I asked InstantPot about the Slow Cook mode in the Pro IP by email, and they said the following: _It can take quite a while for the slow cook function to get to temperature - at least 4 hours on "less/low" or 2 hours on "more/high." We recommend you use the more/high setting for the best results. The cooking time includes the preheating time. For example, if a recipe calls for 6 hours of cooking time, that time includes the 2-4 hours for the pot to preheat to the cooking temperature. When you press start, the cooking time begins counting down._ I just started experimenting with mine by putting 2L of cold water in and setting it to high. It took about 2.5 hr to reach a steady temperature, which was 209F. I don't know how reliable that temperature is nor the timing, for example how much the time or temperature might change with more or less water and more or less overall food. I wouldn't rely on those numbers, but the time lines up with what IP said. InstantPots answer I suppose reassures us when using previously formulated recipes for the IP, but might not help much for converting slow cooker recipes over to the IP. So, I'm very happy to hear of your trick of adding 15' per hour. Is there a limit to how much you would add, e.g., maybe for really long slow cooker recipes? Thank you for the excellent video. I hope sharing the info from IP is helpful to others.
oh thanks you so much for coming back. You're a ⭐️. I'm going to pin your comment under the vid. I'm sorry but I so rarely slow cook that I don't really know the answer so the best thing is to experiment as you have been and use a thermometer. Keep a notebook in the kitchen if you don't already as you will pick up a pattern over time. This affects so many people so thank you so much for coming back and sharing. I need to get all of you good people together so you can share experiences and ideas directly !
@@CookingandCalm I'm glad if it might be helpful. I tried another experiment, this time with 2L of water but with the cooker set to low for the slow cook mode. As InstantPot said, it took about 4 hours to reach steady state temperature. I was surprised that it was the _same_ temperature as for high, about 209F.
Oh that’s interesting - you are a great investigator! So does it feel like ‘low’ is no different to ‘high‘ in terms of converting recipes or am I understanding wrong?
@@CookingandCalm I'm completely new to slow cooking and found your video when looking for info after falling on my face trying to make a recipe. So, I'm afraid I don't know. Although the low and high seem to reach the same final temperature, they do so with different timing, so my guess is that they aren't the same.
@@ef2b Hi, a crockpot will reach the same end temperature on low and high. The only difference is how long it takes to get to the end temperature. High will get there faster than low.
Wow!! Thank you! Nobody mentioned the fact that it may NEVER get out of preheating or to leave it vented. I’ve been messing with it for hours. I’ll just leave it alone. Also your voice is calming and reassuring. Thanks again :)
I got rid of my slow cooker when I bought the Instant Pot because of limited storage space, but I found that if I bring everything up to the boil first, use the High setting, and increase the cooking time it's a fairly acceptable substitute. Not as good as the real thing, but near enough.
Thank you so much for this helpful video. I was really panicked the first time I tried slow cook because of the preheat display. I appreciate all of the helpful tips. I learned a lot about using my instant pot as a slow cooker.
Thanks for explaining about the need to turn the vent on and how there is no pressure to worry about. I did get rid of my old slow cooker- I hope I don’t regret it when my pot roast is cooked.I’ve got the old instant pot which automatically cooks on high. It’s cooking now. I’m a bit worried it will cook dry but I’ll check as late as I can ( before bedtime)😊
Glad I could help! It’s really not good and I felt the same way but lots of people have told me it’s just the way they are - I don’t slow cook much. Keep me in touch on how it goes if you’ve time 👍
THANK YOU!!!! I have recently received it as a gift, and I was very excited! I wanted a pressure cooker for a long time, have been using slow cooker and sous vide for years. Yesterday I have tried to use slow cooker for the first time, and there was NOTHING about slow cooking in the instruction! That video was helpful and insightful. The internet is full of instant pot recipes, but only for basic model (0 min pressure-cooking and slow release!) that are impossible to make on the Pro model!!! I have like this video and subscribed the channel, and I am hoping to find more helpful tips :)
Very helpful; thanks. Good point about the conventionall "crock pot" being ceramic on all sides, whereas the Instant Pot only heats from the bottom. I used to do a lot slow cooking with the slower cooker. I remember what a royal pain it was to wash, though, much harder than washing the IP's removal stainless steel pot.
Thank you so much for your explanation about how long the screen will display "preheat" in the slow cooker mode. I was so sure I was doing something wrong until I watched this video!
Today. I am learning how to do this slow. Cooker process. So I have watched many TH-cam videos on this subject. Your video is the only one I found that tells you to set the switch to “vent”. Thank you so much for including this info, because now I know I can take off the lid and check to see how things are coming along. ❤️
I used my IP for slow cooking and found the constant preheating display worrisome. I thought that the food wouldn’t cook properly. I decided to use the sauté function to heat up the ingredients and then put the IP slow cooking function on high. It still displayed preheating but I was more confident that the ingredients were cooking. When I searched the web I found the tips given were reassuring. I now understand that the IP used as a slow cooker is different than a plain slow cooker.
Most helpful!!! Thank you. Today was my first slow cook meal with the IP. The pre-heat readout was driving me nuts. I was worried it wasn't working. I kept checking the temp with my instant read thermometer to make sure it was above 140F. Thanks again!
Glad it helped. Slow cooking is not it's best feature for sure. Pleased I'm not alone with that weird display thing. I'm never without an Instant Read 😊
I fell in love with Instant Pot, got rid of both rice cooker and slow-cooker. But, regretted it. These tips may restore my use of IP for slow-cooking. Rice cooking after that. Thanks for the easy to follow procedures.
Yes super confusing 🫤 . Glad it was helpful - there are a lot of us experiencing the same thing. Hoping they’ll do better on the instructions at least soon
Thank you for this. I also have a slow cooker and will just use it for slow cook recipes (very few I still need after the instant pot). Glad to know I don't need to donate the old slow cooker. It's the best corned beef I've ever made.
