*  Exported from  MasterCook  *
 
                Pressure Cooking Chart for Meat and Poultry
 
 Recipe By     : Innova Pressure Cooker Booklet, 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basic Cooking Times
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         do not fill unit over 2/3 full
                         use quick release
 
 Meat item will be followed by amount of liquid needed, then minutes to cook at 
 high pressure
 
 Beef, corned ; 3 to 4 inches thick ---- 4 cups liquid ---- 45 minutes
 Beef, flank steak ---- 1 cup liquid ---- 35 minutes
 Beef, liver; sliced ---- 1 1/4 cups liquid ---- 5 minutes
 Beef, pot roast blade, chuck, or rump; 2 to 3 inches thick ---- 1 1/4 cups liqu
 id ---- 30 to 40 min
 Beef, round steak (Swiss); 1/2 inch thick ---- 1 1/4 cups liquid ---- 20 to 25 
 minutes
 Beef, short ribs ---- 1 1/4 cups liquid ---- 35 to 40 minutes
 Beef Stew; 1 inch cubes ---- 2 1/2 cups liquid ---- 15 to 20 minutes
 
 Chicken, fried; 2 1/2 to 3 lbs ---- 1 1/4 cups liquid ---- 12 minutes
 Chicken, fricaseed; 3 to 4 lbs ---- 2 cups liquid ---- 15 to 20 minutes
 Chicken, stewed; 4 to 5 lbs ---- 2 cups liquid ---- 25 to 30 minutes
 
 Ham, uncooked shank; 3 to 5 lbs ---- 2 1/2 cups liquid ---- 35 to 45 minutes
 Ham, uncooked picnic or shoulder; 3 to 6 lbs ---- 2 1/2 cups liquid ---- 35 to 
 45 minutes
 Ham, uncooked slices; 1/2 inch thick ---- 3/4 cup liquid ---- 5 to 6 minutes
 Ham, uncooked slices; 1 inch thick ---- 3/4 cup liquid ---- 9 to 12 minutes
 Ham, uncooked slices; 2 inches thick ---- 1 cup liquid ---- 12 to 20 minutes
 
 Lamb shoulder; 3 to 6 lbs ----3 cups liquid ---- 35 to 45 minutes
 Lamb steak; 1/2 inch thick ---- 3/4 cup liquid ---- 9 minutes
 Lamb stew; 1 inch cubes ---- 2 cups liquid ---- 10 minutes
 Mutton; 4 to 6 lbs ---- 2 1/2 cups liquid ---- 45 minutes
 
 Oxtails ---- 2 cups liquid ---- 45 minutes
 
 Pheasant ---- 1 1/4 cups liquid ---- 15 to 20 minutes
 
 Pork chops ---- 1 cup liquid ---- 9 minutes
 Pork shanks ---- 2 1/2 cups liquid ---- 35 minutes
 Pork shoulder ---- 1 1/2 cups liquid ---- 35 to 40 minutes
 Pork spareribs ---- 1 cup liquid ---- 15 minutes
 
 Rabbit ---- 1 cup liquid ---- 12 to 15 minutes
 
 Veal shank ---- 2 1/2 cups liquid ---- 40 to 45 minutes
 Veal steak; 1/2 inch thick ---- 1 cup liquid ---- 12 to 15 minutes
 Veal Stew; 1 inch cubes ---- 2 cups liquid ---- 10 minutes
 
 Venison, pot roast; 3 to 4 inches thick ----1 1/4 cups liquid ---- 30 to 40 min
 utes
 
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