There are just a few rules of thumb to follow to make sure your slow cooker recipe will be successful in an Instant Pot:
If it’s a meat-based dish that can be cooked 8 hours on low or 4 hours on high in a slow cooker, it’s almost guaranteed that it will be done to perfection in 25-30 minutes in a pressure cooker. You can use the Meat/Stew button on red meats, and it’s totally worth trying the Poultry button if it’s chicken! Super important note: Always always triple check that the vent is set to “sealing” and not “venting” or you’ll be sorely disappointed with undercooked food – not to mention late with the meal, worst of all.
Check your liquid level. The pressure cooker needs at least a cup of liquid to get up to pressure. Many meats will create juices as they cook, but you still should start with a cup of liquid in the bottom to be safe. That may be an adjustment from a slow cooker recipe – for things like roasts, whole chickens, or shredded chicken dishes, they often only require you to add 1/4 cup. You can add water or broth to make it work for the pressure cooker.
Go with a natural release for meats if you have the time. A natural release simply means that when the machine beeps that the time is up, you let it sit for 10-20 minutes until no steam spurts out when you turn the valve from “sealing” to “venting.” This typically will help the meat be more fall-apart tender or easier to shred.
In a hurry? You can push the limits a little bit. If you have non-frozen chicken for example, and your cooker is half full or less, there’s a good chance the meal with be done with the 15-minute Poultry setting and a quick release. (That’s about 35 minutes total cook time.) A quick release, by the way, means you open the valve and let the steam shoot out – keep your hands out of the way!Once the steam has subsided, if you open the cooker and the meat isn’t done (any pink at all in the case of chicken), you only wasted about 5 minutes. Just lock the lid back on, set the valve to “Sealing,” and set a manual pressure timer for 5-10 minutes. It won’t take as long to get back to pressure because everything is already so hot.Then you play the game: How close was it to done? If it was just a breath away, be bold and open the lid right away (after letting the steam come out by carefully turning the valve to “Venting!”). If it seemed only halfway done, you may want to give it 10 minutes for a natural release before you check. The good news is that once you figure out the timing once, write it down and you’re golden next time.
Oh – and don’t forget that the Instant Pot ALSO has a slow cooker functionality, so if you need to “set it and forget it” earlier in the day, the IP is still your friend, which is particularly nice if you worry about the safety of the material in your crock (more on that in the fall!). It will automatically switch to “keep warm” too so you can be an hour or two later than the timer and it all works out. Love.
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|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
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|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
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