You control the amount of pressure in your pressure cooker by adjusting the temperature of the stove burner, and different models have different ways to indicate the pressure you have reached. You’ll see low, medium or high pressure in recipes, which correlates to about 5, 10 or 15 pounds of pressure at about 220, 235 or 250 degrees Fahrenheit.
- Low pressure is rarely used, and is generally for delicate fish and tender vegetables.
- Medium pressure is sometimes used for steamed puddings.
- High pressure is most common in recipes, and is recommended for most vegetables, beans, rice, pasta, meats, and dried veggies, fruits and mushrooms.
Sample Pressure Cooker Cooking Times After Pressure Is Reached
Potatoes: 5 minutes
Winter squash: 5 minutes
Artichokes: 10 minutes
Beets: 10 to 15 minutes
Brown rice: 15 minutes
Stew meat: 15 minutes
Dry beans: 25 minutes or less