What does this tool do?
Pressure cookers shorten cooking because higher pressure raises the boiling point of water. This converter applies a food-specific time factor to a conventional recipe, then adds an allowance for coming up to pressure and releasing it.
The Formula
Pressure time ≈ conventional time × food factor; total = pressure time + 5 min come-up + release timeFrequently Asked Questions
Does this include pressurising and release time?
The main pressure time excludes both. The total row adds 5 minutes to reach pressure plus a 5–10 minute natural release, which is enough for most recipes.
Can I convert any conventional recipe?
It works best for braises, beans, grains and root vegetables. Do not guess at low-acid preserving recipes or large cuts of meat; follow a tested pressure-cooking recipe for those.