West Bend 82011 - Pressure Cooker Manuel Du Propriétaire
English - 8
Short Ribs, 2 - 3" thick
50 min.
Natural Release
Stew meat, 1 ½" cubes
10 min.
Natural Release
Chicken
Whole, up to 3 lbs.
18 - 23 min.
Quick Release
Bone-in Breast, up to 3 lbs.
9 - 10 min.
Quick Release
Boneless Breast, up to 3 lbs.
5 - 6 min.
Quick Release
Bone-in Thighs/Legs
9 - 12 min.
Quick Release
Boneless Thighs/Legs
8 - 10 min.
Quick Release
Lamb
Shanks; 4, 12 oz. ea.
24 min.
Natural Release
Chops, ½ - 1" thick
6 - 12 min.
Quick Release
Stew meat, 1 ½" cubes
22 - 25 min.
Natural Release
Pork
Bone-in Chops or Loin, ¾ - 1"
thick
Brown meat, then
9 - 11 min.
Quick Release
Boneless Roast, up to 3 lbs.
50 - 55 min.
Natural Release
Spareribs, 2 - 3" pieces
22 - 28 min.
Quick Release
Veal
Boneless Shoulder Roast
10 min. per lb.
Natural Release
Chops, ½ - 1" thick
6 - 12 min
Quick Release
Stew meat, 1 ½" cubes
9 - 10 min.
Natural Release
Fish
Steaks and Fillets 1"
4 - 5 min.
Quick Release
Steaks and Fillets 1½"
6 - 7 min.
Quick Release
When cooking vegetables, do not fill the cooking vessel higher than the 12 cup
mark. The above times are based on cooking at “High Pressure.”
Vegetable
Cooking Time
Pressure Release
Method
Artichokes, Med. to Lg.
8 - 10 min.
Quick Release
Green, Yellow, or Wax Beans
2 - 3 min.
Quick Release
Beets
12 - 16 min.
Quick Release
Broccoli, florets
1 - 3 min.
Quick Release
Cauliflower, florets
1 - 4 min.
Quick Release
Carrots
baby cut
3 - 5 min.
Quick Release
½" slices
2 - 5 min.
Quick Release
Collard Greens
3 - 4 min.
Quick Release
Corn on the cob
3 - 5 min.
Quick Release
Eggplant
2 - 3 min.
Quick Release
Kale
1 - 2 min.
Quick Release
Parsnips
peeled and cubed
3 - 4 min.
Quick Release
½" slices
1 - 2 min.
Quick Release