Instant Pot Slow Cooking: How to Use It

Instant Pot slow cooking is a hands-off way to braise meats, simmer soups, and cook beans or grains with the same set-and-forget convenience as a traditional slow cooker, but with the added ability to sear, sauté, and pressure cook all in one pot. The Instant Pot’s slow cook function works by heating from the bottom, so it can cook faster or slower than a standard slow cooker depending on the setting you choose. This guide explains exactly how to use it, what settings to pick, and how to adapt your favorite slow cooker recipes for the Instant Pot.

Ingredients

1 (3–4 lb / 1.4–1.8 kg) beef chuck roast, cut into 2-inch chunks
1 tbsp (15 ml) olive oil
1 tsp (5 g) salt
1/2 tsp (1 g) black pepper
1 large yellow onion, sliced (about 2 cups / 200 g)
3 cloves garlic, minced
1 cup (240 ml) beef broth
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 g) tomato paste
2 sprigs fresh rosemary (or 1 tsp dried)
4 large carrots, peeled and cut into 2-inch pieces (about 2 cups / 260 g)
3 celery stalks, cut into 2-inch pieces (about 1 cup / 120 g)
2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)

Instructions

Season the beef chunks with salt and pepper. Press the Sauté button on the Instant Pot and select High. Add the olive oil and heat until shimmering.
Working in batches to avoid crowding, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Transfer the browned beef to a plate and set aside.
Add the onion to the pot and sauté for 3–4 minutes, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds until fragrant.
Pour in the beef broth and Worcestershire sauce, and stir in the tomato paste. Use a wooden spoon to scrape any remaining browned bits from the bottom of the pot—this prevents the burn warning during slow cooking.
Return the beef to the pot along with any accumulated juices. Add the rosemary sprigs. Press Cancel to stop the Sauté function.
Place the lid on the Instant Pot and set the steam release valve to Venting (this is critical for slow cooking). Press Slow Cook and select More (which is equivalent to Low on a traditional slow cooker). Set the time to 6 hours.
After 4 hours, add the carrots and celery, stirring them into the liquid. Continue cooking for the remaining 2 hours.
When the timer ends, check the beef for tenderness—it should shred easily with a fork. If you prefer a thicker gravy, remove the beef and vegetables to a plate, then press Sauté and whisk in the cornstarch slurry. Cook for 2–3 minutes until thickened.
Discard the rosemary sprigs before serving. The beef must reach a safe minimum internal temperature of 145°F (63°C) per USDA FSIS, but slow cooking will bring it well above that.

Tips

Use the More setting: The Instant Pot’s Slow Cook function has three heat levels: Less (warm), Normal (similar to High on a slow cooker), and More (similar to Low). For most slow cooker recipes that call for Low, use More. If a recipe calls for High, use Normal.
Always vent the steam: When slow cooking, the steam release valve must be set to Venting. If it’s sealed, the pot will build pressure and switch to pressure cooking, which will cook the food much faster and change the texture.
Sear first for flavor: Browning the meat before slow cooking adds deep flavor through the Maillard reaction. If you’re short on time, you can skip searing, but the dish will be less rich.
Don’t peek too often: Lifting the lid releases heat and extends the cooking time. Try to limit opening the pot to once or twice, and add quick-cooking vegetables like peas or spinach in the last 30 minutes.

Serving Suggestions

Serve the shredded beef over mashed potatoes, creamy polenta, or egg noodles. Spoon the vegetables and gravy over the top. A side of crusty bread or a simple green salad with vinaigrette balances the richness. For a low-carb option, serve over cauliflower rice or alongside roasted broccoli.

Variations

Beef and Mushroom: Add 8 oz (225 g) sliced cremini mushrooms with the onions. They’ll release liquid and add an earthy flavor.
Spicy Chipotle: Add 2 chipotle peppers in adobo sauce (finely chopped) and 1 tsp (2 g) ground cumin with the tomato paste for a smoky, spicy twist.
Herb and Red Wine: Replace 1/2 cup (120 ml) of the beef broth with dry red wine. Add 2 bay leaves and 1 tsp (1 g) dried thyme with the rosemary.
Vegetarian: Swap the beef for 2 lbs (900 g) of portobello mushrooms, halved, and use vegetable broth. Skip the searing step and cook for 4 hours on More.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The beef and vegetables will keep for 3–4 days. To freeze, place in a freezer-safe container or zip-top bag for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed, until the internal temperature reaches 165°F (74°C) for leftovers. You can also reheat in the microwave in 1-minute intervals, stirring between.

Frequently Asked Questions

Can I use the Instant Pot slow cooker function instead of a Crock-Pot? Yes, but because the Instant Pot heats from the bottom, it can run hotter than a traditional slow cooker. Use the More setting for Low, and check the food about 1 hour before the recipe’s suggested time. You may need to add an extra 30–60 minutes if it’s not done.

Why did my Instant Pot switch to pressure cooking during slow cook? This happens if the steam release valve is set to Sealing. Always turn the valve to Venting before starting the slow cook program. If you accidentally seal it, the pot will pressurize and cook the food much faster—check the meat early if this occurs.

Can I leave the Instant Pot unattended while slow cooking? Yes, the slow cook function is designed for unattended cooking. Keep the lid on and the valve venting. The pot will maintain a steady temperature. However, avoid leaving it on Keep Warm for more than 4 hours, as the texture of the food can degrade.

Why does my food have a “burn” warning? The Instant Pot’s bottom sensor detects high heat. This often happens if you didn’t scrape browned bits from the bottom after searing, or if the liquid level is too low. Ensure there is at least 1 cup (240 ml) of liquid, and deglaze thoroughly after sautéing.

Can I convert a slow cooker recipe to the Instant Pot? Yes. Reduce the liquid by about 25% because the Instant Pot has less evaporation. Use the More setting for Low, and start checking for doneness at the lower end of the time range. For soups and stews, you may need to add a little extra broth if it looks too thick.

Is the Keep Warm function safe for overnight? The Instant Pot can keep food warm for up to 10 hours, but it’s best to refrigerate leftovers within 2 hours of cooking. For food safety, don’t leave perishable food on Keep Warm for more than 4 hours, as the temperature may drop into the danger zone (40°F–140°F / 4°C–60°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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