*  Exported from  MasterCook  *

               Pressure Cooking Chart for Meat and Poultry

Recipe By     : Innova Pressure Cooker Booklet, 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** NONE ***

Do not fill unit over 2/3 full. Use quick release. Meat item will be
followed by amount of liquid needed, then minutes to cook at high
pressure.

Meat                                    Liquid   Time
======================================  =======  ====================
Beef, corned; 3 to 4" thick             4     c  45 minutes
Beef, flank steak                       1     c  35 minutes
Beef, liver; sliced                     1 1/4 c   5 minutes
Beef, pot roast blade, chuck, or rump;
- 2 to 3" thick                         1 1/4 c  30 minutes; up to 40
Beef, round steak (Swiss); 1/2" thick   1 1/4 c  20 minutes; up to 25
Beef, short ribs                        1 1/4 c  35 minutes; up to 40
Beef Stew; 1" cubes                     2 1/2 c  15 minutes; up to 20
Chicken, fried; 2-1/2 to 3 lb           1 1/4 c  12 minutes
Chicken, fricaseed; 3 to 4 lb           2     c  15 minutes; up to 20
Chicken, stewed; 4 to 5 lb              2     c  25 minutes; up to 30
Ham, uncooked shank; 3 to 5 lb          2 1/2 c  35 minutes; up to 45
Ham, uncooked picnic or shoulder;
- 3 to 6 lb                             2 1/2 c  35 minutes; up to 45
Ham, uncooked slices; 1/2" thick          3/4 c   5 minutes; up to 6
Ham, uncooked slices; 1" thick            3/4 c   9 minutes; up to 12
Ham, uncooked slices; 2" thick          1     c  12 minutes; up to 20
Lamb shoulder; 3 to 6 lb                3     c  35 minutes; up to 45
Lamb steak; 1/2" thick                    3/4 c   9 minutes
Lamb stew; 1" cubes                     2     c  10 minutes
Mutton; 4 to 6 lb                       2 1/2 c  45 minutes
Oxtails                                 2     c  45 minutes
Pheasant                                1 1/4 c  15 minutes; up to 20
Pork chops                              1     c   9 minutes
Pork shanks                             2 1/2 c  35 minutes
Pork shoulder                           1 1/2 c  35 minutes; up to 40
Pork spareribs                          1     c  15 minutes
Rabbit                                  1     c  12 minutes; up to 15
Veal shank                              2 1/2 c  40 minutes; up to 45
Veal steak; 1/2" thick                  1     c  12 minutes; up to 15
Veal Stew; 1" cubes                     2     c  10 minutes
Venison, pot roast; 3 to 4" thick       1 1/4 c  30 minutes; up to 40


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