This 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.
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!
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This looks good Laura. A back button would be a nice addition
I was thinking about converting a lamb curry, so this was quite timely. I will add the yoghurt at the end. And cut back on the chillis (6)
Great! I hope to add to this and refine it over time. These are the questions I ask myself when converting a recipe, so I realized I can just share this with cooks directly. Can’t wait to taste the delicious consequences and see the number of available pressure cooker recipes blossom!
Ciao,
L
P.S. Back button, added.
I need to know how to steam an old fashioned English Christmas Pudding in the pressure cooker instead of steaming it conventionally for 6 hours!
I tried it once, and it turned out too soggy, even when covered with foil. The pudding bowl is approx. 1 1/2 pint capacity and holds about a pound to a pound and a half of pudding.
I have used pressure cookers for years, but this challenge baffles me. love. I now have a Fagor electric model which I love.
LesZa, welcome! Take a look at the discussion here about pressure cooking Christmas puddings:
http://www.hippressurecooking.com/forums/topic/christmas-pudding/
Ciao,
L
I cooked a roast and it turned out dry and tough first time used . Did I cook to long
Nikkie, there could be several problems. It would be great to know about the recipe you used, what type and cut of meat you used, how long you pressure cooked it and what kind of opening method.
Our generic instructions for an average-sized beef roast is to pressure cook 45-60 minutes, but a pork loin only needs 20. So it’s important to time the roast for the type and size of meat you’re using. All roasts should be opened with Natural Release.
Ciao,
L
I used the cook book that came with instant pot pressure cooker. The roast was a 3.84 beef chuck cross rib and I cooked it for 45 min then 10 min after I put potatoes in Veg were great the recipe is on page 20
I see, there is a mistake in that recipe, it should open with Natural Release. I’ll let Instant Pot know, thanks!
Ciao,
L
Thank you for this correction. Happy I found this page!
I want to convert a recipe for Scicilian Beef for my Fagor pressure cooker. It calls for canned diced tomatoes and water. Can I just leave the water out? Also, I want to use a venison roast instead of beef. I assume I follow the timing for venison? The original recipe braises for 2 1/2-3 hours.
If you post the actual recipe on the Recipe converter forum – there is a link in the top left corner of this page – I am sure someone knowledgeable will have a look for you.
But yes. Follow the timing for venison rather than beef, if that is the meat you are using. And canned diced tomatoes will probably supply enough liquid as long as you use enough to cover your PC’s minimum liquid requirements. Tomatoes have a tendency to burn though. You may want to stir in a little water to the main dish, then layer the tomatoes on top.
I don’t know enough about venison as to whether it can be used for a roast – but usually you can substitute some of the cooking liquid with chopped canned tomatoes. I say some because it all depends on the minimum liquid requirement of your pressure cooker. Let’s say you pressure cooker needs one cup of water to reach and maintain pressure, then you’ll want to use 1 1/4 cups of chopped tomatoes in its place.
I second Greg’s invite to the Conversion forum – I’d love to see this recipe!
http://www.hippressurecooking.com/forums/forum/recipe-conversions/
See you there,
L
This doesn’t give any recommendation for converting the amount of time to cook!
In the conversion results, under the heading “let’s get started” there is advice on how to convert the timing of a recipe. I will change that header to “timing the recipe,” or something to that effect so that it’s more obvious. : )
Ciao,
L
I just received your cookbook, and i LOVE IT. It’s very informative, for a new old dog. I have a new power pressure cooker xl and the owners manual lists the pressures as 7.2 and one for the canning mode as 12. Should i follow the longer cooking times in your recipes when it calls for high pressure, or cook everything that calls for high pressure in the canning mode, OR use one of the 7.2 ranges and double the times? I am getting more confuzed all the time.
Please advise, as I am not getting very good results following the recipes so far.
Thanks, Jim
Standard pressure for a cooktop PC is around 15psi. So even the canning mode is below “normal” high pressure.
For high pressure recipes, use canning mode AND the longer time of the range laura gives.
