Below is a general reference guide for pressure cooking a variety of proteins. Keep in mind these are approximate times meant for a 6–8 L electric pressure cooker (like an Instant Pot). Actual cook times can vary based on factors like appliance model, altitude, thickness of meat cuts, and personal preference (especially for doneness of red meats). Always confirm internal temperatures with a food thermometer for safety.

General Guidelines

  1. Minimum Liquid: Typically, you need about 1 cup (240 ml) of water or cooking liquid for most 6–8 L pressure cookers, unless your recipe specifically says otherwise.
  2. Natural vs Quick Release:
  3. Internal Temperature Goals:

Chicken & Other Poultry

Cut Weight / Thickness Suggested Time (High Pressure) Release Notes
Chicken Breasts (boneless) ~150–180 g each (2–3 cm thick) 6–8 min fresh, 10–12 min frozen NR 5 min or QR Season well; can shred easily for tacos/salads
Chicken Thighs (boneless) ~110–140 g each 8–10 min fresh, 12–14 min frozen NR 5 min or QR Higher fat = stays moist; check doneness
Whole Chicken ~1.2–1.5 kg 25–30 min NR 10 min Sear first (optional) for better flavor/skin
Turkey Breast (boneless roast) ~1–1.3 kg 25–30 min NR 10 min Use trivet if desired; slice against grain

Beef

Cut Weight / Thickness Suggested Time (High Pressure) Release Notes
Ground Beef (browned) ~450 g 5 min (if fully thawed & sautéed) QR Used for chili or sauce; cook thoroughly
Stew Meat (cubes/chunks) ~450–900 g total 25–30 min NR 10 min Common for beef stew, goulash; break down collagen
Rump Roast / Chuck Roast ~1–1.5 kg 45–60 min NR 10–15 min Shred or slice; add extra time if you want it “pull-apart” tender
Short Ribs ~4 large ribs (about 1–1.2 kg) 35–40 min NR 10–15 min Benefit from quick sear first; very tender and gelatinous
Beef Brisket ~1.5–2 kg 60–75 min NR 15 min Searing highly recommended for flavor; slice or shred after cooking

Pork

Cut Weight / Thickness Suggested Time (High Pressure) Release Notes
Pork Chops (boneless) ~2.5 cm thick (150–180 g each) 8–10 min NR 5 min or QR Avoid overcooking; natural release helps keep them juicy
Pork Tenderloin ~450–600 g total 10–15 min NR 5 min Lean cut, can dry out if overcooked; slice against grain
Pork Shoulder / Butt (for pulled pork) ~1.5–2 kg 60–90 min NR 10–15 min Breaks down connective tissue for shredding
Ham (fully cooked, bone-in) ~2–3 kg (just to reheat) 15–20 min QR or NR Check internal temp: 71°C (160°F). Times vary by size & you just need to heat through

Lamb

Cut Weight / Thickness Suggested Time (High Pressure) Release Notes
Lamb Shoulder (bone-in) ~1–1.5 kg 60 min NR 10 min Benefits from browning first; becomes pull-apart tender
Lamb Shanks ~300–400 g each 35–40 min NR 10 min Rich, gelatinous cut; great with red wine or tomato-based sauce

Seafood