My husband and I and two of our kids watched this video and now we're all hungry for roast! Haha :-) We will probably be having roast now for lunch this Sunday after church :-) Thanks so much for the video! :-)
@@robdebl2414 I haven t been able to find any roasts in our grocery stores for about a month. I have a small one in the freezer. Only 2 of us & we don't eat much meat.
murphy1384 I think you’ll be fine thawing the freezer roast. You’re going to have to use it sooner or later😊. I prefer low & slow over IP for roasts. I’m new to IP. Since we’re also just us 2, the IP mini 3-quart Duo is fantastic for certain items! Not ya roasts though. During quarantine, yes, meats are scarce. I’ve made meals using more fresh produce, (a good thing!) & sourcing chicken from local ethnic markets. We’ll all get through this together⭐️
The problem is that you can't just duplicate the same recipe in both and expect the same results. Number one, if the instant pot pot roast wasn't as tender as you wanted, you needed to cook it longer and do NOT do a quick release. Number 2, I would have cut the liquid added from 2 C to 1 C. There is evaporation from the crockpot, there isn't from the instant pot, and therefore you need to start with less liquid. And if, like me, you like to add veggies (potatoes, carrots, etc.), do not add them at the start of the instant pot cooking time, because they will turn to mush. I will actually include a few pieces for flavor and thickening up the gravy simply because of them turning to mush, and add the ones that I want to stay whole at the very end. Chop them up and cook them on Manual for like 3-4 minutes (depending on preference and size), and you get nice tasty veggies.
You are correct 1 cup of water or broth for the instant pot. Simply because meat has juice and the instant pot does NOT lose steam like a stove top does. I use the instant pot almost every day. I love the simplesity of the instant pot. Took the microwave out as I reheat even in the instant pot.
@@dfuss2756 so can you "replicate" the slow cooker version in an Instant pot? My slow cooker just broke so I don't know if I wanna give up my slows cooker but really would love the simplicity of the Instant pot because after work I don't wanna take hours to cook! Unfortunately I'm not in a position to buy both so that's why I'm struggling. Any suggestions I'd appreciate it!
@@Mandy_39 i was thinking of trying their suggestions and tweaking the cook time to be longer and using the 1 cup instead of 2 and I think you should still do the cast iron sear instead of the instapot saute on the meat. They said that the meat in the crockpot had a smokey flavor, Probably due to the cast iron which I will use. But if you can't use one and want to sear in the instapot? Maybe use a teaspoon of liquid smoke to add more depth of flavor. I think it's worth a shot to be honest. I'm going to make mine next week. I have a lot of chicken congee to go through for this week.
Flour is not a seasoning. By searing your meat, you are looking for a maillard reaction, which gives such great flavor. All you got was fried flour (not that that tastes bad or anything, but not what we're looking for). Try seasoning the meat with salt, pepper and garlic powder, then sear. Add the flour later to thicken the sauce. Also, I agree with all the other comments to let the roast go longer in the instant pot and less liquid.
@@audreymay9378 It would give it more flavour because there would be less water in it. The meat produces heaps of fluid, which doesn't evapourate in the I. P.
Every time she’s talked about the instant pot’s slow cooker function she’s been critical of it. I don’t really understand why - it’s like she’s got a crock pot sponsorship or something...
I have a restaurant and we cook beef in an instant pot nearly every day. You need at least 3 hours cooking, and we usually do 4. It's still a massive time savings over 8 hours slow.
Lmao. 3 hours? It's all in the technique. If it's 3lbs, 45 minutes sitting on top of potatoes, full natural release, 10 more minutes after adding carrots celery and whatever else, full natural release = more tender than anything that's ever come out of a crockpot. Tried and true.
Thank you for this. I was thinking she didn't cook it nearly long enough. Also, both should have been seared in the cast iron to compare accurately. That imparts great flavor to start.
I’ve made several boneless chuck roasts in my new IP. Mine have always come out of the IP falling apart. I honestly think if you would have cooked it for 75-90 minutes, you would have seen and tasted them basically the same. I’ve used a crock pot ever since they were produced, and love it, but using the pressure cook mode on the IP for about 1.5 hours on a large roast, tastes exactly the same as using the crock pot....just my opinion!
Good to know. I have had same results as her/worse for chuck roast and pork butt following actual IP recipe cook times but maybe I just need to go longer.
Yep, after my first roast in IP last night 1 hr then add veg and cook another 15 to 20 mins was falling apart delish! And I didn't sear at all, it was perfect. Why waste the time and effort to sear when it comes out perfect without it. Of course I used the Mississippi Butter Roast recipe with McCormicks seasoning packet....O BOY!
Yes, do more instant pot vs. crockpot. One I would like to see is ribs in crock pot vs instant pot. Also, crockpot vs slow cooker function on instant pot
I love both appliances, but I think another 30 minutes or so, you would have had a whole different outcome in the Instant pot, I never cook one for less than 90 minutes. I love you videos, you are awesome!
Lisa, thank you for the video. It was awesome. I agree with a lot of the other posts though on maybe cooking the roast in the IP for longer than 1 hour. But I appreciate you showing us the comparison though. Your youtube channel is one that I follow a lot. Keep on posting more stuff. You're stuff is great. I love the pantry organizing video you recently posted....that one is super!
Fabulous, I learned a lot. Not only about The comparison of both ways of cooking, I also learned about cooking. I am an older lady who is barely cooked things in her life; so this was a great eye-opener
What everyone else said about cook time. But also using a cast iron pan vs the inner liner of the instant pot makes a difference in flavor as well. For years I tried to make grandma's pot roast and discovered I was using the wrong pan. She used a cast iron pan. It made all the difference.
For a big piece of roast like that , you definitely needed to cook it longer than 1 hours, at least 1.5 or 1 hr 45 minutes. I cook my roast in the IP, and it it falling apart and just as tender as if I did it in my crockpot and in 1/4 the time. I do not put all the veggies in at the beginning, but add them at the end and it is magnificent.
Many thanks to Lisa for doing the tests and sharing her conclusions. To those saying below that, like me, they ditched their slow cooker, aka 'crock pot', on buying an Instant Pot, most of us do big roasts more rarely than our mother's did. It's still valid to use a Dutch oven or big casserole dish and go the traditional route - pop it in a conventional oven, set the temperature nice and low, and give it a few hours. The Maillard reaction and 'bark' is never better than when achieved in a real oven IMHO (much as I love my Instant Pot).
