About the Pressure Cooker Conversion Calculator
This pressure cooker conversion calculator turns a conventional recipe into electric pressure cooker (Instant Pot-style) settings. Enter how long the recipe cooks on the stove, in the oven or in a slow cooker, choose the type of food, and it estimates the high-pressure cooking time, the best release method, how long the whole process really takes from lid-on to serving, and an altitude adjustment.
It uses the conversion rules most pressure-cooking cookbooks rely on: pressure cooking takes roughly one third of a stovetop or oven braising time, about one twelfth of a slow cooker LOW time and one sixth of a slow cooker HIGH time. So an 8-hour slow-cooker pot roast becomes about 40 minutes at high pressure, and a 2-hour stovetop stew becomes about 40 minutes too.
Remember the time on the display is only the pressure phase. The pot also needs roughly 10–15 minutes to come up to pressure and, for meat, beans and soups, 10–20 minutes of natural release. Pressure cookers lose very little liquid to evaporation, so cut thin braising liquid back but keep at least the minimum your manual specifies (often 1 to 1½ cups for a 6-quart pot). For dense items like large roasts, check the internal temperature after the first cook and add a few minutes if needed.
With the default inputs, the high-pressure cooking time is 40 min. Change any value above to recalculate instantly.
How to use the pressure cooker conversion calculator
- 1Choose how the original recipe is cooked: stovetop, oven or slow cooker.
- 2Enter the recipe’s cooking time.
- 3Pick the type of food so the release method and minimum time fit.
- 4Enter your altitude if you live above 2,000 ft.
- 5Set the pot to high pressure for the time shown and use the suggested release.
Formula and method
Stovetop pressure cookers run at about 15 psi, where water boils near 250°F (121°C); electric multicookers run at roughly 10–12 psi, about 239–244°F (115–118°C). Either way food cooks two to three times faster than at a 212°F simmer. The common conversion is a third of a stovetop or oven braising time. Slow cookers run far cooler, so their times divide by about 12 on LOW and 6 on HIGH. A per-food minimum keeps tough cuts from being undercooked.
Total time adds an estimated 12 minutes for the pot to reach pressure plus a natural-release period suited to the food (about 10–15 minutes for meat, beans and soups; about 1 minute for a quick release). Above 2,000 ft many manufacturers recommend adding 5% to the cooking time for every additional 1,000 ft.
- D
- Conversion divisor for the original cooking method
- altitude
- Elevation in feet above sea level
Worked examples
8-hour slow cooker pot roast
Eight hours on LOW is 480 minutes; ÷ 12 gives 40 minutes at high pressure. Add about 12 minutes to pressurise and 15 minutes of natural release for a total of about 67 minutes.
2-hour stovetop beef stew
A 120-minute simmer ÷ 3 = 40 minutes at high pressure, then 10 minutes natural release and a quick release. With come-up time it is ready in about an hour.
4-hour slow cooker HIGH chili at 5,000 ft
240 minutes ÷ 6 = 40 minutes, increased by 15% for 3,000 ft above 2,000 ft: 40 × 1.15 = 46 minutes at high pressure.
Frequently asked questions
How do I convert slow cooker time to Instant Pot time?+
Divide the slow cooker LOW time by about 12, or the HIGH time by about 6. An 8-hour LOW recipe becomes roughly 40 minutes at high pressure, plus come-up and natural release time.
How much liquid do I need in a pressure cooker?+
Electric pressure cookers need enough thin liquid to make steam — check your manual, but 1 to 1½ cups (250–375 ml) is typical for a 6-quart pot. Because little evaporates, reduce the liquid from stovetop or oven recipes and thicken at the end.
What is natural release vs quick release?+
Natural release lets pressure drop on its own (10–30 minutes), which keeps meat tender and stops beans and soups from foaming out. Quick release opens the valve immediately and is best for vegetables, seafood and pasta that overcook easily.
Do I need to adjust pressure cooking time at high altitude?+
Yes. Water boils at a lower temperature at altitude, so many manufacturers recommend increasing cooking time by about 5% for every 1,000 ft above 2,000 ft. The calculator applies that automatically.
Why does my Instant Pot take longer than the recipe says?+
Recipe times usually count only the pressure phase. The pot needs 5–20 minutes to build pressure depending on how full and cold it is, and natural release adds another 10–20 minutes.