Welcome to our support section. Here you will find additional information regarding the most Frequently Asked Questions about pressure cookers. Additionally, we have just added a small section that covers basic information on shipping charges and process.
As always, feel free to contact us at any time regarding any additional questions you might have.

Pressure cookers are the perfect cookware for making stock. Pressure cooking extracts more flavors from the foods and keeps them in the pot, where they condense back into a rich, full-bodied liquid.

Pressure cookers make superior, stir-free risotto—cooked through, just in five minutes at pressure. Braised short ribs are similarly sublime, fork tender without being mushy, and bathed in a broth with an intense, concentrated beef flavor.

Pressure cooker can turn a tough cut of meat into a delicately perfumed stew in about an hour or less.

What makes the pressure cooker so great? As steam builds in a sealed vessel, the boiling point of the water within increases from 212 to 250 degrees Fahrenheit. Steam cooks the food faster that in a pot on stove top. Pressure cooker does all this in less time and, as a result, with less fuel than a pot on a stove. When used appropriately, pressure cookers deliver better flavor and texture in a fraction of the time.

Pressure cookers now have multiple ways to release excess pressure, and simply will not open when there is pressure in the cooker. As such they are pretty safe to use.

People who cook beans or make stock should own one. Same goes for those who love risotto; theyll learn, after one bite, that pressure cooking gives carnaroli flawless texture.

Pressure cookers should be avoided when precise temperature control is critical

Vegetable Cooking Times for Pressure Cookers

Cooking times are based upon 15psi (pounds per square inch) pressure. You will need to increase or decrease the cooking depending upon the amount of pressure your cooker builds. For example, Increase the cooking time by 20%, if your pressure cooker works at 12psi.

 

Vegetable

Approximate Cooking Time
(minutes)

Pressure Level

Artichoke, large whole, without leaves

9 to 11

High

Artichoke, medium whole, without leaves

6 to 8

High

Artichoke, small whole, without leaves

4 to 5

High

Artichoke, hearts

2 to 3

High

Asparagus, fine, whole

1 to 1 1/2

High

Asparagus, thick, whole

1 to 2

High

Beans, green, whole (fresh or frozen)

2 to 3

High

Beets, 1/4" (5 mm) slices

5 to 6

High

Beet greens

1

High

Beans, yellow, whole (fresh or frozen)

2 to 3

High

Broccoli, flowerets

2

High

Broccoli, stalks

5 to 6

High

Broccoli, stalks, 1/4" (5 mm) slices

3 to 4

High

Brussel sprouts, whole

4

High

Cabbage, red or green, in quarters

3 to 4

High

Cabbage, red or green, 1/4" (5 mm) slices

1

High

Carrots, 1/4" (5 mm) slices

1

High

Carrots, 1" (25 mm) chunks

4

High

Cauliflower flowerets

2 to 3

High

Celery, 1" (25 mm) chunks

3

High

Collard

5

High

Corn, kernels

1

High

Corn on the cob

3

High

Eggplant, 1/4" (5 mm) slices

3

High

Eggplant, 1/2" (10 mm) chunks

3

High

Endive, thickly cut

1 to 2

High

Escarole, coarsely chopped

1 to 2

High

Green beans, whole (fresh or frozen)

2 to 3

High

Kale, coarsely chopped

2

High

Leeks (white part)

2 to 4

High

Mixed vegetables, frozen

2 to 3

High

Okra, small pods

2 to 3

High

Onions, medium whole

2 to 3

High

Parsnips, 1/4" (5 mm) slices

1

High

Parsnips, 1" (25 mm) slices

2 to 4

High

Peas, in the pod

1

High

Peas, green

1

High

Potatoes, cut into 1" (25 mm) cubes

5 to 7

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 1/4" (5 mm) slices

4

High

Red beet, large, whole

20

High

Red beet, small, whole

12

High

Rutabaga, 1/2" (10 mm) slices

4

High

Rutabaga, 1" (25 mm) chunks

5

High

Spinach, fresh

1

Low

Spinach, frozen

4

High

Squash, acorn, halved

7

High

Squash, butternut, 1" (25 mm) slices

4

High

Sweet potato, 1 1/2" (40 mm) slices

5

High

Swede, 1" (25 mm) slices

7

High

Swiss chard

2

High

Tomatoes, in quarters

2

High

Tomatoes, whole

3

High

Turnip, small, in quarters

3

High

Turnip, in 1 1/2" (40 mm) slices

3

High

Yellow beans, whole (fresh or frozen)

2 to 3

High

Zucchini, 1/4" (5 mm) slices

2

High

 

Bean/Legume Cooking Times for Pressure Cookers

 

 

 

Bean/Legume

Soaked
Natural Release
[4]
(minutes)

Soaked
Quick Release
[2]
(minutes)

Unsoaked
Quick Release
[2]
(minutes)

