Both the Crock-Pot and Instant Pot are popular kitchen appliances used for slow cooking, pressure cooking, and more. However, one key difference between the two is the cooking times. Dishes that take several hours in a Crock-Pot may cook much faster in an Instant Pot. So what is the time conversion between these two appliances? Here is a guide to help convert typical Crock-Pot times to Instant Pot times.
How Do the Crock-Pot and Instant Pot Work?
First, it helps to understand how the Crock-Pot and Instant Pot work.
Crock-Pot: A Crock-Pot is a countertop slow cooker that cooks food at low temperatures over a long period of time. It has a ceramic or stoneware insert that is heated from the sides by an electric heating element in the metal housing. Food cooks slowly using indirect heat and the steam that builds up inside the Crock-Pot. Temperatures in a Crock-Pot typically range from 190°F to 250°F.
Instant Pot: The Instant Pot is a multicooker that functions as both a pressure cooker and slow cooker. When using the pressure cooking setting, it cooks food quickly using direct heat and pressure. The sealed pot builds up steam and pressure, allowing the temperature to rise above the boiling point of water (up to 250°F or more). This high-pressure environment cooks food up to 70% faster than traditional cooking. The Instant Pot can also be used as a standard slow cooker.
So in summary, the Crock-Pot cooks slowly over time using indirect heat, while the Instant Pot can cook quickly under pressure or be used as a slow cooker.
Time Conversion Guidelines
When converting Crock-Pot times to Instant Pot, keep these general guidelines in mind:
- Most Crock-Pot recipes take 6-8 hours on low or 4-6 hours on high. Instant Pot times are a fraction of that.
- As a general rule, cut the Crock-Pot time in half or quarter it for the Instant Pot.
- If a recipe cooks for 8 hours on low in the Crock-Pot, try cooking for 20-30 minutes in the Instant Pot.
- If a recipe needs 4 hours on high in the Crock-Pot, start checking doneness after 10 minutes under pressure in the Instant Pot.
- Some specific ingredients like large cuts of meat may need slightly longer cook times.
- Be flexible – check for doneness and adjust cook time as needed based on recipe.
Here is a more detailed time conversion chart:
Crock-Pot to Instant Pot Time Conversion
| Crock-Pot Time (Low) | Instant Pot Time (Manual or Pressure Cook) |
|---|---|
| 8-10 hours | 20-30 minutes |
| 6-8 hours | 10-15 minutes |
| 4 hours | 5-10 minutes |
| Crock-Pot Time (High) | Instant Pot Time (Manual or Pressure Cook) |
| 4-6 hours | 5-15 minutes |
| 2-4 hours | 2-10 minutes |
As you can see, most Crock-Pot times on low can be converted to 20-30 minutes or less in the Instant Pot. For high Crock-Pot times, try starting with just 5-10 minutes under pressure.
Always check your specific recipe for tips on adapting to the Instant Pot. Certain ingredients like large cuts of meat, whole chickens, or dense vegetables may need a longer cook time. More liquid may also be required for the pressure cooking environment.
Tips for Converting Recipes
When adapting Crock-Pot recipes to the Instant Pot, keep these tips in mind:
- Cut large pieces of meat into smaller chunks to allow flavor to penetrate and meat to cook faster. Leave roasts and whole chickens whole.
- Increase the liquid – most pressure cooker recipes need 1-2 cups of thin liquid. Use broth, water, or sauce.
- Avoid foaming ingredients like dairy, pasta, or beans until after pressure cooking.
- Use natural pressure release for large pieces of meat to allow time to rest.
- Check seasonings after cooking and adjust if needed – flavors concentrate under pressure.
- Thicken sauces on the stovetop or with a slurry after pressure cooking.
- Add dairy, pasta, seafood, or tender vegetables after pressure cooking if possible.
Here are some example recipe conversions:
Crock-Pot Recipe: Chicken and pasta in tomato sauce. Cook 4-6 hours on High.
Instant Pot Adaptation: Cut chicken breasts into bite-size pieces. Increase tomato sauce to 1 cup. Add 1 cup chicken broth. Pressure cook 5 minutes then add pasta and cook another 5 minutes.
Crock-Pot Recipe: Beef stew with potatoes, carrots, celery. Cook on Low for 8 hours.
Instant Pot Adaptation: Cut beef and vegetables into smaller pieces. Add 1 cup beef broth. Pressure cook 15 minutes. Add a slurry at the end to thicken.
Crock-Pot Recipe: Pork shoulder. Cook on Low for 10 hours.
Instant Pot Adaptation: Leave pork shoulder whole. Add 1 cup broth. Pressure cook 40-60 minutes until fork tender. Let sit 10-15 minutes before shredding.
