Pressure cooker VS Slow Cooker

[KezzaMucklowe]

Evening MNers << tips cap>>
I already have a slow cooker and have to admit I've never managed to make a really lovely meal in it. I have cooked nice ribs and joints of meat etc in it but as far as anything else goes it all went to mush and has a funny bitter taste.
I recently went out for dinnand had a pressure cooker curry and it was fucking lush.
So, in your experience. Is it worth persevering with the S/C and giving it another go.
Does a pressure cooker do a similar thing in a different way.
What do you use and recommend?
Many thanks in advance for your input.
<<passes around turkish delight and baileys >>>

I love my pressure cooker for stews, curries, potatoes, rice. Check out Catherine Phipps on Substack (Catherine under Pressure) for wonderful recipes and advice. We refer to her as The Queen in our house!

I have her book, it’s fab!

I use both for different purposes. My IP gives reliably increases depth of flavour than cooking on the stove - really good for ragu, casseroles, particularly amazing to have tender beef stews in 20min . But I find it can be a bit temperamental for certain sauces (thicker or ready made sauces).

SC is great for when logistics mean I need something that can be immediately ready at dinner time without additional prep or if different people are wanting dinner at different times. I stick to a few tried and tested recipes.

My slow cooker was retired when my instant pot came home. Great for beans from dry. I did sausage casserole tonight, all in, bish bash bosh.

I did precook the sausage because I like it well browned.

Like others, I bought an Instant Pot and ended up getting rid of my slow cooker after a while. I am nervous around old style pressure cookers too but the Instant Pot is great, you seal the lid, turn it on and just leave it to do it's thing. You can't open the lid until it's finished and the steam has dissipated so no danger at all.

I used it tonight to make macaroni cheese, it makes a fantastic risotto that I can just turn on and walk away from.

Casseroles and curries are much nicer in it than in the slow cooker because all the flavour is preserved in the pot.

It is excellent for cooking joints of meat. I made gammon in it at Christmas just by adding some stock, the joint of meat and leaving it to do it's thing until cooked.

It automatically switches to a keep warm function when it's finished cooking.

It takes a bit of getting used to, ensuring you put enough liquid in so things don't burn to the bottom but there are loads of recipes out there for using instant pots.

@BreadInCaptivity I've an instant pot, maybe I should have gone old school!

@GameOfJones How did you make macaroni cheese in the IP?

I have an instant pot which is a pressure cooker and slow cooker in one. I only use the pressure and steam cooking settings on it. I am not a fan of the slow cooker and every recipe I see using it is faster on the stove top. I use the pressure cooker to do dried beans stuff. Steaming only when I run out of stove space.

I think the difference you are tasting maybe from Maillard reactions. Google it. You need a high enough temperature to have that and it makes the food taste nicer. That's why often slow cooker recipe asks you to brown the meat.

If it's a 15-20min turn around for dinner, I wouldn't faff with a slow cooker in the morning. I can get a stir fry out in less than 10min. That's what I usually cook if I am under time pressure. Whip up sauce, cut meat and veg, then goes into the wok for about 2-3 min. Job done. I do have a rice cooker with a timer, so that goes in before I leave the house. But rinsing rice and start a rice cooker is faster than putting things in a slow cooker.