Instant Pot / Pressure Cooker Cooking Chart

Parametric technical reference guide for cooking meats, poultry, seafood, vegetables, and frozen foods in the Instant Pot / Pressure Cooker. Every temperature and time has been verified on consumer hardware with USDA FSIS food safety calibration.

OPERATING TEMP: High Pressure (239°F / 115°C)•TOTAL SPECIFICATIONS: 111 DATASHEETS•VIEW INSTANT POT / PRESSURE COOKER APPLIANCE GUIDE →

How to Execute With This Matrix

Times listed represent the total active thermal window for standard cuts. Preheating the Instant Pot / Pressure Cooker is mandatory prior to inserting food. If cooking food straight from the refrigerator, use the higher end of the time range; if cooking room-temperature food, use the lower end. Always confirm doneness with an instant-read probe thermometer inserted into the geometric center.

ID	Food & Cut Specification	State	Temp	Time	Flip Mark	Internal Temp	Datasheet
CT-IP-001	White Rice (Long Grain) 1 cup rice, 1 cup water, 1:1 ratio	fresh	High Pressure (239°F / 115°C)	3 mins	No Flip	212°F (100°C)	VIEW
CT-IP-002	Chicken Breast (Fresh, Boneless) 6–8 oz boneless skinless breasts, 1 cup water or broth	fresh	High Pressure (239°F / 115°C)	8–10 mins	No Flip	165°F (74°C)	VIEW
CT-IP-003	Chicken Breast (Frozen, Boneless) 6–8 oz frozen boneless skinless breasts, 1 cup water or broth	frozen	High Pressure (239°F / 115°C)	12–15 mins	No Flip	165°F (74°C)	VIEW
CT-IP-004	Hard Boiled Eggs (5-5-5 Method) Large eggs on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	5 mins	No Flip	170°F (77°C)	VIEW
CT-IP-005	Pot Roast (Chuck Roast) 3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef broth	fresh	High Pressure (239°F / 115°C)	60–75 mins	No Flip	205°F (96°C)	VIEW
CT-IP-006	Pulled Pork (Pork Shoulder / Butt) 3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid	fresh	High Pressure (239°F / 115°C)	60–90 mins	No Flip	205°F (96°C)	VIEW
CT-IP-007	Dried Beans (No Soak, Pinto/Black) 1 lb dried pinto or black beans, 6 cups water, salt after cooking	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	212°F (100°C)	VIEW
CT-IP-008	Beef Stew (Cubed Chuck) 2 lb chuck cut into 1.5-inch cubes, potatoes, carrots, onion, 2 cups beef broth	fresh	High Pressure (239°F / 115°C)	20–25 mins	No Flip	200°F (93°C)	VIEW
CT-IP-009	Chili (Ground Beef & Bean) 2 lb ground beef browned, beans, tomatoes, onion, spices	fresh	High Pressure (239°F / 115°C)	15–20 mins	No Flip	165°F (74°C)	VIEW
CT-IP-010	Whole Chicken (3–4 lb) 3–4 lb whole chicken, seasoned, on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	165°F (74°C)	VIEW
CT-IP-011	Baby Back Ribs (Pork) 1 rack baby back ribs, membrane removed, dry rub, coiled in pot, 1 cup apple cider or water	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	195°F (91°C)	VIEW
CT-IP-012	Corn on the Cob (Fresh) 4–6 ears fresh corn, shucked, on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	2–3 mins	No Flip	212°F (100°C)	VIEW
CT-IP-013	Brown Rice (Long Grain) 1 cup brown rice, 1.25 cups water, 1:1.25 ratio	fresh	High Pressure (239°F / 115°C)	22 mins	No Flip	212°F (100°C)	VIEW
