Cooker Showdown: Instant Pot versus Crock Pot versus Dutch Oven
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- Опубліковано 9 бер 2020
- Full Story: www.seriouseats.com/2016/10/w...
www.seriouseats.com/2018/09/w...
It's a battle royale! We use Kenji's All-American Beef Stew recipe to deep dive into the strength and weaknesses of popular cookers. Find out what a pressure cooker does and if it can stand up to slow cookers and a dutch oven.
All-American Beef Stew Recipes:
Stovetop - www.seriouseats.com/recipes/2...
Pressure Cooker - www.seriouseats.com/recipes/2...
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An observation on the slow cooker stew. As others mentioned, browning beef first is important. Back in the day when slow cookers were really popular, you usually prepared dinner the night before, or in the morning. You toss your pre cut beef chunks in salt, pepper, flour mix and sear in a skillet till a good sear is achieved. Dump the beef into the crock pot, deglaze the skillet with wine, pour the juice into the crock pot. Now add the remaining ingredients, set to low, lid on. When you come home from work 10 hours later voila..beef stew.
Exactly. Video has daft technique
This is the results I expected based on my prior experience. I think the main thing we can thank the Instant Pot for is convincing a whole generation of home cooks that pressure cookers are totally safe now, not bombs waiting to explode all over your kitchen
J Dizzle Very true! Breakfast at Tiffanys was devastating for the pressure cooker market! 😄
Hear! Hear! 👍👌👏
My pressure cooker is from the 30s! It was my grandmother's and I've replaced the gasket and safety release about 10 times in the almost 40 years I've owned it. My mum gave it to me a long time ago, plus I used it a lot living at home. The first time I used it was when I was about 10 or 11.
Nothing to scared of as long as you pay attention while it's cooking.
Jenn 🇨🇦
Absolutely, guarantee no one started their steel cut oats in the morning in a stove top pressure cooker in the morning then went to do their business. As I do every morning in my instant pot.
I love my instant pot. I think the best thing is making your own yogurt at home. Fast pressure cooking is great too if I don’t have time to wait for Dutch oven. Honestly I don’t really use my Dutch oven anymore because I don’t taste much of difference especially when i reduce my stew after pressure cooking in the instant pot
In the UK at least, pressure cookers were associated with your grandparents serving strangely grey meat. I think they just had no idea what they were doing with the old, boil everything until it’s mush style of cooking. Now with an understanding of browning your meat first, etc they are really good. I can make an amazing beef stew in a Dutch oven, but it takes 4-5 hours. If an instapot can reduce that to 45mins I’m sold
The reason this “test” is a great success is because it clearly identifies the steps necessary to maximize your flavor by taking different steps to accommodate different cooking methods. So great job on this video!
Personally, I use the Instant Pot. I high heat sear the protein first on the stove and transfer to the pot. Then I sauté my onions & garlic in that pan, deglaze with wine, reduce, and transfer to the pot. Then season, pressure cook, and natural release for at least 10 minutes. Then add potatoes and carrots, and pressure cook again for only 4 minutes to avoid mushy veggies. Incredible flavor and total time is under 2 hours.
Does the instant pot actually naturally release all its steam in 10 mins? I'm pretty sure you have to manually release the steam to let all the pressure out
@@verygoodbrother mine naturally releases in about 10 mins but you do have an option to manually release pressure too 👍🏻
Almost same for me! Years of experience. :D
I would never make a stew without first browning the meat regardless of what cooking method I use.
Ramdom Torak same .. unless I didn't want it to taste good.. then yeah.. no browning .. ; ]
Yeah, I wish he tested: Sear->Pressure Cook
For those who don't know, if you want a thick sauce you can dissolve corn/potato starch in cold water ( starch don't change food taste )
Thank you. You've saved my alfredo sauce
I should also mention that cooking in the oven creates a lot of excess heat and is not so good in the summer, but can be beneficial in heating your home in the winter. Along with that washed heat is the higher power outlet that it's plugged into. Both of these waste more energy than an countertop pressure cooker appliance.
I really like how fair and honest this review is. I'll definitely subscribe for more.