I have had an Instant Pot for a few months now and I have to say there are just some dishes that are better when cooked in a crockpot! For dishes such as roasts the crockpot is so much better in flavor and tenderness than the Instant Pot. Instant Pots are great for pasta dishes, chicken and soups and stews when you need to get them to the table in a hurry. But if you have the time it is so much more worth it to cook them slow in a Crockpot hands down!
Low and slow is still king. I just cooked an Instant Pot roast last night for my extended family and it was falling apart yummy as well, I think the extra 15 minute cook on the back end with adding the onions after the hour cook is the key. If you'd cooked it a little more you wouldn't have been able to tell the difference. Main difference being the Pot was done in an hour and a half and the crock would've taken all dang day!
I have done roast in the instant pot & for the size & thickness you needed to cook it for longer. My roasts always comes out falling apart. And flavor is always fabulous. Compare 8 hrs to 1 hr, need at least another 30 mins cooking plus the NR. I do not ageee...I've made several & my instant pot is always juicy & falling apart. I only use 1 c of broth.
I did one this weekend. What I did was pressurize it for about 45 minutes and then slow cooked it for 5 hours. It was PERFECT! Just like if I did it in the Crock Pot for 8 hours.
I always cook my roasts in the Instant pot for 2 hours using the manual button, then a natural pressure release. It is always fork tender/fall apart texture, which we love.
Hmmm, I think maybe I'll try to split it up and do a cast iron sear and then instant pot. Cast iron always gives a better crust. I'm new to Instant Pot, so I am definitely going to subscribe to your channel!
To get a true "apples to apples" comparison, you have to adjust the recipe to match the device. Only use 1 cup of broth because there's no evaporation (as you stated in the video). Cook the roast in the IP for 1-1/2 to 2 hours, and do a 20+ min natural release.
The problem you had with the Instant Pot roast was it was undercooked. For the weight of your roast times Instant Pot recommended 20 minutes per pound would call for about 1 hour and 50 minutes plus natural release. At only 60 minutes, it would be the same as cooking in your crock pot for only about 4.5 hours low instead of 8.
For it to be a fair comparison you need to cook the roast for the same amount of time in the Instant pot, on "slow cooker" setting as you did with the slow cooker.
I like the honesty of this video,,, i thought for sure the instant pot was going to win. We have a crock pot too so this is good to know. Do you think the instant pot roast would have been more tender with another hour?
I mean can we truly expect a roast to be done in an hr. I think it’s the fact that we can use an instant pot as a slow cooker and actually slow cook like a crockpot and eliminate one of the 2 appliances. I did my slow cooking roast for 6 hours in a instant pot and it came out great! It cleared out some space for me in my pantry
WOW! Are you offering an unbiased review. I also appreciate the comments below also. I'm learning so much in general from you about the ins and outs of pressure cooking. Would you consider reviewing the Zavor formally Fabor electric Pressure/Multicooker? I'm a fan of America's Test Kitchen. Their winner and Consumer Reports too. I'm awaiting that delivery
At 14:37 I inadvertently said the same thing in my head, but then I immediately chastise myself! But a split second later, she said the same thing and I felt such a burden lifted off of me! I just made me realize that making an innocent observation can go completely left. On another note, this was an excellent video! I now know that you get better results in a crockpot, because it allows the liquid to reduce!
Great video and comparison. I love your videos. I’m a Utah girl who loves my Instant Pot so much I have a 6qt and an 8qt. Thank you for great quality DYI’s.
Cook your roast in the instant pot for 90 minutes then they compare in the intensity of flavor. Leave your onions in quarters and they won’t melt into the juice.
Great comparison and good content. Thanks. If you haven't done it already, I'd be interested in seeing you do a rematch after adjusting the Instant Pot recipe (per one of the other commenter's suggestions) to use (1) a little more time with a 20+ minute natural release and (2) less liquid. What I'm wondering is: Can the Instant Pot equal the Crockpot in about half the time with an adjusted recipe -- or is a Crockpot always going to win when it comes to a pot roast?
Great video! I buy a 'roast kit' at Walmart (meat, red skin potatoes, onions, carrots snd a spice packet. I usually cook it in my IP but I use manual settings instead of the 'beef' setting & adding additional minutes. It always comes out like your cockpot test sample does. Falls apart yummy. I think I cook it for longer than you do and, I've never seared for a grreat color (but I do if I cook it in the crock pot). But, it may be a different cut of meat in the Walmart 'pot roast kit', too. Great comparison. I'm going to Costco & try their pot roast.
I have both the slow cooker and the Instant Pot but after more than a year I went back to using my slow cooker, I feel much better! Instant Pot is more suitable for quick cooking of soups, risottos, legumes and things like that for roasting meat there is no comparison
Use Ghee which is clarified butter because it handles the heat better than Olive oil. It's possible to get adverse effects from Olive oil on high heat. I've been cooking for over 50 years... I hope you try my tip. I like what you're doing!
I wonder if you increased the time on the Instant Pot if the tenderness would have been more similar. Also thickening the liquid and mixing it in with the shreds would make it more like traditional pot roast. When I've done mine, I put chunks of potato, onion and carrots under the roast while it cooks. In my crock pot, I usually put those on top. Both ways, they add to the depth of flavor IMO.
I enjoy listening to your lectures and explanation very professionally polite and easy to understanding,,thank u so much ,,go ahead and I am sure any one listen to ur Videos will like to learn more ,,I have same Pots in my house one year I do not know how to use it ,,but by ur videos I learn more,,thank u
I hope you make another one of these videos! Loved it. You should do a pork shoulder comparison, I prefer my pork shoulder in the Crock pot compared to the instant pot, if I’m not using the oven.
Super good review, save me a lot of money, very professional you and your husband work well together! I also like a Stub Cocotte 4 hrs at 300°F in convection oven. My Crock Pots never lets me down. I have three sizes, love them all. A 2 a 4.5 a 7 quart. Thank you for your video! Very informative and fun!
