How to Convert Traditional Recipes for the Pressure Cooker

How to Convert Traditional Recipes for the Pressure Cooker


Transforming traditional recipes for a pressure cooker, such as the CHEF iQ Smart Cooker, requires a blend of science, art, and a bit of intuition. Here's a comprehensive guide to help you adapt your favorite recipes for pressure cooking, ensuring that your dishes are just as delicious and even more convenient to prepare.

Selecting Suitable Recipes for Conversion

Before converting a recipe, consider whether it fits a pressure cooker well. Ideal candidates are those with liquid in their composition, like stews, soups, and dishes involving meats, legumes, or grains. The pressure cooker excels in tenderizing tough meats and creating richly flavored soups in a fraction of the usual time. However, it could be more suitable for dishes requiring a crispy texture or cooking lean and tender meats.

Adjusting Cooking Times

When converting recipes to a pressure cooker, a general rule of thumb is to reduce the cooking time to about one-third of the original recipe. This adjustment is due to the high-pressure environment that speeds up the cooking process. The liquid quantities often remain similar when converting from a slow cooker recipe using low evaporation. However, use cooking charts or similar pressure cooker recipes to fine-tune the timing.

Liquid Requirements and Adjustments

Like most pressure cookers, the CHEF iQ Smart Cooker requires a certain amount of liquid, typically about one to a half cups, to build steam and pressure. Since there's minimal evaporation during pressure cooking, it's essential not to overdo the liquid to avoid diluting flavors. You can often reduce the liquid amount if your recipe includes water-rich ingredients like fruits or vegetables.

Ingredient Considerations

When converting recipes, certain ingredients need special handling. Thickeners like flour or cornstarch should be added after pressure cooking to prevent them from affecting the cooking process or creating a burn layer. Similarly, dairy products and cheeses are best added after cooking to maintain texture and flavor.

Tips for Converting to Different Pressure Cookers

  • Stovetop Pressure Cookers often reach and release pressure faster than electric models. Although they can attain higher pressure levels, the cooking time difference is usually minimal, except for large cuts of meat, beans, or grains, where you might need to reduce the cooking time slightly.
  • Smaller Pressure Cookers: If you're adapting recipes for smaller pressure cookers, ensure you meet the minimum liquid requirement (usually one to one and a half cups). Reducing recipe ingredients proportionally while maintaining the liquid amount may result in more sauce or a wetter dish, but this can be adjusted by simmering the sauce post-pressure cooking.
  • Larger Pressure Cookers: To scale up recipes for larger cookers, increase ingredients proportionally (1.5 to 2 times) but keep the cooking time constant. Remember, the cooker may take longer to reach pressure due to the increased volume.

Converting Pasta and High Altitude Cooking

  • Pasta Recipes: When converting pasta recipes, increase the liquid by about ¾ to 1 cup for every ¼ pound of pasta. Cut the cooking time on the pasta package in half and subtract a minute or two for optimal texture. Always use the quick-release method to reduce pressure when cooking pasta.
  • High Altitude Cooking: At high altitudes, increase cooking times by 5% for every 1000 feet above 2000 feet. This adjustment compensates for the lower boiling point of water at higher elevations.


Converting your traditional recipes for the CHEF iQ Smart Cooker or other pressure cookers can revolutionize your cooking experience. With these tips and a bit of practice, you can quickly adapt a wide range of recipes, making the most of the convenience and efficiency of pressure cooking. Remember, the key to successful conversion lies in understanding the unique characteristics of pressure cooking and tweaking recipes to align with these specifics.