How Long to Cook Beef Chuck 3 Lb Pressure Cooker

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  Everything about force per unit area cookers

How long & how practise I force per unit area-cook...

• Meat (beef, pork & lamb)
• Poultry (chicken, turkey & duck)
• Vegetables (fresh & frozen)
• Beans/Lentils/Chickpeas
• Rice & Grains (similar oatmeal)
• Seafood & Fish
• Fruit (fresh & dried)

On this page:  Pressure level-Cooking Times & Instructions

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If you can't find what you lot are looking for in our pressure cooker time tables and instructions below, take a await at our comprehensive data about pressure-cooking past selecting a topic from the menu on the left to a higher place.  As well see our gigantic pick of pressure cooker cookbooks in order to have instructions at your fingertips.

More time for you:  pressure level-cooking with a modernistic force per unit area cooker is fast!  Pressure level cookers save you time past cooking foods Ii to 10 times faster than other cooking methods.  They are the fastest manner to cook succulent meals:  beef roasts, chicken, rice, dry beans, you lot name it.  Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods and cook in a fraction of the time compared to using a slow cooker.

Merely Not All Pressure Cookers Cook at the Same Speed

You use a force per unit area cooker to relieve lots of time and energy cooking succulent food, but simply xv psi (lb) pressure cookers melt at the fastest speed available.  If your pressure cooker is less than 15 lb pressure, add together more time to that shown in the detailed pressure-cooking fourth dimension tables below.  Acquire more nigh how the amount of pressure of the pressure cooker affects it's cooking time and compare inexpensive depression-pressure level pressure cookers to those that operate at fifteen lb pressure.

Detailed Pressure-Cooking Time Tables

Vegetables (Fresh and Frozen)

Vegetable force per unit area-cooking instructions are below the time table.

Time Table:  Vegetable Cooking Times for Pressure level Cookers

(Pressure-cooking instructions are below the fourth dimension table.)

Vegetable	Approximate Cooking Fourth dimension (minutes)	Pressure
Artichoke, large whole, without leaves	9 to 11	High
Artichoke, medium whole, without leaves	6 to viii	High
Artichoke, small whole, without leaves	iv to 5	High
Artichoke, hearts	2 to 3	High
Asparagus, fine, whole	one to ane 1/2	Loftier
Asparagus, thick, whole	i to 2	High
Beans, green, whole (fresh or frozen)	2 to 3	High
Beets, 1/4" (5 mm) slices	v to 6	High
Beet greens	1	High
Beans, yellow, whole (fresh or frozen)	ii to 3	Loftier
Run across our force per unit area cooker Vegetable Recipes
Broccoli, flowerets	2	High
Broccoli, stalks	5 to half dozen	High
Broccoli, stalks, 1/4" (five mm) slices	3 to four	High
Brussel sprouts, whole	4	High
Cabbage, ruddy or green, in quarters	3 to 4	High
Cabbage, red or green, 1/4" (5 mm) slices	i	High
Carrots, ane/4" (five mm) slices	one	Loftier
Carrots, ane" (25 mm) chunks	4	High
Cauliflower flowerets	2 to iii	High
Celery, one" (25 mm) chunks	iii	High
Collard	5	Loftier
Corn, kernels	1	Loftier
Corn on the cob	3	High
Eggplant, 1/4" (5 mm) slices	3	High
Eggplant, ane/2" (ten mm) chunks	iii	High
Endive, thickly cut	one to 2	Loftier
Escarole, coarsely chopped	1 to 2	High
Green beans, whole (fresh or frozen)	two to 3	High
See our pressure cooker Vegetable Recipes
Kale, coarsely chopped	2	High
Leeks (white part)	2 to 4	High
Mixed vegetables, frozen	2 to 3	High
Okra, modest pods	two to iii	High
Onions, medium whole	2 to iii	Loftier
Parsnips, ane/4" (5 mm) slices	ane	High
Parsnips, 1" (25 mm) slices	2 to 4	High
Peas, in the pod	1	Loftier
Peas, green	1	Loftier
Potatoes, cutting into 1" (25 mm) cubes	5 to seven	High
Potatoes, new, whole small	5 to 7	High
Potatoes, whole large	10 to 12	High
Pumpkin, 2" (50 mm) slices	3 to 4	High
Red beet, in 1/four" (5 mm) slices	iv	High
Red beet, large, whole	20	High
Blood-red beet, modest, whole	12	High
Rutabaga, 1/2" (x mm) slices	4	Loftier
Rutabaga, i" (25 mm) chunks	v	High
See our force per unit area cooker Vegetable Recipes
Spinach, fresh	1	Low
Spinach, frozen	iv	High
Squash, acorn, halved	seven	High
Squash, butternut, 1" (25 mm) slices	4	High
Sweet potato, ane i/two" (40 mm) slices	5	Loftier
Swede, 1" (25 mm) slices	vii	High
Swiss chard	2	High
Tomatoes, in quarters	two	High
Tomatoes, whole	3	Loftier
Turnip, small, in quarters	3	Loftier
Turnip, in 1 1/2" (forty mm) slices	three	Loftier
Yellowish beans, whole (fresh or frozen)	2 to three	High
Zucchini, i/four" (v mm) slices	2	High

