Pressure Cooker Recipe Converter

Example of Recipe ConverterThis tool will convert any recipe to the pressure cooker -be it a conventional or slow cooker. Simply, answer sixteen questions about the recipe you wish to convert to reveal tricky techniques and ingredient combinations that could doom your recipe to pressure cooker failure. We’re sharing everything you need to know about pressure cookery so your recipe conversion will succeed on the first try.

Did you know that milk can glob under pressure and wine appears to be lip-puckering tart? That’s because milk will coagulate at high temperatures and the flavor of wine doesn’t change or evaporate under pressure- it remains raw. Condensed soups and processed ready-foods can also be tricky under pressure. The converter will walk you through seven of the trickiest ingredients to cook under pressure and explain how to use them with success.

Vegetables, rice, grains, beans and meat have their own nuances under pressure -for example grains need to be measured exactly and meat requires a natural release to stay moist.  The converter shares how to get the best results from four main ingredient categories so your recipe won’t flop.

Finally, the converter will navigate you through any adjustments you’ll need to make based on the type of dish you are converting. Is it a soup, stew, braise or steamed dessert? The converter will tell you about any special things you’ll need to do to.

If you’re just getting started with pressure cooking, we strongly recommend completing the free pressure cooking course to familiarize yourself with the pressure cooker and its workings before tackling a recipe conversion.

Pressure Cooker Recipe Converter

To answer yes, choose “yes” and then “next”. To answer no, just hit “next.”

   

 

Still need help? Post your recipe in the Recipe Conversion Forum and we’ll convert it for you as soon we get a chance!


Pressure Cooker Recipe Converter

 

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68 Comments

  1. It is a Mexican chicken spaghetti casserole can I make this in an instant pot? Changes to recipe and how long to cook? Thanks

  2. How do I cook a spiral sliced ham in pressure cook crockpot, thank you.

    1. Terry, you want to use the Slow Cooker setting on your multicooker?

      Ciao,

      L

  3. The recipe I am looking to convert is an old family favourite – Corsican Beef Stew:

    1 large onions, peeled and chopped 3 – 4 medium-sized garlic cloves, crushed 2/3 cup olive oil 2 bay leaves, crumbled 1 tsp dried thyme salt and pepper to taste 5 lbs boneless lean beef, cut into 1 ½-inch cubes ¼ cup flour 2 cups dry red wine 2 tsp ground red peppers or hot sauce 1 cup tomato sauce 1 tsp dried oregano

    1. Sauté the onions and garlic in the oil in a large kettle until the onions are tender. Add the bay leaves, thyme, salt and pepper; cook 1 minute.

    2. Push aside and add the beef cubes, wiped dry, several at a time, to brown on all sides. Sprinkle with the flour and mix well.

    3. Add the wine, cover and cook slowly for 1 hour.

    4. Add the red peppers, tomato sauce, oregano and more wine, if needed. Continue to cook slowly for another 30 minutes, or until the meat is tender. The final sauce should be quite thick.

  4. I have anew instant pot I want to try recipes in book but it doesn’t tell in instructions if the pressure should be hi low or normal. How do tell what to do?

    1. Which book? Generally, if not pressure level is mentioned you should use High Pressure.

      Ciao,

      L

  5. How do I use this old Presto Cooker recipe for Beef Stew in my new Instapot . I am concerned about the amount of water 1/2 cup only.

    1. The minimum liquid requirement for Instant Pot is 1 1/2 cups, however, some of that can be compensated with the veggies. Assuming you will follow the recipe as written, I would increase the water to 1 cup.

      Ciao,

      L

  6. I want to convert the following LENTIL ARTICHOKE STEW FRO STOVE TOP TO IP. PLEASE HELP AS IM MAKING THIS FOR COMPANY.
    THE HAND WRITTEN NUMBERS ON THE SIDE ARE REFERRING TO MAKING 1 1/2 RECIOES FOR A LARGER CROWD. THANKS SO MUCH

    1. Louise, please re-post the photo.

      Thanks,

      L

  7. I would like to replace lemon juice in recipes with lemon extract and/or bottled dried lemon peel. I could also use fresh lemon zest, but not lemon juice. Forgetting the acid aspect of this replacement (I plan on using vinegar), does pressure cooking reduce the lemon flavor of extracts and peels?

    1. I generally call for lemon juice after pressure cooking -as it could become bitter during cooking as with any cooking method. But the zest should go in before pressure cooking so that it can infuse the foods. I don’t really understand what extract is so I can’t recommend how to use it.

      Ciao,

      L

      1. Laura,

        Lemon extract is made by extracting lemon oils from lemon zest into an alcohol base:
        http://amzn.to/2ClUv62

        Since I replace acidic part of lemon juice with vinegar, does that mean that I could add the vinegar at any point?

        1. Yes, vinegar is unaffected by pressure cooking and stays tart through the cooking time-I would only be cautious with how other ingredients (such as beans) would react to the addition of an acidic ingredient. ; )

          Ciao,

          L

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