Good review! Yes, the Dutch oven will give the richest sauce, but if you pressure cook the stew in the Instant Pot, you can put it on Sauté mode when done, just to reduce the sauce a little. Personally, I love my Instant Pot because of the flavour and convenience. And it does so many other things. In fact, I bought it to make yogurt. An incidental finding is that my electricity bills have come down since I bought my Instant Pot, because I am using my stove and oven less. I can’t justify the expense of a Dutch oven to make one type of dish, slowly.
A dutch oven, however, will make ANYTHING. Just get a Lodge DO, it doesn't have to be a camp DO, but think of it for baking anything you would bake. I cooked my Indian chicken curry for about 2 hours in a camp dutch oven and it was marvelous. I could have just as well done that in a pot on the stove in 45 mins. I've been developing the recipe for over a decade now and that DO batch was the best I've ever tasted.
I wish you had done it with the traditional pressure cooker as well. I've always wondered if the Insta Pot does as good a job on pressure cooking as a dedicated tool. But this was a good review, thank you.
I believe they did a comparison on the main site, tl;dr stove top pressure cookers are better overall (ability to brown and maintain higher pressure) but the Instant Pot is more convenient.
@Mike Mayers I can speak to that a little, having used both kinds during recipe testing a lot. I've generally not found an obvious/major difference between electric and stovetop pressure cookers in terms of cooking times or results given their slightly different max PSI. Depending on your range, stovetop can be easier to manage in terms of being able to regulate searing/simmering temps for doing stuff when you're not pressure cooking (electric ones tend to offer fewer options and less fine-tuned control). The stovetop cooker you see in this video at the beginning is a Kuhn Rikon 11-inch wide, 8-quart cooker that has an amazingly wide base, which I absolutely love for braises and stews where there are browning steps at the beginning, but it's very expensive. I have a stovetop Kuhn Rikon at home that's a more standard 8-quart in a more tradition stock pot shape (narrower and taller), and I love it too, though its form puts it more in line with the multicooker inserts, so you have less real estate on the bottom for searing and browning (though it's at least possible to crank the heat higher and at least push things faster if you want).
I have both a stove-top pressure cooker and an instant pot. The stove top cooker develops about 15 psi while the instant pot tops out at 13 psi. So a classic pressure cooker recipe adapted for the instant pot should increase the cook time by about 15% - not much. I love the 'set-and-forget' ability of the instant pot over the have to watch the stove top cooker.
@@bobmcelfresh3223 Great point! The set-it-and-forget nature of the electric multicooker is a big plus.
@@bobmcelfresh3223 That's very helpful, thank you! As long as it does about as good a job as a regular pressure cooker (even if a bit longer), then I think it will be a worthwhile investment for me. I like that I can make yogurt in it as well.
I LOVE MY DUTCH OVEN, BOTH OF THEM! But my slow cooker is worth it because I brown my meat and my aromatics and season properly! My slow cooker has to vent holes which helps reduce my liquids. Just made killer boneless short ribs! To die for! You need flour for that slow cooker to thicken your sauce!
Pressure cooker always. You can go for evaporation after the cooking is done :) Best of both worlds!
I used to think like that but ended up sticking to a regular cooking pot.
It's hard to control the doneness of the meat on a pressure cooker (unless you open everytime and waits for pressure to build up again; or lots of trial and error).
Also, when cooking different ingredients with different cooking times, it's kinda annoying on a pressurr cooker
@@jap0nes Beef stew is beef cooked well done, and then some.
@@p0331546 A pressure cooker can easily take the absolute piss out of the 'and then some' part and obliterate the beef itself into goo, so there is no noticable beef even left in your stew. Doneness isn't really the problem, but rather the unexpected breakdown of the structure of the protein itself at the temperatures inside of a pressure cooker. A little bit of this can really enhance the flavor of the stew, but having all of the meat disincorporate is not what you want. It's like putting your roast in a blender.
A pressure cooker doesn't brown. The taste and texture of many foods don't do well at the high temps of a pressure cooker.
This video was awesome!! BTW... The secret to amazing stews in the pressure cooker, as well as a slow cooker, is to use a reduction of stock and wine, meaning boiling down the two liquids together until about 1/3 remaining, then assembling your stew checking for liquid worth adding more stock as needed. Try it!
I actually cook Beef and Guiness Stew in a pressure cooker.. 😋 Browning it first, adding the ingredients then seal the lid. Cook for 40-50mins et voila! 😋🤤🍲👌🏻
Great job and great cooking tips. I love my Dutch oven. Some recipes just need to be “Old School “. But I find my Instant Pot to be very useful and love to experience different recipes with it. I have both but have really only used the Dutch Oven a few times. Not many recipes for the use of it. Thanks again for video!!
