Meat (Poultry, Beef, Pork and Lamb) Cooking Time

here are a few things to aware of when cooking meat with Instant Pot.

• Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F).  When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours. We recommend to cook the meat first and let the automatic Keep-warm function to maintain the food in serving temperature.
• Do not try to thicken the sauce before cooking.  Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
• You may want to brown the meat to seal the natural juice before starting pressure cooking.

Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.

Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)

Meat	Cooking Time (in Minutes)
Beef, stew meat	15 – 20
Beef, meat ball	10 -15
Beef, dressed	20 – 25
Beef, pot roast, steak, rump, round, chuck, blade or brisket, large	35 – 40
Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks	25 – 30
Beef, ribs	25 – 30
Beef, shanks	25 – 30
Beef, oxtail	40 – 50
Chicken, breasts	8 – 10
Chicken, whole	20 – 25
Chicken, cut up with bones	10 – 15
Chicken, drumsticks, legs or thighs	10 – 15
Cornish Hen, whole	10 – 15
Duck, cut up with bones	10 – 12
Duck, whole	25 – 30
Ham slice	9 – 12
Ham picnic shoulder	25 – 30
Lamb, cubes,	10 -15
Lamb, stew meat	10 -15
Lamb, leg	35 – 45
Pheasant	20 – 25
Pork, loin roast	55 – 60
Pork, butt roast	45 – 50
Pork, ribs	20 – 25
Turkey, breast, boneless	15 – 20
Turkey, breast, whole, with bones	25 – 30
Turkey, drumsticks (leg)	15 – 20
Veal, chops	5 – 8
Veal, roast	35 – 45
Quail, whole	8 – 10