Are you trying to figure out how to make your favorite recipes in the Instant Pot? This guide will show you how to adapt MOST recipes for Instant Pot cooking. Download the Instant Pot Conversions Chart and you are well on your way to making your favorite classic recipes in the Instant Pot.
While there are many recipes that are adaptable to the Instant Pot, find out the things you just should NEVER cook in your Instant Pot.
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, there are many things you all ask for recipes for that I have not created a pressure cooker version for–YET (I am working on requests!)
But in the meantime, let me share my tips AND my list of cautions, so that you can begin to feel confident in converting your family recipes for the Instant Pot.
Converting Recipes into Instant Pot Recipes
First, ask yourself if your recipe can be made in the Instant Pot.
Not everything should be cooked in the instant pot. There are some dishes, like fried chicken or a juicy filet that should never be attempted in a pressure cooker. Find out more about what NOT to cook in your Instant Pot.
However, Instant Pots do excel at making inexpensive cuts of meats tender and making soups or chili that taste as though they have simmered all day, but are ready in less than an hour.
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 liquid in them (like stock, water, juice, beer, etc)
- Require a longer cooking time–like dried beans and chicken chili
- Use moist heat to cook–things like creme brulee or cheesecake
Avoid these types of recipes
- Anything breaded
- Dairy Based
- Tender cuts of meat, like steak.
*Again refer to what NOT to cook in the Instant Pot for more detailed explanation.
Instant Pot Conversions
Once you decide if your recipe is suitable for pressure cooking, you need to decide on a few things.
- Pressure Setting: Should this be cooked on high or low pressure?
- Cook Time: How long should the item be cooked?
- Release: Should you use natural pressure release or quick pressure release?
Determine Pressure Setting
It is relatively easy to determine if you need to cook on high or low pressure. The majority of recipes are cooked on high pressure. The only time low pressure is used is for delicate cuts of seafood, or a light steaming of vegetables.
Remember you do NOT need to use the various settings on the instant pot–just manually adjust the pressure and cook time yourself.
Determine the Cook Time
This is where it can seem overwhelming and tricky to figure out how long to cook things in your instant pot. And it does make a huge difference in the cook time if you are converting a soup, a chili, a recipe with pasta, or a slow cooker recipe.
These times are estimates and you may find that you need more or less cook time for certain recipes. It is also important to refer to Instant Pot Altitude Adjustments if you live at higher elevation.
- For Recipes traditionally made in Oven or on Stove Top: Cut the cook time for meats, soups, and vegetables by two-thirds of total cook time. (So for 60 minutes you would cook on high for 20 minutes.) A simpler way to state this is to divide the total time by 3 and that give you cook time on high pressure.
- For Recipes with Pasta: For recipes with pasta, it can be a bit more tricky. I have heard it said to cut the cook time on pasta in half, but in my experience, it is better to cut the LOWEST suggested cooking time by two-thirds, let naturally release for another third of total original time + 1 minute and then do a quick release. See a bit complicated. For example, rotini pasta says it needs 12-13 minutes to cook. I divide 12 by 3 which gives me 4. I cook my pasta for 4 minutes, then let naturally release another 1/3 total time + 1 minute–which in this case would be 5 minutes (4 +1). See complicated, but NOT impossible! If you are overwhelmed by this math, just cook the pasta for half the time minus one minute and let pressure release for 5 minutes–you will get pretty good results every time–I have been trying this method out more and more with success.
- For Recipes Made in Slow Cooker/Crock-Pot: I have already addressed how to use your Instant Pot as a Slow Cooker, but what about making a slow cooker recipe into an instant pot recipe? For recipes made in the slow cooker that you want to convert for pressure cooking it again is a simple math formula–well, for those of you who like math–those that don’t, refer to the cheat sheet I provide!
- Refer to the amount of time that a recipe needs to cook on high and covert from hours to minutes (multiply it by 60) then divide by 10.
- For example, a recipe that needs to cook for 8 hours on low and 4 hours on high, you would take 4 hours and convert to minutes. 4 times 60 would give you 240 minutes. Then divide 240 by 10, which give you 24. You would cook your recipe for 24 minutes on high pressure.
- If you are using frozen meat, increase cooking time by 5-10 minutes.
Should you use NPR or QR for your recipe?
Once you have established pressure setting and cook time for your recipe in the pressure cooker, now you must address if you need to use natural pressure release or quick release. To find out more about what NPR and QR are, refer to How to Use an Instant Pot.