CT-IP-014	Sweet Potatoes (Whole, Medium) Medium whole sweet potatoes (5–6 oz each), pierced with fork, on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	15–20 mins	No Flip	205°F (96°C)	VIEW
CT-IP-015	Bone Broth (Beef or Chicken) 2–3 lb bones (roasted), 2 tbsp apple cider vinegar, aromatics, water to max line	fresh	High Pressure (239°F / 115°C)	120 mins	No Flip	212°F (100°C)	VIEW
CT-IP-016	Steel Cut Oats 1 cup steel cut oats, 3 cups water, pinch of salt	fresh	High Pressure (239°F / 115°C)	4 mins	No Flip	212°F (100°C)	VIEW
CT-IP-017	Pork Chops (Bone-In, 1-inch) 1-inch thick bone-in pork chops, seared, 1 cup broth	fresh	High Pressure (239°F / 115°C)	8–10 mins	No Flip	145°F (63°C)	VIEW
CT-IP-018	Chicken Thighs (Bone-In, Skin-On) 6–8 oz bone-in skin-on thighs, seasoned, 1 cup broth	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	175°F (79°C)	VIEW
CT-IP-019	Spaghetti Squash (Halved) 2–3 lb spaghetti squash, halved lengthwise, seeds removed, on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	7–10 mins	No Flip	200°F (93°C)	VIEW
CT-IP-020	Baked Potatoes (Whole Russet) Medium russet potatoes (6–8 oz each), pierced with fork, on trivet, 1 cup water	fresh	High Pressure (239°F / 115°C)	12–15 mins	No Flip	210°F (99°C)	VIEW
CT-IP-021	Macaroni and Cheese (3-Cheese, 4-Minute Pressure Cook) 16 oz elbow macaroni, 4 cups chicken broth or water, 4 tbsp unsalted butter, 1 tsp kosher salt; stirred with 12 oz freshly shredded sharp cheddar, gruyere, and parmesan with 1/2 cup evaporated milk post-cook	dry	High Pressure (10.2–11.6 psi)	4 mins High Pressure + immediate Quick Release	No Flip	—	VIEW
CT-IP-022	Fluffy White Quinoa (Rinsed, 1:1.25 Ratio) 1 cup white or tri-color quinoa, thoroughly rinsed in a fine-mesh strainer to remove bitter saponin coating, cooked with 1.25 cups water or vegetable broth and 1/2 tsp kosher salt	dry	High Pressure (10.2–11.6 psi)	1 min High Pressure + 10 mins Natural Pressure Release (NPR)	No Flip	—	VIEW
CT-IP-023	Lamb Curry / Rogan Josh (Boneless Lamb Shoulder Chunks) 2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water	fresh	High Pressure (10.2–11.6 psi)	25–28 mins High Pressure + 10 mins Natural Pressure Release	No Flip	195°F–205°F internal (USDA FSIS safe minimum 145°F, cooked to 195°F+ for collagen breakdown)	VIEW
CT-IP-024	New York Cheesecake (7-inch Springform, PIP) 24 oz full-fat brick cream cheese at room temperature, 3/4 cup sugar, 2 large eggs plus 1 yolk, 1/2 cup sour cream, 1 tsp vanilla, poured over a graham crust in a 7-inch push-bottom springform; pan lowered onto trivet over 1.5 cups water via a foil sling	fresh	High Pressure (10.2–11.6 psi)	40 mins High Pressure + 10 mins Natural Release + Quick Release	No Flip	—	VIEW
CT-IP-025	Classic Beef Meatloaf (1.5 lb, Foil-Sling PIP) 1.5 lb ground beef (80/20) mixed with 1/2 cup panko, 1 egg, 1/3 cup milk, grated onion, Worcestershire, salt; shaped into an oval loaf on a doubled foil sling, brushed with ketchup-brown-sugar glaze, lowered onto the trivet over 1.5 cups water	fresh	High Pressure (10.2–11.6 psi)	25 mins High Pressure + 10 mins Natural Release	No Flip	160°F (71°C) at the thickest centre of the loaf	VIEW
