High pressure cooking times for many ingredients!
Net als bij conventioneel koken, zit koken met de Instant Pot vol met persoonlijke keuzes, creativiteit, veel wetenschap en experimenten. Geen twee mensen zouden precies dezelfde smaken, voorkeuren voor malsheid en textuur van voedsel hebben. De kooktijdgrafiek in dit receptenboekje is bedoeld als referentie. De gebruiker wordt aangemoedigd om te experimenteren en uw eigen tijdsinstelling te vinden voor het beste resultaat naar eigen wens van de gebruiker.
There are other factors that can affect cooking time. Different cuts of meat and different types of rice may require different cooking times to achieve the same tenderness or texture.
When preparing frozen food, there is no need to defrost it in the microwave first. However, frozen food will increase the preheating and cooking time by several minutes depending on the amount of food.
All timings here are based on a cooking pressure range of 12 psi (+0.83 bar) using the "High Pressure" setting and Quick Release (QR).
TABLE OF CONTENTS
| Seafood & fish |
Fresh cook time (in min.) |
Frozen cook time (in min.) |
| Crab |
2–3 |
4–5 |
| Whole fish (trout, sea bass etc.) |
4–5 |
5–7 |
| Fish fillet |
2–3 |
3–4 |
| Fish steak |
3–4 |
4–6 |
| Lobster |
2–3 |
3–4 |
| Mussels |
1–2 |
2–3 |
| Seafood soup or broth |
7–8 |
8–9 |
| Shrimp or prawns |
1–3 |
2–4 |
| Rice & grains |
Water amount (Grain:Water ratio) |
Cook time (in minutes) |
| Barley, pearl |
1:2.5 |
20–22 |
| Barley, pot |
1:3–1:4 |
25–30 |
| Couscous |
1:2 |
2–3 |
| Corn, dried, halved |
1:3 |
25–30 |
| Oats, quick-cooking |
1:2 |
2–3 |
| Oats, steel-cut |
1:3 |
3–5 |
| Porridge, thin |
1:6–1:7 |
5–7 |
| Quinoa, quick-cooking |
1:1.25 |
1 |
| Basmati rice |
1:1 |
4 |
| Brown rice |
1:1 |
20–22 |
| Jasmine rice |
1:1 |
4 |
| White rice |
1:1 |
4 |
| Wild rice |
1:2 |
20–25 |
| Dried beans & legumes |
Dry, cook time (in minutes) |
Soaked, cook time (in minutes) |
| Adzuki |
16–20 |
4–6 |
| Anasazi |
20–25 |
5–7 |
| Black beans |
20–25 |
4–6 |
| Black-eyed peas |
6–7 |
4–5 |
| Chickpeas (also known as garbanzo or kabuli) |
35–40 |
10–15 |
| Cannellini beans |
25–30 |
6–9 |
| Gandules (pigeon peas) |
20–25 |
6–9 |
| Great Northern beans |
25–30 |
7–8 |
| Lentils, French green |
4–6 |
n/a |
| Lentils, small green (brown) |
4–6 |
n/a |
| Lentils, red, split |
1–2 |
n/a |
| Lentils, yellow, split (moong dal) |
1–2 |
n/a |
| Lima beans |
12–14 |
3–6 |
| Kidney beans, red |
15–20 |
7–8 |
| Kidney beans, white / Cannellini |
25–30 |
6–9 |
| Navy / Haricot beans |
20–25 |
7–8 |
| Pinto beans |
23–25 |
6–9 |
| Peas |
16–20 |
10–12 |
| Scarlet runner beans |
20–25 |
6–8 |
| Soybeans |
35–45 |
18–20 |
| Meat |
Cook time (in minutes) |
| Beef, stew meat |
20 / 450g |
| Beef, meatballs |
5 / 450g |
| Beef, dressed |
20–25 / 450g |
| Beef, stew meat, steak, rump, round, chuck, blade or brisket, large |
20 / 450g |
| Beef, stew meat, steak, rump, round, chuck, blade or brisket, small pieces |
15 / 450g |
