⚡ Convert to Instant Pot

Food / Ingredient

Amount / Weight (lbs or cups, optional)

Pressure Level

Starting Temperature

✅ Instant Pot Settings

Pressure Cook Time—

Pressure Level—

Natural Release (NR)—

Liquid Required—

Total Estimated Time—

Always use at least 1 cup of thin liquid (water, broth) to pressurize. Never fill past the MAX line. For frozen dense meats, add 5–10 min.

How to Use This Instant Pot Converter

The Instant Pot (and electric pressure cookers in general) cook food faster by raising the boiling point of water under pressure. High pressure is used for almost all savory foods. Low pressure is reserved for delicate items like eggs, some fish, and certain desserts.

Key Rules for Converting Recipes

Meats: Pressure cook time is roughly 1/3 to 1/4 of slow-cooker or braising time. A 3-hour oven braise becomes 35–45 minutes under high pressure.
Beans: Soaked beans cook in 8–12 minutes; unsoaked beans need 25–35 minutes. Always add oil to reduce foaming.
Grains: Rice and quinoa cook faster than on the stovetop because there is no evaporation. Use a 1:1 water-to-rice ratio for white rice.
Vegetables: Soft vegetables (zucchini, spinach) need 0–1 minute; hard vegetables (beets, whole potatoes) need 10–15 minutes.
Frozen foods: The pot takes longer to come to pressure, but the cook time itself usually stays the same. Add 3–5 minutes for very thick frozen blocks.

Natural Release vs. Quick Release

Natural Release (NR) means letting the pressure drop on its own after cooking ends. This takes 10–20 minutes and is essential for large cuts of meat (prevents toughness) and foods that foam (beans, grains). Quick Release (QR) means manually venting steam immediately. Use QR for vegetables, pasta, and seafood to prevent overcooking.

Instant Pot Time Chart (High Pressure)

Beef Chuck Roast (3 lbs): 45–50 min + 15 min NR
Beef Stew Cubes (1-inch): 20 min + 10 min NR
Pork Shoulder (3–4 lbs): 55–60 min + 15 min NR
Pork Ribs (baby back): 23–25 min + 10 min NR
Whole Chicken (4 lbs): 24 min + 10 min NR
Chicken Breast (boneless, 1 lb): 8–10 min + 5 min NR
Chicken Thighs (bone-in): 12–14 min + 5 min NR
Dry Beans (soaked): 10–12 min + 15 min NR
Dry Beans (unsoaked): 28–35 min + 15 min NR
Lentils (brown/green): 9–10 min + 10 min NR
White Rice (long grain): 4 min + 10 min NR
Brown Rice: 22–24 min + 10 min NR
Quinoa: 1 min + 10 min NR
Whole Potatoes (medium): 12–14 min + quick release
Carrots (1-inch chunks): 3–4 min + quick release
Pasta (penne): 4–5 min + quick release

Frequently Asked Questions

Why does my Instant Pot say "Burn"?

The bottom sensor detected dry heat. Add more thin liquid, deglaze the pot thoroughly after sautéing, and avoid thick tomato or cream sauces on the bottom until after pressure cooking.

Can I cook frozen meat in the Instant Pot?

Yes. Add 3–5 minutes to the pressure cook time. The pot will take longer to reach pressure, but the food cooks safely because it thaws during the preheat phase.

How much liquid do I need?

At least 1 cup (250ml) of thin liquid is required to generate steam and pressurize. This can be water, broth, or a thin sauce. Oils and thick sauces do not count.

Can I stack food in the Instant Pot?

Yes, using a trivet or steamer basket. Ensure steam can circulate. Stacked meats may need a few extra minutes. Do not exceed the MAX fill line (usually 2/3 full for solids).

Related Tools

Pair this with our Slow Cooker Converter if you want to convert the same recipe to a Crock-Pot, or the Rice Cooker Ratio for perfect Instant Pot rice.

Instant Pot Converter