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Idiomas disponibles
Idiomas disponibles
MEAT
1 .
Cut meats/poultry into equal sizes to ensure even cooking .
Tip: Brown the meats before pressure cooking using the Browning preset function
within this section .
2 .
Add liquids and other ingredients to the bowl according to the recipe along with meat .
3 .
If the bowl is not already in the cooking base, add the bowl to the base and follow the
cooking process outlined in the "Operating Instructions" section .
4 .
Use the release method indicated in the cooking chart for best results .
Meat
(Non-frozen)
CHICKEN
Chicken Breasts,
boneless
Chicken Thighs,
boneless
Whole Chicken
BEEF
Stew (1 inch
cubes) plus
potatoes and
vegetables
Corned Beef
Short Ribs, 2
inches
Brisket / Skirt
Pot Roast, Top-
side / Chuck
LAMB
Shanks
Shoulder Roast,
boneless
PORK
Chops, loin,
1 inch thick
(10–12 oz .)
Spareribs
Shoulder Roast,
boneless
Ham
Amount of food
1 pound
8 (3 oz .)
3–4 lbs .
1 ½ lbs .
3 lbs .
4 pounds
3 pounds
2–3 lbs .
3 x ½ pound
3 pounds
2 chops
3 pounds
3 pounds
COOKING TIME
Preset at 20 minutes
8–10 minutes
20 minutes
30–40 minutes
15–20 minutes
50 minutes
45–60 minutes
35 minutes
30 minutes
15–20 minutes
20–30 minutes
8–10 minutes
30 minutes
30 minutes
30 minutes
35
Recommended
Pressure Release Method
Quick Release
Quick Release
Quick Release
Natural Release,
10 minutes
Natural Release,
10 minutes
Natural Release,
10 minutes
Natural Release,
10 minutes
Natural Release,
10 minutes
Natural Release,
10 minutes
Natural Release,
10 minutes
Quick Release
Quick Release
Natural Release,
10 minutes
Natural Release
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