NOTE:  For T-Fal, WMF, Chef'southward Pattern, electronic pressure cookers, the viii psi pressure Lagostina Endura, low cost "no name" pressure level cookers and other pressure cookers that are less than 15 pounds (psi) force per unit area, add boosted time to the cooking times in the charts below (check the pressure of your force per unit area cooker).  For a 12 psi pressure cooker, add almost 20% more than fourth dimension to the 15 psi pressure cooker cooking times shown in the charts.

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Vegetable Pressure-Cooking Instructions:

	Use the quick release method [two] or the automatic release method [three] when the cooking time is completed so vegetables remain crisp.
	To cook vegetables by themselves in a pressure cooker (i.e. not in a soup or stew), use a steamer handbasket and trivet.  The trivet is the steamer basket'due south stand.  Place the trivet in the lesser of the pressure cooker and so balance the steamer basket on summit of the trivet.  Pour a 1/2 cup (125 ml) of h2o in the bottom of the pressure cooker if the vegetable's cooking time is less than v minutes.  If the cooking time of the vegetable is betwixt 5 and 10 minutes, utilise 1 loving cup (250 ml) of h2o.  If the cooking time is between 10 and 20 minutes, utilise two cups (500 ml) of water.  Pressure cookers other than Fagor may require more water.  Check your force per unit area cooker'southward didactics transmission.	Best prices on pressure cooker cookbooks Buy At present
	Add an additional i to 2 minutes to the cooking time when using frozen vegetables except where noted otherwise in the time nautical chart.

Beans/Lentils (chickpeas, dry out peas, legumes and other pulses)

Dry bean & lentil cooking instructions are beneath the time table.

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Time Table:  Bean/Legume Cooking Times for Force per unit area Cookers

(Edible bean pressure-cooking instructions are beneath the time table.)

