Poultry, Beef, Pork & Lamb

There are a few things to aware of when cooking meat.

instant Pot Meat

Raw meat is a perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F). When using delayed cooking start, do not set delayed start for more than 1 ~ 2 hours. We recommend to cook the meat first and let the automatic Keep-warm function to maintain the food at serving temperature.
Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt on the base and in turn block heat dissipation. This could cause the cooker to overheat and possibly cut out.
You may want to brown the meat to seal the natural juice before starting pressure cooking.

Please note that the cooking time is pressure cooking time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.

Pressure Cooking Timetable For Meat

Meat	Cooking Time (in Minutes)
Beef, stew meat	15 – 20
Beef, meat ball	10 -15
Beef, dressed	20 – 25
Beef, pot roast, steak, rump, round, chuck, blade or brisket, large	35 – 40
Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks	25 – 30
Beef, ribs	25 – 30
Beef, shanks	25 – 30
Beef, oxtail	40 – 50
Chicken, breasts	8 – 10
Chicken, whole	20 – 25
Chicken, cut up with bones	10 – 15
Chicken, drumsticks, legs or thighs	10 – 15
Cornish Hen, whole	10 – 15
Duck, cut up with bones	10 – 12
Duck, whole	25 – 30
Ham slice	9 – 12
Ham shoulder	25 – 30
Lamb, cubes,	10 -15
Lamb, stew meat	10 -15
Lamb, leg	35 – 45
Pheasant	20 – 25
Pork, loin roast	55 – 60
Pork, butt roast	45 – 50
Pork, ribs	20 – 25
Turkey, breast, boneless	15 – 20
Turkey, breast, whole, with bones	25 – 30
Turkey, drumsticks (leg)	15 – 20
Veal, chops	5 – 8
Veal, roast	35 – 45
Quail, whole	8 – 10