Pressure Cooker Cooking Chart - Wolfgang Puck Bistro BPCR0010 Use And Care Manual

Pressure Cooker Cooking Chart

Ingredient Amt Pressure
Artichokes trimmed 3 Med
Baby Back Ribs 2 Slabs
Beans - Blk (soaked) 1 Cup
Beans - Lima 1 Cup
Beef Brisket 3 Lbs
Beef Ribs 6 Whole
Beets 6 Med
Black Eyed Peas
( no soak) 1 Cup
Boneless/Skinless Chicken pcs
frozen 4 Lbs
Broccoli flowerets 2 Cups
Brown Long Grain Rice1 Cup
Brussels Sprouts 2 Cups
Cabbage quartered 1
Cannelloni 1 Cup
Carrots 2 " pcs 2 Cups
Cauliflower florets 2 Cups
Chick Peas 1 Cup
Chicken Legs 4 Whole
Chicken quartered 1 Whole
Chuck Roast 3 Lbs
Clams in their Shells 1 Dz
Corn on the Cob 6 Whole
Corned Beef 3 Lbs
Cornish Game Hens 2
Duck 5 Lbs Whole
Fish Fillets 2 - 6 oz
Fish Steaks 1 - 2" thick
Fish Whole 1 - 2 Lbs
Great Northern 1 Cup
Lamb shanks 12 oz
Lentils 1 Cup
Lobster 1 - 1/4 - 2 Lbs
Monkfish
Navy Beans 1 Cup
Octopus, whole baby
or 3" pieces N/A
Okra large 2 Cups
Parsnips cubed 2 Cups
Pinto Beans 1 Cup
Pork Chops
(8-10 oz ea) 3 to 4
Time Liquid
15 10 - 14 minutes 2 Cups
15 15 - 20 minutes 2 Cups
15 10 - 12 minutes 4 Cups
15 7 minutes 4 Cups
15 1 hour 3 Cups
15 25 - 30 minutes 2 Cups
15 13 - 15 minutes 2 Cups
15 8 - 10 minutes 3 Cups
15 5 minutes 2 Cups
5 2 - 3 minutes 1 Cup
15 20 - 22 minutes 2 Cups
10 5 - 7 minutes 1 Cup
10 3 - 4 minutes 2 Cups
15 6 - 8 minutes 4 Cups
15 5 minutes 1 Cup
5 2 - 3 minutes 1 Cup
15 10 - 12 minutes 4 Cups
15 10 - 12 minutes 2 Cups
10 10 - 15 minutes 2 Cups
15 60 - 75 minutes 3 Cups
15 1 - 2 minutes 1 Cup
10 2 - 4 minutes 1.5 Cups
15 60 - 75 minutes 3 Cups
15 10 - 12 minutes 2 Cups
15 25 - 30 minutes 4 Cups
5 3 - 5 minutes 1 Cup
10 2 - 4 minutes 1.5 Cups
10 4 - 6 minutes 2 Cups
15 7 minutes 4 Cups
15 25 - 30 minutes 3 Cups
10 10 - 12 minutes 2.5 Cups
15 2 - 3 minutes 2 Cups
15 2 - 3 minutes 1 Cup
15 6 - 8 minutes 3 Cups
15 14 - 16 minutes 3 Cups
15 3 - 4 minutes 1 Cup
15 2 - 4 minutes 1.5 Cups
15 10 - 12 minutes 4 Cups
15 10 - 12 minutes 2 Cups
41
Pressure Cooker Cooking Chart
Temp Ingredient
°
250 F Pork Loin
°
250 F Potatoes Baking
°
250 F Potatoes Red Bliss
°
250 F 2 oz ea
°
250 F Potatoes White
°
250 F cubed
°
250 F Rabbit, cut
Red Kidney
°
250 F Rump Roast
Rutabagas, 2" pcs
°
250 F Short Ribs
°
220 F Shrimp Large
°
(with or w/o shells) up to 30
250 F
°
235 F Soy Bean
°
235 F Spare Ribs
°
250 F Split Breast bone
°
250 F Split Pea
°
220 F Squash - Acorn
°
375 F halved
°
250 F Squash, Butternut
°
235 F 1/2" slices
°
250 F Squid 1" rings
°
250 F Stew Meat 1" pcs
°
235 F String Beans
°
250 F Turkey breast
°
250 F Turnips 1/2" slices
°
250 F Veal Breast
°
220 F Veal Shanks( 8 oz ea) 3
°
235 F White Basmati Rice
°
235 F White Long Grain Rice 1 Cup
°
250 F Whole Chicken
°
250 F Wild Rice
°
235 F
°
250 F
°
250 F
°
250 F
°
250 F
°
250 F
°
250 F
°
250 F
°
250 F
Amt Pressure Time
2 Lbs 15 18 - 22 minutes
4 Lg 15 15 minutes
up to 20 15 5 - 7 minutes
3 Cups 15 4 - 5 minutes
3 Lbs 15 25 - 30 minutes
1 Cup 15 10 - 12 minutes
3 Lbs 15 45 - 50 minutes
2 Cups 15 6 - 8 minutes
3 Lbs 15 30 - 35 minutes
10 1 - 2 minutes
1 Cup 15 9 - 12 minutes
1 Slab 15 25 - 30 minutes
in up to 6 10 9 - 12 minutes
1 Cup 10 10 - 13 minutes
4 Halves 15 8 - 10 minutes
8 Slices 15 3 - 4 minutes
2 Lbs 15 14 minutes
3 Lbs 15 15 - 18 minutes
1 Lb 5 1 - 3 minutes
5 - 5Lbs 5 40 - 45 minutes
3 Med 15 2 - 3 minutes
3 Lbs 15 60 - 75 minutes
15 25 - 30 minutes
1 Cup 15 5 minutes
15 5 minutes
3 Lbs 15 15 - 20 minutes
1 Cup 15 22 - 25 minutes
42
Liquid Temp
°
3 Cups 250 F
°
2 Cups 250 F
°
2 Cups 250 F
°
1.5 Cups 250 F
°
3 Cups 250 F
°
4.5 Cups 250 F
°
4 Cups 250 F
°
1.5 Cups 250 F
°
3 Cups 250 F
°
2 Cups 235 F
°
3 Cups 250 F
°
3 Cups 250 F
°
2 Cups 235 F
°
2.5 Cups 235 F
°
2 Cups 250 F
°
1.5 Cups 250 F
°
4 Cups 250 F
°
4 Cups 250 F
°
1 Cup 220 F
°
4 Cups 220 F
°
1 Cup 250 F
°
3 Cups 250 F
°
3 Cups 250 F
°
2.5 Cups 250 F
°
2 Cups 250 F
°
3 Cups 250 F
°
5 Cups 250 F