What's a good rule of thumb for converting slow cooker cooking times into instant pot cooking times?

Julianne Taylor

instead of converting, the instant pot comes with a chart (can be found online too im sure) that has pressure cook times for various types of dishes (meats, yogurt, stews, etc) and from there I just follow the same saute steps as the dish, then pressure cook it according to the type of dish (volume doesn't matter, only starting temperature, frozen or not). It is a little tricky if the dish calls for adding ingredients throughout the cook time, so for that I do an initial cook to cook the stuff that requires the longest time (usually meats/grains) then use the slow cook or stew function under no pressure for a little until the veggies are done and the flavors have deepened enough. Some dishes will not develop the same flavor when pressure cooked, vs when slow cooked, but I just don't have the time sometimes.