5 reasons why PRESSURE cookers are better than SLOW cookers

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In this video, I’m going to go over the top 5 reasons why a pressure cooker is better than a slow cooker. These tips and more fantastic one-pot keto recipes can be found in my One-Pot Wonders cookbook with more info in the link in the description of this video. So let’s get right into it.

First up, for those people who don’t know what a pressure cooker is, let me explain. It’s simply a pressurised pot that cooks food. They are usually used at higher altitudes since pressure allows you to cook food faster.

They come in all shapes and sizes, but most of you might recognise the name instant pot? The instant pot is just a pressure cooker. For the Australians out there who are like WTF mate, Philips do a great pressure cooker called the HD2237, definitely not as easy to remember, so I’ll put a link below.

So, let’s start with the first reason, and that it’s this: It’s QUICKER.

Pressure cookers are able to cook food much faster than on the stove or in the oven, and they are able to cook substantially faster than a slow cooker with the same results. I call them slow cookers on steroids.

Slow cookers are great if you’re an early riser, and can get up half an hour earlier before you go to work to prepare dinner, but if you’re like most people and can hardly work a coffee machine early in the morning, a pressure cooker will literally save your life!

Think of slow-cooked pulled pork, that might take anywhere from 8 to 12 hours in a slow cooker, but in a pressure cooker, it’s done and ready to eat in 40 minutes. That’s literally 5% of the time. That’s crazy!

Okay, so let’s move on to reason #2, they make food taste better.

Many chefs use pressure cookers to quickly infuse flavours for stocks and broths just because it tastes better. I’ve personally made the same recipe in both a pressure cooker and a slow cooker, and the pressure cooker version 9 times out of 10 will taste better. More flavour, and less meddling.

Pressure cookers are just better at extracting flavour from food, so they are great for bone broth, soups and other such delicious recipes.

Tip number 3, pressure cookers have removable pots, whereas most slow cookers or crock pots are just one large appliance that becomes difficult to clean properly without getting all the electronics wet.

Pressure cookers have a removable inner pot, plus most of the insides can be removed and placed inside the dishwasher. This is especially important when making anything with red wine or tomato-based sauces since the smell of those recipes can hang around for a little too long otherwise.

Tip number 4, autopilot mode. Well, kinda. Pressure cookers have a timer and will shut off automatically after a preset amount of time, whereas slow cookers have two buttons, slow cook and high cook. You then have to ask Google to set a timer for you so your lamb shanks don’t turn bone dry when you’ve set it to high cook for the entire day…. Trust me, it’s happened.

Pressure cookers may not be quite as power-efficient as a slow cooker in terms of kilowatt-hours, but they certainly beat the oven or stovetop because they contain all the heat and pressure, plus they also take 5% of the time a slow cooker would, so it’s a win-win all round I say.

This leaves me with the last and final reason number 5. Not only can pressure cookers cook fast, but pressure cookers can also become slow cookers as well, with the touch of a button.

So with this in mind, do yourself a favour and get rid of the dam slow cooker, buy a pressure cooker this coming black Friday because they usually go on super special, then sell your slow cooker on gumtree or facebook marketplace to someone else who hasn’t seen the light of pressure cooking yet, and you’ll be out on top.

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