Serves: 5

For best flavor and appetizing color, brown meats before cooking. Browning caramelizes the sugars in the meat and imparts luscious flavor. However if you're pressed for time, this step isn't absolutely necessary. In a pinch, you can fake a "brown" color by basting a roast with soy sauce prior to cooking. Once cooked, no one will ever be able to guess your quick trick to your roasted meat-look and golden brown gravy. The broiler can also be used to brown up ribs, shanks or chops after pressure-cooking.

Times in the chart below are based on using a natural pressure release. Use the amount of liquid required by your pressure cooker. If meats are frozen, add 5 minutes to the time for each inch of thickness. When cooking frozen chicken, add 1 minute for parts and 1 minute per pound for a whole bird. Frozen Turkey? Add 4 minutes per inch of thickness.

Meat and Poultry/Approx. Cooking Time at Full Pressure

BEEF: Naturally release pressure unless indicated.
Brisket
up to 2 pounds/45 min
2-3 pounds/45-55 min
3-4 pounds/55-60 min
4-5 pounds/60-70 min

Roast 13-15 minutes/pound

Shanks
1 to 1-1/2 inches/25 min
1-1/2 to 2-1/2 inches/25-35 min

Short Ribs (Flanken)/25 min

Steak, round or chuck
1/2 to 1-inch thick/15-20 min
1 to 1-1/2 inches/20-25 min
1-1/2 to 2 inches/25-30 min

Stew meat, cubed/16 min

LAMB: Naturally release pressure unless indicated.
Breast, riblets/20 min + quick release

Chops/10 min for under 1-inch thick 11 min for over.

Leg, cubed/6 min + quick release

Neck shoulder, slices, with bone
1-inch/16+quick release
2-3 inches/23 + quick release

Roast (shoulder or leg), 3 pounds/35-40 min

Shanks/25-30 min

Shoulder cubes, boneless/12-16 min

PORK: Naturally release pressure unless indicated.
Ham, slices, uncooked, 1-inch thick/12 min

Ribs (with or without bone)/15 min + quick release

Roast, (shoulder arm, bone-in)/14 min per pound trimmed weight

Roast, (shoulder blade, boneless)/12-13 min per pound trimmed weight

Steaks or chops
1/2 to 3/4" thick/4-5 min
3/4-1"/5-6 min
1-1/4 to 1-1/2"/7-8 min

Stew meat/8 min

POULTRY: Naturally release pressure for time indicated then quick release remaining pressure.

Chicken breasts w/bone/7 min + 4 natural release
Chicken, boneless breasts, thighs/4 min + 4 natural release
Chicken, cubed, boneless/4 + quick release

Chicken, drums, thighs w/ bone/8 + 4 natural release
Cornish Hen, whole
1 pound/6 + 6 natural release
1-1/2 pound/8 + 6 natural release

Tenderloin, cubed/4 + quick release
Turkey boneless thigh/8 + natural release
Turkey drumstick
1 to 1-1/4 pounds/12 + natural release

Turkey thigh w/ bone (Natural release on both):
1/2-1 pound/12-14 min
1 to 1-1/2 pounds/14-16 min
Turkey, boneless breast/20 + natural release

VEAL: Naturally release pressure.
Breast (3-4 pounds)/40-50 min

Chops, steak
1/2 inch/6 min
3/4 to 1 inch/ 8 min

Cubed stew meat/8 min

Roast, shoulder, boneless
2-1/4-3 pounds/45 min
3-1/2 to 4 pounds/50-55 min

Shanks/18-20 min

More Recipes from the Cook'n Under Pressure Cookbook:
Basic Rules of Pressure Cooking
Guidelines for One-Pot Meals
Making a Foil Sling
Pressure Cooker Troubleshooter
Pressure Cooking Fruits
Pressure Cooking Grains and Rice
Pressure Cooking Meat and Poultry
Pressure Cooking Vegetables
Pressured Cooking Legumes and Beans