Yes, you can substitute active dry and instant yeast 1:1. Active dry yeast generally needs to be rehydrated in warm water or milk before getting mixed with the flour. It's also slightly slower at activating than instant dry yeast, which can be mixed right in with the dry ingredients. If you're making a bread or yeasted baked good that requires a long rise time (2+ hours) then the active dry yeast usually catches up in to instant yeast by the end of proving. If a recipe, such as this one, calls for instant yeast but you're using active dry yeast, add about 15 additional minutes of proving time for every hour noted in the recipe instructions. That being said, the best rule of thumb, is to monitor the rising of your dough visually, not by time. Use time as a guide, and visual cues as the rule.