General Pressure Cooking Time Charts - Emeril Lagasse Pressure Air Fryer Plus Y6D-AF-36B Owner's Manual

General Pressure Cooking Time Charts

NOTE: All pressure cooking modes require
the addition of liquid in some form (water, stock,
etc.). Unless you are familiar with the pressure
cooking process, follow recipes carefully for liquid
addition suggestions.
NOTE: A minimum of 1 cup of liquid is needed
to build pressure.
Vegetable Liquid Amount
Asparagus, thin whole
Beans, fava
Beans, green
Beans, lima
Beets, medium
Broccoli, pieces
Brussels sprouts, whole
Carrots, 1-in. pieces
Corn, on the cob
Pearl onions, whole
Potatoes, 1 ½-in. chunks
Potatoes, whole, medium
Squash, acorn, halved
Squash, summer, zucchini
Approx.
(cups) Time (min.)
1 1–2
1 4
1 2–3
1 2
1 10
1 2
1 4
1 4
1 3
1 2
1 6
1 10–11
1 7
1 4
Meat
Beef/veal, roast or brisket
Beef, meatloaf (2 lb)
Beef, corned
Pork, roast
Pork, ribs (2 lb)
Leg of lamb
Chicken, whole (2–3 lb)
Chicken, pieces (2–3 lb)
Cornish hens, two
Meat/poultry soup/stock
Seafood/Fish Liquid Amount
Clams
Lobster (1 ½–2 lb)
Shrimp
Fish, soup, or stock
6- & 8-Quart Emeril Lagasse Pressure AirFryer™ Plus
Liquid Amount Approx.
(cups) Time (min.)
3–4 35–40
1 10–15
4 50–60
1 40–45
3
2–4 35–40
3–4
3–4 15–20
1
4–6 15–20
Approx.
(cups) Time (min.)
1 2–3
1 2–3
1 1–2
1–4 5–6
20
20
15
25