- Use NPR (natural pressure release) for soups, starchy dishes, tough cuts of meat.
- Use QR (quick release) for delicate cuts of meat, pastas, and quick cooking vegetables.
Important Things to Remember
- Be sure to add enough liquid. All recipes need at least 1 cup of liquid for a 3 or 6 quart instant pot and 1.5 cups liquid in an 8 quart instant pot for the right pressure to be achieved.
- Don’t use TOO MUCH liquid. If you are cooking a recipe with a lot of liquid, like a soup, decrease the liquid by 1/2 to 1 cup total liquid, as liquid will not evaporate from the Instant Pot as they do on the stove. (Slow Cooker recipes are usually already adapted for this–so this notation is just for oven/stove top recipes)
- Do NOT add cornstarch, flour, or dairy products. These ingredients can cause burn warnings and will not allow your pressure cooker to reach pressure.
- It is best to add dairy products at end of cooking time or use pot in pot method.
- Add a cornstarch slurry (2 parts liquid to 1 part cornstarch) at end of cooking time and let thicken on saute function for a minute or two, if you desire your recipe to be thickened.
- Do NOT overfill your pressure cooker. Never fill inner pot over 2/3rd of the way full with liquid. Never fill inner pot over 1/2 way full when cooking rice or beans.
- What if you recipe is not cooked fully after cook 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. And be sure to keep notes and document any changes that need to be made so that you have your own point of reference for recipes in the Instant Pot.
Conversion Chart for Converting Recipes
Grab this chart and hang in an area that will help you convert your favorite recipes into Instant Pot Success!
Click on graphic or here to print this PDF for Instant Pot Conversions
Okay, now that you have that down, I want to know–what are you anxious to make yourself?
Kristen Chidsey
Latest posts by Kristen Chidsey (see all)
- Homemade Taco Seasoning - January 27, 2020
- Creamy and Cheesy Chicken and Rice - January 24, 2020
- Healthy Banana Oatmeal Cookies - January 23, 2020
Is there a way to estimate the amount of time it takes to get to pressure before it starts cooking?
Hi Marie-France! It will depend on the recipe. If only 1 cup liquid it may only take 5 minutes. For larger amounts of liquid or cooking frozen items, it can take up to 20 minutes.
I have a recipe for a can cooker meal. Can cooker cooks under pressure, but vents contantly. Not sure how to convert to instant pot. Can you help? Calls for 12 oz fluid, potatoes, cabbage, baby carrots, onions and sausage (cut into 2″ pieces). Once can cooker starts to emit stem from the vent, the cook time is 50 minutes.
Hi Mary, I would only cook this for 10- 12 minutes on high pressure, depending on size of potatoes. That should work. Enjoy!
I have used for years my mom’s beef stew recipe: stew meat, carrots, potatoes, onion, and a can of Golden Mushroom soup. Cook, covered in a 250 degree Fahrenheit for 5 hours. How can I convert to Instant Pot?
Also, I like your oven to Pot conversion but what oven temp is being converted?
I want to make Chile for my son
Thanks
Sue Carson
Hi Sue! Here is my recipe for Instant Pot Chili if you would like to give that a try 🙂
I am going to attempt to convert my old chicken and dumplings recipe for my 8 at duo. I precooked the chicken so I think now I can cook the broth, veggies (potato & carrot), and chicken for 10 minutes on high pressure. Do NPR. Then flip to saute to add frozen peas and dumplings. Fingers crossed!!! 😁 This article was so very helpful and I think I’ll print the chart out for my homemade IP 3 ring binder cookbook!!! Thank you!!!
Hi Ramsey! I am so glad you found this helpful! And your recipe sounds delicious!! I would try the saute method as well for your dumplings–maybe top with a lid to help steam the dumplings as well. Sounds delicious!
I bought the 3 qt size Ipot & do not see how to set cook time manually.
Hi Gail. Your model should have a button that reads “Pressure Cook”–that is the same as cooking manually. I hope that helps.
I have a recipe for crock pot fudge I make every Christmas. It’s a family tradition. Would that convert to an Instant Pot?
Hi Tommie! That would not convert unless you were using pot in pot method–and I would have to see the recipe to try to analyze it. I think for the chocolate to evenly melt, low and slow may be best.
I’m a new owner of an instant pot and an excited to get started! I’ll definitely be printing out your conversation chart to reference.
The first recipe that came to mind is shredded chipotle chicken found at the link below.
https://pinchofyum.com/spicy-chipotle-shredded-chicken
Thoughts?