Lisa, I have to disagree with your husband. I bought an Intant Pot Duo last week and I copied the same recipe that I have used with my pressure cooker. I didn't saute anything. I used sliced carrots, bite sized pieces of potato, sliced celery, an onion which I cut into 6 pieces. I put a 3 1/2 pound chuck roast first placed in the bottom, which I covered with 1/.2 package of onion soup, 1 package of Au Ju mix, put in the veggies, added the second half of the onion soup mix, then I add in 2 containers of beef broth. I set the Instant Pot to 1 hour and 20 minutes, then I allowed it to naturally release from the high setting for pressure cooking. I poured off half of the newly made even better beef stock for later use, and I didn't thicken the rest of the fluid. Everthing was perfectly cooked, and the chuck roast was the most tender, ever! More so then when I used my pressure cooker I am 67 years old, and since my wife died 3 years ago, I have been using the pressure cooker ever since Angie died for 1 pot roast each month. So, I have 36 pot roasts in the past three years, and I have never tasted such a tender pot roast since I was a kid! So? Yes, have to refute your husband's statement!
I think the cast iron searing added fuller taste and bark your husband said was on #2 crock pot roast. Have you used the slow cooker option on instant pot before? Not since any videos by you.
Wow, good to hear the crock pot makes a better roast with deeper flavor! My old crock pot died after 30 years, so I bought a new one, and then instant pots came out. I was going to return my crockpot but had already missed the return window. So I thought I was stuck with it, or give it to Goodwill or something. Well, after your test I am keeping it for sure!! What else is better in a crock pot?? Now I really want to know! I notice several people are saying they cooked it longer in their instant pot and it then also was fall apart tender, but almost no one is saying it still tasted as good!
Spaghetti sauce is really good in the crock pot. It's best to cook on low because the sauce can "catch" on the sides. I don't totally ignore my crock put, I stir my sauce every couple of hours. You have to adjust your seasonings near the end because they tend to disappear after 8 hours. I just add extra basil and oregano during the last hour.. Oh, I forgot, I cook my meat then put it in the slow cooker. No one wants grey ground beef. 🤢
Great Cook Comparison! Crock Pot takes WAY more time, but generally if you like/want tender flavorful melt in your mouth meat than low & slow wins every time weather in a crock pot or smoker outdoors! Thanks for taking the time and expense to do this comparison!
I did a roast about the same size last weekend in my Instant Pot. Recipe was very similar except I added celery, carrots and potatoes as well. I cooked mine for 80 minutes and I had to use a slotted spoon to remove the chunks.
@@virginialemm864 I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
Would love to see you try the same recipe BUT using the instant pot "slow cooker" function vs crock pot. I find it hard to find recipes for that function, maybe because it is not the best? I don't have space for a crock pot and instant pot so trying to work out which one is best to buy. Instant pot only released in Australia a few months ago.
I've read that the slow cooker function in the instant pot will work for small pieces of meat but not larger chunks like this because the heating source in the instant pot is only the bottom part while the Crock-Pot heats on the sides too. You could use it but you'd have to adjust the time and cook it longer.
I’ve done large quantities of ribs in the instant pot (equivalent to the size of the roast she used) using the slow cooker function. I saw no difference between the crock pot and the instant pot in slow cooker mode.
Great show. How about a flank steak.? I have a Instant Pot Duo Crisp with NO Yogurt setting. I have made 3 batches of great yogurt in it using the Sous Vide setting at 110f for 8hr. I used the “Cold Start Yogurt”. It was great all 3 times. Thanks for all your tips. I am a newbie at this new machine.
I do think the Instant Pot roast needed more time, less liquid and browning in cast iron skillet. But the long cooking does seem to add more flavor to foods and makes them more tender. I have made both depending on the time I had and actually used a pressure on the stove and they use higher pressure. I have cooked for many decades.
I was wondering why you used Extra Virgin Olive Oil as opposed to regular for the searing. I know the smoke point is lower, and it is generally not cooked with. Is it on purpose to give the meat some blackening? Also, is it better to cook it on the bottom of the instant pot, or use the rack to lift it a little?
If you use the rack you won't get the searing. If you sear meat you need it on the cooking surface. In addition you want your pan to be as hot as possible. Then like she showed you pull your meat and add liquid and scrape the fiondt (SP) from the bottom. If you are using a non stick pan no mettle and make sure you don't scrape the non stick coating off. I'm a cast iron person so its not a worry with me
Thanks for this. I wanted to see this comparison. I thought the crock pot would win. It did. You should try mayacoba beans with this same comparison. Beans come out better in a crock pot too. But you should try it yourself. :-) If you try it, make sure you let the beans stay cooking in the crock pot until they are really soft. Sooooo good!
Anyone that uses cast iron to cook, earns my respect. Too bad my recent purchase of the 8qt Instant Pot kept going into "food Burn" mode, anytime I used the saute' function and going to pressure. I tried every trick to avoid this, even got with the manufacture, but it just wasn't having it. Maybe the new Instant Pots are too sensitive, but I returned it and got a 6qt Farberware 7in1. It works fine but I like the Instant Pot function options better. Maybe I can find a used older pot that doesn't have this problem.
I can only make a pot roast in a crock pot, so am really interested in how the instant pot works out. What size instant pot did you use? Have you ever done a crock pot roast without searing? That is what We do and it makes it’s own gravy with a small amount of flour that o thicken the juice.
Secret to cooking fresh garlic and avoiding bitterness is to keep heat low and DON'T LET IT BROWN. Read this in the NY Times food section years ago and it does work.
I would like to ask a question. I live in a small town and the grocery store does not have thick pork chops. If I put several thin pork chops in the Instant pot will the pork chops that are covered up cook the same? I guess this same question applies to any type of meat; round steak, cut up chicken etc.
Hi. I work in the meat dept. if you are talking boneless you can purchase a pork loin roast and cut at home to desired thickness or have butcher do it for you - absolutely no reason they will not
I used to own a slow cooker that had the sauce option right on the slow cooker itself. It was the NINJA brand. You could deep fry in it as well as other options. Not sure if they still make this model, but it was awesome.
I think the cast iron searing that you did for the crock pot roast made the difference. You gave that roast the better caramelization. Also I think of you would’ve cooked the instant pot roast longer it would’ve been falling apart
I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
Question ... do you think if you would have cooked the instapot roast longer it would have gotten more tender? Asking because everyone just raves about the instapot.
Hey lisa. Question .. suppose you slow cooked the instant pot version with a heatproof glass lid instead of pressure cooking it. Say you dont have a slow cooker. Can you do that with better results?
