cooking with stainless steel frying pans


Pressure cooker instructions



General guidelines for cooking vegetables.

Always add green vegetables to boiling water, so pressure is reached quickly.

Timing is crucial with vegetables as overcooking will spoil the results.

Root vegetables should be placed straight onto the trivet. Small vegetables, or those that have been cut up into small pieces, should be cooked in the separator.

The minimum 300ml water is all that is required for most vegetable cooking. The trivet keeps the vegetables just above the water so that they are cooked in steam and the flavours kept separate. Add the cooking liquid to gravies, soups or sauces so that any nutrients are not wasted.

You can make significant savings in time and fuel if you cook a selection of vegetables together. Here are some instructions for cooking potatoes and carrots together. Adapt these instructions to suit whatever selection of vegetables you choose.

Prepare all the vegetables in the usual way.

Look at the timetable and cut up the potatoes and carrots so that they are a suitable size for cooking in 4 minutes.

Pour in 300ml water.

Place the potatoes and carrots in piles in the separator and place on the trivet and season lightly.

Close the lid and bring to a high pressure, cook for 4 minutes. Release the steam quickly.

Vegetables cooking times

VegetableSizeTime (mins)
Artichoke (Globe) Small 250g10
Medium 275g12
Large 350g15
Artichoke (Jerusalem) Small-whole6
25g pieces5
Asparagus Young bundles (4-6 spears)2
Older bundles5
Aubergine1cm cubes5
Beans (Broad, French, Runner)2-3
Beetroot (see note) Small 600ml water12
Medium 900ml18-24
Large 1200ml30-36
Broccoli (Green or Purple sprouting)2
Brussels Sprouts Small2
Cabbage(Green, white or spring greens)Shredded2
Cabbage (Red)Shredded4
Carrots 1cm slices4
Young (whole)4
Cauliflower Whole-small6
Celeriac2.5cm cubes4
Celery5cm pieces2
Chicory add lemon juice for cooking Small2
Corn on the cob Small7
Sweetcorn Miniature, finger, dwarf4
Courgettes 2.5cm slices2
Fennel Halves or quarters5
Kohlrabi2.5cm slices5
Leeks5cm slices4
Marrow 2.5cm slices4
2.5cm slices2
Okra(Ladies fingers)Small-whole4
Onions 0.5cm slices4
Parsnips 2.5cm cubes5
Potatoes New-whole 25-40g5
Large-old or new cut into 25g pieces5-10
Mash potatoes - cut potatoes into 25g pieces. Allow 200g per person10
For roasting cut into pieces2
SpinachJust bring to pressure with 2 x 15ml (tablespoons) water
Sweet Potatoes2.5cm pieces6
Swedes/Yams2.5cm cubes7
Turnips2.5cm cubes5

Pasta and pulses

All rice, pasta and cereals can be cooked in the base of the cooker. Rice and small pasta shapes, such as shells can also be cooked in a solid container (or the separator lined with foil). This method is often used when cooking the rice or pasta on top of meat or poultry.

Cooking rice or pasta in the body of the cooker (not in a container)

Cooking rice or pasta in a container

Cooking coarse oatmeal, pearl barley

Cooking millet, bulgur (cracked) wheat


Cooking rice and cereals with milk (ie rice pudding)


Black beans

Info from here

Red kidney beans


Pasta and pulses cooking times

cerealquantitywatercooking time (mins)release steam
Pearl Barley 100g 750ml 24 Slowly
Macaroni Short lengths 200g 1.5l 2.5 Slowly
Elbow 200g 1.5l 4 Slowly
Noodles Fine 200g 1.5l 2.5 Slowly
Medium 200g 1.5l 4 Slowly
Oatmeal coarse 100g 750ml 18 Slowly
Pasta 200g 1.5l 2.5 Slowly
Rice Long grain 200g 1.5l 2.5 Slowly
Brown 200g 1.5l 4 Slowly
(in a container) 8 Slowly
Spaghetti Fine or vermicelli 200g 0.5l 2 Slowly
Regular 200g 1.5l 4 Slowly
Beans Adzuki 6
Black/Black kidney (soaked overnight)120g350ml12Slowly
Black Eye Beans/Cow Peas 12
Borlotti 12
Butter/Lima 18
Cannellini 12
Flageolet 6
Haricot (black or white)small 120g400ml 10Slowly
large 120g 18Slowly
MungJust bring to pressure
Red Kidney (soaked overnight)120g350ml12Slowly
Peas Chickpeas (soaked overnight)120g350ml12Slowly
Lentils Brown or Continental3
Green or Egyptian120g300ml5Slowly
RedJust bring to pressure


Your pressure cooker will enable you to cook meat, even tougher cuts, in minutes rather than hours with really tender results.

The times in the recipes are a guide and will vary depending on quality, thickness and cut of meat and personal preference.

General Guidelines

Frozen Meat

Minced Beef


Reheating frozen cooked stews and casseroles

Stewing and braising

Joints of meats

Boiling cooking times

JointWeight (kg)Time (mins)
Ham, bacon, gammon 1.0kg23 mins
1.2kg34 mins
1.4kg40 mins
2.0kg60 mins
2.3kg65 mins
2.7kg77 mins
Brisket and silverside1.0kg54 mins
Tongue1.0kg40 mins
Note Brisket and silverside can be cooked from frozen 1kg takes 80 mins

Ways of serving the bacon/gammon

Points to remember when cooking brisket, silverside and tongue

Salted meat must be pre-soaked for 3-4 hours to remove excess salt or covered in cold water, brought to the boil in the open pan and left to stand for 5 minutes, then the water discarded.

Cooking tinned suet steak and kidney puddings

Leave the pudding in the tin. Add 300ml water to the cooker. Stand the pudding in the separator and cook for a third of the time stated on the tin.

Pot Roasting

Joints should not weigh more than 1.5kg.

Wipe, trim and weigh the meat, calculate the cooking time from the chart, no need to thaw frozen joints.

Preparation of the joint

Salted joints must be pre-soaked for 3-4 hours to remove excess salts or covered with cold water, brought to the boil in the open pan and left to stand for s minutes, then discard the water.

Never fill the cooker more than half full when both the joint, liquid and vegetables for flavouring have been added.

Accompanying vegetables or rice may be added part way through the cooking time.

Pot roasting cooking times

Times are per 450g.
JointCutMins from thawedMins from frozen
Brisket, rolled2435
LambBreast, boned and rolled1830
Shoulder, boned and rolled1830
Best end1525
PorkShoulder, boned and rolled18Do not cook from frozen
Loin15Do not cook from frozen
VealBreast, boned and rolled1526
Shoulder, boned and rolled1830
Knuckle and oyster1526