For the pressure cooker method, you could have gone with "reverse browning". Do the pressure cooking first, then put the pot in the oven uncovered for 30- 40 minutes or, altenately, sear for 10-15 minutes to reduce liquid
My stew from my Crock Pot looks more like yours from the Dutch oven because I sear the meat and the sautee the veggies with tomato paste in a wok prior to putting it all in the Crock Pot. I also have an Instant Pot and the stew made using the same prep of searing and sautee of the veggies beforehand just makes a much less flavorful stew. Ditto for soups, it just makes a less flavorful end product, HOWEVER it is by far the fastest which is sometimes more important. You can reduce the sauce in the Instant Pot by shortening the initial pressure cook time, then cook for an additional amount of time with the lid cracked or off to reduce the liquid. You still save a lot of time but yield a better end product. The same can be done with a Crock Pot but it takes much longer.
Excellent comparison and this is very useful. Great work! Thank you so much for showing us!
There's a lot to gain from a pressure cooker. Beans, potatoes, stocks, etc. But meats run the risk of becoming dry and stringy. Always slow-cook in a pot, whether it's a cast iron dutch oven or just a triple-layer stainless pot, it will always give you best results for stews and braises.
same concept as gas burner and charcoal grill. both can cook raw food well done.
I think next time add cleaning time. Dutch cooking is better. Need to meticulously clean gasket, lids, pots, wiping - a lot of work for pressure cooker.
I know it is a 'difference' but you seared the beef then cut into cubes in the dutch oven. For the smaller size of the instant pot you could have cut the raw beef into cubes and browned. This could have been done to both to create a fair comparison. More surface area on the cubes = more browning = more flavor.
Thank you for the atmospheric pressure/boiling point explanation. Now I get it!
I was fairly certain the Dutch oven would win.. that said I think a completely serviceable bourguignon can be had in the instant pot with a bit less time on it then transferred to a casserole dish then finished under a broiler with the door cracked until reduced with slightly crisp edges on the beef
I've been known to pressure cook, and then run the liquid off and reduce it over the stove before adding it back. I haven't done the controlled study but I do think it's close enough to the Dutch oven approach but quite a bit faster. (But more dishes to do when you're done... )
@@marcj8464 yeah, the trick is to not assume the instapot is going to do absolutely everything for you, but this is the general expectation, and their whole marketing strategy
@Serious Eats, i´m really impressed about the way you showed the differences between each of these 4 tools! undoubtely the best way is cooking something and taste it at the end, but what i loved was the last portion of the video which you show how each beef stew looked likes. so you had all my attention during this video, i really enjoyed all the info provided and laughed a lot when whe spoon song hahahah, you rock @Daniel Gritzer, amazing video!
This is exactly the information I was looking for. Thank you. 🙏🏼
That was a great experiment- well done!
this is like the best vid on youtube explaining the difference with great demo.
This was helpful. I got an instant pot for Christmas when I asked for a Dutch oven because I wanted to bake bread in it. I’ve been thinking of returning the instant pot so I can afford the Dutch oven. I think I’m still in favor of the Dutch oven method.
I guess besides me being a bit old school, I don’t have a lot of counter space, I can’t really see how another appliance that I don’t have room for will work in my kitchen. I have room for a Dutch oven and can put it away easily. The instant pot it’s just big and heavy with a bunch of attachments.
I cheat. I brown meat and aromatics in the Dutch oven to get that flavor, then transfer the meat to the Instant Pot with broth for 20 minutes, then transfer it back to the Dutch oven where the aromatics are waiting and finish cooking in the Dutch oven.
I know this is a year late but I never liked the crock pot stew cause it just wasn’t impressive at all. I used my pressure cookers as well Good sometimes, sometimes the meat was dry. I cooked in my first Dutch oven and it was the most amazing chuck roast stew of my life. I am hooked on the Dutch oven and invested in a beautiful STAUB. I use my brand new instant pot pro to make boiled eggs that peel with ease, and perhaps make yogurt. The crock pot got donated.
I love this instapot!!! It’s so easy to use, clean and cook with!!
