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Timing should correspond to your taste preferences for doneness. In pressure cookery, timing is based on mass, the thickness and density of the item(s) to be cooked. As long as the items are similar in size we can cook one pork chop in the same amount of time as 12 chops.


I should also add that the cooking method you choose, such as Steam Roasting, Infusion or Braising, or boiling will also have an impact on cooking times. Foods cooked on a rack in superheated live steam, as in Steam Roasting, will cook faster than foods that partially or completely cover by a cooking liquid. The release method is also an important final, and finishing component, of pressure cooking, with large thick cuts of meat doing best with the natural release.


Lets do a little math. If you cook a 3 pound roast for 45 minutes and it is done to your liking, that works out to 15 minutes per pound. Using that as a base, then a 2 pound roast will cook for 30 minutes. The question is; will the smaller roast with less mass be finished to your personal preferences... not undercooked or overcooked?


You will need to determine what works best for you when you first try to adjust timing. After removing the lid, examine the meat to see if it is cooked they way you intended. It the meat is tough and rubbery or pliable, that indicates its undercooked and you'll need to return to pressure until you get it just right. I like to use 5 minute increments when I test a new timing, and don't forget to note the time in the recipe so you'll have a reference the next time you cook a similar cut of meat.


Oppositely, if the meat is tough, but dry and hard, then its over cooked and you'll need to reduce the timing. Many people think they have absolutely ruined their dinner when this happens and the meat turns out so tough that it seems inedible. Don't panic if this happens, whiile you might not serve the meal you orifinally planned, you will still serve up something tender and delicious.


Simply add enough flavoring liquid -- beer, broth, bouillon -- throw in some onions and garlic, add a few herbs like rosemary and marjoram, and return to pressure until the meat is fork tender. The timing needed here will depend on how badly the meat was overcooked, so just persevere until its tender. The final result will give you meat that is great for shredded sandwiches, tacos or burritos... don't forget tp freeze the cooking broth for future recipes. The meat can also be cubed and used in casseroles, or left in the rich broth with added veggies or cooked beans for a wonderfully tasty stew or soup.


Does this give you enough information to proceed?