Tips for Slow Cooking in the Instant Pot
You can also use your Instant Pot as a standard slow cooker. Here are some tips:
- Use the Slow Cook function at Normal or Less setting.
- Low = 8-10 hours, Normal = 6-8 hours, More = 4-6 hours.
- Minimum liquid requirements are less (just 1/2 cup).
- Avoid quick-cooking ingredients like dairy, pasta, seafood.
- Cook times will be similar – no need to convert Crock-Pot times.
- Glass lid allows checking progress without disrupting cooking.
- Preheating is not necessary – add ingredients at start.
When slow cooking in the Instant Pot, you can generally follow your Crock-Pot recipe exactly as written without converting times. The main difference is less liquid is required.
Common Foods and Suggested Cook Times
Here are some estimated cook times for common ingredients when converting Crock-Pot recipes to the Instant Pot:
Meats
| Food | Cook Time |
|---|---|
| Chicken breasts or thighs | 5-10 minutes |
| Pork chops | 3-8 minutes |
| Beef roast | 25-60 minutes |
| Pork or beef ribs | 15-30 minutes |
| Stew meat | 10-15 minutes |
| Sausage | 1-5 minutes |
| Meatloaf | 5-10 minutes |
Vegetables
| Food | Cook Time |
|---|---|
| Potatoes | 5-10 minutes |
| Carrots | 2-5 minutes |
| Broccoli | 1 minute |
| Green beans | 0-2 minutes |
| Squash | 1-3 minutes |
Cook more delicate vegetables like spinach after pressure cooking. Add pasta, grains, bean, and dairy after cooking as well.
These cook times are just estimates – always check doneness and adjust cook time as needed. Get to know your Instant Pot to determine the optimal times for your favorite dishes.
Sample Recipe Conversions
To help visualize these conversions, here are some popular Crock-Pot recipes and how to adapt them to the Instant Pot:
Chicken Tortilla Soup
Crock-Pot Time: 4-6 hours on High
Instant Pot Time: 5 minutes under pressure
Ingredients:
– 1 lb chicken breasts, cubed
– 1 onion, diced
– 1 (15 oz) can fire-roasted diced tomatoes
– 1 (15 oz) can black beans, rinsed and drained
– 2 cups chicken broth
– 1 tbsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Place all ingredients in Instant Pot except for black beans.
2. Pressure cook 5 minutes.
3. Use a quick release.
4. Stir in black beans until heated through, about 5 minutes.
Beef Chili
Crock-Pot Time: 6-8 hours on Low
Instant Pot Time: 15 minutes under pressure
Ingredients:
– 1 lb ground beef, browned
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can red kidney beans
– 1 cup beef broth
– 2 tbsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Place all ingredients except kidney beans in Instant Pot.
2. Pressure cook for 15 minutes.
3. Use a quick release.
4. Stir in kidney beans until warmed through, about 5 minutes.
Beef Stew
Crock-Pot Time: 8 hours on Low
Instant Pot Time: 15-20 minutes under pressure
Ingredients:
– 2 lbs beef stew meat, cubed
– 3 cups beef broth
– 3 carrots, peeled and sliced
– 3 potatoes, peeled and cubed
– 1 onion, chopped
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 2 bay leaves
– 1/4 cup flour
– 1/2 cup cold water
– Salt and pepper to taste
Instructions:
1. Place all ingredients except flour and cold water in Instant Pot.
2. Pressure cook 15-20 minutes until meat is tender.
3. Mix flour and cold water to make a slurry.
4. Use a quick release.
5. Stir in slurry and simmer 5 minutes to thicken.
Pork Carnitas
Crock-Pot Time: 8-10 hours on Low
Instant Pot Time: 45-60 minutes under pressure
Ingredients:
– 3 lbs pork shoulder, excess fat trimmed
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 2 tbsp lime juice
– 2 tsp cumin
– 1 tsp oregano
– 1 tsp chili powder
– 1 orange, juiced
– Salt and pepper to taste
Instructions:
1. Place all ingredients in Instant Pot.
2. Pressure cook for 45-60 minutes until pork is very tender.
3. Use a natural release.
4. Shred pork with two forks.
5. Mix in cooking juices.
Conclusion
Converting Crock-Pot times to Instant Pot times requires some trial and error, but with the guidelines provided, you can get a good starting point. The key is cutting standard Crock-Pot cook times at least in half or quartering them for pressure cooking.
Always check for doneness, as meat size, excess bones, and ingredient density can impact cook times. Get to know your Instant Pot and experiment with cook times for your favorite dishes. With some adaptations like increasing liquid, avoiding foaming ingredients, and layering ingredients, you can easily use your Instant Pot to make favorite Crock-Pot classics in a fraction of the time.