Lisa, thank you for your video. I want to ask you: If i used "slow cooker" option on my instant pot using your guidelines for crockpot would you say I could get same result cooking my roast? Thank you. Ps, I understand that temperature and time should be adjusted a bit.
I cook the roast in the Instant Pot for 90 minutes with natural release. It comes out the same as your crockpot! Of course, you can use the IP as a crock pot!
I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
That was an excellent video. Please do two more, one of slow cook instant pot vs crockpot, and the second would be instant pot slow cook vs pressure cook. None the less, I loved the video and recipe and will try it on my instant pot slow cook.
Great tips. Going to try a pot roast in my Instant Pot. We probably would prefer cooking with our crockpot, but wanted to try using an Instant Pot before borrowed from our neighbor before buying our own. Regarding this recipe, we want to add reconstituted mushrooms, carrots, and a few potatoes. Question - should we add these vege's and let the cook for the same amount of time as the pot roast? I worry they will be mushy. Thanks for advice.
you really have to adjust recipes for the Instant Pot vs Crock Pot. also I would have cooked it longer (and of course with less broth) in the Instant Pot. but the Crock Pot is still great for some things. you could have used the slow cooking function (the "less" setting on saute with a regular lid) w/the Instant Pot to get similar results. you browned the other roast a lot more in the cast iron pan, but that *may* be an Instant Pot limitation.
I agree pot roast in the crockpot tastes better. I would love to see you do asian dishes, maybe congee. I make congee on the stove but not in the instant pot yet.
I like your recipe and I am going to try it soon. I have been cooking pot roast in a pressure cooker for years before there was an Instant Pot (I do use an Instant Pot now) and have always felt that the results from pressure cooking and slow cooking were too close to call and couldn't notice a real difference. That being said, when I pressure cook a 2+ lb. pot roast I pressure cook for 65-75 minutes then release pressure and add veggies (usually celery, carrots, and potatoes) then pressure cook for another 10 minutes giving it a total pressure time of around 75 minutes. Maybe if you added another 10-15 minutes to the pressure cooking time the results would be more similar and to you're liking. The pressure cooking time savings is amazing.
Can you do a comparison video of the two pots using just the slow cooker feature? I’m curious if the slow cooker feature on the instant pot would be able to replace the traditional slow cooker to save space.
I have both now, the instant arrived just yesterday. But you had to sear your roast in a skillet. Mine can be put onto a stove and use as a skillet. So no need to do it seperatly. Hi from the Netherlands
Ty for the detailed comparison. I personally prefer the texture of the instantpot roast over the crockpot one. My crockpot always renders way too much fat between the meat fibers; this does not only make the roast fall apart easily, but also draws moisture out of it and make it unpleasantly dry, almost like saw dust to me. I reached this vid when I'm thinking of replacing my crockpot. Although I don't agree with your conclusion, the comparison is very helpful.
This was very interesting. My slow cooker has the ability to sear, which is great. I can do everything in one pot - so convenient. I think a lot of slow cookers these days have this option.
@@suddenimpulse030 I have the Ninja Multi Plus that I got at Walmart a number of years ago. I don't think it is currently available. I know that Cuisinart makes a slow cooker that has a saute function. Also, Calphalon has one that has an insert that can be used on the stove top then put in the slow cooker. Hope this helps...
I have not cooked a beef roast yet in my Instant Pot and after seeing you do this test I won't make one in there unless I use even more time to cook it.
Who do you think will win? Which do you prefer!!? Instant Pot or Crock Pot? 😊 - Lisa
My guess is that the Crock-Pot would win although I do love my instant pot :-)
My husband and I and two of our kids watched this video and now we're all hungry for roast! Haha :-) We will probably be having roast now for lunch this Sunday after church :-) Thanks so much for the video! :-)
@@robdebl2414 I haven t been able to find any roasts in our grocery stores for about a month.
I have a small one in the freezer. Only 2 of us & we don't eat much meat.
murphy1384 I think you’ll be fine thawing the freezer roast. You’re going to have to use it sooner or later😊. I prefer low & slow over IP for roasts. I’m new to IP. Since we’re also just us 2, the IP mini 3-quart Duo is fantastic for certain items!
Not ya roasts though. During quarantine, yes, meats are scarce. I’ve made meals using more fresh produce, (a good thing!) & sourcing chicken from local ethnic markets. We’ll all get through this together⭐️
Crock pot
The problem is that you can't just duplicate the same recipe in both and expect the same results. Number one, if the instant pot pot roast wasn't as tender as you wanted, you needed to cook it longer and do NOT do a quick release. Number 2, I would have cut the liquid added from 2 C to 1 C. There is evaporation from the crockpot, there isn't from the instant pot, and therefore you need to start with less liquid. And if, like me, you like to add veggies (potatoes, carrots, etc.), do not add them at the start of the instant pot cooking time, because they will turn to mush. I will actually include a few pieces for flavor and thickening up the gravy simply because of them turning to mush, and add the ones that I want to stay whole at the very end. Chop them up and cook them on Manual for like 3-4 minutes (depending on preference and size), and you get nice tasty veggies.
Minimal amount of liquid depends on the size of the Inner Pot! Read your manual!!!
You are correct 1 cup of water or broth for the instant pot. Simply because meat has juice and the instant pot does NOT lose steam like a stove top does. I use the instant pot almost every day. I love the simplesity of the instant pot. Took the microwave out as I reheat even in the instant pot.
@@dfuss2756 so can you "replicate" the slow cooker version in an Instant pot? My slow cooker just broke so I don't know if I wanna give up my slows cooker but really would love the simplicity of the Instant pot because after work I don't wanna take hours to cook! Unfortunately I'm not in a position to buy both so that's why I'm struggling. Any suggestions I'd appreciate it!
@@Mandy_39 i was thinking of trying their suggestions and tweaking the cook time to be longer and using the 1 cup instead of 2 and I think you should still do the cast iron sear instead of the instapot saute on the meat. They said that the meat in the crockpot had a smokey flavor, Probably due to the cast iron which I will use. But if you can't use one and want to sear in the instapot? Maybe use a teaspoon of liquid smoke to add more depth of flavor. I think it's worth a shot to be honest. I'm going to make mine next week. I have a lot of chicken congee to go through for this week.