Did you know if you add some bicarbonate of soda to the pressure cooker to increase the alkalinity you can get browning within the liquid. For best results though I would probably further reduce the stew after pressure cooking.
The main things a slow cooker has going for it are 1) reduced hands-on time and 2) you can leave it on all day without your food getting cooked down to slop or hanging out in the danger zone for bacteria. But even then, part of the reduction in hands-on time is that you're not spending time searing, since you can't sear in it.
If an oven had a refrigeration function, you'd be all set. Sear the food in a Dutch oven in the morning, stick it into the oven with the lid partially off, set the oven to 35 degrees F, with a timer that switches the oven up to 350 a couple hours before you want to eat. Come home from work, and you're golden. Well, except the vegetables will be overcooked.
Hands-off beef stew is too tricky. Better off doing it the right way on the weekend and then reheating for convenient dinners during the week.
Ayckhually...the main thing a slow cooker has going for it is that its an earthenware vessel, which none of the others are. Stoneware circulates heat and moisture differently than metals do, so you don't need to add as much fat. That said, for beef stew the Dutch oven is going to be your best bet.
Handsome... had you used less water in the pressure-cooked versions, you'd have a fair comparison to the Dutch oven version. The Dutch ove allowed water to evaporate, "un-diluting" (concentrating) the flavors. The pressure cooker recipe needs to have less water, if it came out runny.
he did mention that in the video
@@Junereth but he judged the final products without adjusting the pressure cooker recipe to account for the excess liquid which means it wasn't a fair comparison
But would you still get the proper cooking and flavor in items that are not submerged? Won't they just be steamed instead?
@@raosprid For the things you are steaming, those items would have flavor on their own. The ones submerged can either absorb or give flavors in the exchange. It depends very much on the food--carrots and potatoes will absorb the flavor from the liquids quite evenly if just knee deep. You'd certainly get the proper cooking, whether submerged or not. The steam is 250º and the water is 250º. Don't forget the extra 15 pounds of pressure squeezing down on all those plant cells, collapsing them and releasing their juices, creating a broth that has no great escape and often increases water levels you had not "added." And for how it tastes, you'll be glad you didn't.
@@riccardocarbo2479 Thanks, sounds like it will work just fine. I'll give it a try next time instead of reducing afterwards.
I am happy that this gave me justification for my recent dutch oven purchase. Thank you
Thank you for your review. I will invest in a pressure cooker
This matches my experience with these methods. I don't have an Instant Pot as I already had a good six quart pressure cooker I'm happy with. Hands down I use my Staub dutch oven for nearly every braise. I do occasionally make a braise in the pressure cooker when I under a time crunch but after I release the pressure I reduce the liquid to finish it. I love my pressure cooker the most for making beans and it also works well for beef stock.
I know a lot of people who had the same opinion. Some of them loved the Instant Pot when they got them, others didn't care for it. I think a lot of it is how involved you like to be with cooking. If you just want food and aren't interested in the process, then the Instant Pot is great. You set it up, turn it on, and can forget about it. It takes a little longer than the stove top pressure cookers, but since it shuts off on it's own, you don't have to worry about burning your food if you forget to turn off the stove when the time is done.
@@stephenm2989 Set the timer on your induction stove. Problem solved.
No, for the best flavor profile you really need to sear the food for the slow cooker too. I cube the meat first before browning using a frying pan. More surface area, more browning, more flavor. Same with the vegetables. Then deglaze the pan with wine, beer, or other booze.
That's why I ran a slow-cooker test in an Instant Pot where I seared everything first. So I was demonstrating all main possibilities (slow cooker w/o sear, slow-cooker w/ sear, etc. etc.)
Thanks for sharing - I would sear in the dutch oven more space, pressure in the instant pot, then finish in the dutch oven to reduce and amplify flavor - less time overhaul.
invaluable! great presentation. thank you.
Slow cooker lid for instant pot helps. Also can usually get a 10" pan lid from another pan that should fit too.
Whoa that little bonus at the end...sheesh didnt know that was possible haha. Thanks for all your hard work. God bless🙏
Great test and video, Thank you.
A real test for a tender stew is a classic venison stew.
The meat is very lean and can dry out quickly, keep the pieces of meat on the bigger side.
I use a Fagor traditional pressure cooker for this and chili and competition pinto beans.
Can sear the meat and veg, bring to temp on stove and walk away for 45 minutes.