| Beef, ribs |
20–25 |
| Beef, shank (40 mm thick) |
25–30 |
| Beef, oxtail |
40–50 |
| Chicken, bone-in breasts |
6–8 |
| Chicken, whole (2–2.5 kg) |
8 / 450g |
| Chicken, bone-in portions |
10–15 |
| Chicken, dark meat |
10–15 |
| Cornish hen / poussin, whole |
10–15 |
| Duck, bone-in portions |
12–15 |
| Duck, whole |
10 / 450g |
| Ham slice |
9–12 |
| Ham picnic shoulder |
8 / 450g |
| Lamb, cubes |
10–15 |
| Lamb, stew meat |
12–15 |
| Lamb leg |
15 / 450g |
| Pheasant |
8 / 450g |
| Pork, loin roast |
20 / 450g |
| Pork, roast |
15 / 450g |
| Pork ribs |
15–20 |
| Turkey, boneless breast |
7–9 |
| Turkey, whole breast with bone |
20–25 |
| Turkey, drumsticks |
15–20 |
| Veal, chops |
5–8 |
| Veal, roast |
12 / 450g |
| Quail, whole |
8 / 450g |
| Vegetables |
Fresh cook time (in minutes) |
Frozen cook time (in minutes) |
| Artichoke, whole, with untrimmed leaves |
9–11 |
11–13 |
| Artichoke hearts |
4–5 |
5–6 |
| Asparagus, whole or chopped |
1–2 |
2–3 |
| Beans, green/yellow or wax, whole, trimmed ends |
1–2 |
2–3 |
| Beetroot, small, whole |
11–13 |
13–15 |
| Beetroot, large, whole |
20–25 |
25–30 |
| Broccoli, florets |
1–2 |
2–3 |
| Broccoli, stems |
3–4 |
4–5 |
| Brussels sprouts, whole |
2–3 |
3–4 |
| Cabbage, red, purple or green, shredded |
2–3 |
3–4 |
| Cabbage, red, purple or green, wedges |
2–3 |
3–4 |
| Carrots, sliced or shredded |
2–3 |
3–4 |
| Carrots, whole or chopped |
6–8 |
7–9 |
| Cauliflower florets |
2–3 |
3–4 |
| Celery, chunks |
2–3 |
3–4 |
| Kale |
4–6 |
5–6 |
| Corn kernels |
1–2 |
2–3 |
| Corn on the cob |
3–5 |
4–6 |
| Eggplant, slices or cubes |
3–4 |
4–5 |
| Endive |
1–2 |
2–3 |
| Escarole/chicory, finely chopped |
2–3 |
3–4 |
| Green beans, whole |
2–3 |
3–4 |
| Greens (beet greens, kale, spinach, chard, turnip greens), chopped |
4–5 |
5–6 |
| Leek |
2–3 |
3–4 |
| Mixed vegetables |
2–3 |
– |
| Okra |
2–3 |
3–4 |
| Onions, sliced |
2–3 |
3–4 |
| Parsnips, sliced |
2–3 |
3–4 |
| Parsnips, cubed |
3–4 |
4–5 |
| Peas, in pod |
1–2 |
2–3 |
| Peas, green |
1–2 |
2–3 |
| Potatoes, cubed |
4–5 |
6–7 |
| Potatoes, whole, small |
8–10 |
12–14 |
| Potatoes, whole, large |
12–15 |
15–19 |
| Pumpkin, small slices or cubes |
4–5 |
6–7 |
| Pumpkin, large slices or cubes |
8–10 |
10–14 |
| Rutabaga/swede/turnip, sliced |
3–5 |
4–6 |
| Rutabaga/turnip, chunks |
4–6 |
6–8 |
| Spinach |
1–2 |
2–3 |
| Acorn squash, slices or cubes |
5–7 |
7–9 |
| Butternut squash, slices or cubes |
4–6 |
6–8 |
| Sweet potato, cubed |
2–4 |
4–6 |
| Sweet potato, whole, small |
10–12 |
12–14 |
| Sweet potato, whole, large |
12–15 |
15–19 |
| Bell pepper, slices or cubes |
1–3 |
2–4 |
| Tomatoes, quartered |
2–3 |
4-5 |
| Fruit |
Fresh cook time (in minutes) |
Dried cook time (in minutes) |
| Apples, sliced or chopped |
1–2 |
2–3 |
| Apples, whole |
3–4 |
4–6 |
| Apricots, whole or halved |
2–3 |
3–4 |
| Peaches |
2–3 |
4–5 |
| Pears, whole |
3–4 |
4–6 |
| Pears, sliced or halved |
2–3 |
4–5 |
| Plums |
2–3 |
4–5 |
| Raisins |
n/a |
4–5 |
