Last winter, I was knee-deep in a kitchen makeover. My trusty old slow cooker had finally given up after years of chili nights and pulled pork Sundays. So I unpacked my Instant Pot—the one my daughter gave me the year before and which I had barely used. The thing looked like a spaceship. But I’d read that it could slow cook, too. Curious and cold, I gave it a try.
That first attempt? Not great. My stew turned out more like soup. But I didn’t give up. I tested, adjusted, and tasted my way through dozens of recipes. Today, I’m here to tell you everything I’ve learned. From one kitchen lover to another, let me show you how to use your Instant Pot as a slow cooker—the right way.
What Most People Don’t Know About the Instant Pot’s Slow Cook Function
Many folks think an Instant Pot replaces a traditional slow cooker perfectly. But that’s not the full truth. It can slow cook—but with some differences.
First, the heating element in a slow cooker is wrapped around the sides. This gives a gentle, even heat. The Instant Pot heats mainly from the bottom. That changes how it cooks food over time. It’s more like a pot on a warming plate than a true slow cooker.
So, to get the best results, you’ll need to tweak your approach a bit. But don’t worry—I’ll walk you through it.
Step-by-Step: How to Use an Instant Pot as a Slow Cooker
Step 1: Choose the Right Instant Pot Model
Almost all Instant Pots have a slow cook mode. Models like the Duo, Ultra, and Pro have it built-in. You’ll see a “Slow Cook” button on the control panel. If you don’t see one, check the manual. Some models hide it under custom settings.
Step 2: Use a Glass Lid or Vented Silicone Lid
This was one of my early mistakes. I used the pressure cooking lid on slow cook mode. Bad idea. The pressure lid traps moisture and heat differently. It also doesn’t vent well, which changes how things cook. Use a tempered glass lid instead. Or get a silicone lid that fits your model. These lids allow for gentle simmering—just like a regular slow cooker.
Step 3: Prep Ingredients as Usual
Chop your onions. Sear your meat (yes, you can do that right in the Instant Pot using “Sauté”). Add your broth, seasonings, and veggies. Keep things layered, with denser items like potatoes or meat at the bottom.
Step 4: Select the “Slow Cook” Function
Now press the “Slow Cook” button. You’ll see time and heat level options. Here’s what they mean:
- Less = Low on a standard slow cooker
- Normal = Medium-low
- More = High
To mimic traditional slow cooking, use “More” for high and “Normal” for low. I often use “More” for soups or large roasts and “Normal” for tender dishes like beans or shredded chicken.
Step 5: Set the Time
Use the “+” or “–” buttons to select the cooking time. Unlike pressure mode, slow cook time starts as soon as you hit “Start.” It doesn’t need to pressurize.
For a beef stew, I’ll set it to 6–8 hours on “Normal.” For chicken thighs, 4 hours on “More” does the trick.
Step 6: Don’t Seal the Lid
Let me be clear: do not turn the valve to “Sealing.” In slow cook mode, pressure is not used. Keep the lid vented or use the glass lid. Trapping pressure won’t help—it will just mess up the cook time and texture.
Step 7: Check and Stir Occasionally
Your old slow cooker could be left alone all day. With the Instant Pot, it helps to check in. Every 2–3 hours, stir gently. This ensures even cooking, especially with thicker stews or casseroles.
Step 8: Finish and Serve
Once the timer beeps, the Instant Pot switches to “Keep Warm” mode. This is handy, especially during dinner prep. I usually let the dish rest for 10–15 minutes before serving. This allows the flavors to blend and settle.
My Favorite Slow Cooked Recipes in the Instant Pot
Here are a few go-to dishes that work beautifully:
1. Pulled BBQ Chicken:
Add boneless thighs, BBQ sauce, onion, and garlic. Cook on “More” for 4 hours. Shred and enjoy on a bun.
2. Hearty Beef Stew:
Brown chunks of beef, then toss in carrots, potatoes, broth, and tomato paste. Cook on “Normal” for 8 hours. The flavor gets deep and rich.
3. Vegetarian Chili:
Sauté onion, peppers, and spices. Add beans, crushed tomatoes, and corn. Cook on “More” for 6 hours. It thickens perfectly.
Practical Tips from My Kitchen to Yours
Use Less Liquid Than You Think
The Instant Pot doesn’t lose moisture like a traditional slow cooker. So go easy on the broth. Too much, and you’ll get soup instead of stew. I usually reduce liquids by 25%.
Preheat the Pot (Optional but Helpful)
Want a faster start? Sauté something first—like onions or meat. This warms the pot and cuts down on the time it takes to hit a cooking rhythm.
Cut Food Evenly
Uneven chunks lead to uneven cooking. Try to chop vegetables and meat into uniform pieces. This helps them cook at the same pace.
Avoid Dairy Until the End
Cheese, cream, or milk can curdle over long cooking times. Stir them in after everything else is done. You’ll get a smoother, richer result.
Make a Foil Sling for Roasts
This trick saved my back. For large cuts of meat, make a “sling” from aluminum foil. Place it under the meat before lowering it into the pot. After cooking, lift the foil ends to remove the roast easily.
Try a Recipe Once, Then Tweak
Every Instant Pot behaves a little differently. Try a recipe as written the first time. Then adjust time or temperature on the second round. Make notes—it helps!
Troubleshooting: What to Do When It Goes Wrong
“My food is undercooked”
Try using the “More” setting instead of “Normal.” Or add an extra hour. Keep the lid vented properly.
“Everything’s watery”
Reduce liquid next time. You can also switch to “Sauté” at the end to simmer off excess water.
“It doesn’t taste as good as my old slow cooker”
Flavor layering helps. Sear meats. Toast spices. Deglaze the pot before slow cooking. These small steps go a long way.
Is It Worth Using the Instant Pot as a Slow Cooker?
After dozens of meals, my honest answer is yes—with a few tweaks.
I still keep a traditional slow cooker for big family meals. But the Instant Pot is great for everyday cooking. It saves space. It’s easy to clean. And once you know how it works, it gives solid, flavorful results.
I’ve grown to love mine. Now, it’s my go-to for weeknight soups and weekend braises. And it hasn’t failed me since that first watery stew.
Final Thoughts from My Kitchen Table
Switching from a classic slow cooker to the Instant Pot felt like stepping into a new world. But once I understood its quirks, it became a kitchen favorite. It’s not a perfect replica—but it gets close, with a little love and learning.
So go ahead, give it a shot. Test a recipe. Taste as you go. And before long, you’ll be using your Instant Pot like a slow cooking pro. From my kitchen to yours—happy cooking!