The chef is correct, adjust your liquid amounts. You dont need as much as standard recipes.
We use wine or Shiner Bock beer so can certainly cook out the alcohol before putting on the lid.
When meat is tender if the stew is a lil thin, simply continue to cook with the lid off over low heat for 10-15 minutes.
Adjust seasonings, make sure your mashed potatoes are ready, get a big ole bowl and dinner time.
Freezes well and better the next day as always
An FYI if someone makes the mistake I did and leaves cast iron dutch oven outside and rusts badly.
Save yourself a ton of aggravation, either send it back to Lodge and they will reseason for free or even easier, find a company that does media blasting or powder coating. I dropped off 5 pots that were left on a trailer and rusted badly, 1 day later they were as shiny as a nickel from the media blaster all for the total cost of $10.
Simply heat em up and reseason in the oven or smoker.
Devin Thomas
Mutts and Butts BBQ Team
Prosper Texas
Daniel, you did a good job here. Maybe the slow cooker has a function of keeping something warm, but not creating it--or is there something a slow cooker can do better than anything else? I'm so hungry for beef stew right now I can't think straight.
As a chef. You can't beat a Dutch oven. In the kitchen and under the sheets
Thanks, man.
Sticking with my cast-iron casserole, then. It’s worth the time and the love.
What if you take a pan, brown the beef, then place everything into the slow cooker. Cook it for some hours, then put it in the oven (some slow cookers pot can do) to reduce a little bit the liquid and then you compare this agains those processes you did follow? Most of people don't use the slow cooker as you did...
Yeah, since I got a pressure cooker I haven't cooked stew/roast any other way. I might try a dutch oven now however. Instant makes a dutch oven also, wonder how that does?
I find browning done in a 14" cast iron skillet much better cleanup for on skillet less than a few minutes. Deglaze with a bit of red wine and add to the instant pot.
Thanks a for the great comparison! I'll stick to my Dutch oven (Le Creuset) which I really love. 👍
I think for the three "wetter" versions you should have cooked off the liquid to the same level as the Dutch Oven. You can do so in all three by taking off the lid and taking the heat up (or in the case of the Slow Cooker... maybe it comes to a simmer?)
I think the comparison should have included searing step for all methods. Also, I sear in a larger pan on the stove before I load ingredients into the Pressure Cooker. Yes, it makes an additional dish to clean, but that is not a big factor when I consider all the measuring utensils and stirring tools. Also, it makes the Pressure Cooker method total time slightly longer, but still much shorter than Dutch Oven and Slow Cooker options and it doesn't need to be monitored as closely during the pressure cooking process.
Nice and informative. Subscribed
excellent video!
Nice comparison. I have a stove top pressure cooker that browns meats and veggies nicely before cooking. Looking to get a nice dutch oven too!
Love the install , or a traditional pressure cooker. It infuses the food with flavor, and so tender.
I kind of wish you did a beef stew recipe especially for the instant pot just to be able to compare it
Happy Mar10 day!! Great test, and I'll stick to using my Dutch oven 😁
I don't brown in my instantpot. Much better to brown on my stove at 35,000 BTU for 10-20min and then put it in the instantpot to finish. More delicious, overall less time, but 1 more dish to wash.
I love your comments on the pressure cookers.. I'm old school and these gadgets really messes up my mind. What gadget should you have in your kitchen to develop a cooking regiment
would it not have made more sense to get the slower cooking ones started first? Also, any stew is better the next day, and you could have taken the slow cooker ones and toss it into a stock pot to make dumplings on top. That would make the base thicker. I always braise the meat before putting it into the slow cooker and its braised in smaller chunks lightly floured with salt and pepper and maybe some garlic and onion powder.
Not surprised about the outcome but secretly rooting for the traditional slow-cooker but of its simplicity for a working family
I usually use the pressure cooker then turn on "Saute" to reduce the liquid. Works beautifully and quickly. Meat is always tender and flavorful.
Nice! Interesting comparison, I guess I'm a fan of the old school slow cook in a good old casserole pot! Maybe use the pressure cooker to make the beef stock that goes into the stew, and the dutch oven to deal with the main event?
You have to brown the beef and saute the veg, with flower, before you put it in the slow cooker. You would only use the wine if you use it to deglaze the separate pot you used to brown the beef and sauted your veg with. If you dont use wine you would use what ever stock you are using, than pour all of those left over flavors in the slow cookee as well.