@@Mandy_39 I would buy an Instant Pot since you could also use it as a slow cooker.
Flour is not a seasoning. By searing your meat, you are looking for a maillard reaction, which gives such great flavor. All you got was fried flour (not that that tastes bad or anything, but not what we're looking for). Try seasoning the meat with salt, pepper and garlic powder, then sear. Add the flour later to thicken the sauce. Also, I agree with all the other comments to let the roast go longer in the instant pot and less liquid.
Like the fact you added more value to the video without condemning the video. Win win for us to learn from both of you. Thanks
By the way...to help brown and soften onions (saute') you can add a bit of baking soda (per America's Test Kitchen)!
I agree with adding extra time but how would using less liquid in the instant pot make the roast more tender?
@@audreymay9378 It would give it more flavour because there would be less water in it. The meat produces heaps of fluid, which doesn't evapourate in the I. P.
@@desireeretireeyes it’s the principle that adding more liquid can “dilute” the sauce and therefore less flavor.
How about doing slow cook function on the Instant pot, Then see if theirs a difference?
Every time she’s talked about the instant pot’s slow cooker function she’s been critical of it. I don’t really understand why - it’s like she’s got a crock pot sponsorship or something...
Crockpot function sucks...that’s why.
Yesss this! I wana know how this function works on the instant pot so i know it i need to keep my crock pot or not
That’s a very good idea
Yes please!!!
I have a restaurant and we cook beef in an instant pot nearly every day. You need at least 3 hours cooking, and we usually do 4. It's still a massive time savings over 8 hours slow.
Lmao. 3 hours? It's all in the technique. If it's 3lbs, 45 minutes sitting on top of potatoes, full natural release, 10 more minutes after adding carrots celery and whatever else, full natural release = more tender than anything that's ever come out of a crockpot. Tried and true.
With 3 cups of liquid of your choice. Forgot to add that.
Thank you for this. I was thinking she didn't cook it nearly long enough. Also, both should have been seared in the cast iron to compare accurately. That imparts great flavor to start.
@@Meggs23 thats a really good idea; sear both in cast iron pan..plus cook longer and less liquids...
4 hours in a pressure cooker would severely breakdown the muscle fibers. I think that’s how they make cat food lol.
I’ve made several boneless chuck roasts in my new IP. Mine have always come out of the IP falling apart. I honestly think if you would have cooked it for 75-90 minutes, you would have seen and tasted them basically the same. I’ve used a crock pot ever since they were produced, and love it, but using the pressure cook mode on the IP for about 1.5 hours on a large roast, tastes exactly the same as using the crock pot....just my opinion!
Good to know. I have had same results as her/worse for chuck roast and pork butt following actual IP recipe cook times but maybe I just need to go longer.
Yep, after my first roast in IP last night 1 hr then add veg and cook another 15 to 20 mins was falling apart delish! And I didn't sear at all, it was perfect. Why waste the time and effort to sear when it comes out perfect without it. Of course I used the Mississippi Butter Roast recipe with McCormicks seasoning packet....O BOY!
Yes, do more instant pot vs. crockpot. One I would like to see is ribs in crock pot vs instant pot.
Also, crockpot vs slow cooker function on instant pot
i agree!!!!! :-)
I love both appliances, but I think another 30 minutes or so, you would have had a whole different outcome in the Instant pot, I never cook one for less than 90 minutes. I love you videos, you are awesome!
Lisa, thank you for the video. It was awesome. I agree with a lot of the other posts though on maybe cooking the roast in the IP for longer than 1 hour. But I appreciate you showing us the comparison though. Your youtube channel is one that I follow a lot. Keep on posting more stuff. You're stuff is great. I love the pantry organizing video you recently posted....that one is super!
Fabulous, I learned a lot. Not only about The comparison of both ways of cooking, I also learned about cooking. I am an older lady who is barely cooked things in her life; so this was a great eye-opener
Boom! That's correct and bonus add ACV for more tender meat if that's what you prefer.
What everyone else said about cook time. But also using a cast iron pan vs the inner liner of the instant pot makes a difference in flavor as well. For years I tried to make grandma's pot roast and discovered I was using the wrong pan. She used a cast iron pan. It made all the difference.
For a big piece of roast like that , you definitely needed to cook it longer than 1 hours, at least 1.5 or 1 hr 45 minutes. I cook my roast in the IP, and it it falling apart and just as tender as if I did it in my crockpot and in 1/4 the time. I do not put all the veggies in at the beginning, but add them at the end and it is magnificent.
Many thanks to Lisa for doing the tests and sharing her conclusions. To those saying below that, like me, they ditched their slow cooker, aka 'crock pot', on buying an Instant Pot, most of us do big roasts more rarely than our mother's did. It's still valid to use a Dutch oven or big casserole dish and go the traditional route - pop it in a conventional oven, set the temperature nice and low, and give it a few hours. The Maillard reaction and 'bark' is never better than when achieved in a real oven IMHO (much as I love my Instant Pot).
I have had an Instant Pot for a few months now and I have to say there are just some dishes that are better when cooked in a crockpot! For dishes such as roasts the crockpot is so much better in flavor and tenderness than the Instant Pot. Instant Pots are great for pasta dishes, chicken and soups and stews when you need to get them to the table in a hurry. But if you have the time it is so much more worth it to cook them slow in a Crockpot hands down!
Sono d'accordo con te, meglio la sloe cooker crock pot
Low and slow is still king. I just cooked an Instant Pot roast last night for my extended family and it was falling apart yummy as well, I think the extra 15 minute cook on the back end with adding the onions after the hour cook is the key. If you'd cooked it a little more you wouldn't have been able to tell the difference. Main difference being the Pot was done in an hour and a half and the crock would've taken all dang day!
I have done roast in the instant pot & for the size & thickness you needed to cook it for longer. My roasts always comes out falling apart. And flavor is always fabulous.
Compare 8 hrs to 1 hr, need at least another 30 mins cooking plus the NR.
I do not ageee...I've made several & my instant pot is always juicy & falling apart. I only use 1 c of broth.
Exactly my same words LOL I have two and mine was falling apart delicious just have to cook it longer
I did one this weekend. What I did was pressurize it for about 45 minutes and then slow cooked it for 5 hours. It was PERFECT! Just like if I did it in the Crock Pot for 8 hours.