Thanks for sharing I don’t slow cook but I do make tallow and lard and this is helpful i was worried when I saw your first review . I got the pro for the flat bottom and the dial as it reminds me of the breville. The breville isn’t stainless steel . I’m still wodnerigg by if I should buy a crock pot just for tallow and lard bc it’s not that expensive and it will probably render alot better
Thank you for this. I’m making my first slow cooker recipe in the instant pot pro today. I just changed it from low to high. I came searching because the preheat display was worrying me, so thanks for going over that. I have a wonderful slow cooker that I don’t use that often so it is in the basement. This recipe calls for browning onions, peppers and garlic first so I thought the IP would be great as I don’t have to dirty another pan. If it tastes as good as it smells, it will be great. I’m making posole, which I’ve never made before.
hi there Anita, glad to help. Yes the slow cooking feature is not the best but you're right the ability to do a proper sauté of everything first makes for much nicer end results I think. If you have problems, do try converting to pressure cooking as most slow cook recipes work really well that way with a bit of experimenting. I don't know what posole is but I hope it went well. Or maybe it's still going... Happy new year to you and thanks so much for stopping by 😊
@@CookingandCalm Posole is a Mexican stew usually made with pork but I used chicken thighs. It has onions, poblano peppers, anchovies chili powder, regular chili powder and white beans. It came out fantastic! The house smelled amazing all day! I used to slow cook a lot. There is a great cookbook called Slow Cooker Revolution. It taught me the importance a sautéing your aromatics rather than just dumping things in the crock. Now I do that in the IP even when I see a recipe that doesn’t call for it. I think the hot oil really brings out the flavor in onion and garlic. I use the IP much more now the slow cooker. Thank you for your great channel. I’m glad I stumbled across you.
@anitawallace2166 thanks so much for coming back and sharing that . It sounds right up my street and totally agree re sautè step. I need to get onto a search for some of those ingredients and try that out. 👍👍👍
I don't even _have_ a slow cooker. And I have a small place, so I'm just looking for ways to use my instant pot if I want to slow cook bone breath. A one-stop shop is more ideal for me in my case.
It will work though pressure cooking is really very good for bone broth I find as the high temperature helps release all that goodness from the bones. There's a video somewhere on the channel if you need it. Good luck :)
Thank you so much. I put my instant pot pro on low slow cooking for 8 hours making a roast I went back time had counted down to 6 hours and it is still pre heating on the first line I thought I was crazy..so this is normal im guessing
Yes I'm afraid it is for me. Not the best slow cooker and I haven't used that function much as I'm a pressure cooking gal. Let me know howe you get on if you've time
I am so glad I found your channel! Just ordered my first Instant Pot (Pro). Very excited to make healthy and meaty meals. Not too good at cooking meat; I hope to improve! Thank you for your fine quality videos. 😊
Congrats. It's a great device. It's the pressure cooking that will change your life imo - think about cheaper cuts that usually take hours in the oven or stovetop. Stews, braises, curries, chilli, ragu etc . This is where instant pot excels rather than fancy cuts that need quick cook. You will undoubtedly have some fails as it is a bit of an adjustment - keep going, it's worth it. Soups are a great place to start . Good luck and shout me if I can help with anything 👍
Thanks for the video, i been faffing about and feeling stupid with this device. Its like trying to crack some code. So...its cooking even though its on the preheat few
You are welcome! Yes it is warming up as a slow cooker does as far as I can tell - it's just nowhere near as hot as it only has the heat coming in from the bottom rather than all around the pot as it does in a slow cooker. Yes it made me feel very stupid too, but it's not us, it's just not a great function on the Instant Pot 👍
I found your channel this morning. It's 9.32am and I've watched three videos already! I don't have a multicooker yet so this is part of my research. I'm leaning towards the IP Pro crisp at the moment. The Ninja 15-in-1 was a contender but I'm wary of the inner pot which people have said scratches easily. (And Ninja supply it with a metal trivet/rack!) I much prefer stainless steel. Thanks for the lovely (calm) videos 😊
Thank you, that's a lovely thing to share 😊. Yes, although I'm always interested in that big Ninja with the thermometer, I really dislike those inner pots and I've also heard they get damaged easily . The stainless steel on IP is very high quality and with all the multicookers, it's the pressure cooking that is the game changer for me. . I don't have the ip pro-crisp but I'm currently using the normal ip pro and I do think the inner pot is really really worth it. Better for searing, has handles and can go on the hob and in oven. It sort of depends how you like cooking, but if I was starting from scratch right now, I think I also would go Pro Crisp 8Q. (If you have the space). None of them are perfect, but they are all great (except the Ultimate which I had problems with as you've probably seen). Hope your search goes well and happy to answer any questions if I can. (I'm not sponsored or anything so will be truthful!)
@@CookingandCalm Thanks taking the trouble to reply. 😊 I think most of the other videos I watched were US based: their presenting style is somewhat different! We're an adult family of four, plus an elder and although I love cooking, I'm trying not to spend so long actually in the kitchen 😅 The "children" have been asking me to get an airfryer for ages but I'm reluctant to purchase a single task item. The Pro Crisp seems to fit the bill since it's a multicooker with an airfryer option. I would mostly use it for pressure cooking though. Sorry this is long but I did have one question. I have used a pressure cooker before but I never pressure cooked dried beans/legumes etc I always soaked first. Is it true the IP can cook for example kidney beans/chickpeas that have just been rinsed and not soaked?
No worries at all. Yes those drawer style airfryers are still a lot better than the multi cooker one (sorry to put cat amongst pigeons ) as they have more surface area and more flexible so if a lot of air frying I usually suggest separate one. For pressure cooking this will change your life - yes you can cook pulses etc without pre-soak (see my black bean stew and I think hummus recipe). Takes longer but works great. You can also cook up big batch and freeze in 'tin size portions' for ease. I normally still pre-soak when I remember but lifesaver when forgotten. You've got the exact right idea - a big diff with the electric pressure cookers is that they are 'set and forget' so once you've set away your chilli or whatever , you can walk away. It flicks to keep warm when done so you can spend more time doing whatever you're doing and no time hovering. Can also cook your rice and potatoes in same pot for many recipes. ( if not already, check my chicken Tongabezi and rice 'recipe - it's the basic duo crisp and shows you pressure cook with pot in pot rice then using the airfry lid to brown chicken at end - this is the best use of airfry lid for me - equiv to browning under grill) . Hope that helps. Batch cooking is a lifesaver when caregiving so the big size is worth it if you can fit in. Take care of you 👍😊
@@CookingandCalm Thanks ever so much for the detailed and helpful reply. You've absolutely understood my predicament with the care-giving aspect. I was going to get a drawer style airfryer and a pressure multicooker: the kitchen is large enough. However I have other circumstantial issues to consider which is why I'm probably going for an IP Pro crisp because cooking on the hob is the main time sapper. Take care and thanks again. 😊 PS It's nice to see someone who isn't sponsored and is genuinely enthusiastic about a product.
