How to Make Seamless Slow Cooker to Instant Pot Conversions
Updated: Mar. 28, 2023
There’s a lot to keep in mind when making slow cooker to instant pot conversions for all of your favorite recipes. We break it down so there’s no delay as dinner time approaches. Â
The day I received my Instant Pot felt like Christmas morning. I unpacked the box and started dreaming about what I would cook first. Then, I took a good hard look at all those buttons and realized something: This thing definitely wasn’t the same as my slow cooker. It was a sophisticated appliance and I had a lot of learning to do.
Luckily, it didn’t take long for me to learn how to get the most out of the Instant Pot, and soon I had several reasons to love the Instant Pot.
Once I got the hang of how to use my new favorite kitchen tool, I started learning how to make slow cooker to Instant Pot conversions for all of my favorite slow cooker recipes. By following a few simple rules, I was able to whip up all these fabulous foods in a fraction of the time. So let’s dive in and take a look at what it takes.
1. Make sure there is at least 1 cup of liquid in the recipe
You don’t need any liquid at all when using a slow cooker, but it’s a different story in the Instant Pot. This thing gets really hot very quickly, which means there’s no time for the ingredients to release their natural juices. That can turn your food into a burnt hockey puck before you know it.
To solve the problem, you need some liquid (which also helps to create pressure inside the pot). You’ll need to adjust your slow cooker recipe so it has at least 1Â cup of liquid. Since liquid doesn’t evaporate in a pressure cooker, this added cup will still be there when you’re done cooking your food. If you’re worried about creating a watered-down version of your favorite recipe, you can set your ingredients up on the steamer insert to keep them above the water line. Or, use the Saute function after you’ve pressure cooked to boil off the excess liquid.
2. Scale back your recipes
If you wanted to, you could fill a slow cooker to the brim with ingredients. Not so much with the Instant Pot, which won’t pressurize if it’s too full. If it doesn’t pressurize, the food won’t cook properly, so make sure you’re scaling back your recipes. In general, you’ll need to keep the ingredients level below the 2/3 full “MAX FILL” line. If you’re cooking ingredients that expand (like beans, pasta or grains), only fill the Instant Pot to the halfway mark. The best instant pot recipes ensure you follow this step.
3. Omit a few ingredients while cooking under pressure
When it comes to what you can cook in an Instant Pot, there are a few ingredients that don’t work well under pressure. The Instant Pot gets too hot too quickly for dairy (like milk, sour cream and cream of mushroom soup) which means it can scorch. Modify your recipe so you’re adding these ingredients after you’ve finished the pressure cooking setting.
Similarly, thickening ingredients (like arrowroot, cornstarch or flour) also cause problems by preventing the Instant Pot from building pressure correctly. If your recipe calls for flour-coated chicken, saute the chicken without the flour to avoid any problems. You can add any thickening agents at the end and simmer using the Saute function.
Finally, since liquid doesn’t evaporate under pressure, avoid adding wine or beer to Instant Pot recipes. The alcohol vapors won’t burn off like they do in the slow cooker, so you’ll end up with an incredibly tart, acidic or malty flavor in your dish.
4. Adjust the timing
Cooking meat in the slow cooker usually takes 6 to 8 hours, but it will only take about 30 minutes in the Instant Pot. If you include the time it takes to build pressure and release pressure, that means your meat will be cooked in about an hour. When it comes to vegetables, they take less than 5 minutes on the Manual pressure setting, so you certainly won’t need to let the recipe cook away all day!
To find the best cooking times, there are a few cheat sheets available out there. I recommend keeping a record of what timings worked and what didn’t for your slow cooker to Instant Pot conversions (more on that below!). Or, if you’re not one for record keeping, you can cross-reference other recipes with similar ingredients to find the Instant Pot cooking times.
5. Consider adding ingredients in stages
Since meat and vegetables cook at drastically different timings, you may not want to add them at the same time like you do in your slow cooker. If your meat is cut into 1-inch or smaller pieces, it should be safe to toss them in together. But, if you’re using a larger chunk of meat, like pot roast or pork shoulder, make the recipe in stages. Start by cooking the meat first and releasing the pressure. Then, add the vegetables and either simmer using the Saute function or cook under pressure for an additional 1 to 5 minutes.
The Pros and Cons of an Instant Pot vs. Slow Cooker
Does the idea of not having to wait hours for your favorite slow cooker recipes sound too good to be true? While overall the Instant Pot provides more benefits than drawbacks, there are a few things to keep in mind when making slow cooker to Instant Pot conversions.
- Not everything can go in an Instant Pot. Generally, you won’t be able to cook recipes with dairy, thickening agents or alcohol in the Instant Pot, while you would be able to cook them in the slow cooker. On the flip side, an Instant Pot has many more cooking functions than a slow cooker, like steaming and sauteing. When choosing the best Instant Pot for you, keep in mind what functions you want it to offer.
- An Instant Pot requires more attention. With a slow cooker, you can often add all the ingredients at once, stir occasionally, and call it done. But with an Instant Pot, there may be extra steps. To start, you may have to wait for the pot to come to pressure. For some recipes, you’ll won’t want to add all the ingredients at the same time, which means you’ll have to come back to tend to your recipe.
There’s no one-size-fits-all rule for making slow cooker to Instant Pot conversions. It depends on your appliance and the ingredients you’re using, down to the particular cut and weight—so you’ll likely have to do some experimenting. A good place to start is by checking Crock Pot’s slow cooking vs. pressure cooking guide and Instant Pot’s cooking time table.
