Are you trying to make your favorite recipes in the Instant Pot? This guide will walk you through how you can convert stovetop and slow cooker recipes to make them work using an electric pressure cooker.
One of the most frequently asked questions I get is How can I make (fill in the blank) in the Instant Pot? While I have a growing collection of Instant Pot Recipes, you may have a desire to try making your family favorites in the Instant Pot.
And I want to help do just that! My tips AND list of cautions will help you begin to feel confident converting your family recipes to Instant Pot success.
What Recipes Can Be Converted?
Before you try to convert a recipe to an Instant Pot recipe, ask yourself if your recipe can and/or should be made in the Instant Pot.
While many recipes can be adapted to be made in the Instant Pot, there are things you should NEVER cook in your Instant Pot. For example, dishes like fried chicken or a juicy ribeye steak should never be attempted in a pressure cooker, as the results will never be the same.
However, an Instant Pot excels at making inexpensive cuts of meats tender and making complex soups or chili that taste as though they have simmered all day, but are ready in less than an hour.
∗ important to remember when selecting a recipe to convert ∗
How do you know if a recipe will work in the Instant Pot? There are a few things that you want to keep in mind when choosing a recipe to adapt for the Instant Pot.
- Choose recipes that already have thin liquid in them (like stock, water, juice, beer, etc); require a longer cooking time, such as dried beans or pot roast, and/or use moist heat to cook, such as cheesecake.
- In general, avoid recipes that include something breaded, dairy-based, and/or quick-cooking cuts of meat or tender vegetables.
How to Convert Recipes into Instant Pot Recipes
Once you decide if your recipe is suitable for pressure cooking, it is time to convert your recipe.
Use my following tips as a starting point for converting your favorite stovetop or slow cooker recipes to Instant Pot recipes. Please keep in mind that not every recipe will work in an Instant Pot, and sometimes it takes trial and error to perfect the timing. Keep notes on results so you can keep track of what works and what doesn't.
- Oven/Stovetop to Instant Pot Conversion: Divide the cooking time by 3. Cook on high pressure for that time and allow for natural pressure release when cooking soups, chili, or meat. Use a quick pressure release if cooking seafood or delicate vegetables.
- For Recipes Made in Slow Cooker/Crock-Pot: Refer to the amount of time that a recipe needs to cook on high and multiply that by 6. Cook for that many minutes. For example, for a recipe that needs to cook for 4 hours on high, multiply 4 by 6 to get 24. You would cook your recipe for 24 minutes on high pressure.
- Pasta Recipes: Use 2 cups of liquid per cup of dry pasta. Divide the longest cooking time listed on the box of pasta in half and cook for that time on high pressure. Allow for exactly 5 minutes of natural pressure release, then do a quick release of pressure.
Conversion Chart for Converting Recipes
Grab this chart and hang it in an area that will help you convert your favorite recipes into Instant Pot Success!
Click on the graphic or here to print this PDF for Instant Pot Conversions
Important Things to Remember
This conversion chart is a very basic starting point. It is important to keep in mind the following tips whenever you convert recipes for an Instant Pot.
- If you live at a higher elevation refer to Instant Pot Altitude Adjustments and make the necessary additional adjustments.
- Cook on HIGH pressure using the manual or pressure cook button, not by using the various settings on the instant pot. It is best to manually adjust the pressure and cooking time yourself.
- Be sure to add enough liquid. All recipes need at least 1 cup of liquid in a 3 or 6-quart instant pot and 1.5 cups of liquid in an 8-quart instant pot for the right pressure to be achieved.
- Don't use TOO MUCH liquid. If you are converting a stovetop soup, you may want to decrease the liquid by ½ cup, as the liquid will not evaporate from the Instant Pot as they do on the stove.
- Do NOT add cornstarch, flour, or dairy products. These ingredients can cause burn warnings and will not allow your pressure cooker to reach pressure. The exception to this rule is heavy cream.
- Do NOT overfill your pressure cooker. Never fill the inner pot over ⅔rd of the way full with liquid. Never fill the inner pot over ½ way full when cooking rice or beans.
- Want to use your Instant Pot as a Slow Cooker? Refer to my guide on how to use your Instant Pot as a Slow Cooker.
- What if your recipe is not cooked fully after the cooking time elapses? Don't panic! Place the lid back on your Instant Pot and add additional cook time. It will not take as long to come to pressure the second time.
- Experiment! But at the right time! I would NOT experiment with recipes BEFORE you try out a few recipes that have been tested by others. Once you are familiar with pressure cooking, then you can start to experiment. Be sure to keep notes and document any changes that need to be made so that you have a point of reference for recipes in the Instant Pot.
Still nervous to experiment? Check out my Instant Pot Recipes. The timing has been tried, tested, and true!
Kathy Riley
I thought it was cool to snag a large Instant Pot. So. I got a 8-quart for pennies on a Black Friday sale. The problem I face now is 2-fold: (1) an empty nest and (2) mine is not the most common and the size used in most recipes. Not clear as to how to convert up to my size pot either. I really need help with this because I want to keep it and make the best of it's marvelous uses. Thanks for helping me. 😇
Kristen Chidsey
Hi Kathy! Don't give up hope! My recipe have been designed for both 6 and 8-quart models. You will want to always ensure you use 1-1/2 cups of thin liquid when using an 8-quart Instant Pot. But the cooking time will remain the same. I hope that helps!
Kate C.
If I don't have a pressure cooker and want to make this delicious chicken taco recipe, do I still need the chicken broth? And for cook time on the stove, it would have to be adjusted to about 30 minutes if I'm reading the conversion chart correctly, or until no longer pink? Medium heat would be best, right? Thank you!!
Kristen Chidsey
Hi Kate! Are you referring to my Instant Pot Chicken Taco Recipe? If so, use my stovetop version for Shredded Chicken Tacos. Enjoy!
Annie Savidge
So, for cooking pasta, how much liquid do I need? Is one cup sufficient? Is there a pasta to water ratio I should be following?
Kristen Chidsey
Hi Annie! In most cases, I find for every 16 ounces of pasta, you need 4 cups of thin liquid (broth, water, sauce, etc). I also recommend cutting the cooking time listed on the box in half with a 5 minutes natural pressure release. Here is a recipe that may help: https://amindfullmom.com/instant-pot-pasta/
Hayley Gledhill
Thank you for this. I’m using my instant pot in a school kitchen. I would love a resource for the maximum cups of rice I can cook in it (I have 8litre capacity) and how to get it perfectly cooked! I’m cooking for 50serves so want to cook the maximum capacity I can fit in it… thank you! Any tips welcome!
Kristen Chidsey
Hi Hayley. I would recommend no more than 4 cups of rice and 4 cups or water for an 8 quart Instant Pot. You don't want to fill much more than half way when working with starchy ingredients.
Lau rie
Hello! I'm actually looking for the reverse information. I have an instant Pot pinto beans recipe that calls for 45 minutes on high pressure, using unsoaked beans. My friend does not have a pressure cooker, and she just asked me for the recipe. I'm trying to figure out the time and temperature to tell her, on the stove top. Any ideas?
Kristen Chidsey
Hi There! So for cooking on the stovetop, you will need to soak the beans overnight in water. Drain and then place the drained beans in a large stock pan, and cover with cold tap water by 1-inch. Bring to a boil then reduce the heat and simmer for 2-2 1/2 hours, until the beans are tender.
Karen
Important to deglaze the instant pot when converting from stovetop browning to browning in the instant pot!!
Kristen Chidsey
Absolutely! Great reminder and thank you for sharing.
Angie
By far! This IS the best instant pot info I’ve read to date! Thank you for the time and energy you put towards this. Appreciated!!
Kristen Chidsey
You are so very welcome, Angie! Let me know if you ever have questions I can help with.
Marjorie Southward
Hello, cooking a Birria. Calling for a Dutch oven 3 hours at 300 degrees.
My conversion I believe is 18 mintues on high. It is calling for a total of 5 cups of liquid and 6 lb of meat. Will an 8 quart instead pot work???
Thank you
Kristen Chidsey
Hi Marjorie! I would actually recommend cutting your meat into large 3 to 4-inch cubes and then use only 4 cups of liquid. Cook on high pressure for 40 minutes with a natural pressure release.
Marjorie Southward
Thank you Kristen! I will try it your way. 😁👍
eric
I have a Chinese Roast chicken w/vegetable. Put everything in foil add Chinese power mix, wrap tightly in foil, then bake 350 f for 30 minutes then 20 uncovered. Do I cook at high for 10 minutes quick release then open foil and cook 6 more minutes quick release?
Kristen Chidsey
Hi Eric! I would have to know a bit more about the vegetables used. Some vegetables don't hold up well to pressure cooking but are delicious when roasted. Also, what type of chicken (whole chicken, thighs, breast, etc)
sfstucco
Here's a shortcut to your conversion math for slow cooker hours to IP minutes:
6 x # hours (in high-temp slow cooker recipe)
= minutes in Instant Pot (at High pressure)
Kristen Chidsey
I love your math brain! This is much simpler math is using the high temperature setting on a slow cooker. Thank you for sharing.