Timing Dictionary: Quick Reference

High-Contrast Cook Time Table

Ingredient	State	Pressure Time	Release	Bachelor Note
Chicken Thighs	Thawed	8 mins HP	10m NR	Always 10m Natural Release. Rest 5 mins after removal.
Chicken Thighs	Frozen	12-15 mins HP	10m NR	12m is minimum. Larger pieces may need 15m. Always 10m NR.
Chicken Cutlets	Thawed	4-6 mins HP	10m NR	Thin pieces - cook fast! Watch for dryness.
Chicken Cutlets	Frozen	8-10 mins HP	10m NR	Add 4 mins to thawed time. Can dry out - check doneness.
Chicken Breast	Thawed	6-8 mins HP	10m NR	Can dry out easily. Rest 5 mins after removal.
Chicken Breast	Frozen	10-12 mins HP	10m NR	Add 4 mins to thawed time. Watch for dryness.
Chicken Drums	Thawed	10-12 mins HP	10m NR	Bone-in adds flavor. Rest 5 mins after removal.
Chicken Drums	Frozen	12-15 mins HP	10m NR	Add 2-4 mins to thawed time. Always 10m NR.
Basmati Rice	Rinsed	6 mins HP	10m NR	For sequential cooking: 1.5 cups rice → 1.75 cups liquid (1:1.25). Strain liquid if it has “bits” (prevents BURN).
Jasmine Rice	Rinsed	4 mins HP	10m NR	For sequential cooking: 1.5 cups rice → 1.75 cups liquid (1:1.25). Strain liquid if it has “bits”.
Long Grain White	Rinsed	5 mins HP	10m NR	For sequential cooking: 1.5 cups rice → 1.75 cups liquid (1:1.25). Strain liquid if it has “bits”.
Canned Beans	Any type	N/A	N/A	Add with rice in Phase 2. No extra time needed.
Black/Pinto/White/Navy	Soaked	8-10m HP	15m NR	Standard timing. "Soaked" = rehydrated in water 8-12hrs (or 1hr quick soak).
Kidney Beans	Soaked	10-12m HP	15m NR	Longer cook time. Must be soaked first.
Chickpeas (Garbanzo)	Soaked	15-20m HP	15m NR	Much longer - different timing. Must be soaked first.

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Critical Rules

The 10-Minute Natural Release

Always wait 10 minutes after pressure cooking before quick releasing remaining pressure. This "Starch Set" phase is essential for:

• Rice: Prevents mushiness, sets texture
• Chicken: Prevents rubbery texture
• Never skip - even if you're in a hurry

The Sequential Rice Baseline (1:1.25)

For sequential cooking (protein then rice):

• Default: 1.5 cups rice → 1.75 cups liquid (1:1.25)
• Burn notice fix: If your liquid has sediment/veg bits (frozen peppers/onions, minced peppers, spice sludge), strain it before the rice phase. This prevents solids from sinking and scorching on the bottom.
• Optional buffer: If you want extra sauce, you can bump toward 2 cups total liquid — strain first.
• Too much liquid = mushy rice - measure your liquid instead of “eyeballing”

Frozen vs. Thawed

• Frozen protein: Add 4 minutes to thawed time (12m minimum, up to 15m for larger pieces)
• Frozen veggies: Can add directly, no time change
• Always check state before setting timer
• With 10m NR: The natural release continues cooking, so 12m HP + 10m NR = safe minimum

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Quick Lookup

Need rice timing? → Basmati: 6m | Long Grain: 5m | Jasmine: 4m | Always 10m NR
Need chicken timing? → Thighs: 8m (thawed) / 12-15m (frozen) | Cutlets: 4-6m / 8-10m | Breast: 6-8m / 10-12m | Drums: 10-12m / 12-15m | Always 10m NR
Need bean timing? → Canned: No time (add with rice) | Soaked: 8-10m (most beans) / 10-12m (kidney) / 15-20m (chickpeas) | Always 15m NR
Need liquid amount? → 1.5 cups rice → 1.75 cups liquid (sequential baseline). Strain if needed.
Need release time? → Always 10m Natural Release (never skip!)

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Print Scale: 100% | Format: High-Contrast Table