Thank you so much! I wanted to buy a bigger slow cooker and was debating whether to get the instant pot as it was a similar price as slow cooker and I would get pressure cooking as a “bonus” but it sounds like it’s not suited to this really! Helped me make a difficult shopping decision!
Pleased to help. Yes it's the sauté +pressure cooker that really makes these a win for me so sounds like the right decision for you. Hope you find the joys of electric pressure cooking one day too 👍
I start by saying sorry for my bad englisch. I'm from the Nederlands. I just got my first instantpot i loved the idea to have a pressure cooker a steamer and a slowcooker all in one. Now i realise after try a few recepies that ita not a normal slowcooker ad you also sad. I have 2 recepiebooks voor slowcooking. My question is! If i use the compleet recepes from my book and than *boil first *ad 15 minutes for each our *en set is on slowcooker high That must do it? Thank you for your videos they are verry helpfull for me.
Hi there, don't worry, your english is totally understandable (you can always comment here in your own language and I just throw into google translate which is mostly good enough to understand) . I would definitely start by doing exactly as you say but I'd personally still check at the end with an Instant Read Thermometer because if your IP is like mine, it may take even longer for denser meats etc. I mostly pressure cook so am not an expert on this, but others here might be able to help too. Good luck
Hi, I did exactly the same as you did, in my pro plus and my pre heat display did the same thing too. I had it cooking for well over an hour and the liquid was tepid at best. After that, I gave up and got my slow cooker out of the cupboard, which I love and generally use 3 times a week. I contacted instant about tips and advice, but I havent received a reply. Thank you for the information, it is not just me then. I had done some research prior to this and was concerned when the stock was tepid, it had cooled down in the pot with the glass lid on it!
Oh dear, yes some people say they do well with the slow cooking but as you saw, you're not alone in having issues . It's not a big deal for me as I rarely slow cook, but I know some people are definitely struggling . If you have time and get a response from Instant Pot, could you possibly come back and share anything useful they say in the comments. Only if you've got time. Thanks for sharing your experiences.
Thank you for responding, I appreciate it, I will be more than happy to pop back and let everyone know, what suggestions or advice I might receive. Jane :)
Hi Emily, ah yes I've made ham hock in the pressure cooker which you can see here studio.th-cam.com/users/videov8nIUN8wUoA/edit but for a traditional gammon joint, I'd recommend doing a google search for "Feisty Tapas Instant Pot Duo Crisp Glazed Gammon" as I know there's a recipe there that walks you right on through it (with a very experienced Instant Pot cook). I hope that helps- let me know how it goes :)
...im awaiting del of my IP Pro ... thank you for addressing the slo cooking process... & ur tips on same to another enquirier(re: constant burn notice) were v informative . Reading thro posts... i c u were not keen on IP Ultimate Lid (this IP model 'wowed' me, at 1st) then i hovered over the IP Pro Crisp... but saw one ladys pics of her model-element covered in rust spots :( - & thought of the difficulty in *cleaning behind the element (I have a Instant Airfryer 7.5 single draw with optional separator & a small Daewoo Airfryer n am adressing the * problem therein. So... my solution to no airfryer facility within IP Pro is... to use a kitchen blow torch ??? to crisp up outside of chicken, cheesy toppings etc ? Save turning on the oven to crisp anything? I'll just try not to torch the kitchen down at the same time... u've probably already considered this - blow torch ? what are your thorts ?
They're all good points. I've had no rust on my Crisp so that's a new one to me but it is a tough clean. I've seen 'Sam the cooking guy' using a mega blowtorch and I think that sounds a great solution practically - (unless you're scared of blowtorches like me 😆). I'll do a video soon but I have also tried putting whole ip pro inner pan in oven to crisp up a whole chicken - not quite as crispy as the Crisp but perfectly good. For everything else like duck legs , chicken thigh , cheesy stuff I'm using my air fryer and just transferring with tongs after pressure cooking . More washing up though . Everything has a down side 😉. Good luck with it and let me know how you get on.
@@CookingandCalm thank you.. will b watchin thro ur vids here ... the rust was on the Ultimate element behind the removable pressure cooking lid insert... I did wonder if Pot had been closed up for a length of time when damp I get where ur coming from with the torch - i've never used a blow torch ... so, er... i've bought a small one in anticipation... if my nerve goes I think my adult son would 'have a go' as he loves crispy topped sushi (I'm more of a cheesy, beans on toast gal ;)..) Love ur vids, just watched the accessory one v helpful... before Ur suggestions I was eyeing up all sorts of possible purchases... now I've adopted ur calmer approach. Thank you :)
I have the IP Duo Crisp - awesome product. I wondered if anyone knows which Steam Diverter I could purchase to fit it. It doesn't have anything to hook onto as the steam part is a cylinder... so I guess it would have to be something close fitting. Any thoughts? Your videos are great by the way. Lots of wonderful tips!
Thanks so much Julia. I've seen someone else asking this on a forum and Instant Pot said it wasn't safe to add this to the Crisp just for the reason you mention so Id be wary about fitting myself
Ugh! Slow cooking in my instant pot ☹️ I have tried 3 times and always get a ‘burn’ notice (don’t remember exactly what it said). I’ve been told it’s because I use a packet (powder) flavouring mix and also something about tomatoes 🤷🏻♀️ The suggestion was to add the packet mix at the end but to me this defeats the purpose of it cooking together long and slow. Very frustrated in regards to the slow cook function as I too got rid of my slow cooker due to space issues.