Hi Leah! I am glad you found this chart helpful. As for this recipe for shredded chicken–it will work great. I would place all the ingredients(minus the oil) in the inner pot of the Instant Pot in this order: chicken stock, beer, garlic, mustard, and orange juice. Give a stir. Then nestle in chicken breasts and top with chipolte peppers. Seal the lid on the instant pot and then set cook time for 8 minutes on high pressure (hit pressure cook or manual and use +/- buttons to adjust the cook time). Once cook time has passed, let pressure release naturally for 5-10 minutes, do a quick pressure release and shred the chicken. Add the cilantro as desired. Enjoy!
Thank you for the quick response, Kristen! I’m going to give it a go tomorrow.
Do you have a printable version of the Conversion from regular to Pressure cooking?
Hi Catherine! If you click on the graph, it will take you to a printable pdf version 🙂 Hope it helps!
soo helpful, thank you!
I am so glad you found these tips useful!
I am interested in making yogurt using non-dairy milk… Soy milk for example. Thank you!
Hi Sharon! I have a recipe for Instant Pot Coconut Milk Yogurt. Soy milk yogurt I have not mastered yet–it is pretty finicky.
Thank you for the guidelines for converting stove top cooking times to Instant Pot times! There is room for a little tweaking though. I discovered that my vegetarian split pea soup cooked in 7 minutes on high pressure cook plus natural pressure release, Rather than in 20 minutes using your formula (60 minstovetop divided by 3) .. saving additional time.. But it’s great to have general guidelines. Thanks again! Sharon
There is definitely room for tweaking Sharon! This is a very general conversion. The best thing you you can do is learn your Instant Pot and how you like recipes and adapt the recipe to meet your needs/desired.
Help converting 6 qt recipes (which most instant pot recipes are) to 3 qt mini.
Hi Ginger! For the 3 quart mini, I recommend using at least 3/4 cup liquid but cook time will remain the same. You should be able to cut the ingredients in half and then be sure to use at least 3/4 cup liquid and be good to go 🙂
Hey, thanks! This is exactly what I needed to know.
So glad these tips helped!
Hi Kristin
Your ‘experiments’ have turned into THE most informative and reliable InstantPot conversion recommendations I have found the on the web. Best part … they work!
Thanks
Grant
I am so glad my hard work paid off for you!! I really hoped it would help others convert their favorite recipes. 🙂 Thanks for taking the time to let me know how it worked out for you!
Hi Kristen,
I’ve “stumbled” across your site, via a link left on an Instant Pot Facebook site.
Please answer these questions, if it’s not repetitive:
I’ve had my 3 quart Mini for over a year. It sits and I dream. However, I would like to use it but I don’t know where to start.
Also, I’m allergic to chicken so, I eat turkey. There are so many chicken recipes. Can I use turkey instead? Will the times be the same, as for chicken?
Also, can the ceramic pot be used during pressure cooking? Or is it best for slow cooking, in the Instant Pot?
There are my questions.
Thank you so much for your time and any help you can share.
Marcia
Hi Marcia! Any boneless, skinless turkey cutlets can easily be subbed out for the chicken and cook time will remain the same. I prefer using the steel pot as the cook time will increase using the ceramic pot. Hope that helps. I have more tips if you are interested here Instant Pot Tip Emails.
There are some new “accessories” for the Instant Pot that give Times to cook various items (meats, veggies, etc.) at certain psi’s. I have no idea how to convert that to low, medium, high, etc. can you help?
Thanks!
Hi Judith! Instant Pot Brand cooks at about 11.6 psi, whereas other brands of pressure cookers cook around 15 psi. It is more about adjusting the time down or up by a couple minutes. So if it says to cook at 15 PSI for 15 minutes, maybe try 16-17 minutes. Hope that helps.
We were given some tamales (fantastic tamales) that heave yet to be cooked. I was told to steam them for 1.5 hours. How does that convert to pressure cooker time? I assume QR is the way to go at the end. How long?
Hi Ronald! I have not experimented with tamales, my guess would be 30 minutes on High Pressure basked on that timing! I would add cold water to instant pot and then place in steam rack and layer in tamales(standing upright). Use 1 cup cold water for 6 quart and 1.5 cups cold water for 8 quart. Enjoy!
I want to try making cottage cheese, but all the directions I’ve seen so far tell you which buttons to push – I think it’s for a different model. So I need a cooktime and a pressure still.
