubes	2 1/2 cups	15-20 min
Poultry	3/4 cup	1 min
Chicken, fried; 2 1/2 to 3 lbs	1 1/4 cups	12 min
Chicken, fricasee; 3 to 4 lbs	2 cups	15-20 min
Chicken, stewed; 4 to 5 lbs	2 cups	25-30 min
Pheasant	1 1/4 cups	15-20 min
Pork:
Ham, uncooked shank; 3 to 5 lbs	2 1/2 cups	35-45 min
Ham, uncooked picnic or shoulder; 3 to 6 lbs	2 1/2 cups	35-45 min
Ham, uncooked slices; 1/2 inch thick	3/4 cup	5-6 min
Pork chops	1 cup	9 min
Pork shanks	2 1/2 cups	35 min
Pork shoulder	1 1/2 cups	35- 40 min
Pork spareribs	1 cup	15 min
Lamb	1 cup	5 min
Lamb shoulder; 3 to 6 lbs	3 cups	30 to 40 min
Lamb steak; 1/2 inch thick	3/4 cup	9 min
Lamb stew; 1 inch cubes	2 cups	10 min
Mutton; 4 to 6 lbs	2 1/2 cups	45 min
Other	1/2 cup	2 1/2 min
Oxtails	2 cups	45 min
Rabbit	1 cup	12-15 min
Veal shank	2 1/2 cups	40-45 min
Veal steak; 1/2 inch thick	1 cup	12-15 min
Veal Stew; 1 inch cubes	2 cups	10 min
Venison, pot roast; 3 to 4 inches thick	1 1/4 cups	30-40 min