Oh that's so frustrating! Poor you. I didn't enjoy it and so much easier to pressure cook. If you ever get the feeling of wanting to try again I'd maybe try (1) make sure pot is 'deglazed' - nothing sticking to bottom if you've done any pre sautéing (2) I'd boil the water or liquid and dissolve the powder in that before pouring over (maybe you already did that?) (3) pour tinned tomatoes on top as last ingredient and don't stir. I've no idea if it will work but that's the sort of thing that sometimes makes a difference when pressure cooking so maybe worth a go. If anyone else has ideas hopefully they'll share 👍
I was thinking of trying slow cooking for beef brisket. I've had different results when pressure cooking. The first one was excellent at 50 mins for 850g. The latest one was 1kg for 60 mins which was so dry and stringy and impossible to chew! Any tips for this or would you try to slow cook?
I think it might have needed a bit longer and also I usually do long natural pressure release . Google ‘Amy and jacky’ and ‘brisket’ and I find them very reliable for timings for pressure cooking. I rarely slow cook. If it’s undercooked, you can put back in for another burst of pressure cooking too. Hope that helps
Hi there! Yes I found that when I tried it years ago. This particular recipe is highly spiced and came out well but I honestly don't use slow cooking normally, and have just been giving it a good go as I was asked to cover it on the channel for the IP. I think your idea of more flavourings is a good one for people who slow cook. The sauté at the beginning will also help I think rather than just throwing everything in. For me, I'll be sticking with my pressure cooking for these kinds of dishes generally as don't find I have much need for slow cooking. Thanks for sharing your thoughts 👍😊
Not in the slow cooker function (and don't advise it) but yes in the main pressure cook function all the time. Saves a lot of money and you can even do a big batch and freeze in 'tin size' portions
Hi Rachel - the Instant Pot isn't the best slow cooker so yes it's a bit confusing. Firstly make sure everything is very hot before moving to the slow cook setting . Then when you set on Slow Cook , increase the timing ad temp as you see in the video and click start. The display will show 'preheat' , probably for ages, but just let it carry on til time is up and check if it's cooked. I hope that helps . 👍
This is such a shame 😭as I bought this to replace my broken slow cooker, and thought Oh Wow a slow cooker that comes with everything else but the kitchen sink ..hmmm🤔🤣🤣😂😂❤️❤️❤️
Hi there, it's really good for yogurt and I make that regularly. For breadmaking I'd use an air-fryer version but even then it would have to be pretty small. I have a breadmaker that does most of ours :)
@@CookingandCalm thank you. I today ordered Instant Duo Crisp with Ultimate Lid 13-in-1 Multi-Cooker & Air Fryer, 6.2L, Black . I hope I can bake bread too 😃
It sounds similar to mine - it's very weird. It might be a good question to ask instant Pot help people but I find it can take a long time to get a response. If you hear anything let me know if you can. I rarely slow cook so I'm no expert on that side of things and rely on turning to high, leaving it longer and using my instant read thermometer to make sure everything is cooked through when I've slow cooked in the IP
@@CookingandCalm that makes sense, thanks for responding. We just switched to the crock pot for the recipe. I’ll try calling their help line soon and I’ll reply if I get an answer
Some models better than others but I think that’s a very good idea - if it’s not cooked you can always finish off in pressure cook for a few minutes for many dishes. Good luck 🤞
@@CookingandCalm Actually when I got home it was boiling away, so maybe the "Less" setting works better on older models. The only other thing that comes to mine is that I had it on seer for a long time before I started slow cooking.
I don't find it the best if slow cooking is your main thing. Think of it as a Pressure Cooker with 'extra bits' :) Some people have had better experience than me so do read the comments below and some models may be better than others. I'm a pressure cooking gal so haven't done loads of testing on my other models. Good luck whichever way you decide to go.
I asked InstantPot about the Slow Cook mode in the Pro IP by email, and they said the following:
_It can take quite a while for the slow cook function to get to temperature - at least 4 hours on "less/low" or 2 hours on "more/high." We recommend you use the more/high setting for the best results. The cooking time includes the preheating time. For example, if a recipe calls for 6 hours of cooking time, that time includes the 2-4 hours for the pot to preheat to the cooking temperature. When you press start, the cooking time begins counting down._
I just started experimenting with mine by putting 2L of cold water in and setting it to high. It took about 2.5 hr to reach a steady temperature, which was 209F. I don't know how reliable that temperature is nor the timing, for example how much the time or temperature might change with more or less water and more or less overall food. I wouldn't rely on those numbers, but the time lines up with what IP said.
InstantPots answer I suppose reassures us when using previously formulated recipes for the IP, but might not help much for converting slow cooker recipes over to the IP. So, I'm very happy to hear of your trick of adding 15' per hour. Is there a limit to how much you would add, e.g., maybe for really long slow cooker recipes?
Thank you for the excellent video. I hope sharing the info from IP is helpful to others.
oh thanks you so much for coming back. You're a ⭐️. I'm going to pin your comment under the vid.
I'm sorry but I so rarely slow cook that I don't really know the answer so the best thing is to experiment as you have been and use a thermometer. Keep a notebook in the kitchen if you don't already as you will pick up a pattern over time. This affects so many people so thank you so much for coming back and sharing. I need to get all of you good people together so you can share experiences and ideas directly !
@@CookingandCalm I'm glad if it might be helpful. I tried another experiment, this time with 2L of water but with the cooker set to low for the slow cook mode. As InstantPot said, it took about 4 hours to reach steady state temperature. I was surprised that it was the _same_ temperature as for high, about 209F.
Oh that’s interesting - you are a great investigator! So does it feel like ‘low’ is no different to ‘high‘ in terms of converting recipes or am I understanding wrong?
@@CookingandCalm I'm completely new to slow cooking and found your video when looking for info after falling on my face trying to make a recipe. So, I'm afraid I don't know. Although the low and high seem to reach the same final temperature, they do so with different timing, so my guess is that they aren't the same.
@@ef2b Hi, a crockpot will reach the same end temperature on low and high. The only difference is how long it takes to get to the end temperature. High will get there faster than low.
The pre heat tip is probably the best tip I've had on this thing.
Glad to help !