Virtually every slow cooker recipe calls for you to BROWN the ingredients on the stove before you put them into the slow cooker so the fact is we really do not get a fair comparison.
As a parent - I also need cleaning time/efficiency. Which is why at first glance the crock pot looks appealing with seemingly minimum effort
I'm glad I'm not the only one that feels that way about Slow Cookers. I grew up eating from them, but they always tasted flat
If there's one thing this video proves, it's that the Maillard reaction is everything in cooking! Brown that meat first, foodies!
Please do a clay tagine on a majmar vs camp dutch oven.
this is legit info, very nice.
Great video! Question… what about stovetop Dutch oven?? Will the results be as good?
Hi vicky. Are you able to measure your slowcooker. Im thinking of buying that model but the cupboard it should live in is only 25cm wide. On your video i saw the lid mechanism is quite a bulky. Would you be able to tell me how wide it is in both directions. Hope that makes sense.
I love my instant pot. I think the best thing is making your own yogurt at home. Actually I love making my own stocks/broths now, no need to buy it at the grocery store when you start collecting your bones. Fast pressure cooking is great too if I don’t have time to wait for Dutch oven. Honestly I don’t really use my Dutch oven anymore because I don’t taste much of a difference especially when i reduce my stew after pressure cooking in the instant pot.
What quart sizes are you using for the Dutch oven and the pressure cooker?
All about the details but the information is lost.
Transcript says 300° oven for Dutch oven going to check in an hour and a half then you state three to four hours cook time.
Web link provided Is stated Dutch oven @ 225°
So specifically what exactly is it?
You should always brown / sear meat (beef, lamb, or pork) before placing in a slow cooker. This ensures you get maximum flavour and meat tenderness. There is no need to add red wine IMO. Enjoy a glass with the beef stew.
If you're using the IP as a slow cooker, you really should use a different lid. Also, while this recipe works fine, recipes with less moisture don't work as well because the stainless steel doesn't have the thermal mass of the ceramic slow cooker pot.
You never, Never just dump things into a crock pot. Never. Did I say never? You sear the meat and veggies in a frying pan first. Allways. Just dump in liquid in the pan and let it boil afterwards to get the goey stuff off the bottom. If the reciepie has wine, you dump the wine into the frying pan. This is the liquid you then use in the crock pot. I swear, you cannot get the difference between a dutch owen and a crock pot if you do it properly. Thats what people are doing wrong with crock pots - they get lazy and try to get away with just 1 cooking pot.
You also get a much better stew if you take out the meat when its coocked, put the sauce thru a fine sieve and reduce the sauce. Then you can make a real sauce and put together a stew thats really, really good. But a good sauce is not a fast thing to do.
A crock pot is mostly there to make it easier to leave the house while cooking. I use it to get a good base while doing some work, so I can save a few hours later.
If people are scared to get dirty pans, they should probably stick to ordering pizza.
Thank you. Just what I was thinking. Doing the crockpot with no sear is like comparing apples and carrots....
Not to be mean i think your comment was important. But he showed the difference between sear slow cooking and non searing. He just used the insta pot to sear and slow cook. I dont think he was trying to say slow cookers are worse than an instant pot but that they will produce different results. Thats why he showed the four different methods following one recipe saying how he would change them if this wasnt trying to be a "follow the recipe comparison". He even mentioned on each method how to change it to get more consistent recipe results with different methods of cooking. Great comment though! It reminds people that there is no truly flavorful pan dishes.
@@blackgirlburntout I do think that he was already inclined toward the DO because he said that it was the gold standard. For him this was probably just confirmation bias.
Wtf is wrong with you people!
Woukd be nice to know which conusmes less electric when used for lets say 6 hours all same.
ah man! I saw cooker showdown, and I thought maybe the Cookeo would be part of it. Though I guess it's not common in the States. Instant pot just came on the market here in Korea, but it's hella expensive!!!!!! And we're moving to France in the Sept anyways, and they use Cookeo there, I really wanted to see a showdown between those 2, haha
Useful!!
flexin' with the le creuset, I see you boil! lol I really think you sold me on a dutch oven in terms of flavor.
Now get a camp dutch oven instead of that fancy indoor crap and take it to the next level.