Your “pressure cooking” mode of 7.2 is about normal LOW pressure so use that when low pressure is called for. This article of Laura’s goes into more detail:
http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/
Incidentally the usda (I think that’s the right body) advises AGAINST pressure canning in any electric PC even when the manufacturer claims it can do it.
Thanks bigoljim, and welcome!
I took a look at your pressue cooker manual (http://www.hippressurecooking.com/tristar-power-pressure-cooker-xl-manual-with-canning-instructions/) and I see what you mean about the settings. I would not use the “canning” setting because, although it is the highest setting, it may be programmed to reach pressure at a higher power and thusly more readily scorching your food. So I would use something like “Meat/Chicken” or “Beans/Lentils” as the high setting. Then, as Greg mentioned, you would still use the longer recommended cooking times.
Take a look at this article, too, that warns against doing any pressure canning with the PPCXL (and several other brands):
http://www.hippressurecooking.com/consumer-alert-no-pressure-canning-in-un-tested-multi-cookers/
Ciao,
L
bigoljim, I am new to PPCXL and feeling very frustrated. I love to cook and am finding that the few things I have made in the pc are very tender. I am looking at several cookbooks which call for cooking the higher PSI and will have to convert all the recipes. Your original post is from January 2015. Have you found success converting or did you return the PPCXL and buy another brand?
Thank you Greg and Laura, That clears up my confusion. I will try more of your recipes as I can. Most of my family are basic meat and potatoes eaters and complain when I try what they refer to as fru fru food. So i’ll have to sneak something new in once in a while. I love your new book and will use it as my pc bible. Thanks again y’all, Jim
It’s very good.
I suggest asking the user if they use an induction cooktop/hob with their stovetop pressure cooker and, if yes, directing them to page about induction (this one: http://www.hippressurecooking.com/7-dos-donts-of-pressure-cooking-with-induction/ ) for more information. The user may not be aware of how induction affects pressure cooking or read that page. Being aware of these differences could save a pressure-cooking disaster e.g. burnt-on food or an undercooked recipe.
Also, the solution in question 6 uses the words “corn starch” followed by “(flour)”. Did you mean “cornflour”, the British term “corn starch”?
Thank you! I just discovered the Fagor 3-in-1 when visiting my mom. She uses it every day. I had to get one! I can’t wait to convert a lot of recipes.
I will be visiting you a lot I think. :)
Is it possible to convert this recipe? I love this recipe, but always find the chops a bit dry. Laura Calder’s “Pork Chops With Potatoes”:
http://www.cookingchanneltv.com/recipes/laura-calder/pork-chops-with-potatoes.html
This is a pretty easy conversion because you can simply follow one of the existing recipes here. Just substitute the potatoes for cabbage and the seasoning according to the recipe.
http://www.hippressurecooking.com/forums/forum/recipe-conversions/
You can make as many conversion requests as you wish at the Recipe Conversion Forum:
http://www.hippressurecooking.com/forums/forum/recipe-conversions/
Ciao,
L
Can you convert this recipe?
2 ½ lbs. Chicken (cut up) or 5 Chicken Breasts
4 tsp. Seasoning Salt
½ tsp. Paprika
½ tsp. Pepper
6 sm. Red Potatoes
6 Carrots, peeled and halved
1 ¾ C Water
Please post your request in the Recipe Conversions forum, along with information about what it should be. A soup? A stew? A braise? Something stuffed? We won’t know unless you tell us!
http://www.hippressurecooking.com/forums/forum/recipe-conversions/
I’m looking to use the pressure cooker to make gooseberry jam. I have a glut of gooseberries this time of year and want to make the most of them. Not sure how much water to add to the gooseberries and sugar most probably 3lb of each and what pressure to cook it on , meat or vitamins. Can you help?
Welcome Jax, we answered your request here:
http://www.hippressurecooking.com/forums/topic/gooseberry-jam/
Can anyone help me convert this one? I have an insta pot.
Thank you!
