Slow Cooker to Instant Pot Conversion Calculator

How This Tool Works

This calculator converts slow cooker (crock pot) recipe times to Instant Pot pressure cooking times. The conversion is based on the principle that pressure cooking uses high pressure and temperature (about 240°F/115°C) to cook food much faster than slow cooking (typically 200°F/93°C on low, 300°F/149°C on high).

The conversion ratios account for the fact that pressure cooking is significantly faster. Low slow cooker settings (8-10 hours typical) convert to approximately 15-20 minutes of high pressure cooking. High slow cooker settings (4-6 hours typical) convert to approximately 20-30 minutes of high pressure cooking. These are guidelines - actual times may vary based on recipe type, meat cut, and desired doneness.

Conversion Guidelines

• Low Slow Cooker (8-10 hours): → 15-20 minutes High Pressure + Natural Release
• High Slow Cooker (4-6 hours): → 20-30 minutes High Pressure + Natural Release
• General Ratio: 1 hour slow cooker low ≈ 2-2.5 min pressure; 1 hour slow cooker high ≈ 5-6 min pressure
• Release Method: Use Natural Release (10-15 min) for most meats to keep them tender
• Liquid Adjustment: Reduce liquid by 1/2 to 1 cup (pressure cookers don't lose liquid to evaporation)
• Safety: Always ensure minimum 1 cup liquid for Instant Pot to come to pressure

Tips for Successful Conversions

• Start with Less Time: You can always cook longer, but can't undo overcooking
• Use Natural Release: Essential for meats - quick release can make them tough
• Reduce Liquid: Pressure cookers don't lose liquid like slow cookers do
• Brown First: Consider browning meat before pressure cooking for better flavor
• Layer Ingredients: Put denser items (meat, root vegetables) on bottom, delicate items on top
• Test and Adjust: First conversion may need tweaking - note what works for future reference
• Check Doneness: Use a meat thermometer to verify internal temperature for safety

FAQ

• How do I convert slow cooker time to Instant Pot?
  General conversion: 8 hours on low = ~20 minutes high pressure, 4 hours on high = ~25 minutes high pressure. Low slow cooker (1 hour) ≈ 2-2.5 minutes pressure cooking. High slow cooker (1 hour) ≈ 5-6 minutes pressure cooking. Always use natural release (10-15 minutes) for meats to keep them tender. Add less liquid (1/2 to 1 cup less) since pressure cookers don't lose liquid to evaporation.
• What is the ratio for converting slow cooker to Instant Pot?
  Low slow cooker: approximately 1 hour = 2-2.5 minutes high pressure. High slow cooker: approximately 1 hour = 5-6 minutes high pressure. These are rough guidelines - actual times vary by recipe type, meat cut, and desired doneness. Start with less time and add more if needed.
• Should I use natural release or quick release?
  Use natural release (let pressure release naturally for 10-15 minutes) for most meats, soups, and stews. This keeps meat tender and prevents liquid from foaming. Use quick release for vegetables, eggs, and delicate foods. Always follow recipe-specific instructions when available.
• Do I need to adjust liquid amounts?
  Yes, reduce liquid by 1/2 to 1 cup compared to slow cooker recipes. Pressure cookers don't lose liquid to evaporation like slow cookers do. Too much liquid can result in watery dishes. Minimum liquid needed is usually 1 cup for the Instant Pot to come to pressure.
• Can I convert any slow cooker recipe to Instant Pot?
  Most slow cooker recipes can be converted, but some work better than others. Best candidates: soups, stews, braised meats, pulled pork, chili, pot roast. Less ideal: recipes that need constant stirring, delicate vegetables that overcook easily, or recipes that rely on slow evaporation for texture. Always test and adjust as needed.
• What temperature setting should I use on Instant Pot?
  Use High Pressure for most slow cooker conversions. Low Pressure is rarely used and mainly for delicate foods. The Instant Pot doesn't have temperature settings like slow cookers - it uses pressure levels instead. High Pressure is equivalent to about 240°F (115°C), which is higher than slow cooker temperatures.