instant pot v. slow cooker

[Anonymous]

I only have an instant pot, so can not compare. But I use it regularly both the pressure cooker and slow cook functions. So very happy with it. Used it also for yogurt a couple of times, had good results as well.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. Thanks. I should have been clearer. This isn't about using the instant pot as a slow cooker. It's about whether pressure cooking results in tastier food than slow cooking.

No. I make the same chicken recipe in both and I think it tastes the same. But I make hardboiled eggs in the instant pot, which is worth the price of admission.

Can you please share how you do your eggs in the Instant Pot? Haven't tried that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Thanks. I should have been clearer. This isn't about using the instant pot as a slow cooker. It's about whether pressure cooking results in tastier food than slow cooking.

No. I make the same chicken recipe in both and I think it tastes the same. But I make hardboiled eggs in the instant pot, which is worth the price of admission.

Can you please share how you do your eggs in the Instant Pot? Haven't tried that.

Do you really need a device to make hard-boiled eggs? Boil water. Put eggs in water. Wait 10 minutes. Done.

I prefer a dutch oven or slow cooker to the instant pot. The one downside for me with the instant pot is that you can't really check the progress without adding significant time to the cooking process. This can result in either overcooked food, or not much time savings over just cooking on a pot on the stove. I agree with the recommendation to saute/brown things before putting them in the crock pot. I think the crock pot got a bad reputation because people would just dump a bunch of raw ingredients in there and set it for 10 hours -- you just get a bunch of boiled mush when you do that.

[Anonymous]

I like both. The hard boiled eggs are really perfect in the instant pot. It's called the 5-5-5 method. You put eggs in the pot. Add half a cup of cold water. Set for 5 minutes, let natural release for 5 min, then sit in ice bath for 5 minutes. Perfect eggs every single time. It's awesome!

I use my slow cooker once week, and the instant pot twice. Once normally to make a bunch of rice for various dishes, and the other for a pasta dish (dump a bag of frozen meatballs in the bottom, add in 10oz of pasta, a 28oz jar of sauce, refill the jar with water or stock, then we add in a bit of frozen spinach. Stir, turn on for half the cooking time of the pasta, then let natural release for 4/5min. After I like to add some of the pearl fresh mozzarella and fresh basil. It's our "standard" Monday night meal after a busy first day of the week.