Wow!! Thank you! Nobody mentioned the fact that it may NEVER get out of preheating or to leave it vented. I’ve been messing with it for hours. I’ll just leave it alone. Also your voice is calming and reassuring. Thanks again :)
you are so welcome - yes I know that feeling too. C minus for design on that one!
Same thing just happened for me: have been faffing around for hours trying to make chicken stock from scratch and it won’t move past preheating 😂
I got rid of my slow cooker when I bought the Instant Pot because of limited storage space, but I found that if I bring everything up to the boil first, use the High setting, and increase the cooking time it's a fairly acceptable substitute.
Not as good as the real thing, but near enough.
Thank you for sharing - Yes that sounds like a good sum up to me. 👍👍👍
I was going crazy with the Pre Heating and Cooking just like you. Thanks for clearing that up!!
Happy to help!
Thank you so much for this helpful video. I was really panicked the first time I tried slow cook because of the preheat display. I appreciate all of the helpful tips. I learned a lot about using my instant pot as a slow cooker.
You are so welcome. Yes, me too, as I’m not used to slow cooking in the first place. 🤣
Thanks for explaining about the need to turn the vent on and how there is no pressure to worry about. I did get rid of my old slow cooker- I hope I don’t regret it when my pot roast is cooked.I’ve got the old instant pot which automatically cooks on high. It’s cooking now. I’m a bit worried it will cook dry but I’ll check as late as I can ( before bedtime)😊
you're welcome Carolyn - I hope it went ok
I am so glad I found your video! I was about to return my pot because I thought it was broken because of the preheat thing! Thank you!
Glad I could help! It’s really not good and I felt the same way but lots of people have told me it’s just the way they are - I don’t slow cook much. Keep me in touch on how it goes if you’ve time 👍
You are so welcome!
THANK YOU!!!! I have recently received it as a gift, and I was very excited! I wanted a pressure cooker for a long time, have been using slow cooker and sous vide for years. Yesterday I have tried to use slow cooker for the first time, and there was NOTHING about slow cooking in the instruction! That video was helpful and insightful. The internet is full of instant pot recipes, but only for basic model (0 min pressure-cooking and slow release!) that are impossible to make on the Pro model!!! I have like this video and subscribed the channel, and I am hoping to find more helpful tips :)
Welcome Agnes. I hope you find some help here. Instant pot is a bit of a learning curve at first 👍
Very helpful; thanks. Good point about the conventionall "crock pot" being ceramic on all sides, whereas the Instant Pot only heats from the bottom.
I used to do a lot slow cooking with the slower cooker. I remember what a royal pain it was to wash, though, much harder than washing the IP's removal stainless steel pot.
Thank you so much for your explanation about how long the screen will display "preheat" in the slow cooker mode. I was so sure I was doing something wrong until I watched this video!
You're welcome! It's so confusing isn't it
Thanks for this, the pre-heating thing was driving me insane! Thank you for these helpful tips.
You are so welcome - sometimes these things are just completely confusing.
Today. I am learning how to do this slow. Cooker process. So I have watched many TH-cam videos on this subject. Your video is the only one I found that tells you to set the switch to “vent”. Thank you so much for including this info, because now I know I can take off the lid and check to see how things are coming along. ❤️
Glad it was helpful! Yes it's a bit of a learning curve with the IP for slow cooking :)
I used my IP for slow cooking and found the constant preheating display worrisome. I thought that the food wouldn’t cook properly. I decided to use the sauté function to heat up the ingredients and then put the IP slow cooking function on high. It still displayed preheating but I was more confident that the ingredients were cooking. When I searched the web I found the tips given were reassuring. I now understand that the IP used as a slow cooker is different than a plain slow cooker.
Thanks for sharing. Yes it had the same effect on me and it's not the best slow cooker, but we do our best to work with what we've got eh 👍😊
I know i'm horribly late, but i could almost smell that lovely recipe through my screen!
It's so good! I keep meaning to convert to pressure cooking so it doesn't take so long 😊
You helped me to finally understand the slow cook option on my instant pot! Thank you ❤.
you're really welcome. I'm giving the Instant Pot Pro a 'could do better' grade for the slow cooking :)
Most helpful!!! Thank you. Today was my first slow cook meal with the IP. The pre-heat readout was driving me nuts. I was worried it wasn't working. I kept checking the temp with my instant read thermometer to make sure it was above 140F. Thanks again!
Glad it helped. Slow cooking is not it's best feature for sure. Pleased I'm not alone with that weird display thing. I'm never without an Instant Read 😊
@@CookingandCalm Yeah. I was freaking out. lol. After 2.5 hours it finally switched to cooking mode.
it's hopeless isn't it!
I fell in love with Instant Pot, got rid of both rice cooker and slow-cooker. But, regretted it. These tips may restore my use of IP for slow-cooking. Rice cooking after that. Thanks for the easy to follow procedures.
You’re very welcome. It’s definitely not the best at slow cooking for sure
Thank you so much for these tips! I specifically found your video helpful with the preheat section. I thought I was going crazy 😅
Yes super confusing 🫤 . Glad it was helpful - there are a lot of us experiencing the same thing. Hoping they’ll do better on the instructions at least soon
Thank you for this. I also have a slow cooker and will just use it for slow cook recipes (very few I still need after the instant pot). Glad to know I don't need to donate the old slow cooker. It's the best corned beef I've ever made.
You are really welcome- glad it was helpful 😊
Thank you! The preheat display was really bothering me too.
You're welcome! Silly design
Thanks for sharing I don’t slow cook but I do make tallow and lard and this is helpful i was worried when I saw your first review . I got the pro for the flat bottom and the dial as it reminds me of the breville. The breville isn’t stainless steel . I’m still wodnerigg by if I should buy a crock pot just for tallow and lard bc it’s not that expensive and it will probably render alot better
You are so welcome. yes I don't do much slow cooking either. I think you might be right.
Thank you for this. I’m making my first slow cooker recipe in the instant pot pro today. I just changed it from low to high. I came searching because the preheat display was worrying me, so thanks for going over that. I have a wonderful slow cooker that I don’t use that often so it is in the basement. This recipe calls for browning onions, peppers and garlic first so I thought the IP would be great as I don’t have to dirty another pan. If it tastes as good as it smells, it will be great. I’m making posole, which I’ve never made before.
hi there Anita, glad to help. Yes the slow cooking feature is not the best but you're right the ability to do a proper sauté of everything first makes for much nicer end results I think. If you have problems, do try converting to pressure cooking as most slow cook recipes work really well that way with a bit of experimenting. I don't know what posole is but I hope it went well. Or maybe it's still going...
