How pressure-cooking is different from slow-cooking
Pressure cookers are becoming more mainstream, and slow cookers are here to stay. Here's what makes them different from each other and how it's possible now to save time, money and kitchen counter space with all-in-one vessels.
Slow cookers are ideal for cooking at low temperatures for three to eight hours. They're great for:
- Overnight breakfasts
- Foods you don't need to eat right away
- Lentils and legumes
- Bone broth and stock, especially if you want to use it in a recipe the same day
- Meats you want browned then braised
- Steel-cut oatmeal the morning of
- Foods you want to eat very soon
People in the Instant Pot Facebook group I follow (not affiliated with the company, 100,000-plus members) have been giving their vessels a name as if it’s a pet or member of their family. Some have bought additional pots, cooking entire multicourse meals in them. One comment I recently saw wondered if people were this excited when the microwave was invented. Who knew a kitchen appliance could create such community?
My mom’s 20-year-old stovetop whistles on every day as she prepares basmati rice, lentil curry (dal) or dhoklas and other farsans (steamed Indian savory cakes). My heart is with mine too, as comfortable and easy as it is, but my adventurous spirit lies with the Instant Pot, a seven-in-one pot.