Instant Pot vs Slow Cooker
Fall is one of my favorite seasons for many reasons. The crisp air, foliage colors, cozy sweaters, fall activities, and warm comfort foods. Keeping up with cooking healthy but not spending the day in the kitchen is simple when using either an instant pot or a slow cooker.
What is an Instant Pot?
A multifunctional pressure cooker. It can be used as a pressure cooker, slow cooker, yogurt maker, rice cooker, steamer, saute pan, and warmer.
Why would you use one?
Instant pots are beneficial for their quick cooking times, versatility, and easy clean-up. You can cook a variety of foods including soups, ribs, pasta, yogurt, and beans.
Quick Instant Pot Tips:
Read through recipes to understand when to add ingredients, what pressure to use, cooking time, and release method.
Cut large pieces of meat into small/even pieces.
Cold or frozen food will increase the amount of time it takes the cooker to pressurize.
Do not overfill
Natural pressure release is used with large cuts of meat that take longer to cook or items with a lot of liquid- this will gradually release the pressure. Quick pressure release is used to quickly release the pressure to stop the cooking process.
Beef Stew: 20 minutes per pound
Chickpeas: 35-40 minutes; soaked 10-15 minutes *
Beef meatballs: 5 minutes per pound
Cannellini beans: 30-35 minutes; soaked, 6-9 minutes *
Pot Roast/Steak: 15-20 minutes per pound
Great northern beans: 25-30 minutes; soaked 7-8 minutes *
Ribs: 20-25 minutes per pound
Kidney beans: 15-20 minutes; soaked 7-8 minutes *
Boneless chicken breast: 6-8 minutes per pound
Red lentil: 1-2 minutes
Whole chicken: 8 minutes per pound
Navy beans; 20-25 minutes; soaked 7-8 minutes *
Slices of ham: 9-12 minutes
Pinto beans: 25-30 minutes; soaked 6-9 minutes *
Whole duck: 10-15 minutes per pound
Peas: 16-20 minutes; soaked 10-12 minutes
Lamb cubes: 10-15 minutes per pound
Soybeans: 35-45 minutes; soaked 18-20 minutes
Lamb stew meat: 12-15 minutes per pound
Pork loin: 20 minutes per pound
Boneless turkey breast: 7-9 minutes per pound
Turkey breast whole: 20-25 minutes per pound
Veal chops: 12 minutes per pound
Eggs hard-boiled: 5 minutes
* Soaked: covering dried beans with water and soaking overnight
What is a slow cooker?
A large electric pot that is used for cooking foods very slowly.
Why would you use one?
Slow cookers are a good way to do hands-off cooking; prep the food before work and the meal is ready when you get home. They are great for tenderizing meat and good for preparing stews, soups, rice, and casseroles. It is easy to use and easy to clean, as well.
Quick Slow Cooker Tips:
Order of ingredients matters; harder root vegetables and meat should go on the bottom, grains on top of this, more delicate veggies such as broccoli on top, and liquid or sauces poured on top and around the ingredients.
Some ingredients should be added at the end of the cooking process such as hot sauce, cheese, parsley, basil, olive oil, and lemon juice.
Slow cookers can be set on high heat or low heat. High heat will speed up the cooking process while low heat will take longer. The low heat option is good for keeping food warm until mealtime.
Beef Roast - Whole chuck, Brisket, Round (3-4 pounds)
Chicken: 6 pounds
Beef Stew Meat: 3 pounds
Fish: 3 pounds
Large Pork Roast: 6-7 hours
Low Heat: 6-8 hours / soaking beans overnight will decrease cooking time
Pork Loin: 3-4 pounds
Check out these simple and flavorful ideas: