Pressure Cooker Cooking Times Chart

Yes. Times are based on high pressure (~15 PSI / ~240°F), which is the same operating range whether you use an Instant Pot, another electric pressure cooker, or a stovetop pressure cooker. The only difference is how you regulate pressure — stovetop models hold pressure by adjusting burner heat, while electric models do it automatically.

Natural release (NR) means letting pressure drop on its own — usually 5–20 minutes. It keeps tough cuts like pot roast and ribs tender, and prevents foamy/starchy foods (rice, beans, soups) from spitting through the valve. Quick release (QR) means manually venting steam right after the cook time ends — best for delicate foods like vegetables, fish, and eggs that overcook fast.

Pressure cookers cook so fast that thin vegetables like broccoli florets are done by the time the pot reaches full pressure. Setting 0 or 1 minute on the timer gives just-tender vegetables. Quick release immediately to stop the cook, or they'll go mushy.

Yes — this is one of the pressure cooker's biggest advantages. Add 50–100% more time for frozen meat (e.g., a frozen chicken breast goes from 8 minutes to 12–13 minutes at high pressure). Always verify the USDA-safe internal temperature with a thermometer after cooking, especially for poultry (165°F).

Most electric pressure cookers (Instant Pot included) need at least 1 cup (250 ml) of thin liquid — water, broth, or wine — to reach pressure. Less than that and you'll get a 'burn' warning. Stovetop pressure cookers need at least ½–1 cup. Liquid doesn't evaporate during pressure cooking, so don't add extra to compensate for thickening.

Pressure-cooked chicken breast is forgiving up to 165°F internal but turns stringy past that. Stick to 8–10 minutes for a 1-inch breast at high pressure, with a 5-minute natural release — anything longer and you've overshot. Thighs are far more forgiving and stay juicy at 175°F+.

All times in this chart are for high pressure (~15 PSI), which is the standard setting on most recipes and what the Instant Pot defaults to. Low pressure (~7 PSI) is occasionally used for delicate foods like seafood and custards — add about 50% more time if you switch to low pressure.

Use the 5-5-5 method: 5 minutes high pressure on the trivet over 1 cup water, 5 minutes natural release, then 5 minutes in an ice bath. The shells slip right off. For soft-boiled, drop to 3 minutes high pressure with quick release. For jammy yolks, use 4 minutes with quick release.