@narfcake What I love about the pressure cooker is that we get slow cooker results in a fraction of the time. But we’re impatient and don’t always plan appropriately, so that might be part of it.
@Koolhandjoe any way I could get your recipe for that? I followed what I was told was an incredible slow cooker recipe for it last week and the roast was so tough we couldn’t chew it.
@jlnelson8814 I just did corned beef in my instant pot last week. It was 80 minutes on high pressure. Just put in the corned beef, the seasoning packet, and either a can of beer or a can of beef broth. If you want veggies, when the beef is done, quick release and put in on a plate and cover with foil. Add veggies (cabbage, carrots, potatoes, onions, etc) into a steamer and put in the instant pot on high for 7 minutes and a quick release.
Since I got the instant pot that is the only way I cook corned beef, It always comes out ready to fall apart.
@jlnelson8814 Used 4 cups beef broth instead of water… put it in for 90 min…(it was frozen)… put it on the trivet fatside down added season packet to the top of the meat… placed 4 cloves of garlic on top… and did a quick release after the 90 min was up… tender goodness when done
@PortoIndecision For real. If you have the pressure cooker, what’s even the point of using the slow cook function, much less owning a whole other slow cooker device?
@046996581@PortoIndecision Depends. I find that when I make my own tomato sauce it comes out far superior when I do it over night in the crock pot. The sausage and/or meatballs never gets even close to as fall apart tender with the pressure cooker. Nor do they soak in quite as much flavor, and give up some too. I don’t own an Instapot though, just the regular old device thing of each.
Really though, what kind of raging lunatics even makes their own sauce these days? Everyone buys it in the jar anyway.
Pressure cooker (instant pot). I don’t always plan ahead, and I can throw frozen food in. I use the slow cooker more on weekends when I have time to start it early enough.
Thawing meat is the kiss of death for my house…if I thaw anything, we have nothing but firefighting to do after work until the meat has gone bad. I use my pressure cooker more because I can throw frozen meat in, walk away from it to do something else for a while, and then boom…dinner ready.
@PocketBrain I’m one of those “adjust to taste” type people who never follows a recipe. I dump in what looks right at the start… Then taste as I go.and adjust (of course can only do that at end with pressure cooker)… So not really the recipe type…
I will say though… dry Beans, legumes, etc, of any kind… ALWAYS in the pressure cooker. No messing around with presoaking, etc. Just 42 mins in pressure cooker from the bag and they’re done. If I had to soak them the night before, I’d never cook them.
2.5 cups water per cup of beans. Onion, Nigella, Cumin seed, salt and pepper… Then I frequently use the left over water to help give more flavour to any sauce I am cooking that day. 42 mins, set and go (obviously substantially less time for lentils)
@PocketBrain Our pressure cooker would earn its place on the counter for utility cooking alone.
Beans: As in @onionsoup’s post, though IMO cooking times vary widely by size. I’ve ordered some giant corona beans for cold salads, and am really excited to see how they turn out.
Hard boiled eggs: Eggs on rack, inch of water, 5 minutes on high + 15 minutes on warm. I prefer to do an ice bath and peel immediately.
Chicken breasts: Meat on rack, inch of water, 10 minutes on high, turn off and wait for seal to release (“natural release”). Shredded chicken: No rack, cover chicken with water, 15 minutes on high + natural release.
As to full recipes, our favorites are soups.
Restaurant style spicy coconut soup/Tom Kha (I can’t buy the Thai ingredients in small quantities, so I make recipe kits and freeze them.)
Beef stew (Directly substitute daikon for potatoes to reduce carbs. Use more veggies, less salt.)
This year, with every meal being planned, and nearly all groceries preordered and picked up curbside or delivered, I haven’t used my pressure cooker at all. I haven’t been wandering around, seeing an interesting cut of meat that I know will need some tenderising, and then making something with it. Like osso bucco with beef shank crosscuts, or oxtail ragout.
I use the crock pot more often just because there exist slow cooker liners, so clean up is super easy. I dont have a dishwasher and fear having to hand scrub the inserts for the pressure cooker (Yes, I own an Instant Pot and have never used it)
Don’t use either a lot, but do use one or the other for certain things. Love my IP for making jams, applesauce, hard-boiled eggs (5/5/5 method), corned beef, cabbage and kielbasa, beans, etc.
Use my crockpot for taking the applesauce made in the IP and turning it into apple butter without risking burning it on the stovetop Also make pear butter the same way. Do make stews in it "once in a blue moon… "
Oh, and by all means if you have an old crock pot with a permanent crock, spend the few $$ necessary to upgrade to a removable crock that will go into the dishwasher. I used to HATE cleaning that sucker due to trying to keep water out of the electrical parts.
Yes, because the Instant Pot does both.
@narfcake But which mode do you use most often? We definitely do more pressure than slow.
@joelmw About half and half. Rice and beans, pressure. Soups and roasts, slow.
@narfcake What I love about the pressure cooker is that we get slow cooker results in a fraction of the time. But we’re impatient and don’t always plan appropriately, so that might be part of it.
@joelmw @narfcake Stuff I forgot to thaw, pressure.
I just did corned beef in my Instapot last night… really good… we normally use it one to two nights a week
@Koolhandjoe any way I could get your recipe for that? I followed what I was told was an incredible slow cooker recipe for it last week and the roast was so tough we couldn’t chew it.
@jlnelson8814 I just did corned beef in my instant pot last week. It was 80 minutes on high pressure. Just put in the corned beef, the seasoning packet, and either a can of beer or a can of beef broth. If you want veggies, when the beef is done, quick release and put in on a plate and cover with foil. Add veggies (cabbage, carrots, potatoes, onions, etc) into a steamer and put in the instant pot on high for 7 minutes and a quick release.
