Instant Pot / Pressure Cooker Converter
Convert stovetop and oven recipes to Instant Pot. Get adjusted cook time, liquid amounts, and release method.
Instant Pot Time Conversion Chart
| Food | Stovetop/Oven Time | Instant Pot Time | Release |
|---|---|---|---|
| Beef stew / chuck roast | 2-3 hours | 35-45 min | Natural 15 min |
| Chicken breast (boneless) | 25-30 min | 8-10 min | Quick release |
| Chicken thighs (bone-in) | 40-50 min | 15-18 min | Natural 10 min |
| Pork ribs | 2-3 hours | 25-30 min | Natural 10 min |
| Pulled pork (shoulder) | 6-8 hours | 60-75 min | Natural 15 min |
| Dried beans (unsoaked) | 2-3 hours | 25-35 min | Natural 15 min |
| Dried beans (soaked) | 1-1.5 hours | 8-15 min | Natural 10 min |
| Rice (white) | 15-20 min | 4 min | Natural 10 min |
| Soup / chili | 1-2 hours | 15-25 min | Natural 10 min |
| Potatoes (cubed) | 20-25 min | 4-6 min | Quick release |
| Carrots | 15-20 min | 3-4 min | Quick release |
| Pasta | 8-12 min | Half of box time | Quick release |
Release Methods Explained
Quick Release (QR): Turn the valve to venting immediately. Use for delicate foods (vegetables, pasta, seafood) that can overcook easily. Steam releases in 1-2 minutes.
Natural Release (NR): Let the pressure drop on its own (10-20 minutes). Use for large cuts of meat, beans, and grains. The food continues to cook gently during this time. Prevents foam clogging the valve (important for beans and grains).
Partial Natural + Quick: Let it naturally release for 10-15 minutes, then turn the valve to release remaining pressure. Good compromise for stews and mixed dishes.
Instant Pot Liquid Rules
Pressure cookers need steam to build pressure, so you always need liquid. Minimum 1 cup (240 ml) for most recipes, 1.5 cups for longer cook times. Most stovetop recipes can have liquid reduced by about 1/3 since there's almost no evaporation in a sealed pressure cooker.