Scale a recipe

Baking recipes are weird. Scale them by sizing ingredients proportionally and you’ll end up with dough that’s either too dry or too soupy. According to this Reddit post, you’re better off ignoring conversion charts altogether and scaling by weight instead; but there’s too much math involved. See, there’s even a pi – the mathematical constant not the pie with a sweet, savory crust kind.


The lazy man’s way of scaling a recipe is by halving, doubling or tripling everything. Metric units are easier to scale than cups and tablespoons. This basic ratios technique is a practical way to scale instant pot recipes and then only real challenge you’ll face while using it is that a few ingredients – like rice and pasta – don’t scale linearly. Cooking time will change with larger servings taking longer as you already know.

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