Is it better to cook a roast in pressure cooker or slow cooker
“A pressure cooker cooks a roast much faster, usually in about 1-2 hours, and is great for tenderizing tough cuts quickly. A slow cooker takes 6-8 hours but offers deeper flavor development and can be more forgiving. If you need a quick meal, go with the pressure cooker; if you prefer a more flavorful, hands-off approach, the slow cooker is better. But in my openion, Pressure cooker is best!”
Let me help you to choose the right cooker: are you ready,
Why pressure cooker is better for cooking roast?
1. Speedy Cooking Time
Pressure cookers dramatically reduce cooking time compared to traditional roasting methods.
For example, a pot roast that might take 3-4 hours in the oven can be ready in about 1 hour in a pressure cooker.
2. Tender Results
The high-pressure environment helps break down tough fibers in the meat, resulting in a tender roast.
For instance, a beef chuck roast comes out fork-tender, making it easy to shred for sandwiches or to enjoy as is.
3. Enhanced Flavor
Pressure cooking traps steam and moisture, allowing flavors to meld more effectively.
Cooking a herb-crusted roast chicken in a pressure cooker can intensify the flavors, making every bite more savory.
4. Nutrient Retention
Because of the shorter cooking time, pressure cooking helps retain more vitamins and nutrients in the food compared to longer methods like slow cooking.
For example, a vegetable and beef stew made in a pressure cooker can preserve more of the vitamins in the carrots and potatoes than if it were slow-cooked for hours.
5. Energy Efficiency
A pressure cooker uses less energy than an oven or stovetop, which can lead to savings on your utility bills.
Cooking a roast in a pressure cooker requires less fuel and time compared to using an oven which has to preheat and maintain a constant temperature.
6. Less Need for Additional Liquid
Pressure cookers require less liquid compared to slow cookers, as they create a seal that retains moisture.
When making a roast with gravy, you might only need a cup of broth or water, compared to several cups when using a slow cooker.
7. Versatility
Modern pressure cookers often come with multiple settings, allowing for various cooking techniques.
For example, you can sauté vegetables before cooking a beef roast, allowing you to build flavor in one pot.
8. Safety Features
Today’s pressure cookers come equipped with numerous safety features that protect against over-pressure.
This innovation means you’re less likely to have accidents when cooking a large roast, giving you peace of mind while you prepare your meal.
9. Less Mess
Using a pressure cooker can lead to less cleanup than cooking in the oven or multiple pots.
When preparing a pot roast, everything can be done in one pot, making post-meal cleanup much easier.
10. Consistent Results
Pressure cookers deliver consistent results due to their precise temperature control and cooking environment.
You can expect a juicy, well-cooked roast every time, such as a guaranteed perfectly cooked pork loin, regardless of the cut or size.
Top 11 Pressure Cookers Best for Cooking Roast
When it comes to preparing a delicious, tender roast a pressure cooker, quality matters.
Here is a list of the top 11 pressure cookers that are most recommended for cooking a roast to perfection:
Instant Pot Duo 7-in-1
- Model: IP-DUO60
- Features: Pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer.
Ninja Foodi Deluxe XL
- Model: FD401
- Features: Combines pressure cooking and air frying capabilities in one pot.
Cuisinart CPC-600
- Model: CPC-600
- Features: Easy-to-read digital display and a 6-quart capacity, ideal for large roasts.
Breville Fast Slow Pro
- Model: BPR700BSS
- Features: Dual sensors for precise temperature control and a 6-quart size.
Power Pressure Cooker XL
- Model: PPC770
- Features: 10-in-1 functionality with a large capacity and easy-to-use interface.
Hamilton Beach 33969A
- Model: 33969A
- Features: Programmable settings and a large 6-quart capacity for versatile cooking.
T-fal Clipso Pressure Cooker
- Model: C93600
- Features: 6.3-quart capacity with an innovative clip closure for easy use.
Fagor Lux Multi-Cooker
- Model: 670041640
- Features: 3 cooking modes (pressure, slow, and rice) and a 6-quart size.
Secura Electric Pressure Cooker
- Model: 6 Liter
- Features: 12 cooking presets and a stainless steel inner pot for durability.
Zojirushi Pressure Cooker
- Model: EL-CB60
- Features: Advanced induction heating technology and versatile cooking functions.
Mueller UltraPot Pressure Cooker
- Model: 6 Quart
- Features: 10 safety mechanisms, delay timer, and easy-clean non-stick interior.
Why slow cookers are not good for cooking roast?
1. Long Cooking Time
A slow cooker typically requires several hours to fully cook a roast, which can be inconvenient for those with tight schedules. For example, if you want to eat at 6 PM, you may need to start cooking your roast by early morning.
