Slow Cooker and Instant Pot: The Complete Guide

The slow cooker and Instant Pot seem like competitors — you likely own one or the other, and have opinions on which is better. In reality, they serve fundamentally different purposes and neither completely replaces the other. Understanding what each does well helps you decide when to reach for each appliance.

The Slow Cooker

The slow cooker applies low heat for a very long time — typically 4-8 hours on low or 2-4 hours on high. What it's uniquely good at:

• Set-it-and-forget-it morning prep that's ready when you get home
• Tough collagen-rich cuts (chuck roast, short ribs, pork shoulder) that benefit from very long cooking
• Dried beans from scratch (can't do this in a slow cooker with kidney beans — they require a boil first)
• Chilis, stews, and soups that develop depth with long, slow simmering
• Pulled pork and other "shredded meat" dishes

Slow Cooker Best Practices

• Brown the meat first in a skillet before adding to the slow cooker. This step is optional but dramatically improves flavor through Maillard reaction.
• Don't overfill — fill between half and two-thirds full for best results
• Liquids evaporate very little — reduce liquid quantities significantly compared to stovetop recipes
• Add dairy at the end — cream and milk curdle with long cooking
• Root vegetables go on the bottom — they cook slower than meat and need more heat

The Instant Pot (Electric Pressure Cooker)

The Instant Pot cooks under pressure (above 100°C/212°F boiling point), which dramatically accelerates cooking time. What it's uniquely good at:

• Beans from scratch in 30-45 minutes (versus 2-3 hours on stovetop or overnight soaking)
• A whole chicken in 30 minutes, producing both cooked chicken and excellent stock simultaneously
• Hard-boiled eggs that peel perfectly every time (5 minutes high pressure, quick release)
• Risotto without stirring
• Steel-cut oats in 4 minutes versus 30

Instant Pot Best Practices

• Always add liquid — the Instant Pot needs at least 1 cup of liquid to generate steam and pressure
• Don't fill above the max line — overfilling prevents proper pressurization
• Natural release vs. quick release: Large cuts of meat need natural pressure release to prevent toughening. Quick release is fine for vegetables and grains.
• Use the sauté function for browning before pressure cooking — get the full Maillard benefits
• Adjust liquid for recipes: Very little evaporation occurs — reduce liquid by 20-25% compared to conventional recipes

When Each Appliance Wins

• Slow cooker: Long-day cooking when you leave in the morning; dishes that benefit from very low, slow heat
• Instant Pot: Weeknight cooking when time is limited; beans and legumes; batch stock; anything you'd normally cook for hours but want in 30 minutes