Welcome, Amber! Please join us in the recipe conversion forums and we’ll be glad to help! Here is the information we need to convert our recipe:
http://www.hippressurecooking.com/forums/topic/read-this-how-to-ask-for-a-pressure-cooker-recipe-conversion/
Ciao!
L
Hi Laura. I just recently bought an instant pot and I’m trying to learn how to use it. :) This recipe converter is so helpful but I do have a question about the milk/dairy section. The recipe I’m considering has canned coconut milk. Does that react the same in pressure cooking as diary milk? Thanks for your help!
No coconut milk does not react the same way as cow’s milk under pressure – but coconut milk is viscous so it can’t just replace water. It should be 1/2 water and 1/2 coconut milk (well shaken and stirred ; ).
Ciao,
L
Hello Laura, I just bought a Elite Bistro 16 and found out real fast that the programmed buttons just are not long enough cook time. other than trail and error, is there any good way to know how long the cook time should be. They make it look easy and fast on T V . Thank you for any help. Jim.
Welcome,
Forget the programmed buttons and always use manual.
Rather than use a recipe from the book that came with it that says something like “Put everything in and press ‘soup’, find a similar recipe here and follow the instructions as given. They have all been tested. I wouldn’t make the same claim about recipes from anywhere else.
The fact that everything you are cooking is coming out undercooked makes me think thst either the PC you are using has a lower pressure than usual, or you are significantly above sea level. Both amount to the same thing as they reduce the overall pressure (Atmospheric + pressure inside the PC) If the latter, follow the guidelines on this site for adapting to altitude. You will need to do the same if it is the former, but you will need to wing it as there is no easy way to find out what the real pressure is inside the PC.
Hi Greg, It is the altitude as we are about 4600 feet., Thanks, Jim.
Hello!
I’ve googled this question, and I can’t seem to find an answer. I have a smaller 5 qt pressure cooker, but I’m finding a lot of recipes are made for 8-9qt ones. Do you have any tips on how I can convert these recipes to a smaller cooker? Do I cut everything in half, or just half the liquids?
Thanks in advance! :)
Halve the quantitiy of all the ingredients EXCEPT the liquids. Cooking time will remain the same.
Liquids are a little tricky as you need to consider your pressure cooker’s minimum liquid requirement. It will be written in the manual somewhere.
If you can halve the liquids without going under the minimum, then do that too and you will be sweet. If you have to go under the minimum to halve the liquids you will have problems.
I am surprised you are finding a lot of recipes for 8-9Qt PCs. Most of the ones I have seen are for 6Qt machines. You can usually cook them unaltered in a 5Qt PC. I usually only halve them when I am using my 2.5 litre PC. I have never had to alter a recipe for my 5 litre one.
For that matter, even if it says it is for an 8Qt PC, it is quite possible it will work in a 5Qt. The thing to do is to watch your fill line. When you fill the PC with the ingredients, they should all be under the 2/3 full line (except for some things like beans – they should only fill the PC half full.) If the ingredients fit within these constraints you will be good to go without altering anything.
Thanks so much – this is very helpful :)
I’m really referring to one vegan cookbook in particular that seems to overfill my PC for some of the recipes. I haven’t tried too many recipes with it since I’m still new to using it. Good to know it’s not a common problem!
Megan, not all cookbook authors test their recipes in a variety of sizes and they may not even be aware of the safety implications of over-filling a pressure cooker. So, when making recipes from that book an others, always remember not to fill your pressure cooker more than half-way for rice, grains and beans and no more than two-thirds full for anything else.
I’ve already figured this out for you here:
http://www.hippressurecooking.com/50-vegan-pressure-cooker-recipes/
Ciao,
L
Hi- I have a quick question. I just got my Instant pot yesterday and have just read the manual and did the water test. I have a bunch of recipes I would like to try but can you half the recipes. I see directions for doubling recipes but not halving them. Your advise is much appreciated. Thanks!
Margaret, your Instant Pot has a minimum liquid requirement of 1 1/2 cups, so you can halve any recipe you like just make sure that the liquid does not fall under this amount – if it should mathematically call for less just reduce and evaporate away the rest of the liquid after pressure cooking.