I have not tried to make cottage cheese myself, so I am not sure how to advise you. You would need to use a yogurt function and that is pretty specialized temperature. I do have directions on how to make yogurt without a yogurt button in your instant pot, but again have not tried cottage cheese.
Thank you so much for the help! Your emails have been the best help I have found since our son gave us the IP last Christmas! FYI boiled eggs (store bought) for us that works great is 3 minutes pressure, 3 min for quick release and put immediately in ice water. Perfect every time and always peel easily! Happy in Florida!
Hi Peggy! I am so grateful you have found help with my emails!
Tipically we saute onions etc, I made a chili on my slow cooker, so do I just put everything in the pot without saute or what should I do next.
Thanks
Hi Howard! Here are my directions for Instant Pot Chili. If you would still like to do this on the slow cooker function, Turn your instant pot to the saute function and allow it to heat up until it reads “Hot. Brown the ground meat with the diced onions, until just browned through–about 5 minutes. And then turn your instant pot off. Add in the remaining ingredients and slow cook. I hope that helps.
Thank you so much for all the helpful hints was really afraid of using my instant pot for fear of failure for over 1 yr. now it is so easy, have been using these great helpful hints and now making great meals for my family and friends, Thank you again
You are so welcome Judi!! Thank you for taking the time to leave a note letting me know I helped you out–that truly warms my heart. Have a fabulous day!
Thank you for such a wonderful guide. I have been learning by trial and error how to use my Instant Pot. I never use the special buttons except for “Yogurt” and I have have had my share of successes and disasters.
Maybe because I live at 1700 feet above sea level, most things I use require a minute or two more but EGGS are my quandary.
Usually the Net suggests 5-5-5. at High pressure. That overcooks my eggs to a point of chalkiness with a green ring around the yolks. And, some of them explode. So I thought this might help some others. 3 minutes on Low pressure gives me properly cooked eggs but some of them still explode no matter what I do. After much head scratching, I decided that the reason was that because I have chickens and use their eggs that all eggs are not created equal as in commercial eggs. Some of mine have really hard shells, others are paper thin depending on the breed of the chicken. We have 3 breeds and one of them lay a smaller, more delicate egg. It is usually those that explode. They don’t EXPLODE! but crack and sometimes bulge out. They are still edible if you are making egg salad or eat them as soon as they are cool.
Since backyard chickens are becoming more common, especially here in California, I thought this might be helpful for others. Not all eggs are created equal if they don’t come from a store. Cook all the same size and breed source together. Experiment until you find the right combination of pressure and time. Oh, and this goes for beans, too. Mine are always overcooked at the recommended times. I lowered it by a minute and they came out perfect. That could be my machine, though. It seems to run a bit hotter than the one I had before this.
Thank you for sharing your experience Anita!
I just got an instant pot and have been searching for steps on how to convert my family’s favorite slow cooker recipes to a faster pressure cooker version. Thank you so much!!
Good luck in your conversions 🙂
Are there recipes for cooking for two available for the instant pot?
Hi Linda! Most recipes can be adapted for only 2 servings. Do you have a mini or 6 quart instant pot? I have tried a few recipes from this Pressure Cooker Cookbook for 2 on amazon: https://amzn.to/2RCNqKO with success too.
This is very organized and extremely helpful for this instant pot newbie! Thanks!!
I am SO glad to hear that Sherry! My aim is to make this EASY!
Excellent article for this newbee…conversation chart outstanding…THANK YOU.
You are welcome. So glad you found this helpful as Instant Pots can be overwhelming.
Wonderful information, especially for an IP newbie like me! Thank you!
Hi Connie! You are SO welcome! I am glad you found this helpful! Subscribe to my newsletter to get new IP recipes and tips sent out once a week, if you are interested 🙂 https://amindfullmom.com/instant-pot-email/
Thank you! Thank you! Thank you!
This is invaluable information. It’s tricky enough to convert a regular recipe to the instant pot, but I had no idea where to start with a crock pot recipe. I have been itching to try some of my slow cooker soups in the instant pot and now I know how thanks to all your time researching and figuring this out.
YAY!!! I wanted this to help people, so nothing makes me happier! Let me know how your recipe testing goes 🙂
Your conversion times are right on! I tried one of our favorite soups and it tasted like it had slow cooked all day at a fraction of the time. The pulled pork was even juicier and more tender than when I make it in the slow cooker. Thanks again!!
Oh thank you so much for sharing! I am SO grateful you are able to use this information to help feed your families easier!