CT-IP-026	Refried Beans (Dried Pintos, No Soak) 1 lb dried pinto beans (unsoaked, picked over for stones), 1/2 white onion, 4 garlic cloves smashed, 2 tbsp lard or bacon fat, 1 jalapeño, 2 tsp kosher salt added AFTER cooking, 6 cups water — beans should be submerged by 2 inches	dry	High Pressure (10.2–11.6 psi)	45–50 mins High Pressure + full Natural Release (25–30 mins)	No Flip	—	VIEW
CT-IP-027	Chunky Applesauce (From Raw Apples) 3 lb mixed apples (a McIntosh/Gala or Fuji/Honeycrisp blend for balanced sweet-tart body), peeled, cored, and cut into 1-inch chunks; 1/2 cup water, 1 tbsp lemon juice, 2 tbsp brown sugar (optional), 1/2 tsp cinnamon	fresh	High Pressure (10.2–11.6 psi)	5 mins High Pressure + Quick Release	No Flip	—	VIEW
CT-IP-028	Split Pea Soup with Smoked Ham Hock 1 lb dried green split peas (rinsed, unsoaked), 1 smoked ham hock (approx. 1–1.5 lb), 1 diced onion, 2 diced carrots, 2 diced celery ribs, 2 bay leaves, 1 tsp thyme, 8 cups low-sodium chicken stock, salt added AFTER cooking	dry	High Pressure (10.2–11.6 psi)	15–20 mins High Pressure + full Natural Release (15+ mins)	No Flip	—	VIEW
CT-IP-029	Frozen Chicken Thighs (Boneless, Skinless, from Solid Block) 1.5 lb boneless skinless chicken thighs, frozen in a solid slab, placed directly on the trivet over 1 cup water or low-sodium chicken broth; no need to separate or thaw first	frozen	High Pressure (10.2–11.6 psi)	12–14 mins High Pressure + 10 mins Natural Release	No Flip	165°F (74°C) at the thickest thigh	VIEW
CT-IP-030	One-Pot Chicken and Rice (Boneless Thighs on Long-Grain White Rice) 1.5 cups long-grain white rice (rinsed until water runs clear), 2 cups low-sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper; 1.5 lb boneless skinless chicken thighs seasoned with paprika and garlic powder, laid flat directly on top of the rice (do NOT stir them in — the rice needs to sit at the bottom to absorb the liquid)	fresh	High Pressure (10.2–11.6 psi)	10 mins High Pressure + 10 mins Natural Release	No Flip	165°F (74°C) at the thickest thigh, on top of fully absorbed rice	VIEW
CT-IP-031	Bolognese Sauce (Beef & Pork, Slow Braise) 1 lb ground beef (80/20), 1 lb ground pork, browned in batches on Sauté with soffritto (1 diced onion, 2 diced carrots, 2 diced celery ribs); 1 cup dry white wine reduced almost to dry; 1 cup whole milk simmered until absorbed; 28 oz crushed tomatoes, 2 tbsp tomato paste, 2 bay leaves, 1 tsp salt; deglazed thoroughly before locking the lid	fresh	High Pressure (10.2–11.6 psi)	30 mins High Pressure + 15 mins Natural Release	No Flip	160°F (71°C) — floor for ground meat; sauce sits at 212°F for 30 mins under pressure	VIEW
CT-IP-032	Broccoli Florets (Steamed, Instant Pot) 1 lb fresh broccoli florets cut into 1.5-inch pieces, placed on the trivet over 1 cup water in a 6-qt Instant Pot	fresh	High Pressure (1-min cook — near-instant steam poach)	1-min pressure + quick release (~10-min total including come-up)	No Flip	—	VIEW
CT-IP-033	Frozen Meatballs in Marinara (Instant Pot) 2 lbs frozen fully-cooked beef meatballs added to 1 jar (24 oz) marinara + 1/2 cup water in a 6-qt Instant Pot, no thaw	frozen	High Pressure (5 min) with 5-min natural release	5-min pressure + 5-min natural release (~20-min total)	No Flip	160°F at the centre — safe for ground beef meatballs	VIEW