Bean/Legume	Soaked Natural Release [iv] (minutes)	Soaked Quick Release [2] (minutes)	Unsoaked Quick Release [2] (minutes)	Pressure
Adzuki	ii to iii	5 to nine	14 to 20	High
Anasazi	1 to 2	iv to 7	20 to 22	High
Beans, black	3 to 6	5 to ix	viii to 25	High
Beans, garbanzo (chickpeas)	9 to 14	thirteen to eighteen	30 to 40	High
Beans, great northern	4 to viii	8 to 12	25 to 30	High
Beans, lima, infant	2 to 3	5 to 7	12 to fifteen	High
Beans, lima, large	ane to three	4 to 7	12 to 16	High
Beans, navy or pea or white (haricot)	3 to 4	vi to viii	16 to 25	High
Beans, pinto	1 to 3	four to 6	22 to 25	Loftier
See our pressure cooker Bean and Chickpea Recipes
Beans, cherry kidney	v to viii	x to 12	xx to 25	High
Beans, soy (biscuit)	5 to 8	9 to 12	28 to 35	High
Beans, soy (blackness)	xvi to eighteen	20 to 22	35 to 40	High
Beans, white kidney (cannellini)	half-dozen to 8		thirty to 40	High
Chickpeas (chick peas, garbanzo edible bean or kabuli)	9 to xiv	thirteen to eighteen	30 to 40	Loftier
Cranberry (romano or borlotti)	5 to 8	9 to 12	30 to 34	High
Gandules (pigeon peas)	2 to 5	6 to 9	20 to 25	High
Lentils, French green	-	-	10 to 12	High
Lentils, green, mini (brown)	-	-	8 to 10	High
Lentils, red, split	-	-	4 to six	High
Lentils, yellow, divide (moong dal)	-	-	iv to 6	High
Peas, split, green or yellow	-	-	vi to x	High
Peas, dried, whole	4 to half-dozen	8 to 10	16 to 18	High
Peas, black eyed	-	-	10 to 11	High
Scarlet runner	eight to 10	12 to xiv	17 to twenty	High

Pressure level-cooking time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker

Notation:  For T-Fal, WMF, Chef's Design, electronic pressure level cookers, the viii psi force per unit area Lagostina Endura, low cost "no name" pressure level cookers and other pressure cookers that are less than 15 pounds (psi) pressure level, add boosted fourth dimension to the cooking times in the charts beneath (cheque the pressure of your pressure cooker).  For a 12 psi pressure cooker, add about 20% more fourth dimension to the xv psi pressure cooker cooking times.

  Time to get a new cookbook for your pressure level cooker?

Bean Pressure-Cooking Instructions:

	For the most efficient cooking method, employ the natural release method [four] rather than the quick release method [2] for pressure-cooking soaked beans.  Equally this method is non wasteful, it will lower your electricity or gas bills.  The natural release method of pressure level-cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas.  When the stove is on for less fourth dimension, less heat is given off by the stove.  This will also give you the most comfy room temperature in your kitchen every bit the room volition not heat up as much.  If you use air workout, the natural release method volition reduce how difficult your air conditioner needs to work in society to remove the rut generated by your stove.  The cooking times for this method are shown in the natural release column in the table above.
	Practise not soak lentils or dried split peas.  Before pressure-cooking, soak dry beans in four times their volume of water for four to vi hours (don't exceed 12 hours—beans that are soaked for long periods are best for soups or purées as they easily break up).  You tin starting time soaking the beans before leaving for piece of work so they will be conveniently ready for pressure level-cooking in the evening.  Practice not add salt to soaking h2o as it will cause the beans to toughen and inhibit hydration (water absorption).	Best prices on pressure cooker cookbooks Buy Now
	If y'all have forgotten to soak the beans, no problem.  The force per unit area cooker can withal cook beans that accept not been soaked!  The trade-off is that it is non as quick and increases the energy used (makes your kitchen hotter) due to the longer cooking times of unsoaked beans.  Speed-soaking (also know as quick-soaking) beans is a faster method than pressure level-cooking unsoaked beans.  Y'all tin speed-soak beans by cooking them on loftier force per unit area for one minute and then reducing the pressure by the quick release method [2].  Compared to using the automatic release method [three], using the quick release method reduces the chance that the beans skins will separate from the beans.  Drain the h2o, rinse beans and soak in fresh water for one hour.  Then pressure-cook the beans ordinarily using the standard "soaked" cooking times.
	Place beans/legumes in the pressure cooker.  Add 3 cups (750 ml) of water for each 1 cup (250 ml) of beans/legumes.  If y'all have an old-manner jiggler valve pressure cooker such every bit a Presto, add ane to 2 tablespoons (15 to 30 ml) of vegetable oil to the water in the pressure cooker.  The oil reduces foaming and the possibility of bottleneck the vent tube on these former pressure cookers.  Exercise not add common salt until afterward cooking.  Watch the cooking time of whole lentils advisedly.  Whole lentils will turn to mush if cooked besides long. We take found that it is meliorate to bring the pressure cooker to pressure by using medium estrus rather than full heat.  This reduces the chances that the skins of beans will separate and come off the beans.
	Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses.  If the pulses are nevertheless difficult later on pressure-cooking for the recommended cooking time, render to loftier pressure over high heat and then immediately reduce the heat to the lowest possible level in social club to maintain pressure level.  Cook for a few more than minutes.  Alternatively, you lot can continue cooking the pulses uncovered.  Add together additional h2o, if necessary.