Happy new year to you and thanks so much for stopping by 😊
@@CookingandCalm Posole is a Mexican stew usually made with pork but I used chicken thighs. It has onions, poblano peppers, anchovies chili powder, regular chili powder and white beans. It came out fantastic! The house smelled amazing all day!
I used to slow cook a lot. There is a great cookbook called Slow Cooker Revolution. It taught me the importance a sautéing your aromatics rather than just dumping things in the crock. Now I do that in the IP even when I see a recipe that doesn’t call for it. I think the hot oil really brings out the flavor in onion and garlic. I use the IP much more now the slow cooker. Thank you for your great channel. I’m glad I stumbled across you.
@anitawallace2166 thanks so much for coming back and sharing that . It sounds right up my street and totally agree re sautè step. I need to get onto a search for some of those ingredients and try that out. 👍👍👍
I don't even _have_ a slow cooker. And I have a small place, so I'm just looking for ways to use my instant pot if I want to slow cook bone breath. A one-stop shop is more ideal for me in my case.
It will work though pressure cooking is really very good for bone broth I find as the high temperature helps release all that goodness from the bones. There's a video somewhere on the channel if you need it. Good luck :)
@@CookingandCalm ok thanks! 😊
thank you so much for the tips! i tried making a brisket and ended up pressure cooking it after trying to slow cook and losing my mind hahaha
You are so welcome! Glad you’re still laughing - it’s the only way forward 😊
Mine was preheating for an hour and I gave up. Switched over to pressure cook 😂 thank you for such a great tip! I was about to return ❤
You are so welcome! Good strategy on switching to pressure cooking 👍
Thank you so much. I put my instant pot pro on low slow cooking for 8 hours making a roast I went back time had counted down to 6 hours and it is still pre heating on the first line I thought I was crazy..so this is normal im guessing
Yes I'm afraid it is for me. Not the best slow cooker and I haven't used that function much as I'm a pressure cooking gal. Let me know howe you get on if you've time
I am so glad I found your channel! Just ordered my first Instant Pot (Pro). Very excited to make healthy and meaty meals. Not too good at cooking meat; I hope to improve! Thank you for your fine quality videos. 😊
Congrats. It's a great device. It's the pressure cooking that will change your life imo - think about cheaper cuts that usually take hours in the oven or stovetop. Stews, braises, curries, chilli, ragu etc . This is where instant pot excels rather than fancy cuts that need quick cook. You will undoubtedly have some fails as it is a bit of an adjustment - keep going, it's worth it. Soups are a great place to start . Good luck and shout me if I can help with anything 👍
Thanks for the video, i been faffing about and feeling stupid with this device. Its like trying to crack some code. So...its cooking even though its on the preheat few
You are welcome! Yes it is warming up as a slow cooker does as far as I can tell - it's just nowhere near as hot as it only has the heat coming in from the bottom rather than all around the pot as it does in a slow cooker. Yes it made me feel very stupid too, but it's not us, it's just not a great function on the Instant Pot 👍
I found your channel this morning. It's 9.32am and I've watched three videos already! I don't have a multicooker yet so this is part of my research. I'm leaning towards the IP Pro crisp at the moment. The Ninja 15-in-1 was a contender but I'm wary of the inner pot which people have said scratches easily. (And Ninja supply it with a metal trivet/rack!)
I much prefer stainless steel. Thanks for the lovely (calm) videos 😊
Thank you, that's a lovely thing to share 😊. Yes, although I'm always interested in that big Ninja with the thermometer, I really dislike those inner pots and I've also heard they get damaged easily . The stainless steel on IP is very high quality and with all the multicookers, it's the pressure cooking that is the game changer for me. . I don't have the ip pro-crisp but I'm currently using the normal ip pro and I do think the inner pot is really really worth it. Better for searing, has handles and can go on the hob and in oven. It sort of depends how you like cooking, but if I was starting from scratch right now, I think I also would go Pro Crisp 8Q. (If you have the space). None of them are perfect, but they are all great (except the Ultimate which I had problems with as you've probably seen). Hope your search goes well and happy to answer any questions if I can. (I'm not sponsored or anything so will be truthful!)
@@CookingandCalm Thanks taking the trouble to reply. 😊 I think most of the other videos I watched were US based: their presenting style is somewhat different!
We're an adult family of four, plus an elder and although I love cooking, I'm trying not to spend so long actually in the kitchen 😅
The "children" have been asking me to get an airfryer for ages but I'm reluctant to purchase a single task item. The Pro Crisp seems to fit the bill since it's a multicooker with an airfryer option. I would mostly use it for pressure cooking though. Sorry this is long but I did have one question. I have used a pressure cooker before but I never pressure cooked dried beans/legumes etc I always soaked first. Is it true the IP can cook for example kidney beans/chickpeas that have just been rinsed and not soaked?
No worries at all. Yes those drawer style airfryers are still a lot better than the multi cooker one (sorry to put cat amongst pigeons ) as they have more surface area and more flexible so if a lot of air frying I usually suggest separate one. For pressure cooking this will change your life - yes you can cook pulses etc without pre-soak (see my black bean stew and I think hummus recipe). Takes longer but works great. You can also cook up big batch and freeze in 'tin size portions' for ease. I normally still pre-soak when I remember but lifesaver when forgotten. You've got the exact right idea - a big diff with the electric pressure cookers is that they are 'set and forget' so once you've set away your chilli or whatever , you can walk away. It flicks to keep warm when done so you can spend more time doing whatever you're doing and no time hovering. Can also cook your rice and potatoes in same pot for many recipes. ( if not already, check my chicken Tongabezi and rice 'recipe - it's the basic duo crisp and shows you pressure cook with pot in pot rice then using the airfry lid to brown chicken at end - this is the best use of airfry lid for me - equiv to browning under grill) . Hope that helps. Batch cooking is a lifesaver when caregiving so the big size is worth it if you can fit in. Take care of you 👍😊
The chicken recipe I mentioned: th-cam.com/video/1ywLQpbYBsc/w-d-xo.html
@@CookingandCalm Thanks ever so much for the detailed and helpful reply. You've absolutely understood my predicament with the care-giving aspect. I was going to get a drawer style airfryer and a pressure multicooker: the kitchen is large enough. However I have other circumstantial issues to consider which is why I'm probably going for an IP Pro crisp because cooking on the hob is the main time sapper. Take care and thanks again. 😊
PS It's nice to see someone who isn't sponsored and is genuinely enthusiastic about a product.