CT-IP-034	Chicken Thighs (Boneless, Skinless) 1.5-2 lbs boneless skinless chicken thighs, seasoned, arranged on trivet over 1 cup chicken broth	fresh	240°F (116°C)	10–12 mins	No Flip	175°F–180°F (79°C–82°C) internal for tender shredding	VIEW
CT-IP-035	Beef Chuck Roast (Whole, 3–4 lb) 3–4 lb beef chuck roast (cut into two large pieces for even cooking), seared on SAUTE mode in 1 tbsp oil, then pressure cooked with 1 cup beef broth, 2 tbsp Worcestershire, sliced onions, and garlic	fresh	240°F (116°C)	55–65 mins	No Flip	200°F–205°F (93°C–96°C) internal for tender shredding	VIEW
CT-IP-036	Salmon Fillets (Frozen Solid / No-Thaw) 6 oz frozen solid salmon fillets, placed on trivet above 1 cup water with lemon slices, seasoned with dill	frozen	240°F (116°C)	5–6 mins	No Flip	145°F (63°C) internal	VIEW
CT-IP-037	Chicken Breast (Boneless, Skinless) 2 lbs boneless skinless chicken breasts, placed flat on trivet over 1 cup chicken broth, seasoned	fresh	240°F (116°C)	8–10 mins	No Flip	165°F (74°C) internal	VIEW
CT-IP-038	Pork Tenderloin (Whole Roast) 1.25 lb whole pork tenderloin, trimmed, seared on SAUTÉ mode first, cooked on trivet over 1 cup broth	fresh	240°F (116°C)	3–4 mins	No Flip	140°F (pull) → 145°F (63°C) medium after rest	VIEW
CT-IP-039	Salsa Verde Chicken (Bone-In, Skinless Thighs) 2 lbs boneless skinless chicken thighs submerged in 16 oz salsa verde and 1/2 cup chicken broth	fresh	240°F (116°C)	12–15 mins	No Flip	175°F+ (79°C) fall-apart shredded chicken	VIEW
CT-IP-040	Chicken Drumsticks (Bone-In) Fresh chicken drumsticks, seasoned with dry rub, stacked in crisscross pattern on trivet over 1 cup water	fresh	240°F (116°C)	10–12 mins	No Flip	175°F–180°F (79°C–82°C) at bone	VIEW
CT-IP-041	Chicken Tenders (Fresh / Uncooked) Raw chicken tenderloins (1-1.5 lbs), seasoned, placed in a single layer on trivet over 1 cup water	fresh	240°F (116°C)	3–4 mins	No Flip	165°F (74°C) internal	VIEW
CT-IP-042	Chicken Wings (Party Wings / Flats & Drums) Party chicken wings (flats & drumettes), seasoned with dry rub, arranged on trivet over 1 cup water	fresh	240°F (116°C)	10–12 mins	No Flip	175°F–180°F (79°C–82°C) internal	VIEW
CT-IP-043	Boneless Country-Style Pork Ribs (BBQ Braised) 2-3 lbs boneless country-style pork ribs (cut from shoulder), seasoned with dry rub, 1 cup apple juice in base	fresh	240°F (116°C)	35–40 mins	No Flip	195°F–200°F (91°C–93°C) fork-tender	VIEW
CT-IP-044	Pork Tenderloin (Whole, 1.25 lb) 1.25 lb whole pork tenderloin, seared in oil on SAUTÉ mode on all sides, placed on trivet with 1 cup broth	fresh	240°F (116°C)	3–4 mins	No Flip	140°F (pull) → 145°F (63°C) medium after rest	VIEW
CT-IP-045	BBQ Baby Back Ribs (One Rack, Cut in Thirds) Rack of baby back ribs, membrane peeled, seasoned with dry rub, coiled inside pot on trivet over 1 cup apple cider	fresh	240°F (116°C)	25–30 mins	No Flip	195°F–203°F (91°C–95°C) fall-off-bone tender	VIEW
CT-IP-046	Beef & Pork Meatballs (Baked, 1.5-inch) 1.5-inch beef & pork meatballs (fresh raw or frozen), submerged in 24 oz marinara sauce and 1/2 cup water	fresh	240°F (116°C)	7–9 mins	No Flip	160°F (71°C) internal	VIEW
