Instructions: For 4 - 6 quart pressure cooker to stew a chicken you should cook it for 25-30 minutes, using 1 /2 cups water in the 4 qt cooker or 2 cups in the 6 qt
cooker. Reduce pressure but allowing cooker to cool normally for 5 minutes,
then place under faucet.

To adapt your recipes to the pressure cooking method, if your recipe calls
for wine, tomato juice, etc. this should be considered as a substitute for
an equal amount of water. However, do not use milk because it has a tendency
to boil over and scorch. Do NOT prepare applesauce, rhubarb, cranberries, pearl barley, split peas of pea soup in pressure cooker. Divide the ordinary
cooking time by about three when pressure cooking meats. The cooking time for meats will vary somewhat, depending upon the type of cut, grade of meat,
amount of bone, etc. Most meats should be browned before cooking.

MINUTES TO COOK
AMOUNT OF WATER
MEAT after control jiggles 4 qt 6 qt
Beef Pot Roast 35-45 1 cup 1 1/4 cup
Beef Short Ribs 35-40 1 cup 1 1/4 cup
Round Steak 45 3 cups 4 cups
Chicken (stewed) 25-30 1 cup 1 1/4 cups
Ham (uncooked) 3 -5lbs 35-40
2 cups 2 1/2cups
Lamb Stew (11/2" peices) 15
1 1/2 cups 2 cups
Pork Shanks 35 2 cups 2 1/2 cups
Pork Chops (cook on rack) 9
3/4 cups 1 cup

This is just approximate you have to use your own judgement. I blew up a pressure cooker once (I just blew off the control and warped the pan) so I tend to lean toward more water.

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