Hi Tonya,

We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for stovetop cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for.

Best,
The Milk Street Team

Hi Luba -

Thanks for your question! Since our Fast and Slow cookbook focuses on electric pressure cookers and we didn't test our recipes in a stovetop pressure cooker, I can't offer an exact revision. However, I can give you some general guidelines that should help you. Since stovetop pressure cookers release a small amount of steam as they cook, some amount of evaporation occurs. Electric pressure cookers are so tightly calibrated that they do not release steam at all. This may mean you need to add a little bit more liquid, likely no more than 1/4 cup. This is especially true for recipes that are pressure cooked for more than 30 minutes. Also, since a stovetop pressure cooker works at higher pressure (usually 15 psi vs. 10-12 psi for electric pressure cookers) they will cook faster than an electric pressure cooker. A general rule is about 3/4 the cooking time of an electric pressure cooker. You will probably have to experiment and use a little bit of trial and error to get it perfect since all stovetop pressure cookers are slightly different. Hopefully these guidelines will help in your efforts!

Best,
The Milk Street Team