Read on for details if you have a question: How To Cook Meat in a Pressure Cooker?
Use this chart as a basic guideline to pressure cooking meats. Amounts of liquid and cook time will vary according to the amount of meat you use as well as the altitude you are cooking at.
Please follow all safety guidelines when pressure cooking your meat. Do not fill your cooker over 2/3 full (there is usually a 2/3 fill line inside your cooker) and use the “quick release” method for bringing the pressure down.
| Meat | Liquid | Cooking Time |
| Beef: | ||
| Beef, corned; 3 to 4 inches thick | 4 cups | 45 min |
| Beef, flank steak | 1 cup | 35 min |
| Beef, liver; sliced | 1 1/4 | 5 min |
| Beef, pot roast blade, chuck, or rump; 2 to 3 inches thick | 1 1/4 cups | 30-40 min |
| Beef, round steak (Swiss); 1/2 inch thick | 1 1/4 cups | 20-25 min |
| Beef, short ribs | 1 1/4 cups | 35-40 min |
| Beef Stew; 1 inch cubes | 2 1/2 cups | 15-20 min |
| Poultry | 3/4 cup | 1 min |
| Chicken, fried; 2 1/2 to 3 lbs | 1 1/4 cups | 12 min |
| Chicken, fricasee; 3 to 4 lbs | 2 cups | 15-20 min |
| Chicken, stewed; 4 to 5 lbs | 2 cups | 25-30 min |
| Pheasant | 1 1/4 cups | 15-20 min |
| Pork: | ||
| Ham, uncooked shank; 3 to 5 lbs | 2 1/2 cups | 35-45 min |
| Ham, uncooked picnic or shoulder; 3 to 6 lbs | 2 1/2 cups | 35-45 min |
| Ham, uncooked slices; 1/2 inch thick | 3/4 cup | 5-6 min |
| Pork chops | 1 cup | 9 min |
| Pork shanks | 2 1/2 cups | 35 min |
| Pork shoulder | 1 1/2 cups | 35- 40 min |
| Pork spareribs | 1 cup | 15 min |
| Lamb | 1 cup | 5 min |
| Lamb shoulder; 3 to 6 lbs | 3 cups | 30 to 40 min |
| Lamb steak; 1/2 inch thick | 3/4 cup | 9 min |
| Lamb stew; 1 inch cubes | 2 cups | 10 min |
| Mutton; 4 to 6 lbs | 2 1/2 cups | 45 min |
| Other | 1/2 cup | 2 1/2 min |
| Oxtails | 2 cups | 45 min |
| Rabbit | 1 cup | 12-15 min |
| Veal shank | 2 1/2 cups | 40-45 min |
| Veal steak; 1/2 inch thick | 1 cup | 12-15 min |
| Veal Stew; 1 inch cubes | 2 cups | 10 min |
| Venison, pot roast; 3 to 4 inches thick | 1 1/4 cups | 30-40 min |
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