Pressure Level

Adzuki

2 to 3

5 to 9

14 to 20

High

Anasazi

1 to 2

4 to 7

20 to 22

High

Beans, black

3 to 6

5 to 9

8 to 25

High

Beans, garbanzo (chickpeas)

9 to 14

13 to 18

30 to 40

High

Beans, great northern

4 to 8

8 to 12

25 to 30

High

Beans, lima, baby

2 to 3

5 to 7

12 to 15

High

Beans, lima, large

1 to 3

4 to 7

12 to 16

High

Beans, navy or pea or white (haricot)

3 to 4

6 to 8

16 to 25

High

Beans, pinto

1 to 3

4 to 6

22 to 25

High

Beans, red kidney

5 to 8

10 to 12

20 to 25

High

Beans, soy (beige)

5 to 8

9 to 12

28 to 35

High

Beans, soy (black)

16 to 18

20 to 22

35 to 40

High

Beans, white kidney (cannellini)

6 to 8

30 to 40

High

Chickpeas (chick peas, garbanzo bean or kabuli)

9 to 14

13 to 18

30 to 40

High

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 6

High

Lentils, yellow, split (Moong dal)

-

-

4 to 6

High

Peas, split, green or yellow

-

-

6 to 10

High

Peas, dried, whole

4 to 6

8 to 10

16 to 18

High

Peas, black eyed

-

-

10 to 11

High

Scarlet runner

8 to 10

12 to 14

17 to 20

High

 

Rice and Grain Cooking Times for Pressure Cookers

 

 

Grains
(1 cup/250 ml)

Approximate Water Quantity

Approximate Cooking Time
(minutes)

Pressure Level

Barley, pearl

4 cups (950 ml)

15 to 20

High

Barley, pot

3 cups (750 ml)

20

High

Bulgur

3 cups (750 ml)

8 to 10

High

Couscous

2 cups (500 ml)

2 to 3

High

Kamut, whole

3 cups (750 ml)

10 to 12

High

Oats, quick cooking

1 2/3 cups (400 ml)

6

High

Oats, steel-cut

1 2/3 cups (400 ml)

11

High

Quinoa, quick cooking

2 cups (500 ml)

6

High

Rice, basmati

1 1/2 cups (350 ml)

5 to 7

High

Rice, brown

1 1/2 cups (350 ml)

12 to 15

High

Rice, white

1 1/2 cups (350 ml)

5 to 6

High

Rice, wild

3 cups (750 ml)

22 to 25

High

Spelt berries

3 cups (750 ml)

15

High

Wheat berries

3 cups (750 ml)

30

High

 

Beef, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure Cookers

 

 

Meat/Poultry

Approximate Cooking Time
(minutes)

Pressure Level

Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g)

10 to 15

High

Beef, dressed, 2 lb (900 g)

10 to 15

High

Beef, frozen

Not advisable

-

Beef, heart, 3 to 4 lb (1.4 to 1.8 kg)

50 to 75

High

Beef, kidney

8 to 10

High

Beef, liver

5

High

Beef, meatballs, 1 to 2 lb (450 to 900 g)

4 to 9

High

Beef, meatloaf, 2 lb (900 g)

10 to 15

High

Beef, oxtail

40 to 45

High

Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900 g)

35 to 40

High

Beef, ribs, short, grilling

15

High

Beef, ribs, short, stewing

20

High

Beef, shanks, 1 1/2" (40 mm) wide

25 to 30

High

Beef, steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm)

20 to 25

High

Beef, stew meat, 1 1/2" (40 mm) cubes

15

High

Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g)

8 to 10

High

Chicken, cubes

5

High

Chicken, drumsticks (legs) or thighs

5 to 7

High

Chicken, ground

4

High

Chicken, frozen, breasts or thighs, boneless

7 to 10

High

Chicken, liver

2

High

Chicken, strips, boneless

5 to 6

High

Chicken, whole, 2 to 3 lb (900 to 1400 g)

12 to 18

High

Chicken, whole, 3 to 4 lb (1.4 to 1.8 kg)

18 to 25

High

Chicken, whole, frozen

Not advisable

-

Cornish Hen, whole

8 to 10

High

Duck, pieces

8 to 10

High

Duck, whole 3 to 4 lb (1.4 to 1.8 kg)

25 to 30

High

Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g)

10 to 18

High

Lamb, chops, 1" (25 mm) thick

10

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, 2 lb (900 g)

20 to 25

High

Pork, ham, pieces

20 to 25

High

Pork, hocks, smoked (cover completely w/liquid)

40 to 50

High

Pork, ribs, 2 lb (900 g)

15

High

Pork, roast

40 to 45

High

Turkey, breast, boneless

20

High

Turkey, breast, whole, with bone in

20 to 30

High

Turkey, drumsticks (leg)

12

High


Cooking times are based upon 15psi (pounds per square inch) pressure. You will need to increase or decrease the cooking depending upon the amount of pressure your cooker builds. For example, Increase the cooking time by 20%, if your pressure cooker works at 12psi.



