Wolfgang Puck BPCR0010 manual Pressure Cooker Cooking Chart

Pressure Cooker Cooking Chart

Ingredient	Amt		Pressure		Time	Liquid	Temp
Artichokes trimmed	3	Med		15	10 - 14 minutes	2 Cups	250°F
Baby Back Ribs	2	Slabs		15	15 - 20 minutes	2 Cups	250°F
Beans - Blk (soaked)	1	Cup		15	10 - 12 minutes	4 Cups	250°F
Beans - Lima	1	Cup		15	7 minutes	4 Cups	250°F
Beef Brisket	3	Lbs		15	1 hour	3 Cups	250°F
Beef Ribs	6 Whole			15	25 - 30 minutes	2 Cups	250°F
Beets	6 Med			15	13 - 15 minutes	2 Cups	250°F
Black Eyed Peas
( no soak)	1	Cup		15	8 - 10 minutes	3 Cups	250°F
Boneless/Skinless Chicken pcs
frozen	4 Lbs			15	5 minutes	2 Cups	250°F
Broccoli flowerets	2	Cups		5	2 - 3 minutes	1 Cup	220°F
Brown Long Grain Rice1 Cup				15	20 - 22 minutes	2 Cups	250°F
Brussels Sprouts	2	Cups		10	5 - 7 minutes	1 Cup	235°F
Cabbage quartered	1			10	3 - 4 minutes	2 Cups	235°F
Cannelloni	1	Cup		15	6 - 8 minutes	4 Cups	250°F
Carrots 2 ” pcs	2	Cups		15	5 minutes	1 Cup	250°F
Cauliflower florets	2	Cups		5	2 - 3 minutes	1 Cup	220°F
Chick Peas	1	Cup		15	10 - 12 minutes	4 Cups	375°F
Chicken Legs	4 Whole			15	10 - 12 minutes	2 Cups	250°F
Chicken quartered	1	Whole		10	10 - 15 minutes	2 Cups	235°F
Chuck Roast	3	Lbs		15	60 - 75 minutes	3 Cups	250°F
Clams in their Shells	1	Dz		15	1 - 2 minutes	1 Cup	250°F
Corn on the Cob	6 Whole			10	2 - 4 minutes	1.5 Cups	235°F
Corned Beef	3	Lbs		15	60 - 75 minutes	3 Cups	250°F
Cornish Game Hens	2			15	10 - 12 minutes	2 Cups	250°F
Duck	5	Lbs Whole			15	25 - 30 minutes	4 Cups	250°F
Fish Fillets	2	- 6 oz		5	3 - 5 minutes	1 Cup	220°F
Fish Steaks	1	- 2” thick		10	2 - 4 minutes	1.5 Cups	235°F
Fish Whole	1	- 2 Lbs		10	4 - 6 minutes	2 Cups	235°F
Great Northern	1	Cup		15	7 minutes	4 Cups	250°F
Lamb shanks	12 oz			15	25 - 30 minutes	3 Cups	250°F
Lentils	1	Cup		10	10 - 12 minutes	2.5 Cups	235°F
Lobster	1 - 1/4 - 2 Lbs			15	2 - 3 minutes	2 Cups	250°F
Monkfish				15	2 - 3 minutes	1 Cup	250°F
Navy Beans	1	Cup		15	6 - 8 minutes	3 Cups	250°F
Octopus, whole baby
or 3” pieces	N/A			15	14 - 16 minutes	3 Cups	250°F
Okra large	2	Cups		15	3 - 4 minutes	1 Cup	250°F
Parsnips cubed	2	Cups		15	2 - 4 minutes	1.5 Cups	250°F
Pinto Beans	1	Cup		15	10 - 12 minutes	4 Cups	250°F
Pork Chops
(8-10 oz ea)	3 to 4			15	10 - 12 minutes	2 Cups	250°F

Pressure Cooker Cooking Chart

Ingredient	Amt		Pressure	Time	Liquid	Temp
Pork Loin	2	Lbs	15	18 - 22 minutes	3 Cups	250°F
Potatoes Baking	4 Lg		15	15 minutes	2 Cups	250°F
Potatoes Red Bliss
2 oz ea	up to 20		15	5 - 7 minutes	2 Cups	250°F
Potatoes White
cubed	3	Cups	15	4 - 5 minutes	1.5 Cups	250°F
Rabbit, cut	3	Lbs	15	25 - 30 minutes	3 Cups	250°F
Red Kidney	1	Cup	15	10 - 12 minutes	4.5 Cups	250°F
Rump Roast	3 Lbs		15	45 - 50 minutes	4 Cups	250°F
Rutabagas, 2” pcs	2	Cups	15	6 - 8 minutes	1.5 Cups	250°F
Short Ribs	3	Lbs	15	30 - 35 minutes	3 Cups	250°F
Shrimp Large
(with or w/o shells)	up to 30		10	1 - 2 minutes	2 Cups	235°F
Soy Bean	1	Cup	15	9 - 12 minutes	3 Cups	250°F
Spare Ribs	1	Slab	15	25 - 30 minutes	3 Cups	250°F
Split Breast bone	in up to 6		10	9 - 12 minutes	2 Cups	235°F
Split Pea	1	Cup	10	10 - 13 minutes	2.5 Cups	235°F
Squash - Acorn
halved	4 Halves		15	8 - 10 minutes	2 Cups	250°F
Squash, Butternut
1/2” slices	8 Slices		15	3 - 4 minutes	1.5 Cups	250°F
Squid 1” rings	2	Lbs	15	14 minutes	4 Cups	250°F
Stew Meat 1” pcs	3 Lbs		15	15 - 18 minutes	4 Cups	250°F
String Beans	1	Lb	5	1 - 3 minutes	1 Cup	220°F
Turkey breast	5 - 5Lbs		5	40 - 45 minutes	4 Cups	220°F
Turnips 1/2” slices	3	Med	15	2 - 3 minutes	1 Cup	250°F
Veal Breast	3	Lbs	15	60 - 75 minutes	3 Cups	250°F
Veal Shanks( 8 oz ea)	3		15	25 - 30 minutes	3 Cups	250°F
White Basmati Rice	1	Cup	15	5 minutes	2.5 Cups	250°F
White Long Grain Rice 1		Cup	15	5 minutes	2 Cups	250°F
Whole Chicken	3	Lbs	15	15 - 20 minutes	3 Cups	250°F
Wild Rice	1	Cup	15	22 - 25 minutes	5 Cups	250°F

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