Use a chart like the one below (you can print it out here!) to keep track of settings, temperatures and times for your slow cooker to Instant Pot conversions. This way, the next time you go to make that pot roast you’ll know exactly what worked.
These recipes are MADE for your Instant Pot!
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home
Are you an Instant Pot newbie? Check out our Instant Pot guide to decode all the controls and buttons.
Instant Pot Buffalo Wing PotatoesI was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa
Instant Pot Smoked Salmon PastaI love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom—this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! —Shannon Dobos, Calgary, Alberta
Instant Pot Cauliflower Tikka MasalaI'm a vegetarian and I always find it challenging to find new instapot recipes. This cauliflower tikka masala is my easy take on the original. It's made healthy by the use of an air fryer and pressure cooker. —Garima Arora, Charlotte, North Carolina
Instant Pot Char Siu PorkI based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
Instant Pot Chicken BrothThere’s nothing better or more satisfying than making your own chicken broth. You
can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Find more easy ideas for what to cook in your Instant Pot.
Instant Pot Balsamic Pork TenderloinThis instapot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. —Karen Kelly, Germantown, Maryland
Instant Pot Cajun-Style Beans and SausageBeans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. Sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice the switch to chicken sausage. —Robin Haas, Cranston, Rhode Island
Psst! We've simplified the Instant Pot manual, just for you!
Instant Pot Orange Chipotle ChickenThe citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. —Deborah Biggs, Omaha, Nebraska
Don't forget to check out these healthy Instant Pot recipes.
Instant Pot Chicken and Bacon White ChiliI made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Instant Pot Beef StewI like to serve this twist on traditional stew with fresh rolls or crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure-cooker beef stew. —Joanne Wright, Niles, Michigan
Instant Pot Apple Steel-Cut OatmealI absolutely love this one-dish oatmeal. The steel-cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas
Instant Pot Corn ChowderEnjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Instant Pot Stuffed PeppersHere's a good-for-you dinner that's also a meal-in-one classic. Add a salad and, in just moments, call everyone to the table. —Michelle Gurnsey, Lincoln, Nebraska
Instant Pot Chicken Tortilla SoupYour family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland
Instant Pot Curried Chicken Meatball WrapsMy strategy to get picky kids to eat healthy: Let everyone assemble their dinner at the table. We love these easy meatball wraps topped with crunchy veggies and peanuts, sweet raisins and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
Learn how to make Instant Pot hard-boiled eggs with our step-by-step guide.
Instant Pot Spicy Lime ChickenThis tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. —Christine Hair, Odessa, Florida
Instant Pot Lemon Chicken with BasilNo matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. —Deborah Posey, Virginia Beach, Virginia
Instant Pot Chicken Chop SueyIf you’re in for a busy evening, here’s a wonderful way to ensure you can still have a healthful supper. It’s tasty, traditional—and easy, too. —Melody Littlewood, Royal City, Washington
Instant Pot Red Beans and RiceMy family loves New Orleans–style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Instant Pot Mushroom Pork RagoutSavory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Instant Pot Spicy Pork and Squash RaguThis recipe is a marvelously spicy combo perfect for cooler fall weather—so satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky
Instant Pot Pork and Apple CurryHere's a gentle curry dish that's won't overwhelm more delicate palates. For fun, try varying the garnish—add a few chopped peanuts or a little chutney. —Nancy Reck, Mill Valley, California
Instant Pot Mushroom Chicken and PeasSome amazing fresh mushrooms at our local farmers market inspired this dish. Start with the best ingredients and you can’t go wrong. —Jenn Tidwell, Fair Oaks, California
Instant Pot Flan in a JarSpoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, Wisconsin
Instant Pot Very Vanilla CheesecakeCinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
Instant Pot White Bean Chicken ChiliMy sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Instant Pot Beef CarnitasI came up with this pressure-cooker beef carnitas recipe while cleaning out my refrigerator, and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is. —Ann Piscitelli, Nokomis, Florida
Instant Pot Red Clam SauceThis recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
Instant Pot Mediterranean Chicken OrzoOrzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
Instant Pot Molten Mocha CakeWhen I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Instant Pot Buffalo Shrimp Mac & CheeseFor a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing dish. It's a nice new twist on popular Buffalo chicken dishes.—Robin Haas, Cranston, Rhode Island
Instant Pot Cuban Pulled Pork SandwichesI lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, Texas
Instant Pot Mini Teriyaki Turkey SandwichesPreparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, Ohio
Instant Pot Truly Tasty Turnip GreensThese savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .—Amy Inman, Hiddenite, North Carolina
Instant Pot Carrot Cake OatmealThis warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado
Instant Pot Thai Coconut BeefMy husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin
Instant Pot Cheddar Bacon Ale DipMy tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
Instant Pot Lentil Pumpkin SoupPlenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. —Laura Magee, Houlton, WI
Instant Pot Beer-Braised Pulled HamTo jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
Instant Pot Cranberry Apple Red CabbageWhen I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Instant Pot Apple Balsamic ChickenI just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, Oklahoma
Instant Pot Italian Sausage & Kale SoupThe first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois
Instant Pot Memphis-Style RibsAfter my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin
Instant Pot Maple French ToastMy family and friends all love it when I make this delicious French toast in the morning. It's so delicious and easy! —Cindy Steffen, Cedarburg, Wisconsin
Instant Pot Rigatoni with Sausage & PeasWith a tomatoey meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Instant Pot Sicilian Chicken BogChicken Bog is a South Carolina tradition with lots of variations—think herbs, spices and fresh veggies—but the standard ingredients remain sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah
Originally Published: December 31, 1969