A pressure cooker is used to cook the food faster while retaining its nutrients, flavor and aroma. Normal pot would boil the water at 212° Fahrenheit (100° centigrade) and cook the food in the same temperature thru out the cooking process. A pressure cooker boils the water, creating steam under pressure, which raises the cooking temperature in the pressure cooker to about 250° Fahrenheit (121° centigrade).  The food cooks faster in steam at higher temperature. Pressure cooking saves energy by fast cooking process and saves cooking time by about one third.

Pressure inside the cooker maintains the pressure on the food on all side right thru the center of food. This pressure on food helps retain its nutrients and flavor and the food does not disintegrate from pressure.

Pressure cooker is ideal for cooking delicate foods like fish or tough meats, beans, Lentils and vegetables.

Pressure cookers are designed for safe use of cooking food. Pressure cookers are made from aluminum, stainless and used mostly on gas or electric cook-tops. Newer design pressure cookers work on electricity and microwave oven also. Sealing ring or Gasket helps seal the lid and prevent the steam from escaping from the cooker. Pressure regulator maintains the certain amount of pressure in the cooker and the excess steam is released thru the pressure regulator, making it rock. Pressure cookers have safety device to let the steam escape whenever there is excessive pressure in the cooker from boiling dry and prevents accidents. Most pressure cookers work between 8-15 psi (pounds per square inch).

Pressure cookers are widely used in Spain, France, India and South America and are gaining popularity in America and Canada.

Nowadays, everyone wants to cook faster and pressure cooking helps does just that. More people have started using pressure cooker as a way to cook healthy meals.

Q: My cover will not fit my pressure cooker. Did I receive the wrong cover?
A. No, putting on the cover is a little tricky the first time. Illustrated step by step directions are given on the inside front and back covers of the Recipe/Instruction booklet. After putting on the cover one time, you will be an expert at it.

Q. Why doesnt the cover go on like most other pressure cookers?
A. Hawkins Pressure Cookers have a unique cover. It is oval shaped and fits inside the cooker rather than on top of it. This clever design ensures total safety when using your Hawkins pressure cooker.

Q. How does the safety valve work?
A. The safety valve contains a fusible alloy that melts at the required temperature and pressure. This allows all pressure to be released from inside the pressure cooker. The safety valve must be replaced if it melts. Bay City International can supply you with and needed parts.

Q. Why did my safety valve operate?
A. Two things will cause the safety valve to operate. Should the normal escape of steam be prevented, the safety valve will operate. Keep the steam vent (located in the center of the lid) clean and check every time before use by looking through it. The safety valve will also operate if there is insufficient water in the pressure cooker and it boils dry, causing the temperature to rise beyond the normal operating level.

Q. My pressure cooker is not working and I see steam coming out around the handle. What is the problem?
A. The safety valve has operated correctly. See question and answer above.

Q. The lid handle on my Hawkins pressure cooker seems to be loose. Should I tighten it?
A. No, the lid design allows for free play on the handle. This is essential for proper sealing.

Q. Can I clean my Hawkins pressure cooker in a dishwasher?
A. No, do not wash in dishwasher. Cleaning should be done soon after use. For normal cleaning, wash with hot soapy water using a sponge, nylon scouring pad, or Scotch Brite.

Q. How do I remove a baked on stain?
A. Try to tackle them while they are still fresh. Soak in hot water. Make a thick paste of a chlorine based cleanser such as Ajax or Comet, and apply to surface. Wait 10 minutes and then scour with steel wool using a circular motion.

Q. Is there an up or down side on my sealing ring?
A. Yes there is. Writing on the sealing ring itself dictates other side up. If the writing is up then look closely at the sealing ring and notice that one side is rounded. Put place ring on cover with that side facing out.

Shipping Information

Note: The shipping fees for your order(s) are calculated during the final step of the online purchasing process. Below is a shipping and handling price guideline. Please feel free to contact us if you have any questions related to product delivery. Thanks!

 

Domestic USA

·         All orders are shipped from Mercantile International via UPS Ground and/or US Postal Service.

·         Expect 5-7 business days for delivery

·         Overnight and special shipping available, please check website for freight estimate or email   or call 732 650 9400, between 11 am and 4 pm Mon-Fri, for a shipping quote.

Replacement Parts, Accessories, Cookbooks and small volume/weight Products:
(Quantity shipped to the same address - total cost of shipping)

1 Unit Small volume/weight product by US Mail First Class Parcel Post - $5.95
2 Units Small volume/weight product by US Mail First Class Parcel Post - $6.95

3 Units Small volume/weight product by US Mail First Class Parcel Post - $8.95
4 Units Small volume/weight product by US Mail First Class Parcel Post - $9.95

Note: Freight charges estimate is available on this website. You just have to add products to your cart and enter zip code to get freight estimate...

International Shipping Information:

For all International orders (including Canada) please email  or call 732 650 9400, between 11 am and 4 pm Mon-Fri, for a shipping quote. Payment in the form of money order or cashier’s check in US funds must be received prior to shipping.