Unfortunately you cannot. Unless pressure canning times have been calculated and lab tested for the specific recipe there is no way to just convert one from the other. Some approved recipes come with both sets of instructions. But if PC instructions are not included then they cannot be pressure canned. Time is only one of the factors involved, pH of the food, density of the food, and altitude also have to be factored in.

I will also add for your consideration that other than the Ball electric pressure canner no electirc canner/cookers are approved for home canning despite some manufacturers claims and using them as such is done at your own risk.

Cookers are too small to hold sufficient volume to achieve the needed temps and pressures. All lab testing that has been done on even the larger ones shows they not only void the required processing time by heating up and cooling down too quickly but the do not consistently maintain the needed pressure.

There has been a great deal of discussion both here and on other canning forums about the problems with using them and I will link you to one resource for your reading.

https://www.hippressurecooking.com/consumer-alert-no-pressure-canning-in-un-tested-multi-cookers/

Dave

Annita, I have a Fagor electric pressure cooker and love it, I use it often. I wouldn't can in it.

I'd have no way of knowing with certainty at what pressure it was functioning. There is no weight, no gauge, only High and Low and I'd have to take the manufacturer's word for approximate pounds of pressure. I don't do 'approximate' when I can...;0)

It comes to pressure and cooking begins in under 5 minutes. That would void any tested recipe times, which include heating up and cooling down both.