Thank you sooooooo much!!!! My husband and I were going crazy with the preheat 😂
You’re welcome - it’s so confusing. Glad it’s not just mine
Thank you so much for the wonderful tips!
You are so welcome. Thank you!
Thank you so much! I wanted to buy a bigger slow cooker and was debating whether to get the instant pot as it was a similar price as slow cooker and I would get pressure cooking as a “bonus” but it sounds like it’s not suited to this really!
Helped me make a difficult shopping decision!
Pleased to help. Yes it's the sauté +pressure cooker that really makes these a win for me so sounds like the right decision for you. Hope you find the joys of electric pressure cooking one day too 👍
I start by saying sorry for my bad englisch.
I'm from the Nederlands. I just got my first instantpot i loved the idea to have a pressure cooker a steamer and a slowcooker all in one.
Now i realise after try a few recepies that ita not a normal slowcooker ad you also sad. I have 2 recepiebooks voor slowcooking.
My question is!
If i use the compleet recepes from my book and than
*boil first
*ad 15 minutes for each our
*en set is on slowcooker high
That must do it?
Thank you for your videos they are verry helpfull for me.
Hi there, don't worry, your english is totally understandable (you can always comment here in your own language and I just throw into google translate which is mostly good enough to understand) .
I would definitely start by doing exactly as you say but I'd personally still check at the end with an Instant Read Thermometer because if your IP is like mine, it may take even longer for denser meats etc. I mostly pressure cook so am not an expert on this, but others here might be able to help too. Good luck
@@CookingandCalm thank you verry much.
Hi, I did exactly the same as you did, in my pro plus and my pre heat display did the same thing too. I had it cooking for well over an hour and the liquid was tepid at best. After that, I gave up and got my slow cooker out of the cupboard, which I love and generally use 3 times a week. I contacted instant about tips and advice, but I havent received a reply. Thank you for the information, it is not just me then. I had done some research prior to this and was concerned when the stock was tepid, it had cooled down in the pot with the glass lid on it!
Oh dear, yes some people say they do well with the slow cooking but as you saw, you're not alone in having issues . It's not a big deal for me as I rarely slow cook, but I know some people are definitely struggling . If you have time and get a response from Instant Pot, could you possibly come back and share anything useful they say in the comments. Only if you've got time. Thanks for sharing your experiences.
Thank you for responding, I appreciate it, I will be more than happy to pop back and let everyone know, what suggestions or advice I might receive. Jane :)
Thanks so much Jane 👍😊
I’d love to see a gammon joint video! Tender gammon with a crispy skin
Hi Emily, ah yes I've made ham hock in the pressure cooker which you can see here studio.th-cam.com/users/videov8nIUN8wUoA/edit but for a traditional gammon joint, I'd recommend doing a google search for "Feisty Tapas Instant Pot Duo Crisp Glazed Gammon" as I know there's a recipe there that walks you right on through it (with a very experienced Instant Pot cook). I hope that helps- let me know how it goes :)
Great tips!
Hi Kara. Glad it was helpful! 😊👍
I adore your accent 😍
Thank you - it's such a hybrid as I've lived all over the place 🤣
...im awaiting del of my IP Pro ... thank you for addressing the slo cooking process... & ur tips on same to another enquirier(re: constant burn notice) were v informative .
Reading thro posts... i c u were not keen on IP Ultimate Lid (this IP model 'wowed' me, at 1st) then i hovered over the IP Pro Crisp... but saw one ladys pics of her model-element covered in rust spots :( - & thought of the difficulty in *cleaning behind the element (I have a Instant Airfryer 7.5 single draw with optional separator & a small Daewoo Airfryer n am adressing the * problem therein.
So... my solution to no airfryer facility within IP Pro is... to use a kitchen blow torch ??? to crisp up outside of chicken, cheesy toppings etc ? Save turning on the oven to crisp anything? I'll just try not to torch the kitchen down at the same time... u've probably already considered this - blow torch ? what are your thorts ?
They're all good points. I've had no rust on my Crisp so that's a new one to me but it is a tough clean. I've seen 'Sam the cooking guy' using a mega blowtorch and I think that sounds a great solution practically - (unless you're scared of blowtorches like me 😆). I'll do a video soon but I have also tried putting whole ip pro inner pan in oven to crisp up a whole chicken - not quite as crispy as the Crisp but perfectly good. For everything else like duck legs , chicken thigh , cheesy stuff I'm using my air fryer and just transferring with tongs after pressure cooking . More washing up though . Everything has a down side 😉. Good luck with it and let me know how you get on.
@@CookingandCalm thank you.. will b watchin thro ur vids here ... the rust was on the Ultimate element behind the removable pressure cooking lid insert... I did wonder if Pot had been closed up for a length of time when damp I get where ur coming from with the torch - i've never used a blow torch ... so, er... i've bought a small one in anticipation... if my nerve goes I think my adult son would 'have a go' as he loves crispy topped sushi (I'm more of a cheesy, beans on toast gal ;)..)
Love ur vids, just watched the accessory one v helpful... before Ur suggestions I was eyeing up all sorts of possible purchases... now I've adopted ur calmer approach. Thank you :)
Helpful and informative, thank you for your hard work. Subscribed.
Thank you - and welcome 😊
I have the IP Duo Crisp - awesome product. I wondered if anyone knows which Steam Diverter I could purchase to fit it. It doesn't have anything to hook onto as the steam part is a cylinder... so I guess it would have to be something close fitting. Any thoughts? Your videos are great by the way. Lots of wonderful tips!
