Pressure & Slow Cooker

A ratio table for white, basmati, jasmine, brown and other rice types in the Instant Pot, with the rinse and release rules that keep grains from going gummy or burning.

A quick reference table for how long to cook ribs in a crock pot on Low vs High, broken down by baby back, spare, and country-style cuts.

Fresh and frozen chicken wings need very different pressure cook times, and neither comes out crisp without a broiler finish. Here’s the chart and the reasoning behind it.

A time chart for pressure cooking chicken thighs bone-in or boneless, fresh or frozen, plus the release method that keeps them tender instead of stringy.

A time and liquid-ratio chart for cooking red, brown, green, black, and French green lentils in the Instant Pot, plus the variables that change the number.

A food-type table showing how long meal prep lasts in the fridge under USDA guidance, plus the cooling rules that actually determine the number.

A time chart for cooking pork tenderloin in a crockpot, covering 1 lb vs 2 lb, one loin vs two, Low vs High, and the difference between a 145F sliceable target and a 200F shreddable one.

A full slow cooker time chart broken out by protein and cut, with Low and High settings side by side and a conversion guide for oven and stovetop.

A cut-by-cut and weight-by-weight time table for pressure cooking frozen chicken, plus fresh comparisons, release method, and the variables that shift the number.

A size-by-size Instant Pot beets time chart covering whole vs halved and natural vs quick release, with the fork-test check that tells you when they’re actually done.