Translating the cooking time of a pressure cooker to a regular non-pressure cooker (conventional stovetop or oven) or a slow cooker can be a bit tricky, as the cooking methods and temperatures are different. However, with some general guidelines, you can achieve similar results:
Conventional Stovetop or Oven:
- Cooking time in a pressure cooker is significantly shorter due to the higher temperature and pressure. To achieve similar tenderness in a regular pot on the stovetop or in the oven, you'll need to cook the meat for a longer time.
- As a rough estimate, multiply the pressure cooker cooking time by 2 to 2.5 times when using a regular pot on the stovetop or oven. For example, if a particular cut of meat takes 30 minutes in the pressure cooker, it might take around 1 to 1.5 hours in a regular pot or oven.
Slow Cooker (Crockpot):
- Slow cookers operate at lower temperatures and provide a gentle, slow cooking process. As a result, they require more time compared to pressure cookers.
- To convert pressure cooker cooking time to a slow cooker, you'll need to increase it significantly. As a rough guide, multiply the pressure cooker cooking time by 3 to 4 times when using a slow cooker. For instance, if the meat takes 30 minutes in the pressure cooker, it could take approximately 1.5 to 2 hours in a slow cooker.
Please note that these are just rough estimates, and the actual cooking time can vary depending on factors such as the size of the meat pieces, the specific cut of meat, the cooking temperature, and your desired level of tenderness. It's essential to check the meat's doneness regularly and use a meat thermometer to ensure it reaches a safe internal temperature.
Ultimately, experience and experimentation will help you find the ideal cooking times for your preferred cooking method and the specific type of meat you're stewing. Always prioritize safety and taste when adjusting cooking times.