Cuisinart CPC-900XA Instruction Booklet page 17

POULTRY AND MEAT COOKING GUIDE
Be sure to add at least 1 cup of liquid when pressure cooking meats for 45 minutes or less,
and 1½ cups if cooking for longer amounts of time. Most items are cooked on High
pressure or High Pressure + unless otherwise indicated. For best results and flavour, most
poultry and meats benefit from browning first. Cooking times will vary slightly due to
individual size of pieces and starting temperatures.
FOOD
CHICKEN
Whole, up to 2kg
Chicken Breast, bone in,
1.3kg
Boneless Chicken Breast,
1kg
Thighs/Legs, bone in
Thighs/Legs, boneless
BEEF
Pot Roast, 1.3 – 1.5kg
Brisket, 500g – 1kg
Corned Beef
Short Ribs, 5-8cm thick
Stew – 3-5cm cubes
LAMB
Shanks, four, 350g each
Shoulder cubes for stew,
about 4cm
PORK
Chops, Loin, bone in,
2-3cm thick
Boneless Shoulder Roast,
about 1.5kg
Spareribs, cut into 2 to
3 rib pieces
Cubes for stew, 5-7cm
SETTING
High + Pressure
Custom, High Pressure
Custom, High Pressure
Custom, High + Pressure 9 to 12 minutes
Custom, High Pressure
Meat, High + Pressure
Meat, High + Pressure
Meat, High + Pressure
High + Pressure
Meat, High + Pressure
Meat, High + Pressure
Meat, High Pressure
Brown Meat / High
Pressure
Meat, High + Pressure
Meat, High + Pressure
COOKING TIME
25 to 30 minutes
8 to 10 minutes
5 to 6 minutes
8 to 10 minutes
60 to 90 minutes
55 minutes
60 to 90 minutes
50 minutes
20 to 30 minutes
40 minutes
20 to 25 minutes
4 to 5 minutes, brown
first
70 minutes
20 minutes
15 to 20 minutes
17
PRESSURE RELEASE
METHOD
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Quick Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
Natural Pressure Release
(see recipe for Beef Stew
for times with
vegetables)
Natural Pressure Release
Natural Pressure Release
Quick Pressure Release
Natural Pressure Release
or Combined
Quick Pressure Release
Natural Pressure Release
10 minutes, then Quick
Pressure Release