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Rice/Grains

Rice & grain pressure-cooking instructions are below the time table.

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Time Table:  Rice and Grain Cooking Times for Pressure Cookers

(Rice and grain pressure-cooking instructions are below the time tabular array.)

Grains (ane cup/250 ml)	Approximate H2o Quantity	Approximate Cooking Time (minutes)	Pressure level Level
Barley, pearl	4 cups (950 ml)	15 to 20	Loftier
Barley, pot	three cups (750 ml)	xx	High
Bulgur	3 cups (750 ml)	eight to ten	High
Couscous	two cups (500 ml)	2 to 3	High
Kamut, whole	iii cups (750 ml)	x to 12	High
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Oats, quick cooking	ane 2/three cups (400 ml)	half-dozen	High
Oats, steel-cutting	one 2/iii cups (400 ml)	11	High
Quinoa, quick cooking	2 cups (500 ml)	six	Loftier
Rice, basmati	one 1/2 cups (350 ml)	v to vii	High
Rice, brownish	1 1/two cups (350 ml)	12 to 15	High
Rice, white	1 1/two cups (350 ml)	5 to half-dozen	High
Rice, wild	3 cups (750 ml)	22 to 25	High
See our pressure cooker Rice Recipes
Spelt berries	3 cups (750 ml)	fifteen	High
Wheat berries	3 cups (750 ml)	xxx	Loftier

NOTE:  For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, depression cost "no name" pressure cookers and other pressure level cookers that are less than 15 pounds (psi) pressure level, add boosted fourth dimension to the cooking times in the charts below (check the pressure level of your pressure cooker).  For a 12 psi pressure cooker, add about twenty% more time to the 15 psi pressure cooker cooking times.

  Time to go a new cookbook for your pressure cooker?

Rice and Grain Pressure-Cooking Instructions:

	Apply the natural release method [4] when the cooking time is completed.
	Before pressure-cooking, soak whole grain wheat berries and pearl barley in four times their book of lukewarm water for at least 4 hours earlier cooking, or overnight.  Do not add salt to water since information technology will toughen the grains and inhibit hydration.	All-time prices on force per unit area cooker cookbooks Purchase Now
	Do not soak rice or oats.
	Rice:  Detailed pressure cooker cooking directions for rice
	Oats:  Detailed pressure level cooker cooking directions for making oatmeal
	Rinse under lukewarm h2o (this also applies to rice).
	Cook each 1 loving cup (250 ml) of grain in the amount of water specified.

Meat & Poultry

Meat & poultry pressure-cooking instructions are beneath the time tabular array.

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Fourth dimension Table:  Beefiness, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure Cookers

(Meat pressure-cooking instructions are beneath the time table.)