2. Less Flavor Concentration
Slow cooking can sometimes result in less intense flavor compared to pressure cooking. For instance, a slow-cooked roast may not develop that rich, deep flavor that comes from the Maillard reaction, which occurs faster in high heat.
3. Lack of Browning
Slow cookers don’t facilitate browning the meat before cooking. If you enjoy a crispy, browned exterior on your roast, you’ll miss this effect, as it often requires a stovetop or oven to achieve that.
4. Inconsistent Texture
Depending on the cut of meat and the specific slow cooker, textures can vary. You might find that some parts of the roast are tender while others remain tough, unlike a pressure cooker that cooks evenly.
5. Limited Capacity
Most slow cookers have limited capacity, which can be a challenge when cooking for a larger group. For example, a sizable roast may not fit comfortably into a standard slow cooker, leading to an uneven cook.
6. Safety Concerns
Leaving a slow cooker on for an extended period without supervision can lead to safety risks. If you’re not at home, you may worry about fire hazards or power outages affecting cooking times.
7. Retention of Juices
Slow cookers tend to retain more liquid, making your roast possibly soggier than desired. This could be an issue if you’re expecting a flavorful, moist roast rather than a stew-like consistency.
8. Less Control Over Cooking Process
With a slow cooker, you may find it challenging to adjust the cooking process mid-way. For instance, if your roast is cooking too slowly, you can’t speed up the process like you can with a pressure cooker.
9. No Pressure Cooking Benefits
Slow cookers don’t utilize the benefits of pressure cooking, such as sealing in moisture or cooking faster. As a result, you’re missing out on higher-quality results that pressure cooking provides for roasts.
10. Electricity Dependence
If you’re cooking during a power outage or while camping, a slow cooker isn’t a viable option, limiting your cooking flexibility compared to pressure cookers, which can often be used on various heat sources.
Still not convinced, if you need more insights, read the following:
Factors to consider when choosing a cooking method
1. Cooking Time Constraints
Consider how much time you have available to cook.
Example: If you’re working late and want dinner ready quickly, a pressure cooker can prepare a roast in about an hour, while a slow cooker might require 8 hours.
2. Desired Flavor Profile
Think about the flavors you want to achieve in your roast.
Example: If you desire a rich, deep flavor, a slow cooker allows for extended cooking time that enhances the taste, whereas a pressure cooker delivers a quick infusion of flavors.
3. Texture Preferences
Determine the texture you prefer for your meat.
Example: For a tender and juicy roast, both methods work, but a pressure cooker gives you fork-tender meat quickly, ideal for tougher cuts like chuck roast.
4. Nutrient Retention
Evaluate how important it is to retain nutrients during cooking.
Example: Pressure cooking tends to retain more vitamins and minerals compared to the longer cooking time of a slow cooker, making it a better choice for health-conscious individuals.
5. Versatility
Assess how many functions or cooking styles you’d like to use.
Example: Many electric pressure cookers can also sauté, steam, or slow-cook, providing flexibility in meal preparation without needing extra pots and pans.
6. Cooking Environment
Consider whether you want to heat up your kitchen.
Example: If you’re cooking in the summer, a pressure cooker can help you avoid heating up the house with long stove or oven times, unlike a slow cooker that typically operates at lower heat.
7. Cooking for a Crowd
Think about the quantity of roast you need to prepare.
Example: A slow cooker often accommodates larger cuts of meat or multiple portions, making it ideal when cooking for family gatherings, while some pressure cookers may have limits on size.
8. Meal Planning
Decide how much preparation and monitoring you want to do.
Example: If you prefer a “set it and forget it” approach, a slow cooker allows you to prepare your ingredients in the morning and return home to a fully cooked meal with minimal effort.
9. Potential for Browning
Evaluate how important browning is for flavor development.
Example: If you appreciate caramelized flavors, a pressure cooker lets you brown meat quickly before cooking under pressure, which enhances taste; however, a slow cooker may not achieve the same level of browning.
10. Cleanup Convenience
Consider how much cleanup you are willing to do.
Example: A pressure cooker can typically be cleaned easily with just one pot, while a slow cooker may require washing multiple pieces—lid, insert, and more.
By weighing these factors carefully, you can make a well-informed choice on whether to cook your roast in a pressure cooker or a slow cooker, ensuring your meal turns out perfectly each time.
Cooking Roast in a pressure cooker: Step by Step Method
Cooking a roast in a pressure cooker can yield tender, flavorful meat in significantly less time than traditional methods. Follow these steps for a perfect pressure cooker roast.
Ingredients:
- 2-4 lbs of roast meat (beef, pork, or lamb)
- Salt and pepper (to taste)
- 2 tablespoons of olive oil
- 1 onion (sliced)
- 3-4 garlic cloves (minced)
- 2-3 carrots (chopped)
- 2-3 potatoes (quartered)
- 1-2 cups of beef or chicken broth
- Optional: herbs like thyme or rosemary, and other vegetables such as celery
Instructions:
Prepare the Ingredients:
- Begin by seasoning your roast generously with salt and pepper on all sides. This will enhance the overall flavor of the meat.
