Cooking time in a pressure cooker depends on the type of ingredient, how it is cut, and how full the pot is; the time shortens by roughly a third to half compared with a regular pot. The clock should start once the cooker has reached full pressure, not from the moment the stove is turned on.
How does timing change by ingredient type?
Meat and offal, being firmer, gain the most from pressure cooking, so the time difference is most obvious here; diced meat can become tender in a pressure cooker in about 25 to 30 minutes, while a regular pot might take up to an hour. For legumes and grains, timing depends on whether they were soaked beforehand; pre-soaked chickpeas cook in around 15 to 20 minutes, while unsoaked ones take longer. Vegetables are more sensitive to pressure and can turn mushy quickly, so in mixed dishes they should go in later than the meat.
Why do fill level and steam release matter?
The pot should never be filled beyond two-thirds of its capacity; an overfilled pot cannot build pressure properly and the cooking time can run longer than expected. There also needs to be enough liquid, because if there is too little to generate steam, pressure drops and the food will not cook in the expected time.
How the steam is released at the end also affects the total time. Letting the pot cool down naturally allows the food to keep cooking gently as it depressurises, giving a softer result for meat dishes. Releasing the valve quickly stops the cooking abruptly and is better for vegetables that overcook fast.
How do altitude and cooker model affect timing?
At higher altitudes, water boils at a lower temperature, so pressure also builds a little more slowly; a few extra minutes may be needed in these locations. There is also a difference between older weighted-valve pressure cookers and newer spring-valve models; spring-valve cookers control pressure more precisely, so the manufacturer's time table tends to be more reliable. The older the cooker and the more worn its gasket, the slower pressure builds, which quietly stretches out the total time.
What rule of thumb helps when calculating time?
As a general rule, the firmer and larger the ingredient, the longer it needs, while smaller, softer pieces need less time. On a first attempt, starting from the lower end of a suggested time and adding a few extra minutes under pressure if needed is safer than overcooking from the start; if something comes out underdone, the pot can always be closed again for a few more minutes under pressure.