One major reason for the Instant Pot, at least for us, is heat. We are full time RV living so space is limited and the stove and oven are Propane. Cooking for any length of time is costly and also heats our RV up way too much. Now the RV has about the square footage of a small apartment. Ant to top it off we are in Florida, it was 90 here today. So the instant pot makes much more sense for me. I have actually made a round loaf of bread in it. After baking I put it in the oven to brown up for about 10 minutes and it was great.
Camp dutch oven FTW.
In my experience a Dutch oven produces concentrated, rich flavor and tender protein making your house smell yummy. My Rival slow cooker circa 1970’s was perfect for cooking Chinese herbs.
Thumbs up and subscribed!
Yeh, I occasionally use an electric slow cooker but never plop in unseared meat. I always have a very hot fry pan on the side. It takes five mins to sear the meat and veg then another minute to deglaze and wash down. It’s just plain silly to expect a good result from chucking everything into a cold pot. Why would you do that, it smelt of failure from the beginning.
Uh, because it's supposed to be a fair comparison? If you have to do more work to get an acceptable outcome, then it's already an inferior tool. And, doing that only fixes one way in which the resulting food was inferior.
I don't use my Dutchy in the oven, it's faster on a low flame or induction, however, my induction doesn't like the weight and gets all screwed up.
There will always be a bias to what you grew up with.. Childhood food memories 👧🏽👶🏻👵🏻👩🏼👨🏻 families are not home as many hours a day anymore. 2 parents working, many extra activities in the evenings so these new gadgets are very helpful and flavours can be enhanced with a little knowledge and experience 🤗 share your recipes with friends and relatives! I love all the food bloggers sharing their knowledge these days! No secret recipe piggies here
I can see why busy cooks like the versatility of Instant Pots. When I was a working mom I had a Crock Pot, but even on low it boiled meat rather than simmered it. We parted amicably. Now that I'm retired (& cooking for 1) I use my Le Creuset Dutch Oven. It's pretty, & I like having a stew or a soup on the stove making the kitchen smell delicious. I don't need more clutter or complicated procedures to learn. Btw, I've heard there are these newfangled gadgets called cell phones! Yikes, WHAT NEXT?? Just give me peace & quiet.
Using an Electric hot pot as a substitute for a stovetop pressure cooker does a disservice to the real pressure cooker as the hot pot cannot develop as high of pressure as the true stove top type. Most stovetop pressure cookers are preset at 15 psi, but some models provide a lower setting as well, between 10 and 11 psi, or about 235°F. (This lower setting is helpful for delicate foods like puddings, for example.) Instant hot pot only developed about 10-11. psi
Been searing my meat and veggies in a Lodge pan and tossing everything in a $25 slow cooker since 2004. Best damn way to make chili too
Why not sear first in pressure cooker before switching it to pressure cooker.
Sounds like the Dutch oven won...glad I just bought one.
My slow cooker's (Crockpot brand) insert cracked after using it 3 times. I will never buy from them ever again after that. Looking at an Instant Pot duo and going to buy the tempered glass lid for slow cooking.
why would you not brown the beef on the oven and boil the wine then add to slow cooker
If you don’t, or can’t, brown your meat, coat it in flour first. It’ll capture any juice and it’ll thicken the sauce.
If you put the IP on sear mode for 10 or less minutes, after cooking, the stock will thicken.
isn't the real reason we use a crock pot is so we can leave and come home hours later to have dinner ready anyway? 'hand-off cooking" ? mom here speaking so may not be the case for all. i only go between a crock pot and dutch oven, if im going to be home my dutch oven always is my first choice.. and yes, ALWAYS sear your meats and veggies first!
3 hours in a 2000 watt oven compared to 45 minutes at 1200watts, you are going to save a lot of power pressure cooking in the instant pot, and you can add a slurry at the end to thicken the stews in the instant pot after cooking and l hope you never shut the seal when you used the instant pot in slow cooker mode
Since the instant pot makes so much more liquid I save half the gravy and use it to make a very tasty rice.
On the "Slow cooker with sear"active time is 45 minutes but the total is 6-9 hours how is that possible ?
You spend 45 minutes searing and chopping everything, which is the amount of time you spend actively cooking. The dish takes a total of 6-9 hrs from start to finish, if you combine the active time with the time it cooks in the slow cooker.