Sauté the Roast:
- Turn on your pressure cooker and set it to the sauté function.
- Add the olive oil and allow it to heat up.
- Once hot, carefully place the seasoned roast into the pot. Sear it for about 3-4 minutes on each side until browned. This step is optional but adds depth to the flavor.
Add Aromatics and Vegetables:
- Remove the roast temporarily and add the sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until they become fragrant.
- If you have additional vegetables (like carrots and potatoes) that you wish to include, add them to the pot now.
Deglaze the Pot:
- Pour in a splash of broth (or water) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This enhances flavor and prevents the burn warning.
Insert the Roast:
- Return the roast to the pot, placing it on top of the vegetables. If using, add any herbs you desire at this point.
Add Liquid:
- Pour in enough broth to cover the bottom of the pot (about 1-2 cups). The liquid is essential for generating steam, which will cook the roast.
Seal the Pressure Cooker:
- Close the lid of the pressure cooker tightly and ensure the valve is set to the sealing position.
Cook Under Pressure:
- Set the pressure cooker to high pressure. For a 2-4 lb roast, cook for approximately 60-90 minutes, depending on the type and cut of meat. Refer to your cooker’s guidelines for exact timing.
Natural Release:
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before carefully switching the valve to venting to release any remaining steam.
Check for Doneness:
- After venting, open the lid and check the roast’s internal temperature. It should reach at least 145°F (63°C) for pork and beef, and 160°F (71°C) for poultry.
Rest and Serve:
- Remove the roast and let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, resulting in a more flavorful dish. Serve with the cooked vegetables and enjoy!
Recipe ideas for pressure cookers
Cooking roasts in a pressure cooker is not only quick but also transforms tough cuts into tender meals. Below are five mouthwatering roast recipes, complete with step-by-step instructions to guide you through the cooking process.
1. Classic Beef Pot Roast
Ingredients:
- 3-4 lbs chuck roast
- 1 cup beef broth
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- Sear the Meat: Set your pressure cooker to sauté mode and add olive oil. Season the chuck roast with salt and pepper. Brown the roast on all sides for about 4-5 minutes each side.
- Add Veggies: Once the roast is browned, remove it from the cooker and set aside. Add onion, garlic, carrots, and potatoes to the pot for a couple of minutes to sauté.
- Deglaze: Pour in the beef broth and scrape the bottom to remove any stuck bits.
- Pressure Cook: Place the roast back in the pot. Seal the lid and cook on high pressure for 60-70 minutes.
- Release and Serve: Once cooked, do a natural release for 10 minutes, then quick release any remaining pressure. Enjoy!
2. Herb-Crusted Pork Loin
Ingredients:
- 2-3 lbs pork loin
- 1 cup chicken broth
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions:
- Season the: Rub the pork loin with rosemary, thyme, garlic powder, salt, and pepper.
- Sear the Meat: In the pressure cooker, heat olive oil on sauté mode and brown the pork on all sides (4-5 minutes each).
- Add Broth: Pour in the chicken broth, ensuring it’s at the bottom of the pot.
- Pressure Cook: Seal the lid and cook on high pressure for 40-50 minutes.
- Release and Rest: Let the pressure release naturally for 10 minutes then quick release. Remove pork and let it rest for a few minutes before slicing.
3. Balsamic Glazed Chicken Thighs
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper, to taste
Instructions:
- Mix Glaze: In a bowl, combine balsamic vinegar, honey, garlic, soy sauce, salt, and pepper.
- Brown Chicken: Set the pressure cooker to sauté and add the chicken thighs to brown on both sides (about 4 minutes each).
- Add Glaze: Pour the balsamic mixture over the chicken in the pot.
- Pressure Cook: Close the lid and cook on high pressure for 15 minutes.
- Release and Enjoy: Use a quick release to let out steam. Serve chicken with the sauce drizzled over it.
4. Savory Lamb Shanks
Ingredients:
- 2-4 lamb shanks
- 2 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 teaspoons herbs de Provence
- Salt and pepper, to taste
Instructions:
- Sear Lamb: Season lamb shanks with salt, pepper, and herbs de Provence. Brown them in the pressure cooker on all sides (about 5 minutes each).
- Sauté Veggies: Add onion, garlic, and carrots to the pot and sauté for a few minutes.
- Add Broth: Pour in the beef broth, ensuring shanks are mostly submerged.
- Pressure Cook: Seal the lid and cook on high pressure for 45-50 minutes.
- Release and Serve: Allow a natural release for 10 minutes, then quick release. Serve lamb shanks over mashed potatoes or polenta.