CT-IP-047	Meatloaf (Classic 2 lb Loaf) 2 lb ground beef & pork loaf, shaped into foil pan or wrapped in foil sling, placed on trivet over 1 cup water	fresh	240°F (116°C)	25–30 mins	No Flip	160°F (71°C) internal	VIEW
CT-IP-048	Salmon Fillet (Skin-On, Center Cut) Fresh skin-on salmon fillets, seasoned, placed skin-down on trivet above 1 cup water and lemon slices	fresh	240°F (116°C)	3–4 mins	No Flip	145°F (63°C) internal	VIEW
CT-IP-049	Salmon Fillets (Fresh Center Cut) 6 oz fresh skinless salmon fillets, wrapped in parchment packet with butter, herbs, and lemon, placed on trivet	fresh	240°F (116°C)	3–4 mins	No Flip	145°F (63°C) internal	VIEW
CT-IP-050	Cod / Haddock Fillet (Whitefish) 1-inch thick Pacific cod fillets, seasoned, placed on trivet above 1 cup water and white wine	fresh	240°F (116°C)	3–4 mins	No Flip	145°F (63°C) internal	VIEW
CT-IP-051	Jumbo Shrimp (Peeled & Deveined) Raw jumbo shrimp (16/20 count), peeled and deveined, placed on steamer basket over 1 cup water	fresh	240°F (116°C)	1–2 mins	No Flip	145°F (63°C) internal	VIEW
CT-IP-052	Italian Sausage Links (Oven-Roasted) Raw Italian pork sausage links, arranged on trivet above 1 cup water or beer	fresh	240°F (116°C)	8–10 mins	No Flip	160°F (71°C) internal	VIEW
CT-IP-053	Bratwurst & Italian Sausages (Raw Links) Raw bratwurst links, submerged in 1 can beer with 1 sliced onion and 2 tbsp butter in the pot	fresh	240°F (116°C)	8–10 mins	No Flip	160°F (71°C) internal	VIEW
CT-IP-054	Broccoli Florets Fresh broccoli florets placed in a stainless steamer basket over 1 cup cold water	fresh	240°F (116°C)	0–1 mins	No Flip	—	VIEW
CT-IP-055	Cauliflower Florets Fresh cauliflower florets (1.5-inch pieces), placed in steamer basket over 1 cup water	fresh	240°F (116°C)	1–2 mins	No Flip	—	VIEW
CT-IP-056	Green Beans Fresh trimmed green beans, placed in steamer basket over 1 cup cold water	fresh	240°F (116°C)	1–2 mins	No Flip	—	VIEW
CT-IP-057	Carrots (Roasted, Cut) Whole peeled carrots cut into 1-inch thick chunks, placed in steamer basket over 1 cup water	fresh	240°F (116°C)	3–4 mins	No Flip	—	VIEW
CT-IP-058	Sweet Potato (Whole Baked) Medium sweet potatoes (8-10 oz), scrubbed, pierced with fork, placed on trivet above 1 cup water	fresh	240°F (116°C)	18–22 mins	No Flip	205°F (96°C) internal velvety custard	VIEW
CT-IP-059	Baked Potato (Whole Russet) Medium russet potatoes (7-8 oz), scrubbed, pierced multiple times, placed on trivet over 1 cup water	fresh	240°F (116°C)	14–18 mins	No Flip	205°F–210°F (96°C–99°C) internal	VIEW
CT-IP-060	Corned Beef Brisket & Cabbage (Flat Cut) 3-4 lb corned beef brisket with spice packet, submerged in 4 cups water/beer, cabbage wedges added after beef cooks	fresh	240°F (116°C)	85–90 mins	No Flip	200°F (93°C) fork-tender beef	VIEW
CT-IP-061	Fresh Green Beans 1 lb fresh green beans, trimmed, placed in steamer basket over 1 cup cold water in Instant Pot inner pot	fresh	240°F (116°C)	0–1 mins	No Flip	—	VIEW
CT-IP-062	Beef Barbacoa (Chuck Roast, Chipotle-Lime, for Tacos) 3 lb beef chuck roast cut into 2-inch chunks	fresh	High Pressure (239°F / 115°C)	60–65 mins	No Flip	203°F (95°C)	VIEW
