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The Instant Pot and the slow cooker may look alike, but they function a lot differently. The name of each appliance says it all — slow-cooked food takes hours, while the Instant Pot knocks it out quickly. So when you're converting a slow-cooker recipe to an Instant Pot, there are a few things to consider. Keep these conversions in mind the next time you whip out your Instant Pot [1] for a quick and easy dinner.
1. Lower the Meat-Cooking Time
One of the best things about the Instant Pot is its ability to cook meat insanely fast — even when frozen. If you're converting meat from a slow cooker to an Instant Pot [2], follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly. The "meat/stew" button is great for red meat recipes like bolognese [3], and the "poultry" button can be used for chicken dishes like garlic chicken soup [4]. If you're cooking meat from frozen in an Instant Pot [5], just add five or 10 more minutes to the total cook time until it's done.
Image Source: POPSUGAR Photography / Nicole Perry
2. Add More Liquid
Instant Pots need more liquid [7] to function properly, so if your recipe doesn't already call for at least a cup of liquid (such as broth or water), add it.
3. Skip Certain Ingredients
A pressure cooker or Instant Pot won't handle certain ingredients the same way a slow cooker would. If you're making an Instant Pot meal with milk or dairy [8], don't add it in the beginning. It can be stirred in or simmered at the end, but it won't cook successfully under pressure. If you're using a thickener, such as a cornstarch slurry, whisk it in at the end as well.
If you have even more specific questions about your recipe, follow this complete guide to converting slow-cooker recipes to an Instant Pot [10].