Meat/Poultry	Approximate Cooking Time (minutes)	Force per unit area Level
Beef, i" (25 mm) cubes, 1 one/two lb (700 g)	10 to 15	High
Beef, dressed, 2 lb (900 g)	10 to xv	Loftier
Beef, frozen	non appropriate	-
Beef, heart, 3 to 4 lb (1.4 to 1.8 kg)	50 to 75	High
Beef, kidney	8 to ten	Loftier
Beef, liver	five	High
Beef, meatballs, one to 2 lb (450 to 900 g)	4 to 9	Loftier
Beef, meatloaf, 2 lb (900 grand)	10 to 15	High
Beefiness, oxtail	40 to 45	High
Beef, pot roast, rump, round, chuck, bract or brisket, 1 ane/2 lb to ii lb (700 to 900 yard)	35 to 40	Loftier
Beef, ribs, brusque, grilling	xv	Loftier
Beef, ribs, short, stewing	twenty	Loftier
Beefiness, shanks, one i/2" (xl mm) wide	25 to thirty	High
Beef, steak, rump, round, chuck or blade, 1 to two" (25 to 50 mm)	20 to 25	Loftier
Beefiness, stew meat, 1 1/2" (40 mm) cubes	fifteen	High
Run across our pressure cooker Beefiness Recipes
Chicken, breasts, with os in, 2 to iii lb (900 to 1400 g)	eight to x	High
Chicken, cubes	5  [Notes:  2, 3]	High
Craven, drumsticks (legs) or thighs	five to 7  [Notes:  two, 3]	High
Craven, ground	four  [Notes:  2, three]	Loftier
Chicken, frozen, breasts or thighs, boneless	7 to 10	High
Chicken, liver	two  [Notes:  two, iii]	High
Craven, strips, boneless	5 to 6  [Notes:  2, 3]	Loftier
Chicken, whole, two to three lb (900 to 1400 g)	12 to 18	High
Chicken, whole, iii to iv lb (1.4 to 1.8 kg)	18 to 25	High
Chicken, whole, frozen	non advisable	-
See our pressure cooker Chicken Recipes
Cornish Hen, whole	8 to 10	Loftier
Duck, pieces	eight to ten	High
Duck, whole three to iv lb (ane.4 to i.8 kg)	25 to 30	High
Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g)	x to xviii	High
Lamb, chops, 1" (25 mm) thick	10  [Notes:  ii, 3]	High
Lamb, leg	35 to 40	High
Lamb, stew meat	12 to 15	High
Pheasant	15 to 20	High
Pork, frozen	not advisable	-
Pork, ham shank, ii lb (900 m)	twenty to 25	High
Pork, ham, pieces	xx to 25	High
Pork, hocks, smoked (comprehend completely west/liquid)	forty to 50	High
Pork, ribs, ii lb (900 g)	xv	Loftier
Pork, roast	40 to 45	High
Come across our force per unit area cooker Pork Recipes
Turkey, breast, boneless	twenty	Loftier
Turkey, breast, whole, with bone in	20 to 30	High
Turkey, drumsticks (leg)	12	High

Notation:  For T-Fal, WMF, Chef'south Pattern, electronic pressure level cookers, the 8 psi pressure Lagostina Endura, low price "no name" pressure cookers and other force per unit area cookers that are less than 15 pounds (psi) pressure, add boosted time to the cooking times in the charts below (check the pressure of your pressure level cooker).  For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure cooker cooking times.

  Time to become a new cookbook for your force per unit area cooker?

Meat Pressure-Cooking Instructions:

	Unless indicated in the notes in brackets, employ the natural release method [four] when the cooking time is completed.
	Always force per unit area-melt meat or poultry with at to the lowest degree 1/2 cup (125 ml) of liquid (water, stock, etc.) in the bottom of the pressure cooker.  Pressure cookers other than Fagor may require more than than 1/2 loving cup (125 ml).  Check your pressure cooker's instruction manual.  If cooking time is between 5 and x minutes, utilise ane cup (250 ml) of liquid.  If cooking time is between x and 45 minutes, use ii cups (500 ml) of liquid.  Preserved or salted meats should be completely immersed in water.	Best prices on pressure cooker cookbooks Purchase At present
	Unless indicated, the cooking times given below are for iii lb (1.iv kg) of meat or poultry.  Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked.  The denser the cut, the longer the cooking time should exist.  If force per unit area-cooked chicken is stringy or chewy, you have pressure level-cooked it besides long.
	To produce maximum flavour, the Maillard reaction needs to occur.  Brown the meat or poultry on all sides in the pressure cooker using a vegetable oil such as canola oil before locking the lid and pressure-cooking.  Oestrus the vegetable oil in a high-walled pressure cooker over medium high heat before inserting the meat or poultry to brown it.  A pressure level cooker with high walls will contain oil spatter during browning.