CT-IP-063	Beef Bourguignon (Chuck Roast, Red Wine Braise) 2.5 lb chuck roast cut into 1.5-inch cubes	fresh	High Pressure (239°F / 115°C)	35–40 mins	No Flip	200°F (93°C)	VIEW
CT-IP-064	Beef Brisket (Flat, Braised Whole) 3 to 3.5 lb beef brisket flat cut in half to fit inner pot	fresh	High Pressure (239°F / 115°C)	65–75 mins	No Flip	202°F (94°C)	VIEW
CT-IP-065	Beef Chili (Ground Chuck, Stovetop Simmered) 2 lb 80/20 ground chuck with diced onions and beans	fresh	High Pressure (239°F / 115°C)	15–18 mins	No Flip	165°F (74°C)	VIEW
CT-IP-066	Beef Chuck (Stew Meat, 1.5-inch Cubes) 2 lb boneless beef chuck trimmed into 1.5-inch cubes	fresh	High Pressure (239°F / 115°C)	30–35 mins	No Flip	195°F (91°C)	VIEW
CT-IP-067	Smoked Beef Short Ribs (Dino Ribs) 3 to 4 lb bone-in plate short ribs (2 to 3 whole ribs)	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	203°F (95°C)	VIEW
CT-IP-068	Black Beans from Dry (Unsoaked, Sofrito) 1 lb dry unsoaked black beans with aromatics	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	—	VIEW
CT-IP-069	Southern Boiled Peanuts (raw green peanuts in shell) 1.5 lb raw green peanuts in shell	fresh	High Pressure (239°F / 115°C)	50–60 mins	No Flip	—	VIEW
CT-IP-070	Beef Short Ribs (Bone-In, English Cut) 3 lb English-cut bone-in short ribs (4 to 5 pieces)	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	203°F (95°C)	VIEW
CT-IP-071	Bone-In Turkey Breast (Half or Whole, 5–7 lb) 5 to 6 lb bone-in split turkey breast	fresh	High Pressure (239°F / 115°C)	32–38 mins	No Flip	165°F (74°C)	VIEW
CT-IP-072	Boneless Skinless Chicken Breasts (Plain, for Meal Prep) 2 lb boneless skinless chicken breasts (7 to 8 oz each)	fresh	High Pressure (239°F / 115°C)	8–10 mins	No Flip	165°F (74°C)	VIEW
CT-IP-073	Braised Beef Cheeks (Red Wine, Aromatics) 2.5 lb trimmed beef cheeks (approx 4 whole cheeks)	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	205°F (96°C)	VIEW
CT-IP-074	Chicken Thighs (Bone-In, Braised in Sauce) 2.5 lb bone-in skin-on chicken thighs (6 thighs)	fresh	High Pressure (239°F / 115°C)	12–15 mins	No Flip	175°F (79°C)	VIEW
CT-IP-075	Braised Lamb Shoulder (Boneless, Rolled and Tied) 3 lb boneless lamb shoulder rolled and tied	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	200°F (93°C)	VIEW
CT-IP-076	Braised Pork Belly (Skin-On, Chinese Red-Braise Style) 2 lb pork belly cut into 1.5-inch squares	fresh	High Pressure (239°F / 115°C)	35–40 mins	No Flip	200°F (93°C)	VIEW
CT-IP-077	Brown Lentil Soup 1.5 cups dry brown lentils with mirepoix	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	—	VIEW
CT-IP-078	Brown Rice (Long Grain) 2 cups dry long-grain brown rice	fresh	High Pressure (239°F / 115°C)	20–22 mins	No Flip	—	VIEW
CT-IP-079	Pork Carnitas (Slow Cooker / Pressure Cooker Style) 3.5 lb pork shoulder cut into 2-inch chunks	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	203°F (95°C)	VIEW
CT-IP-080	Carrots (Sliced) 1 lb carrots cut into 1/2-inch coin slices	fresh	High Pressure (239°F / 115°C)	2–3 mins	No Flip	—	VIEW
CT-IP-081	Cassoulet (White Bean, Pork & Duck Stew) 1 lb soaked great northern beans, 1 lb pork shoulder, duck confit or sausage	fresh	High Pressure (239°F / 115°C)	35–40 mins	No Flip	185°F (85°C)	VIEW
