Instant Pot to Stovetop Time Converter

Stovetop simmer time ≈ Instant Pot time × 3-4 (depending on the cut/category). Doesn't include IP pressurization time.

Inputs

Result

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How to use this calculator

  • Enter the IP recipe time.
  • Pick category.
  • Plan stovetop time accordingly.
  • For wall-clock comparison, add ~15 min IP pressurize/release.

About this calculator

Pressure cooking accelerates stewing 3-6×. Beef chuck that takes 3 hours stovetop is 30-45 min Instant Pot at high pressure. Bone broth: 12 hours stovetop → 2 hours IP. The conversion factor depends on the toughness of the item — connective-tissue-heavy cuts (beef shanks, oxtail) save more relative to lean items. Add 10-15 min for IP pressurization on full pots; that's real wall-clock time and shouldn't be ignored.

Frequently asked

Where does the speedup come from?+
Pressure raises water boiling point above 100 °C. Connective tissue (collagen) breaks down faster at higher temp — about 4× per 10 °C.
Why broth gets 6×?+
Bone broth depends on long-time-low-temp collagen extraction. Pressure dramatically accelerates this — 2 hr IP = 12 hr stovetop.
Multiplier for slow cooker?+
Different — see slow-cooker-to-instant-pot. Slow cookers are slower than stovetop simmer because they hold ~190 °F vs. 212 °F.
Does adding more food increase IP time?+
Cooking time is the same; pressurization time scales (5 min for half pot, 15 for full).
Pressure release matters?+
Yes — natural release (10+ min) continues cooking. Quick release stops cooking immediately. Recipes specify.

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