@@mrsouzzo Also the sear plays a factor too. I think she should have done the 1st parts the same and then placed into the pot.
@@wittyfleek3323 agreed :)
I always cook my roasts in the Instant pot for 2 hours using the manual button, then a natural pressure release. It is always fork tender/fall apart texture, which we love.
Hmmm, I think maybe I'll try to split it up and do a cast iron sear and then instant pot. Cast iron always gives a better crust.
I'm new to Instant Pot, so I am definitely going to subscribe to your channel!
Two things 1, cook your roast longer 10 minutes or so and DO NOT INSTANT RELEASE IT! 15 minute natural release.
An extra 10 or 15 minutes of cook time in the IP makes a big difference
To get a true "apples to apples" comparison, you have to adjust the recipe to match the device. Only use 1 cup of broth because there's no evaporation (as you stated in the video). Cook the roast in the IP for 1-1/2 to 2 hours, and do a 20+ min natural release.
She changed the meat also before putting it in instant pot,it’s now flatter then @2:10 bull crap
Amount of liquid is more relational to the size of the Instant Pot (multi-cooker)!
@@Pattys1967 2:10 bullcrap?? what are you saying?
@@karankeeone She's using a 6quart so 1dl is enough.
You are right 👍🏻
The problem you had with the Instant Pot roast was it was undercooked. For the weight of your roast times Instant Pot recommended 20 minutes per pound would call for about 1 hour and 50 minutes plus natural release. At only 60 minutes, it would be the same as cooking in your crock pot for only about 4.5 hours low instead of 8.
For it to be a fair comparison you need to cook the roast for the same amount of time in the Instant pot, on "slow cooker" setting as you did with the slow cooker.
Low and slow usually wins out, when it comes to huge pieces of meat and the flavor that develops from that type of cook.
I like the honesty of this video,,, i thought for sure the instant pot was going to win. We have a crock pot too so this is good to know. Do you think the instant pot roast would have been more tender with another hour?
I mean can we truly expect a roast to be done in an hr. I think it’s the fact that we can use an instant pot as a slow cooker and actually slow cook like a crockpot and eliminate one of the 2 appliances. I did my slow cooking roast for 6 hours in a instant pot and it came out great! It cleared out some space for me in my pantry
Another 10 minutes woulf have done it. And less liquid. I knew this was going to fail as soon as she said she was using the same recipe for both.
Always learn something new from your videos. Keep up the great work.
WOW! Are you offering an unbiased review. I also appreciate the comments below also. I'm learning so much in general from you about the ins and outs of pressure cooking. Would you consider reviewing the Zavor formally Fabor electric Pressure/Multicooker? I'm a fan of America's Test Kitchen. Their winner and Consumer Reports too. I'm awaiting that delivery
At 14:37 I inadvertently said the same thing in my head, but then I immediately chastise myself! But a split second later, she said the same thing and I felt such a burden lifted off of me! I just made me realize that making an innocent observation can go completely left.
On another note, this was an excellent video!
I now know that you get better results in a crockpot, because it allows the liquid to reduce!
You would turn on the sauté mode after pressure cooker and let it reduce.
Great video and comparison. I love your videos. I’m a Utah girl who loves my Instant Pot so much I have a 6qt and an 8qt. Thank you for great quality DYI’s.
Cook your roast in the instant pot for 90 minutes then they compare in the intensity of flavor. Leave your onions in quarters and they won’t melt into the juice.
Great comparison and good content. Thanks. If you haven't done it already, I'd be interested in seeing you do a rematch after adjusting the Instant Pot recipe (per one of the other commenter's suggestions) to use (1) a little more time with a 20+ minute natural release and (2) less liquid. What I'm wondering is: Can the Instant Pot equal the Crockpot in about half the time with an adjusted recipe -- or is a Crockpot always going to win when it comes to a pot roast?
Thankyou!! I was considering insta pot .. SO glad I watched this video for our Christmas dinner pot roast!
I’m glad I watched your demonstration before I used my insta pot. Thanks
Great video!
I buy a 'roast kit' at Walmart (meat, red skin potatoes, onions, carrots snd a spice packet.
I usually cook it in my IP but I use manual settings instead of the 'beef' setting & adding additional minutes.
It always comes out like your cockpot test sample does. Falls apart yummy.
I think I cook it for longer than you do and, I've never seared for a grreat color (but I do if I cook it in the crock pot).
But, it may be a different cut of meat in the Walmart 'pot roast kit', too.
Great comparison. I'm going to Costco & try their pot roast.
I was surprised by that result! Thx so much for all your delicious recipes and tips etc, much appreciated 👍🏻❤️
I have both the slow cooker and the Instant Pot but after more than a year I went back to using my slow cooker, I feel much better!
Instant Pot is more suitable for quick cooking of soups, risottos, legumes and things like that for roasting meat there is no comparison
What would the results be if you cooked the insta pot roast for longer so it was just as fall apart tender ?
Use Ghee which is clarified butter because it handles the heat better than Olive oil. It's possible to get adverse effects from Olive oil on high heat.
I've been cooking for over 50 years...
I hope you try my tip.
I like what you're doing!
That $35 pot roast is RIDICULOUSLY over priced
I wonder if you increased the time on the Instant Pot if the tenderness would have been more similar. Also thickening the liquid and mixing it in with the shreds would make it more like traditional pot roast. When I've done mine, I put chunks of potato, onion and carrots under the roast while it cooks. In my crock pot, I usually put those on top. Both ways, they add to the depth of flavor IMO.
Should have used the slow cooker function to compare!
I enjoy listening to your lectures and explanation very professionally polite and easy to understanding,,thank u so much ,,go ahead and I am sure any one listen to ur Videos will like to learn more ,,I have same Pots in my house one year I do not know how to use it ,,but by ur videos I learn more,,thank u
I hope you make another one of these videos! Loved it. You should do a pork shoulder comparison, I prefer my pork shoulder in the Crock pot compared to the instant pot, if I’m not using the oven.
Super good review, save me a lot of money, very professional you and your husband work well together!
I also like a Stub Cocotte 4 hrs at 300°F in convection oven. My Crock Pots never lets me down. I have three sizes, love them all. A 2 a 4.5 a 7 quart.
Thank you for your video!
Very informative and fun!
