Developing recipes for slow cookers and Instant Pots requires understanding their fundamental differences in cooking methods, liquid requirements, and timing adjustments. Slow cookers use low, consistent heat over 4-10 hours, while Instant Pots rely on high-pressure steam to cook food 3-10 times faster. The conversion process isn't one-size-fits-all, but key principles ensure successful adaptation: liquid ratios must be carefully balanced (Instant Pots need at least 1 cup of thin liquid to build pressure), ingredient quantities often require scaling back to avoid overfilling, and cooking times must be drastically reduced (e.g., 8-hour slow cooker recipes become 25-30 minute pressure-cooked meals). Both appliances excel at tenderizing tough cuts of meat and developing deep flavors, but Instant Pots demand more precise ingredient staging and post-cooking adjustments for thickeners and dairy.

• Liquid requirements: Instant Pots need 1+ cups of thin liquid (water, broth) to prevent burning and ensure proper pressurization, while slow cookers can handle thicker liquids ^[1][2][4]
• Cooking time ratios: 1 hour in a slow cooker ≈ 10-15 minutes in an Instant Pot under high pressure, with meats cooking in 25-30 minutes vs. 8+ hours ^[1][7]
• Ingredient staging: Add quick-cooking vegetables or dairy after pressure cooking to prevent overcooking or curdling ^[1][4][8]
• Flavor development: Sautéing ingredients before pressure cooking enhances depth, while slow cookers develop flavor through prolonged simmering ^[4][10]

Core Principles for Recipe Development

Liquid and Ingredient Adjustments

The most critical difference between slow cooker and Instant Pot recipes lies in liquid management and ingredient quantities. Instant Pots require at least 1 cup of thin liquid (water, broth, or wine) to generate sufficient steam for pressurization, while slow cookers can accommodate thicker sauces from the start ^[1][2]. This necessity stems from the Instant Pot's sealed environment, where liquid creates the pressure that cooks food rapidly. Slow cookers, by contrast, rely on gentle evaporation over hours, allowing for more flexible liquid ratios.

For successful conversions:

• Reduce thick liquids: Sauces like tomato paste or barbecue sauce should be thinned with water or broth to prevent burning, which can trigger Instant Pot error codes ^[2]. Betty Crocker's test kitchen found that adding 1 extra cup of water to chili recipes prevented scorching while maintaining flavor concentration ^[4].
• Scale back quantities: Instant Pots should never exceed the 2/3-full mark for expansion during cooking, unlike slow cookers which can be filled nearly to the top ^[1]. For a 6-quart Instant Pot, this typically means reducing recipe yields by 20-25%.
• Adjust starches separately: Cornstarch, flour, or other thickeners should be added post-cooking as a slurry (mixed with cold liquid) to avoid clumping under pressure ^[2][4]. The Betty Crocker team recommends a 1:1 ratio of cornstarch to cream for butter chicken sauce, stirred in after pressure release.
• Modify dairy timing: Milk, cream, or cheese must be added after pressure cooking to prevent curdling, while slow cookers can often handle dairy for the final 1-2 hours ^[1][8]. Yogurt-based marinades are an exception and can be pressure-cooked with proteins.

The Bored of Lunch conversion guide emphasizes that pressure cookers typically require about half the liquid of slow cooker recipes, though this varies by dish type ^[7]. Soups and stews may need only minor reductions, while braised dishes often require 30-40% less liquid to achieve comparable sauce consistency.

Time and Technique Conversions

Time adjustments represent the most dramatic shift when converting between these appliances. Instant Pots cook food 6-10 times faster than slow cookers due to their 10-15 psi pressure environment, which raises boiling points and forces moisture into foods ^[7]. A general conversion framework emerges from multiple sources:

Key timing considerations:

• Meat cooking: Tough cuts like beef chuck or pork shoulder become fork-tender in 25-35 minutes under high pressure, compared to 8-10 hours in a slow cooker ^[1][9]. Chicken thighs require 10-15 minutes, while breasts need only 8-10 minutes to avoid drying out ^[4].
• Vegetable staging: Dense vegetables (carrots, potatoes) can cook with the meat, but delicate items (peas, zucchini) should be added after pressure cooking or sautéed separately ^[1]. The Betty Crocker team recommends blanching broccoli separately for stir-fry dishes to maintain texture.
• Natural vs. quick release: Natural pressure release (10-20 minutes) works best for meats and stews to prevent toughening, while quick release suits vegetables and grains ^[7]. A Reddit user noted that quick-release can make potatoes "grainy" in texture ^[6].
• Sauté function utilization: Browning meats and blooming spices before pressure cooking develops fundamental flavors that slow cookers build over hours ^[4]. Food52's test kitchen found this step essential for dishes like bourbon short ribs to achieve depth comparable to 8-hour slow cooking ^[5].

The Instant Pot Community Facebook group emphasizes that some slow cooker recipes simply don't translate well to pressure cooking, particularly those relying on evaporation for sauce reduction or texture development ^[3][6]. Dishes like pulled pork or pot roast convert successfully, while delicate custards or layered casseroles often require complete recipe reformulation.