How to Convert Slow Cooker to Instant Pot for Any Recipe

Have you ever found the perfect slow cooker recipe but realized it’s already dinner time? If you know how to convert slow cooker to Instant Pot recipes, you can save your meal plan in a fraction of the time. The Instant Pot has revolutionized home cooking by combining multiple appliances in one, making it perfect for busy weeknights.

Learning how to adapt your favorite slow cooker recipes to the Instant Pot opens up a world of possibilities. Whether you’re short on time or simply prefer the results from pressure cooking, these simple methods will help you transform recipes with confidence.

Understanding the Differences

Slow cookers and Instant Pots work on fundamentally different principles. Slow cookers use low temperature over a long time, while Instant Pots cook at high pressure for less time. This key difference affects how food cooks and how recipes should be adapted.

The slow cooking process allows natural juices to develop gradually at a low or high setting, depending on your recipe. In contrast, the pressure cooker function of your Instant Pot seals in moisture and cooks food quickly at high temperatures.

Liquid Requirements: The Biggest Adjustment

Converting recipes starts with adjusting the amount of liquid. Slow cookers need more liquid because they cook with the lid partially venting over many hours, allowing evaporation.

• Slow cooker recipes: Often call for enough liquid to nearly cover ingredients.
• Instant Pot recipes: Require a minimum of 1 cup of liquid to create steam but much less overall.

When converting, reduce the liquid in your recipe by about one-third to one-half. Remember that the Instant Pot’s sealed environment prevents evaporation, so excess liquid won’t cook off. If your dish ends up too watery, you can always use the sauté function after cooking to reduce.

For recipes with thin liquids like broths, follow this general rule of thumb: use just enough liquid to reach the minimum requirement (usually 1 cup) and stay below the water line marked inside your pot.

Conversion Times for Common Ingredients

The cooking time difference between appliances is dramatic. Here’s how to convert slow cooker time to Instant Pot time for common ingredients:

• Chicken breasts: 4-6 hours on low → 8-10 minutes at high pressure
• Chicken thighs: 6-7 hours on low → 10-12 minutes at high pressure
• Pot roast or large piece of meat: 8-10 hours on low → 45-60 minutes at high pressure
• Beans (soaked): 6-8 hours on low → 4-8 minutes at high pressure
• Beans (unsoaked): 8-10 hours on low → 25-30 minutes at high pressure
• Root vegetables: 4-6 hours on low → 4-5 minutes at high pressure

Always check the internal temperature of meats for safety. For tough cuts of meat like chuck roast, extra time under pressure yields more tender results.

Release Methods Matter

The release method you choose affects your final dish:

• Quick release: Immediately releases pressure, stopping cooking instantly. Good for ingredients that can easily overcook, like pasta or vegetables.
• Natural release: Allows pressure to dissipate slowly, continuing the cooking process. Best for meat, especially tough cuts, as it allows fibers to relax. Plan for 10-20 minutes of natural pressure release time in your schedule.

For many recipes, a combination approach works well: 10 minutes natural release followed by quick release for the remaining pressure.

Special Ingredients That Need Attention

Dairy Products

Dairy ingredients like heavy cream and sour cream tend to curdle under high pressure. Instead of adding them at the beginning:

1. Cook the main dish without dairy
2. Use quick release when finished
3. Stir in dairy products after cooking

This approach works for milk, cream, cheese, and yogurt, preserving their smooth texture in your favorite recipes.

Thickeners

Cornstarch, flour, and other thickeners behave differently under pressure:

1. Skip thickeners during pressure cooking
2. After cooking, make a cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water)
3. Use the sauté function to bring the liquid to a simmer
4. Stir in the slurry and cook until thickened

This method prevents the burning that can occur when thickeners settle on the bottom during pressure cooking.

Adapting Meat Recipes

Meat dishes are particularly good candidates for conversion:

• Cut size matters: Consider cutting meats into smaller pieces for quicker, more even cooking. A whole chicken might require 25 minutes, while cut pieces need just 8-10.
• Brown first: Use the sauté function before pressure cooking to develop flavor through browning—something most slow cookers can’t do.
• Timing for tenderness: Unlike slow cookers, longer isn’t always better in the Instant Pot. Follow recommended times for your specific cut.

Instant Pot Creamy Tortellini is a great example of how pressure cooking can create a tender, flavorful meal in minutes instead of hours.

Converting Soups and Stews

Soups and stews convert beautifully between the two appliances:

1. Reduce overall liquid by about 1/3
2. Pressure cook for approximately 1/3 of the original slow cooker time at high pressure
3. Add delicate vegetables after pressure cooking using the sauté function

For an easy dinner that showcases this technique perfectly, try my Instant Pot Taco Soup, which transforms from an all-day simmer to a 30-minute meal.

How to Handle Pasta and Rice

Pasta and rice require special consideration:

• Pasta: Use the pressure cooker for 1/2 the package cooking time, minus 1 minute
• Rice: Follow the 1:1 ratio (1 cup rice to 1 cup liquid), cooking white rice for 3-4 minutes and brown rice for 22-24 minutes

For a delicious example, my Creamy Instant Pot Sausage Rigatoni shows how pasta can be perfectly cooked under pressure.

What Not to Convert

Some recipes don’t convert well from slow cooker to Instant Pot:

• Crispy or breaded items: Pressure cooking creates a moist environment that softens crispy coatings
• Delicate vegetables: These often overcook and become mushy
• Some baked goods: Particularly yeast breads need to rise naturally
• Recipes with very little liquid: They may trigger the “burn” warning

For these recipes, consider using your Instant Pot’s slow cook button instead, though be aware that it may not perform exactly like traditional slow cookers.

First Time Tips for Success

If you’re converting a recipe for the first time:

1. Start with simple, forgiving recipes like soups and stews
2. Take notes on what works for next time
3. Expect some trial and error as you learn
4. Keep the Instant Pot Corn Chowder recipe handy as a good example of a successful conversion

Remember that the Instant Pot lid locks during cooking, so unlike a slow cooker, you won’t be able to check progress or add ingredients until the cycle completes.

Storing Tips

• Refrigerator: Store converted recipes in airtight containers for 3-4 days, just as you would slow-cooked meals.
• Freezing: Most Instant Pot meals freeze beautifully for 2-3 months. Portion into individual servings for quick future meals.
• Reheating: You can often use the Instant Pot itself to reheat frozen meals by adding a cup of liquid, using the “pot in pot” method, and cooking at high pressure for 5 minutes.

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