Number one tip for pot roast is if tough it is not done ... cook more. Instant pot needs more cooking.
At 60 minutes in instant pot with a roast, I open and add potatoes & carrots then give it another 10 minutes it’s perfect.
Me too...approx. 2-3 pound chuck roast.
Lisa, I have to disagree with your husband. I bought an Intant Pot Duo last week and I copied the same recipe that I have used with my pressure cooker. I didn't saute anything. I used sliced carrots, bite sized pieces of potato, sliced celery, an onion which I cut into 6 pieces. I put a 3 1/2 pound chuck roast first placed in the bottom, which I covered with 1/.2 package of onion soup, 1 package of Au Ju mix, put in the veggies, added the second half of the onion soup mix, then I add in 2 containers of beef broth. I set the Instant Pot to 1 hour and 20 minutes, then I allowed it to naturally release from the high setting for pressure cooking. I poured off half of the newly made even better beef stock for later use, and I didn't thicken the rest of the fluid. Everthing was perfectly cooked, and the chuck roast was the most tender, ever! More so then when I used my pressure cooker I am 67 years old, and since my wife died 3 years ago, I have been using the pressure cooker ever since Angie died for 1 pot roast each month. So, I have 36 pot roasts in the past three years, and I have never tasted such a tender pot roast since I was a kid! So? Yes, have to refute your husband's statement!
best comparison video ever, thxx
I think the cast iron searing added fuller taste and bark your husband said was on #2 crock pot roast. Have you used the slow cooker option on instant pot before? Not since any videos by you.
Thanks so much for comparing the two. Since I also love a crock pot roast I'm so glad that the crock pot won out. Love your recipe too.
Tfs! I subbed!! More of these taste vids would really be great 💣💣💣. More recipes tested👍👏. Great Job.
Lisa, thank you so much for your videos!
Wow, good to hear the crock pot makes a better roast with deeper flavor! My old crock pot died after 30 years, so I bought a new one, and then instant pots came out. I was going to return my crockpot but had already missed the return window. So I thought I was stuck with it, or give it to Goodwill or something. Well, after your test I am keeping it for sure!!
What else is better in a crock pot?? Now I really want to know!
I notice several people are saying they cooked it longer in their instant pot and it then also was fall apart tender, but almost no one is saying it still tasted as good!
Spaghetti sauce is really good in the crock pot. It's best to cook on low because the sauce can "catch" on the sides. I don't totally ignore my crock put, I stir my sauce every couple of hours. You have to adjust your seasonings near the end because they tend to disappear after 8 hours. I just add extra basil and oregano during the last hour.. Oh, I forgot, I cook my meat then put it in the slow cooker. No one wants grey ground beef. 🤢
Great Cook Comparison! Crock Pot takes WAY more time, but generally if you like/want tender flavorful melt in your mouth meat than low & slow wins every time weather in a crock pot or smoker outdoors! Thanks for taking the time and expense to do this comparison!
Great recipe, will make again
If you cooked it longer in the instant pot would it be more tender?
I did a roast about the same size last weekend in my Instant Pot. Recipe was very similar except I added celery, carrots and potatoes as well. I cooked mine for 80 minutes and I had to use a slotted spoon to remove the chunks.
Yes. She should’ve cooked it longer to get the same affect as the crockpot.
Yes, definitely. 75-90 minutes minimum. They come out falling apart tender.
@@NatashasNiche And used less liquid in the instant pot so the taste won't be too diluted. As she said - no evaporation so less liquid needed.
@@virginialemm864 I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
It would be interesting to have a taste test between the Instant Pot slow cooker and the Crock pot.
An absolute must.
Can you make a comparison between Crock Pot and Instant Pot in a slow cooking function, please?
Would love to see you try the same recipe BUT using the instant pot "slow cooker" function vs crock pot.
I find it hard to find recipes for that function, maybe because it is not the best? I don't have space for a crock pot and instant pot so trying to work out which one is best to buy. Instant pot only released in Australia a few months ago.
I've read that the slow cooker function in the instant pot will work for small pieces of meat but not larger chunks like this because the heating source in the instant pot is only the bottom part while the Crock-Pot heats on the sides too. You could use it but you'd have to adjust the time and cook it longer.
I’ve done large quantities of ribs in the instant pot (equivalent to the size of the roast she used) using the slow cooker function. I saw no difference between the crock pot and the instant pot in slow cooker mode.
Me too❤️❤️❤️
Great show. How about a flank steak.?
I have a Instant Pot Duo Crisp with NO Yogurt setting. I have made 3 batches of great yogurt in it using the Sous Vide setting at 110f for 8hr. I used the “Cold Start Yogurt”. It was great all 3 times.
Thanks for all your tips. I am a newbie at this new machine.
I do think the Instant Pot roast needed more time, less liquid and browning in cast iron skillet. But the long cooking does seem to add more flavor to foods and makes them more tender. I have made both depending on the time I had and actually used a pressure on the stove and they use higher pressure. I have cooked for many decades.
Awesome video, Lisa - thanks for doing this!
I was wondering why you used Extra Virgin Olive Oil as opposed to regular for the searing. I know the smoke point is lower, and it is generally not cooked with. Is it on purpose to give the meat some blackening? Also, is it better to cook it on the bottom of the instant pot, or use the rack to lift it a little?
If you use the rack you won't get the searing. If you sear meat you need it on the cooking surface. In addition you want your pan to be as hot as possible. Then like she showed you pull your meat and add liquid and scrape the fiondt (SP) from the bottom. If you are using a non stick pan no mettle and make sure you don't scrape the non stick coating off. I'm a cast iron person so its not a worry with me
Thanks for this. I wanted to see this comparison. I thought the crock pot would win. It did. You should try mayacoba beans with this same comparison. Beans come out better in a crock pot too. But you should try it yourself. :-)
If you try it, make sure you let the beans stay cooking in the crock pot until they are really soft. Sooooo good!
I'd like to see a comparison of the Instant Pot's slow cook function vs a normal slow cooker.
I have heard IP slow cooker not as good as regular slow cooker. Beef too pricey to ruin!
Anyone that uses cast iron to cook, earns my respect. Too bad my recent purchase of the 8qt Instant Pot kept going into "food Burn" mode, anytime I used the saute' function and going to pressure. I tried every trick to avoid this, even got with the manufacture, but it just wasn't having it. Maybe the new Instant Pots are too sensitive, but I returned it and got a 6qt Farberware 7in1. It works fine but I like the Instant Pot function options better. Maybe I can find a used older pot that doesn't have this problem.
