Pressure cookers are a convenient kitchen appliance that can significantly reduce cooking times for a variety of foods. When using an electric pressure cooker, knowing how long to cook meat is important to ensure it turns out moist, tender and fully cooked.
Factors That Affect Cooking Time
There are several factors that impact how long it takes to cook meat in an electric pressure cooker:
- Type of meat – Tougher cuts of meat with more connective tissue like pork shoulder or beef chuck take longer to become tender. Delicate meats like chicken breast or fish cook faster.
- Cut of meat – Large, bone-in cuts like a whole chicken or pork shoulder take longer than smaller pieces or boneless meat.
- Meat thickness – Thicker cuts of meat over 2 inches thick cook slower than thin cuts under 1 inch thick.
- Amount of meat – Cooking a larger quantity of meat takes more time than smaller portions.
- Frozen or thawed – Frozen meat takes significantly longer to cook through than thawed meat.
- Liquid – Meat cooks faster when completely submerged in liquid versus more steam cooking.
- Pressure cooker settings – Higher pressure settings cook food faster than lower pressure.
Taking these factors into account allows you to better estimate cooking times for meat in an electric pressure cooker.
Guidelines for Cooking Times by Meat Type
Here are general guidelines for how long to cook common cuts of meat in an electric pressure cooker:
Chicken
| Chicken Cut | Fresh or Frozen | Cooking Time |
|---|---|---|
| Chicken breast | Fresh | 5-8 minutes |
| Chicken thighs | Fresh | 15-20 minutes |
| Chicken drumsticks | Fresh | 20-25 minutes |
| Whole chicken | Fresh | 25-30 minutes |
| Chicken breast | Frozen | 10-15 minutes |
| Chicken thighs | Frozen | 20-25 minutes |
| Chicken drumsticks | Frozen | 25-30 minutes |
| Whole chicken | Frozen | 35-40 minutes |
Beef
| Beef Cut | Fresh or Frozen | Cooking Time |
|---|---|---|
| Stew meat | Fresh | 25-35 minutes |
| Beef roast | Fresh | 45-60 minutes |
| Brisket | Fresh | 55-70 minutes |
| Steak (1 inch thick) | Fresh | 10-15 minutes |
| Ground beef | Fresh | 5-10 minutes |
| Stew meat | Frozen | 35-45 minutes |
| Beef roast | Frozen | 55-70 minutes |
| Brisket | Frozen | 65-80 minutes |
| Steak (1 inch thick) | Frozen | 15-20 minutes |
Pork
| Pork Cut | Fresh or Frozen | Cooking Time |
|---|---|---|
| Pork chops (1 inch thick) | Fresh | 5-8 minutes |
| Pork tenderloin | Fresh | 10-15 minutes |
| Pork shoulder | Fresh | 55-70 minutes |
| Pork ribs | Fresh | 25-35 minutes |
| Sausage | Fresh | 6-10 minutes |
| Pork chops (1 inch) | Frozen | 10-15 minutes |
| Pork tenderloin | Frozen | 15-20 minutes |
| Pork shoulder | Frozen | 65-80 minutes |
| Pork ribs | Frozen | 35-45 minutes |
Lamb
| Lamb Cut | Fresh or Frozen | Cooking Time |
|---|---|---|
| Lamb chops (1 inch thick) | Fresh | 6-10 minutes |
| Lamb shoulder | Fresh | 55-70 minutes |
| Lamb shanks | Fresh | 25-35 minutes |
| Ground lamb | Fresh | 5-10 minutes |
| Lamb chops (1 inch thick) | Frozen | 10-15 minutes |
| Lamb shoulder | Frozen | 65-80 minutes |
| Lamb shanks | Frozen | 35-45 minutes |
Tips for Cooking Meat in a Pressure Cooker
Follow these tips to help ensure meat turns out moist and tender when cooking in an electric pressure cooker:
- Sear or brown meats before pressure cooking to enhance flavor.
- Cut larger pieces of meat into smaller chunks to reduce cooking time.
- Add at least 1 cup of liquid such as broth, water, or sauce.
- Allow the pressure to fully release naturally when cooking time is done to prevent overcooking.
- Use a meat thermometer to check final temperatures – poultry should reach 165°F, pork 145°F, beef 145°F, lamb 145°F.
- Let meat rest 5-10 minutes before serving to allow juices to redistribute.
- Adjust cook times as needed based on thickness of cuts, frozen or thawed, and your own taste preferences.
- Keep notes of cook times and adjustments for consistent results each time.
Conclusion
Electric pressure cookers can significantly speed up cooking times for meat while still resulting in tender, flavorful dishes. Keeping the meat type, cut, thickness, frozen or thawed state, and other factors in mind allows you to estimate the cooking time needed. Use the guidelines provided as a starting point and adjust as needed based on your model of pressure cooker and personal taste. With some trial and error, you’ll be able to master cooking moist, flavorful meats in under an hour.