how to convert slow cooker recipe to instant pot

You can convert most slow cooker recipes to the Instant Pot by shortening the cook time, adding enough liquid for pressure, and sometimes changing when you add ingredients.

Key principles (the “quick scoop”)

• Always have at least 1 cup of thin liquid in the pot (water, broth, etc.; 2 cups for an 8‑quart).

• Pressure cook time is usually much shorter than slow cooker time (think minutes instead of hours).

• Dense meats go in first; delicate veggies, dairy, and fresh herbs often go in later.

• Natural pressure release is best for large cuts of meat; quick release works for many soups and veggies.

Time conversion basics

There’s no perfect one‑size chart, but these rough ranges work well as a starting point.

General rule of thumb

• Slow cooker 8–10 hours on Low → 30–45 minutes at high pressure, natural release.

• Slow cooker 6–8 hours on Low → 20–30 minutes at high pressure, natural release.

• Slow cooker 3–4 hours on High → 15–20 minutes at high pressure, natural or quick release depending on the food.

Example timing by ingredient

These are sample conversions many cooks use as a guide.

• Boneless, skinless chicken thighs
  • Slow cooker: Low 6–8 hours or High 3–4 hours.
  • Instant Pot: High pressure 10 minutes (14 minutes from frozen), natural release.

• Boneless, skinless chicken breasts
  • Slow cooker: Low 6–8 hours or High 3–4 hours.
  • Instant Pot: High pressure 10–12 minutes (15 minutes if large or frozen), natural release.

• Chuck roast / pot roast
  • Slow cooker: Low 8–10 hours or High 5–6 hours.
  • Instant Pot: Brown first, then high pressure 45–60 minutes (about 20 minutes per pound), natural release.

• Short ribs
  • Slow cooker: Low 8–10 hours or High 4–5 hours.
  • Instant Pot: High pressure 40–45 minutes (45–50 from frozen), natural release.

HTML mini‑table: example conversions

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Recipe type	Slow cooker time	Instant Pot time (high pressure)	Release
Chicken thighs (boneless)	Low 6–8 h / High 3–4 h	10 min (14 from frozen)	Natural release
Chicken breasts (boneless)	Low 6–8 h / High 3–4 h	10–12 min (15 large or frozen)	Natural release
Chuck roast / pot roast	Low 8–10 h / High 5–6 h	45–60 min (≈20 min per lb)	Natural release
Short ribs	Low 8–10 h / High 4–5 h	40–45 min (45–50 frozen)	Natural release

Step‑by‑step: converting your recipe

Think of this as the quick “translation” checklist from crockpot to Instant Pot.

1. Identify the main type of food
   • Large roast, stew meat, chicken pieces, beans, or mostly vegetables?
   • Look up a typical Instant Pot time for that main ingredient and use that as your anchor.

2. Adjust the liquid
   • Ensure at least 1 cup of thin liquid (2 cups for 8‑quart models).

 * If your slow cooker recipe already has lots of broth, you may not need to add much; just make sure the minimum is there.

3. Layer and brown (optional but recommended)
   • Brown roasts or stew meat on Sauté first for better flavor.

 * Deglaze the pot with a bit of liquid to avoid a burn warning.

4. Decide what to cook in stages
   • Pressure cook tough items (meat, beans, root veggies) first.

 * Add quick‑cooking vegetables, dairy, and fresh herbs after pressure cooking, then simmer on Sauté for a few minutes.

5. Choose the release method
   • Large meat cuts, beans, and thick stews: natural release helps keep them tender.

 * Soups with small pieces, veggies, or reheating: quick release is usually fine.

6. Thicken at the end
   • Don’t rely on long simmering like a slow cooker; liquid does not evaporate much under pressure.

 * After pressure cooking, use Sauté to reduce, or stir in a cornstarch slurry, cream, or cheese.

Ingredients that need special handling

Some ingredients behave quite differently under pressure.

• Dairy (milk, cream, sour cream, cream cheese)
  • Add after pressure cooking, on Keep Warm or Sauté, to prevent curdling or burning.

• Pasta and rice
  • Often better to cook separately or using specific Instant Pot directions, because they can overcook or scorch if included for long times meant for meat.

• Tender vegetables (peas, spinach, zucchini, bell peppers)
  • Stir in after pressure cooking and let sit a few minutes, or cook under pressure for only 1–2 minutes.

• Thick sauces and tomato‑heavy recipes
  • Keep thick sauces on top and do not stir, or thin with extra liquid.

* After cooking, thicken back up on Sauté if needed.

Mini “story”: turning a slow cooker chili into IP chili

Imagine your favorite 8‑hour Low slow cooker chili: browned beef, tomatoes, beans, spices, maybe some peppers. You want it on a weeknight without waiting all day. Here’s how you might convert it.

• Sauté the ground beef in the Instant Pot until browned, then deglaze with a splash of broth.
• Add tomatoes, beans, spices, and enough extra broth to reach at least 1 cup total liquid.
• Cook on high pressure for about 10–15 minutes, then use natural release for 10–15 minutes before opening.
• If it looks thin, simmer on Sauté for a few minutes to reduce, then stir in any final touches like a handful of cheese or a bit of cream.

You’ve gone from “leave it all day” to “dinner in roughly 45 minutes, including heat‑up and release.”

Forum‑style tips and viewpoints

“I just use the slow cook function on my Instant Pot and set it to High for however long the recipe says on Low. Never had an issue.”

“There’s no perfect formula. Start with a trusted time chart for meats and adjust based on your pot and your preferences.”

Different cooks lean toward different approaches:

• Some use the Instant Pot’s Slow Cook mode and barely change the recipe at all.
• Others convert fully to pressure cooking to save the maximum time.
• Many keep a personal cheat sheet of their most common meats and stews and tweak from there.

Quick checklist to keep handy

• Does the recipe have enough thin liquid (1–2 cups)?

• What is the main ingredient, and what is its typical Instant Pot time?

• Do any ingredients need to be added later (dairy, fresh herbs, tender veg)?

• Should I use natural or quick release for this dish?

• Do I want to thicken or brown at the end using Sauté?

If you’d like, tell me a specific slow cooker recipe (ingredients + original time), and I can walk you through an Instant Pot version step by step. Information gathered from public forums or data available on the internet and portrayed here.