For rice, and other grains, where reducing afterwards just doesn’t work, just use the pan-in-pot aka bain marie method which is described here:
http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/
Welcome!
L
Where in the f is the rest of the article????????????
It’s a quiz. You answer questions about the recipe you want to convert, and you will get just the info you need for that recipe. : )
Ciao,
L
So just do what I did and answer all of them “yes” to see all the info. :)
Does coconut milk count as milk or dairy as well?
Thanks!
Hi – love the information here. I do have a question though. I love the pressure cooker, but it’s just me. That’s a lot of frozen leftovers and my freezer isn’t that big. It’s there a quick or easy rule of thumb to halving recipes for the Instant Pot?
HI Janine,
You may want to check out this page:
http://www.hippressurecooking.com/halve-or-double-pcs/
But in summary, the main thing to consider is the minimum liquid requirement. The liquid should not go under that minimum (1.5 cups IIRC). Halve everything else except the time which will remain the same as a first approximation.
This may mean some things will come out soupy. Two ways around that:
1. Reduce the liquid after cooking.
2. Cook “pot in pot” check out Laura’s lessons for details
3. (I didn’t say I could count) Switch to a stovetop. They generally have much lower liquid requirements, and can be much smaller. I have a Kuhn Rikon that is only 2.5L (read quarts) and needs only about a quarter cup of liquid for a short cook.
I hope you will take this as a suggestion rather than negative criticism. I found the converter tool to be cumbersome having to go through almost each ingredient and many cooking processes. I understand why it’s done this way, but I had hoped to see a more general list of dos and don’ts along with suggestions or a table on pressure and time conversions.
I’d love to see ALL the tips you have come up with in your experience on what to leave to another cooking method, what to add at the end, what to change in the pressure cooking conversion, and what times to cook at what pressure.
Thanks very much for a very informative site. Linda
Thanks, Linda. The original idea was to put this information in an article, but it became so long, cumbersome and boring that it would have been a bear to read through. The way I saw it was that if it’s too boring for me to proofread it will DEFINITELY be too boring for anyone else to read.
In the end, asking the reader the questions I ask myself when converting a recipe seemed the most logical way to present this information.
I appreciate your patience and feedback on this (the quiz software itself could also be improved). Meanwhile, if you’d like to know all the tweaks and advice for conversion, just take the quiz again and answer “yes” to every question.
Ciao,
L
Seems like each time I cook a roast (pork or beef) it is tough. When I remove most of the liquid from the recipes it cooks fine. I know there is a minimum liquid requirement.
What else could be wrong?
I always do natural release. Roasts are generally 2-3 pounds and fresh not frozen.
Most recipes I see call for 2-4 cups of liquid.
Lynette, it’s OK to use the minimum liquid requirement to cook your roast – and it sounds like you’re doing it right. The only two other things it could be is the timing and cut of meat. If you haven’t already followed the Pressure Cooking School, skip right to the meat lesson for an explanation of why both cut and timing are important to avoiding tough, fibrous meat:
http://www.hippressurecooking.com/marvelous-meats-pcs/
Ciao,
L
Rating:★★★★★ 83 votes
Comments:467 Comments
Serves:4 – 6
Prep:30 Min
Cook:30 Min
Method:Stove Top
Blue Ribbon Recipe
Notes from the Test Kitchen:
My family loves meals that have a kick. This was no exception – the kids loved it. My husband added a little more jalapeno on his, but it had just the right amount of spice for me. (Oh, and it’s SO cheesy!)
Ingredients
1 lb
boneless, skinless chicken breasts
1 lb
Velveeta cheese, regular or mexican
1 can(s)
Rotel tomatoes, regular or hot
1 lb
spaghetti pasta
1 stick
butter
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of mushroom soup, undiluted
1
medium onion, chopped
1
bell pepper, red or green, chopped
salt and pepper to taste
Linda, you forgot to ask your question. What is this supposed to be… a casserole?
Ciao,
L