Thanks so much Julia. I've seen someone else asking this on a forum and Instant Pot said it wasn't safe to add this to the Crisp just for the reason you mention so Id be wary about fitting myself
I didn’t see you add the yoghurt. Do you add that in after it finishes cooking?
hi there, sorry about that. yes at the end 😊
Love you. Thanks ❤
👍
Thanks ..🙂👍🥂
You’re welcome 😊
Ugh! Slow cooking in my instant pot ☹️ I have tried 3 times and always get a ‘burn’ notice (don’t remember exactly what it said). I’ve been told it’s because I use a packet (powder) flavouring mix and also something about tomatoes 🤷🏻♀️ The suggestion was to add the packet mix at the end but to me this defeats the purpose of it cooking together long and slow. Very frustrated in regards to the slow cook function as I too got rid of my slow cooker due to space issues.
Oh that's so frustrating! Poor you. I didn't enjoy it and so much easier to pressure cook. If you ever get the feeling of wanting to try again I'd maybe try (1) make sure pot is 'deglazed' - nothing sticking to bottom if you've done any pre sautéing (2) I'd boil the water or liquid and dissolve the powder in that before pouring over (maybe you already did that?) (3) pour tinned tomatoes on top as last ingredient and don't stir. I've no idea if it will work but that's the sort of thing that sometimes makes a difference when pressure cooking so maybe worth a go. If anyone else has ideas hopefully they'll share 👍
Thanks a lot! I will keep my slow cooker and air fryer and not buy a space saving instant pot.
Good choice - instant pots super power is the pressure cooking so if not interested in that , definitely stick with what you’ve got IMO👍
I was thinking of trying slow cooking for beef brisket. I've had different results when pressure cooking. The first one was excellent at 50 mins for 850g. The latest one was 1kg for 60 mins which was so dry and stringy and impossible to chew! Any tips for this or would you try to slow cook?
I think it might have needed a bit longer and also I usually do long natural pressure release . Google ‘Amy and jacky’ and ‘brisket’ and I find them very reliable for timings for pressure cooking. I rarely slow cook. If it’s undercooked, you can put back in for another burst of pressure cooking too. Hope that helps
y preheat does the same thing so I no longer use the slow cooking side anymore. I use the pressure cook insead
Totally agree - I think most slow cooker recipes can be converted and I'm a big pressure cooker fan!
I've always found slow cooking leaches out flavour, so I gave away my slow cooker. Do you increase any spices or herbs?
Hi there! Yes I found that when I tried it years ago. This particular recipe is highly spiced and came out well but I honestly don't use slow cooking normally, and have just been giving it a good go as I was asked to cover it on the channel for the IP. I think your idea of more flavourings is a good one for people who slow cook. The sauté at the beginning will also help I think rather than just throwing everything in. For me, I'll be sticking with my pressure cooking for these kinds of dishes generally as don't find I have much need for slow cooking. Thanks for sharing your thoughts 👍😊
I completely agree. I also gave mine away. Much prefer pressure cooking for flavour
Do you ever use dried beans? I want to try and use some but have not done it before.
👍👍👍totally
Not in the slow cooker function (and don't advise it) but yes in the main pressure cook function all the time. Saves a lot of money and you can even do a big batch and freeze in 'tin size' portions
Hi I'm new to slow cooking and am confused about preheating, do you preheat them or not? TIA
Hi Rachel - the Instant Pot isn't the best slow cooker so yes it's a bit confusing. Firstly make sure everything is very hot before moving to the slow cook setting . Then when you set on Slow Cook , increase the timing ad temp as you see in the video and click start. The display will show 'preheat' , probably for ages, but just let it carry on til time is up and check if it's cooked. I hope that helps . 👍
This is such a shame 😭as I bought this to replace my broken slow cooker, and thought Oh Wow a slow cooker that comes with everything else but the kitchen sink ..hmmm🤔🤣🤣😂😂❤️❤️❤️
Hi, does it bake breads and how good is the yogurt making function could you please let me know?
Hi there, it's really good for yogurt and I make that regularly. For breadmaking I'd use an air-fryer version but even then it would have to be pretty small. I have a breadmaker that does most of ours :)
@@CookingandCalm thank you. I today ordered Instant Duo Crisp with Ultimate Lid 13-in-1
Multi-Cooker & Air Fryer, 6.2L, Black . I hope I can bake bread too 😃
My cooker goes up to preheat 2 with the 3rd blinking and then it will drop back down below 3. Is this normal?
It sounds similar to mine - it's very weird. It might be a good question to ask instant Pot help people but I find it can take a long time to get a response. If you hear anything let me know if you can. I rarely slow cook so I'm no expert on that side of things and rely on turning to high, leaving it longer and using my instant read thermometer to make sure everything is cooked through when I've slow cooked in the IP
@@CookingandCalm that makes sense, thanks for responding. We just switched to the crock pot for the recipe. I’ll try calling their help line soon and I’ll reply if I get an answer
Good luck and glad you have your back up ! 😊
So, set it for saute until it heats up, then cancel and set it to slow cook. Preheating issue solved.
Thank you. On mine it still cooled back down and back to preheat setting up and down, very weird.
looks like I messed up by using the "Less" setting. I will go home during lunch and increase it to, "More."
Some models better than others but I think that’s a very good idea - if it’s not cooked you can always finish off in pressure cook for a few minutes for many dishes. Good luck 🤞
Ps, you didn’t mess up. Instant pot should be clearer on this in instructions I think.
@@CookingandCalm Actually when I got home it was boiling away, so maybe the "Less" setting works better on older models. The only other thing that comes to mine is that I had it on seer for a long time before I started slow cooking.
@landline00 yes I think you might be right. The Pro is awful. Thank goodness it worked out !
This is making me not wand a insta tpot
I don't find it the best if slow cooking is your main thing. Think of it as a Pressure Cooker with 'extra bits' :)
Some people have had better experience than me so do read the comments below and some models may be better than others. I'm a pressure cooking gal so haven't done loads of testing on my other models. Good luck whichever way you decide to go.
At the end of the day, a pressure cooker and one with a float valve that's unreliable
yes, imperfect but I love them