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Seafood & Fish

Seafood & fish force per unit area-cooking instructions are below the time table.

Time Table:  Seafood and Fish Cooking Times for Pressure Cookers

(Pressure-cooking instructions are below the time table.)

Seafood and Fish	Approximate Cooking Time (minutes)	Pressure level Level
Crab	ii to 3	Low
Fish fillet	two to 3	Low
Fish steak	3 to 4	Loftier
Fish, whole, gutted	5 to 6	Low
Fish soup or stock	five to six	High
Lobster, 1 1/2 to ii lb (700 to 900 g)	ii to iii	Low
Mussels	2 to 3	Low
Prawns (shrimp)	1 to two	Low

NOTE:  For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low toll "no name" force per unit area cookers and other force per unit area cookers that are less than 15 pounds (psi) pressure, add together additional fourth dimension to the cooking times in the charts below (cheque the pressure of your pressure cooker).  For a 12 psi pressure level cooker, add almost 20% more time to the fifteen psi pressure cooker cooking times.

  Time to get a new cookbook for your force per unit area cooker?

Seafood Force per unit area-Cooking Instructions:

	Use the quick release method [two] when the cooking time is completed.
	Cook seafood in the pressure level cooker steamer basket on the support trivet with at least 175 ml (3/iv cup) of liquid.  Apply a fine layer of vegetable oil to the steamer basket when you cook fish.

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Fruit (Fresh & Dried)

Fruit pressure-cooking instructions are beneath the time table.

Time Table:  Fruit Cooking Times for Pressure level Cookers

(Fruit force per unit area-cooking instructions are below the time table.)

Fruit	Approximate Cooking Fourth dimension (minutes)	Pressure Level
Apples, dried	3	High
Apples, fresh in slices or pieces	two to 3	Low
Apricots, stale	4	High
Apricots, fresh, whole or in halves	2 to iii	Low
Peaches, dried	4 to 5	High
Peaches, fresh in halves	3	Depression
Pears, dried	4 to 5	High
Pears, fresh in halves	3 to 4	Low
Prunes	iv to 5	High
Raisins	4 to v	Loftier

Annotation:  For T-Fal, WMF, Chef's Design, electronic pressure cookers, the viii psi pressure level Lagostina Endura, low cost "no proper name" pressure cookers and other force per unit area cookers that are less than 15 pounds (psi) force per unit area, add boosted time to the cooking times in the charts below (check the pressure of your pressure level cooker).  For a 12 psi pressure cooker, add nigh 20% more than time to the xv psi pressure cooker cooking times.

  Time to become a new cookbook for your pressure cooker?

Fruit Force per unit area-Cooking Instructions:

	Utilize the quick release method [2] or the automatic release method [iii] when the cooking time is completed then the fruit is not overcooked.
	Cook fresh fruit in the pressure cooker steamer basket, using 1/two loving cup (125 ml) of water in the bottom of the pressure cooker.  Pressure level cookers other than Fagor may require more water.  Check your pressure cooker's transmission.  Utilize i loving cup (250 ml) of water or fruit juice for each cup of dried fruit.

* Plus time for natural release (run into Note 4 beneath).

Notes:

¹There are many health questions surrounding the microwave cooking of the plastic packaging used with most microwavable foods.  As well, as a signal of involvement, most microwave ovens contain hazardous materials such as atomic number 82 and brominated flame retardants in their electrical circuitry.

² Quick Release Method.  Also called the cold-water release method, is used to release pressure quickly.  To employ this method, remove the pressure level cooker from the burner, place in the sink and run cold tap water gently over the chapeau until steam dissipates and the pressure indicator is lowered.  When putting the force per unit area cooker in the sink, tilt the handle upwardly and then the water flows away from yous.

³ Automatic Release Method.  Turn the pressure selector punch on the lid to the release position and the steam will release.  On near Kuhn Rikon pressure level cookers, lightly press the pressure indicator's stem.

⁴ Natural Release Method.  To use this method, remove the pressure cooker from the hot burner and allow the pressure level driblet by cooling down naturally.

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