Pressure Cooker Time Calculator
Choose what you are cooking for the time at high pressure, how to release it and how much liquid you need.
Answer
20–25 minutes at high pressure
How to run it
- Timing starts when the cooker reaches pressure, not when you switch it on. Allow another 10 to 15 minutes for it to get there.
- You need at least 250ml of liquid in the pot. A pressure cooker cannot work without steam.
- Never fill the pot more than two thirds full, or halfway for anything that froths such as beans, rice or soup.
- Brown the meat first, then pressure cook. Thicken the sauce after releasing.
Next step
Source: Standard UK manufacturer guidance for slow cookers and pressure cookers · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Why there is no single conversion formula
Pressure cooking is not proportional to oven time. Meat collapses quickly, rice and lentils need only minutes, and vegetables go from firm to mush in the space of two. Anyone offering one multiplier for everything is guessing, so this calculator gives per-food times instead.
Timing starts at pressure
The clock starts when the cooker reaches pressure, not when you switch it on. Add another ten to fifteen minutes for it to get there, plus the release time at the end: worth remembering when you are working backwards to a serving time.
Quick release or natural
Quick release stops the cooking immediately, which is what you want for vegetables, fish and chicken breast. Natural release keeps the food cooking gently as the pressure falls, which suits big cuts of meat and stops rice and pulses from foaming through the valve.
Never overfill it
Two thirds full at most, and only half full for anything that froths, beans, rice, pasta, soup. There must be enough liquid to make steam, and the vent must be clear before you bring it up to pressure.
Questions and answers
Questions about pressure cooker times
Does the pressure cooking time include the time it takes to come up to pressure?
No, the minutes given are the time at pressure once the pot has come up to full pressure. Building pressure and releasing it afterwards both add extra time on top, and that varies by machine and quantity of food.
What does natural release mean, and why do some recipes need it?
Natural release means letting the pressure drop on its own rather than opening the valve. Tougher, larger cuts such as brisket or a whole chicken use natural release so they finish cooking gently as the pressure falls, rather than stopping abruptly.
Do I still need to check meat is cooked through after pressure cooking?
Yes. Chicken must be cooked all the way through, with no pink meat and the juices running clear, the middle should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds. If a piece such as brisket does not pull apart easily, give it another 10 minutes rather than assuming the timer alone means it is done.
Why does my pressure cooker recipe need a minimum amount of liquid?
A pressure cooker needs enough liquid to generate steam and build pressure throughout cooking. Too little liquid risks the pot running dry and scorching before pressure is reached.
Can I brown meat in a pressure cooker before cooking it under pressure?
Yes, most pressure cookers can brown on the hob setting first. Brown the meat, then pressure cook and thicken the sauce after releasing, which gives a better result than cooking pale meat straight under pressure.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.