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.
Converting recipes for a pressure cooker
An Instant Pot or pressure cooker cooks under pressure at above-boiling temperatures, which dramatically shortens cooking times — often to about a third of the stovetop or oven time. This converter estimates the pressure-cook time for a conventional recipe. As a rough guide, something that simmers for an hour on the stove might take 20 minutes at high pressure, plus the time the pot needs to come up to pressure and release.
Two things trip people up. First, the pot needs 5–15 minutes to build pressure before the cook timer even starts, and time to release afterward — so the total is longer than the cook time shown. Second, pressure cookers barely evaporate liquid, so you need enough thin liquid to build steam (usually at least a cup) but less overall than a stovetop braise, or the result is watery.
Tips
Choose the release method to match the food: a natural release (letting pressure drop on its own) suits meats and stews and prevents sputtering, while a quick release suits vegetables and grains you don't want to overcook. Don't thicken with flour or dairy before pressurising — stir those in after. And never fill past the max line, especially with foods that foam like beans and grains.
Frequently asked questions
How much faster is a pressure cooker?
Typically about one-third of the conventional time at high pressure — but remember to add the 5–15 minutes to come up to pressure and the release time to your total.
Why is my pressure-cooker dish watery?
Little liquid evaporates under pressure, so recipes converted from the stovetop often have too much. Use enough to build steam (about a cup) but reduce the rest, and thicken at the end.
Natural or quick release?
Natural release (pressure drops on its own) is best for meats, stews and anything foamy; quick release is best for vegetables and grains you don't want to overcook.
Written by Nicolas Martin. Last updated July 2026 · How we keep our tools accurate →