How do cooking times differ between a stovetop and an electric pressure cooker (Instant Pot)?

Question

Compare cook times and settings for stovetop vs. electric pressure cookers.

Answer 1

Cooking times in an electric pressure cooker (Instant Pot) are generally the same or slightly longer than stovetop pressure cookers for the active pressure cooking phase, but electric models offer more consistent temperature control and automated processes, making them more hands-off.

Detailed Explanation:

While both stovetop and electric pressure cookers operate on the same principle of cooking under pressure, their mechanisms lead to some differences in cooking times.

Stovetop Pressure Cookers:

• Heat Up Faster: They typically heat up and reach pressure faster because they are directly exposed to the high heat of a stove burner.
• Higher Pressure (often): Many stovetop models can operate at a slightly higher pressure (e.g., 15 psi) compared to most electric models (e.g., 10-12 psi), which can lead to slightly faster cooking for some dishes.
• More Hands-On: You need to manually adjust heat to maintain steady pressure after it's reached, and monitor whistles.
• Variable Depressurization: Quick Release is immediate; Natural Release can be very slow.

Electric Pressure Cookers (Instant Pot):

• Slower to Heat Up: They take longer to heat up and come to pressure because they have an internal heating element and a larger thermal mass. This preheating time is not included in the 'cooking time' specified in recipes.
• Lower Pressure (usually): Most operate at a slightly lower 'high pressure' setting (around 10-12 psi).
• Consistent and Hands-Off: They maintain pressure automatically once reached, eliminating the need for constant heat adjustment. They often switch to 'Keep Warm' automatically.
• Consistent Depressurization: QPR is still quick, but NPR is often more consistent in timing due to standardized insulation.

Conclusion on Cooking Times:For the active pressure cooking phase (the timer once pressure is reached), the times are generally comparable, or an electric cooker might take a minute or two longer due to the slightly lower pressure. However, when considering the total cooking time (from start to finish), an electric pressure cooker's longer preheating time often makes the overall process about the same as, or sometimes slightly longer than, a stovetop model, which heats faster but requires manual attention.

Pro Tip:

When converting a stovetop recipe for an Instant Pot, remember to account for the Instant Pot's preheating time (usually 10-20 minutes depending on content) and add 1-2 minutes to the pressure cooking time if the stovetop model cooks at 15 psi.