Have you ever wondered how long it really takes to cook the perfect white meal in a pressure cooker? Or how traditional Baeksuk transforms in a modern rice cooker? This guide will reveal the secrets behind pressure cooker white meal times, the optimal boiled time for results that melt in your mouth, and the precise hour it takes to master Baeksuk using a pressure rice cooker. Get ready to discover how these methods can save you hours while preserving the deep, rich flavors of Korean comfort cuisine.
Boiled time for a pressure cooker
Cooking with a pressure cooker can seem intimidating at first, but once you understand the boiled time for various ingredients, it becomes one of the most powerful tools in your kitchen. The boiling time refers to how long it takes under pressure to fully cook different foods—especially proteins like chicken, duck, or even tougher cuts like brisket.
Common boiling times for pressure cookers:
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Chicken (whole) – 15–20 minutes
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Duck (whole) – 25–30 minutes
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Beef brisket – 35–45 minutes
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Potatoes (cubed) – 5–8 minutes
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Carrots (sliced) – 3–5 minutes
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Rice – 5–10 minutes
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Hard-boiled eggs – 4–6 minutes
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Lentils – 7–9 minutes
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Bone broth (chicken) – 60–90 minutes
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Pork belly – 20–25 minutes
Here’s how it works Pressure cookers work by sealing in steam, raising the boiling point of water, and cooking food faster. For example, a chicken that normally takes over an hour to cook can be done in just 20 minutes under pressure. It’s not just about saving time—it’s about locking in moisture and flavor.
Case study 1: Chicken Baeksuk
I once prepared a whole chicken Baeksuk using a stovetop pressure cooker. Normally, it would take over an hour of gentle boiling to reach that tender, pull-apart texture. With my cooker? Done in 18 minutes flat, and the meat was fall-off-the-bone perfect with deeply infused ginseng and garlic aromas.
Case study 2: Duck back time
Trying to replicate traditional duck Baeksuk, I experimented with a larger electric pressure cooker. Duck, being fattier and denser than chicken, needed a bit more—around 30 minutes of pressure cooking delivered rich, flavorful meat and a silky broth without the usual 2-hour simmer.
Pro tips
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Always use natural pressure release for meats—it keeps the juices sealed in.
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Add root vegetables after the initial pressure cycle if you prefer them firmer.
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Pressure cooker white meal time
The term “white meal” in Korean cooking often refers to Baeksuk (백숙), a white, milky-looking chicken soup made without spicy seasonings. It’s all about gentle flavor, long simmering, and therapeutic properties. With a pressure cooker, this time-intensive meal becomes much more manageable.
How long does it take to make a white meal in a pressure cooker?
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Basic Chicken Baeksuk 18–22 minutes
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With added glutinous rice stuffing 22–25 minutes
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Duck Baeksuk 28–32 minutes
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With extra ingredients (ginseng, jujube, garlic) Add 2–5 minutes
What’s the ideal white meal time? It depends on the volume and type of meat, but for a family-sized pot of chicken Baeksuk, 20 minutes of high pressure followed by 10 minutes of natural release hits the sweet spot.
Example 1: Personal experience with stuffed chicken
I stuffed a small hen with glutinous rice, garlic, and ginseng, then set my pressure cooker for 25 minutes. The result? Creamy broth with perfectly plumped rice inside the chicken cavity. The aroma alone was enough to bring the whole household to the table.
Example 2: Herbal white soup
Using sliced astragalus, fresh ginseng, and red dates, I made an herbal Baeksuk for a friend recovering from illness. Not only did it take just 23 minutes of cooking, but the taste and warmth were just what they needed.
Additional benefits
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You can use the leftover broth as a base for juk (rice porridge) the next day.
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Baeksuk is often served with dipping sauces like salt + pepper + sesame oil or soy + vinegar + chili.
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Pressure rice cooker Baeksuk hour
While pressure cookers are great, modern rice cookers with pressure functions have also become a favorite tool for Korean home cooks. These smart devices offer convenience and preset modes that make preparing Baeksuk nearly foolproof.
How long does it take in a pressure rice cooker?
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Standard mode (white rice + soup) 60–70 minutes
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Chicken Baeksuk mode (if available) 55–65 minutes
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Manual custom setting 50 minutes high pressure, 10 minutes keep warm
The “Baeksuk hour” refers to the ideal duration of cooking time when using such devices. Even though rice cookers take slightly longer than stovetop pressure cookers, they require no monitoring, making them perfect for busy households.
Example: My Cuckoo rice cooker
I used the chicken soup function with a 1.2kg chicken, along with ginseng, garlic, and chestnuts. I hit the button and let it go while I ran errands. When I came back an hour later, the house smelled heavenly and dinner was ready.
Example: Elderly-friendly cooking
My mother uses her smart rice cooker daily. She makes Baeksuk in it weekly with just one press of a button. It’s helped her cook safely without needing to watch boiling pots.
Why use a pressure rice cooker?
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No supervision required
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Less cleanup
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Keep-warm and reheat functions
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Better flavor integration with longer cook cycles
Tips
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Choose smaller birds (1–1.3kg) for even cooking.
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Add herbal packs inside tea bags to keep the broth clean.
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Conclusion
A well-made Baeksuk isn’t just a meal—it’s medicine, comfort, and family in a bowl. Whether you’re using a traditional pressure cooker or a smart rice cooker, understanding the boiled time, white meal timing, and Baeksuk hour makes all the difference. Cooking doesn’t need to be slow to be meaningful—with modern pressure technology, you can enjoy heritage flavors in half the time.
As Julia Child once said, “No one is born a great cook; one learns by doing.” So don’t be afraid to experiment, adjust your timings, and make Baeksuk your own. Your pressure cooker is more than a tool—it’s your secret to a healthier, heartier table.
Let the steam rise and the flavors flow!