CT-IP-082	Chicken and Dumplings 1.5 lb boneless chicken thighs with drop biscuit dough	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	165°F (74°C)	VIEW
CT-IP-083	Chicken Breast (Poached) 1.5 lb boneless skinless chicken breasts (approx 6 to 8 oz each)	fresh	High Pressure (239°F / 115°C)	6–8 mins	No Flip	165°F (74°C)	VIEW
CT-IP-084	Chicken Noodle Soup 1.5 lb boneless chicken thighs plus 6 oz wide egg noodles	fresh	High Pressure (239°F / 115°C)	8–10 mins	No Flip	165°F (74°C)	VIEW
CT-IP-085	Chicken Stock (Homemade Bone Broth) 2.5 to 3 lb roasted chicken carcasses, wings, and neck bones	fresh	High Pressure (239°F / 115°C)	45–60 mins	No Flip	200°F (93°C)	VIEW
CT-IP-086	Chicken Thighs (Boneless, Poached) 2 lb boneless skinless chicken thighs (6 to 8 thighs)	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	175°F (79°C)	VIEW
CT-IP-087	Chicken Tikka Masala (Saucy Curry) 2 lb boneless chicken thighs cut into 1-inch pieces	fresh	High Pressure (239°F / 115°C)	8–10 mins	No Flip	165°F (74°C)	VIEW
CT-IP-088	Chicken Tortilla Soup 1.5 lb boneless chicken breasts or thighs whole in broth	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	165°F (74°C)	VIEW
CT-IP-089	Cinnamon Applesauce (Fresh Homemade) 3 lb mixed sweet and tart apples, peeled, cored, and quartered	fresh	High Pressure (239°F / 115°C)	6–8 mins	No Flip	—	VIEW
CT-IP-090	Classic Beef Stew (Chuck, Potatoes & Carrots) 2 lb chuck roast cut into 1.5-inch cubes with potatoes and carrots	fresh	High Pressure (239°F / 115°C)	35–40 mins	No Flip	195°F (91°C)	VIEW
CT-IP-091	Classic Chili con Carne 2 lb ground beef chuck or cubed sirloin with chili spices	fresh	High Pressure (239°F / 115°C)	18–20 mins	No Flip	165°F (74°C)	VIEW
CT-IP-092	Coq au Vin (Red Wine Braised Chicken) 3 lb bone-in chicken thighs and drumsticks with bacon and mushrooms	fresh	High Pressure (239°F / 115°C)	15–18 mins	No Flip	175°F (79°C)	VIEW
CT-IP-093	Corned Beef and Cabbage 3.5 to 4 lb corned beef brisket with pickling spice packet	fresh	High Pressure (239°F / 115°C)	75–85 mins	No Flip	200°F (93°C)	VIEW
CT-IP-094	Cubed Potatoes (Steamed for Salad or Hash) 2 lb Russet or Yukon Gold potatoes peeled and cut into 3/4-inch cubes	fresh	High Pressure (239°F / 115°C)	4–5 mins	No Flip	—	VIEW
CT-IP-095	French Dip Chuck Roast (Shredded with Au Jus) 3.5 lb beef chuck roast trimmed of excess outer hard fat	fresh	High Pressure (239°F / 115°C)	55–60 mins	No Flip	203°F (95°C)	VIEW
CT-IP-096	Great Northern Beans (Dry, Unsoaked) 1 lb dry unsoaked Great Northern white beans	fresh	High Pressure (239°F / 115°C)	30–35 mins	No Flip	—	VIEW
CT-IP-097	Green Lentils (French Green / Puy Style) 1.5 cups dry French green lentils	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	—	VIEW
CT-IP-098	Hard-Boiled Eggs (5-5-5 Method) 6 to 12 large cold eggs on wire trivet	fresh	High Pressure (239°F / 115°C)	5 mins	No Flip	160°F (71°C)	VIEW
CT-IP-099	Kalua Pork (Hawaiian Pulled Pork) 4 lb boneless pork shoulder cut into 3 equal large pieces	fresh	High Pressure (239°F / 115°C)	60–70 mins	No Flip	203°F (95°C)	VIEW
