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Cooking Time Tables
As with conventional cooking, cooking with Instant Pot is full of personal choices, crea-
tivity, a lot of science and experimentation. No two people would have exactly the
same tastes, preferences of tenderness and texture of food. The cooking time chart
provided in this recipe booklet is for reference purpose. The user is encouraged to ex-
periment and find your own time setting for the best result to the user’s own liking.
There are other factors that may affect the cooking time. Different cuts of meat and
different types of rice, for example, may require different cooking time to yield the same
tenderness or texture.
When cooking frozen food, there is no need to defrost the food in the microwave
first. However frozen food will prolong the pre-heating time and cooking time by a few
minutes depending on the amount of food.
All timing here is based on the cooking pressure being in the range of 10.15~11.6 psi ,
applicable to Instant Pot IP-CSG, IP-LUX and IP-DUO at “High Pressure” setting.
Seafood and Fish
Cooking time for seafood is typically short. The best result is achieved with the original
juice being retained in the food. Again steaming is the ideal method. Of course stew-
ing will also work great.
When steaming seafood, you need at least one cup of water (250ml), an ovenproof or
steel bowl on a trivet. When seafood or fish are over-cooked, their texture turns
tough. Unless that’s the intended result, you should control the cooking time precise-
ly. Normally, you’ll need to use the steam release to release the pressure and stop
cooking, as soon as the programmed cooking period is over. An alternative is to take
the natural cooling time (7~10 minutes) into consideration.
Seafood and Fish Fresh, Cooking Time
(in Minutes)
Frozen, Cooking Time
(in Minutes)
Crab 3 – 4 5 – 6
Fish, whole (trout, snapper, etc.) 5 – 6 7 – 10
Fish fillet, 2 – 3 3 – 4
Fish steak 3 – 4 4 – 6
Lobster 3 – 4 4 – 6
Mussels 2 – 3 4 – 5
Seafood soup or stock 6 – 7 7 – 9
Shrimp or Prawn 1 – 2 2 – 3