Since I got the instant pot that is the only way I cook corned beef, It always comes out ready to fall apart.
@jlnelson8814 Used 4 cups beef broth instead of water… put it in for 90 min…(it was frozen)… put it on the trivet fatside down added season packet to the top of the meat… placed 4 cloves of garlic on top… and did a quick release after the 90 min was up… tender goodness when done
My old kitchen was tiny, so I gave my slow cooker to my mom when I got the InstantPot, thinking it would do both.
I haven’t even tried using the slow cook function. It’s been 3 years, and we use the IP at least once a week.
@PortoIndecision For real. If you have the pressure cooker, what’s even the point of using the slow cook function, much less owning a whole other slow cooker device?
@046996581 @PortoIndecision Depends. I find that when I make my own tomato sauce it comes out far superior when I do it over night in the crock pot. The sausage and/or meatballs never gets even close to as fall apart tender with the pressure cooker. Nor do they soak in quite as much flavor, and give up some too. I don’t own an Instapot though, just the regular old device thing of each.
Really though, what kind of raging lunatics even makes their own sauce these days? Everyone buys it in the jar anyway.
@PortoIndecision @Tiamat114 You got me there. I buy it in the jar.
/youtube under pressure
My Meh Ninja Foodi has been doing both just fine for about a year and a half now!
We usually reserve soups for the slow cooker. Anything else, like stroganoff or baked potatoes goes in the Insta pot.
Pressure cooker (instant pot). I don’t always plan ahead, and I can throw frozen food in. I use the slow cooker more on weekends when I have time to start it early enough.
Slow cooker.
Toss a bunch of stuff in it in the morning, go to work, come home and dinner is done.
I don’t have a pressure cooker, but I do have a slow cooker. I use it mostly to make marinara sauce.
I use a Crock Pot because I don’t have a pressure cooker or know how to use one.
Lately neither. I have been making a lot of soup in a giant skillet.
Thawing meat is the kiss of death for my house…if I thaw anything, we have nothing but firefighting to do after work until the meat has gone bad. I use my pressure cooker more because I can throw frozen meat in, walk away from it to do something else for a while, and then boom…dinner ready.
Pressure cooker… Three times a week.
Slow cooker… Three times a year.
Slow cooker… coupla times a week.
Pressure cooker… I should try it once. Anybody have some must-try pressure cooker recipes?
@PocketBrain I’m one of those “adjust to taste” type people who never follows a recipe. I dump in what looks right at the start… Then taste as I go.and adjust (of course can only do that at end with pressure cooker)… So not really the recipe type…
I will say though… dry Beans, legumes, etc, of any kind… ALWAYS in the pressure cooker. No messing around with presoaking, etc. Just 42 mins in pressure cooker from the bag and they’re done. If I had to soak them the night before, I’d never cook them.
2.5 cups water per cup of beans. Onion, Nigella, Cumin seed, salt and pepper… Then I frequently use the left over water to help give more flavour to any sauce I am cooking that day. 42 mins, set and go (obviously substantially less time for lentils)
@PocketBrain Our pressure cooker would earn its place on the counter for utility cooking alone.
Beans: As in @onionsoup’s post, though IMO cooking times vary widely by size. I’ve ordered some giant corona beans for cold salads, and am really excited to see how they turn out.
Hard boiled eggs: Eggs on rack, inch of water, 5 minutes on high + 15 minutes on warm. I prefer to do an ice bath and peel immediately.
Chicken breasts: Meat on rack, inch of water, 10 minutes on high, turn off and wait for seal to release (“natural release”). Shredded chicken: No rack, cover chicken with water, 15 minutes on high + natural release.
As to full recipes, our favorites are soups.
Restaurant style spicy coconut soup/Tom Kha (I can’t buy the Thai ingredients in small quantities, so I make recipe kits and freeze them.)
Beef stew (Directly substitute daikon for potatoes to reduce carbs. Use more veggies, less salt.)
Pressure cooker. Especially if you cook dried beans.
This year, with every meal being planned, and nearly all groceries preordered and picked up curbside or delivered, I haven’t used my pressure cooker at all. I haven’t been wandering around, seeing an interesting cut of meat that I know will need some tenderising, and then making something with it. Like osso bucco with beef shank crosscuts, or oxtail ragout.
My instapot does both! I use both, though probably pressure cook more often than slow cook.
I dont think ahead far enough to remember my crock pot.
To cook things the way my Mom does.
@dancingcucumber
so… which one does your mom prefer (I can’t tell how you voted)
Instant Pot freely.
Pressure cooker more by a wide margin, if only because I make rice in it once or twice a week. Sometimes more if I’m in a mood.
I use the crock pot more often just because there exist slow cooker liners, so clean up is super easy. I dont have a dishwasher and fear having to hand scrub the inserts for the pressure cooker (Yes, I own an Instant Pot and have never used it)
@togle
Never had anything scorch in my IP so even clean-up by hand is super easy. It’s a stainless steel pot after all…
Don’t use either a lot, but do use one or the other for certain things. Love my IP for making jams, applesauce, hard-boiled eggs (5/5/5 method), corned beef, cabbage and kielbasa, beans, etc.
Use my crockpot for taking the applesauce made in the IP and turning it into apple butter without risking burning it on the stovetop Also make pear butter the same way. Do make stews in it "once in a blue moon… "
Oh, and by all means if you have an old crock pot with a permanent crock, spend the few $$ necessary to upgrade to a removable crock that will go into the dishwasher. I used to HATE cleaning that sucker due to trying to keep water out of the electrical parts.