Equivalent cook times
| Oven (350°F / 175°C) | — |
| Slow cooker LOW | — |
| Slow cooker HIGH | — |
| Instant Pot (high pressure) | — |
How the math works
Base ratios for braises and stews: 1h oven (350°F) ≈ 4h slow cooker HIGH ≈ 8h slow cooker LOW ≈ 20 min Instant Pot high pressure. Tougher cuts (chuck, brisket, pork shoulder) shift toward the longer end; soups and beans toward the shorter end.
For pressure cooking, add 10–15 min for natural pressure release. Reduce liquid by ~25% when converting a stovetop or oven recipe to slow cooker (less evaporation).