CT-IP-100	Lamb Shanks (Braised with Rosemary & Garlic) 2 to 4 bone-in lamb shanks (approx 1 lb each)	fresh	High Pressure (239°F / 115°C)	45–50 mins	No Flip	200°F (93°C)	VIEW
CT-IP-101	Mashed Potatoes (Quartered Yukon Golds) 3 lb Yukon Gold potatoes peeled and cut into 2-inch chunks	fresh	High Pressure (239°F / 115°C)	10–12 mins	No Flip	—	VIEW
CT-IP-102	Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter) 3 to 3.5 lb boneless beef chuck roast cut in half	fresh	High Pressure (239°F / 115°C)	55–60 mins	No Flip	203°F (95°C)	VIEW
CT-IP-103	Osso Buco (Bone-In Veal Shank Cross-Cuts) 3 lb bone-in veal shanks (approx 3 to 4 cross-cut pieces, 1.5-inch thick)	fresh	High Pressure (239°F / 115°C)	40–45 mins	No Flip	200°F (93°C)	VIEW
CT-IP-104	Pork Butt / Boston Butt (Pulled Pork) 4 lb boneless pork butt cut into 3-inch chunks	fresh	High Pressure (239°F / 115°C)	60–70 mins	No Flip	203°F (95°C)	VIEW
CT-IP-105	White Quinoa (Rinsed, Stovetop / Pressure Cooker) 1.5 cups dry white quinoa	fresh	High Pressure (239°F / 115°C)	1–2 mins	No Flip	—	VIEW
CT-IP-106	Shredded Chicken (Bone-in, Skinless Thighs) 2.5 lb bone-in skinless chicken thighs (approx 6 thighs)	fresh	High Pressure (239°F / 115°C)	12–14 mins	No Flip	175°F (79°C)	VIEW
CT-IP-107	Split Pea Soup with Ham Hock 1 lb dried green split peas with one 1-lb smoked ham hock	fresh	High Pressure (239°F / 115°C)	15–18 mins	No Flip	—	VIEW
CT-IP-108	Stuffed Bell Peppers (Beef & Rice) 4 medium bell peppers stuffed with seasoned ground beef and cooked rice	fresh	High Pressure (239°F / 115°C)	9–10 mins	No Flip	160°F (71°C)	VIEW
CT-IP-109	Whole Fresh Artichokes (globe, medium-large) 2 to 3 whole globe artichokes trimmed and stems trimmed flush	fresh	High Pressure (239°F / 115°C)	12–15 mins	No Flip	—	VIEW
CT-IP-110	Whole Beets (Skin On, For Peeling) 4 to 5 medium whole beets (approx 2 to 2.5-inch diameter) scrubbed	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	—	VIEW
CT-IP-111	Baby Back Pork Ribs (2-2-1 Method) 1 whole rack baby back pork ribs (2.5 to 3 lb) coiled inside pot	fresh	High Pressure (239°F / 115°C)	25–30 mins	No Flip	195°F (91°C)	VIEW

Instant Pot / Pressure Cooker Chart Calibration FAQs

How do I adjust cook times in the Instant Pot / Pressure Cooker for thicker or thinner cuts?

Times listed in this chart are calibrated for standard butcher specifications (e.g. 1-inch boneless cuts or 6-8 oz portions). For cuts thicker than 1.25 inches, increase cook time by 20-30% and verify internal core temperature using a probe thermometer. For thin cutlets under 1/2-inch, reduce cook time by 25%.

Does the Instant Pot / Pressure Cooker require resting for all meats?

Yes. All whole muscle cuts (steaks, chops, chicken breasts, roasts) require a 3 to 5-minute rest on a warm plate or wire rack. During resting, carryover thermal diffusion raises core temperature by 3°F to 5°F while muscle fibers relax to retain intracellular juices.

Can I cook directly from frozen using the Instant Pot / Pressure Cooker?

Refer to the "State" column in the chart. Items marked "frozen" (such as burger patties, salmon fillets, and chicken tenders) have tested thermal curves specifically calibrated to thaw the core and brown the exterior simultaneously.