I can only make a pot roast in a crock pot, so am really interested in how the instant pot works out. What size instant pot did you use? Have you ever done a crock pot roast without searing? That is what We do and it makes it’s own gravy with a small amount of flour that o thicken the juice.
Secret to cooking fresh garlic and avoiding bitterness is to keep heat low and DON'T LET IT BROWN. Read this in the NY Times food section years ago and it does work.
So enjoyed watching you cook! Great video!
I would like to ask a question. I live in a small town and the grocery store does not have thick pork chops. If I put several thin pork chops in the Instant pot will the pork chops that are covered up cook the same? I guess this same question applies to any type of meat; round steak, cut up chicken etc.
Hi. I work in the meat dept. if you are talking boneless you can purchase a pork loin roast and cut at home to desired thickness or have butcher do it for you - absolutely no reason they will not
You are such a pleasure to listen to. I’m glad you stopped the music
Like the video. Should of cooked it longer in the instant pot and use the saute feature to reduce the sauce.
What about the slow cook setting on the Instantpot. Would that work for a roast?
I used to own a slow cooker that had the sauce option right on the slow cooker itself. It was the NINJA brand. You could deep fry in it as well as other options. Not sure if they still make this model, but it was awesome.
I think the cast iron searing that you did for the crock pot roast made the difference. You gave that roast the better caramelization. Also I think of you would’ve cooked the instant pot roast longer it would’ve been falling apart
I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
Question ... do you think if you would have cooked the instapot roast longer it would have gotten more tender? Asking because everyone just raves about the instapot.
Love the videos, just got a instant pot for christmas...
I had wondered this too for nearly a year as a new InstaPot user. I had a hunch...😊
Such an interesting video. Thank you for taking the time & expense to do it. Can you recommend a crockpot to purchase? Thanks.
Hey lisa. Question .. suppose you slow cooked the instant pot version with a heatproof glass lid instead of pressure cooking it. Say you dont have a slow cooker. Can you do that with better results?
Have you compared the slow cooker option of the instant pot against an actual slow cooker?
Have you ever used the slow cook button on the IP?
Have 2 IP's. Can't see why I would use the slow cook button!
Would like to see a review and some recipes on the IP air fryer lid
Just notice your apron label Hawaii. I'm originally from Hawaii, so Aloha and keep up the good cooking.
Lisa, thank you for your video. I want to ask you:
If i used "slow cooker" option on my instant pot using your guidelines for crockpot would you say I could get same result cooking my roast?
Thank you.
Ps, I understand that temperature and time should be adjusted a bit.
I cook the roast in the Instant Pot for 90 minutes with natural release. It comes out the same as your crockpot! Of course, you can use the IP as a crock pot!
I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
That was an excellent video. Please do two more, one of slow cook instant pot vs crockpot, and the second would be instant pot slow cook vs pressure cook. None the less, I loved the video and recipe and will try it on my instant pot slow cook.
Great thanks for honest true test ! i own a swiss made crock pot .
Great tips. Going to try a pot roast in my Instant Pot. We probably would prefer cooking with our crockpot, but wanted to try using an Instant Pot before borrowed from our neighbor before buying our own. Regarding this recipe, we want to add reconstituted mushrooms, carrots, and a few potatoes. Question - should we add these vege's and let the cook for the same amount of time as the pot roast? I worry they will be mushy. Thanks for advice.
you really have to adjust recipes for the Instant Pot vs Crock Pot. also I would have cooked it longer (and of course with less broth) in the Instant Pot. but the Crock Pot is still great for some things.
you could have used the slow cooking function (the "less" setting on saute with a regular lid) w/the Instant Pot to get similar results. you browned the other roast a lot more in the cast iron pan, but that *may* be an Instant Pot limitation.
How about doing the same thing, but saute the roast for the instant pot in the cast iron pan? I'll bet that is what really made the taste difference.
Really appreciate this video thank you
I agree pot roast in the crockpot tastes better. I would love to see you do asian dishes, maybe congee. I make congee on the stove but not in the instant pot yet.
I like your recipe and I am going to try it soon. I have been cooking pot roast in a pressure cooker for years before there was an Instant Pot (I do use an Instant Pot now) and have always felt that the results from pressure cooking and slow cooking were too close to call and couldn't notice a real difference. That being said, when I pressure cook a 2+ lb. pot roast I pressure cook for 65-75 minutes then release pressure and add veggies (usually celery, carrots, and potatoes) then pressure cook for another 10 minutes giving it a total pressure time of around 75 minutes. Maybe if you added another 10-15 minutes to the pressure cooking time the results would be more similar and to you're liking. The pressure cooking time savings is amazing.
Can you do a comparison video of the two pots using just the slow cooker feature? I’m curious if the slow cooker feature on the instant pot would be able to replace the traditional slow cooker to save space.
I have both now, the instant arrived just yesterday. But you had to sear your roast in a skillet. Mine can be put onto a stove and use as a skillet. So no need to do it seperatly. Hi from the Netherlands
Ty for the detailed comparison. I personally prefer the texture of the instantpot roast over the crockpot one. My crockpot always renders way too much fat between the meat fibers; this does not only make the roast fall apart easily, but also draws moisture out of it and make it unpleasantly dry, almost like saw dust to me. I reached this vid when I'm thinking of replacing my crockpot. Although I don't agree with your conclusion, the comparison is very helpful.
What I want to know is how does the slow cook option on the IP compare to the crockpot?
I want the ceramic pot. What do you think?
This was very interesting. My slow cooker has the ability to sear, which is great. I can do everything in one pot - so convenient. I think a lot of slow cookers these days have this option.
What slow cooker do you have that does this please?
@@suddenimpulse030 I have the Ninja Multi Plus that I got at Walmart a number of years ago. I don't think it is currently available. I know that Cuisinart makes a slow cooker that has a saute function. Also, Calphalon has one that has an insert that can be used on the stove top then put in the slow cooker. Hope this helps...
I have not cooked a beef roast yet in my Instant Pot and after seeing you do this test I won't make one in there unless I use even more time to cook it.
Very Informative video, thank you for making it!