My husband and I and two of our kids watched this video and now we're all hungry for roast! Haha :-) We will probably be having roast now for lunch this Sunday after church :-) Thanks so much for the video! :-)
@@robdebl2414 I haven t been able to find any roasts in our grocery stores for about a month. I have a small one in the freezer. Only 2 of us & we don't eat much meat.
murphy1384 I think you’ll be fine thawing the freezer roast. You’re going to have to use it sooner or later😊. I prefer low & slow over IP for roasts. I’m new to IP. Since we’re also just us 2, the IP mini 3-quart Duo is fantastic for certain items! Not ya roasts though. During quarantine, yes, meats are scarce. I’ve made meals using more fresh produce, (a good thing!) & sourcing chicken from local ethnic markets. We’ll all get through this together⭐️
The problem is that you can't just duplicate the same recipe in both and expect the same results. Number one, if the instant pot pot roast wasn't as tender as you wanted, you needed to cook it longer and do NOT do a quick release. Number 2, I would have cut the liquid added from 2 C to 1 C. There is evaporation from the crockpot, there isn't from the instant pot, and therefore you need to start with less liquid. And if, like me, you like to add veggies (potatoes, carrots, etc.), do not add them at the start of the instant pot cooking time, because they will turn to mush. I will actually include a few pieces for flavor and thickening up the gravy simply because of them turning to mush, and add the ones that I want to stay whole at the very end. Chop them up and cook them on Manual for like 3-4 minutes (depending on preference and size), and you get nice tasty veggies.
You are correct 1 cup of water or broth for the instant pot. Simply because meat has juice and the instant pot does NOT lose steam like a stove top does. I use the instant pot almost every day. I love the simplesity of the instant pot. Took the microwave out as I reheat even in the instant pot.
@@dfuss2756 so can you "replicate" the slow cooker version in an Instant pot? My slow cooker just broke so I don't know if I wanna give up my slows cooker but really would love the simplicity of the Instant pot because after work I don't wanna take hours to cook! Unfortunately I'm not in a position to buy both so that's why I'm struggling. Any suggestions I'd appreciate it!
@@Mandy_39 i was thinking of trying their suggestions and tweaking the cook time to be longer and using the 1 cup instead of 2 and I think you should still do the cast iron sear instead of the instapot saute on the meat. They said that the meat in the crockpot had a smokey flavor, Probably due to the cast iron which I will use. But if you can't use one and want to sear in the instapot? Maybe use a teaspoon of liquid smoke to add more depth of flavor. I think it's worth a shot to be honest. I'm going to make mine next week. I have a lot of chicken congee to go through for this week.
Flour is not a seasoning. By searing your meat, you are looking for a maillard reaction, which gives such great flavor. All you got was fried flour (not that that tastes bad or anything, but not what we're looking for). Try seasoning the meat with salt, pepper and garlic powder, then sear. Add the flour later to thicken the sauce. Also, I agree with all the other comments to let the roast go longer in the instant pot and less liquid.
@@audreymay9378 It would give it more flavour because there would be less water in it. The meat produces heaps of fluid, which doesn't evapourate in the I. P.
I’ve made several boneless chuck roasts in my new IP. Mine have always come out of the IP falling apart. I honestly think if you would have cooked it for 75-90 minutes, you would have seen and tasted them basically the same. I’ve used a crock pot ever since they were produced, and love it, but using the pressure cook mode on the IP for about 1.5 hours on a large roast, tastes exactly the same as using the crock pot....just my opinion!
Good to know. I have had same results as her/worse for chuck roast and pork butt following actual IP recipe cook times but maybe I just need to go longer.
Yep, after my first roast in IP last night 1 hr then add veg and cook another 15 to 20 mins was falling apart delish! And I didn't sear at all, it was perfect. Why waste the time and effort to sear when it comes out perfect without it. Of course I used the Mississippi Butter Roast recipe with McCormicks seasoning packet....O BOY!
I love both appliances, but I think another 30 minutes or so, you would have had a whole different outcome in the Instant pot, I never cook one for less than 90 minutes. I love you videos, you are awesome!
To get a true "apples to apples" comparison, you have to adjust the recipe to match the device. Only use 1 cup of broth because there's no evaporation (as you stated in the video). Cook the roast in the IP for 1-1/2 to 2 hours, and do a 20+ min natural release.
I enjoy listening to your lectures and explanation very professionally polite and easy to understanding,,thank u so much ,,go ahead and I am sure any one listen to ur Videos will like to learn more ,,I have same Pots in my house one year I do not know how to use it ,,but by ur videos I learn more,,thank u
The problem you had with the Instant Pot roast was it was undercooked. For the weight of your roast times Instant Pot recommended 20 minutes per pound would call for about 1 hour and 50 minutes plus natural release. At only 60 minutes, it would be the same as cooking in your crock pot for only about 4.5 hours low instead of 8.
For it to be a fair comparison you need to cook the roast for the same amount of time in the Instant pot, on "slow cooker" setting as you did with the slow cooker.
I have both the slow cooker and the Instant Pot but after more than a year I went back to using my slow cooker, I feel much better! Instant Pot is more suitable for quick cooking of soups, risottos, legumes and things like that for roasting meat there is no comparison
Hmmm, I think maybe I'll try to split it up and do a cast iron sear and then instant pot. Cast iron always gives a better crust. I'm new to Instant Pot, so I am definitely going to subscribe to your channel!
Great comparison and good content. Thanks. If you haven't done it already, I'd be interested in seeing you do a rematch after adjusting the Instant Pot recipe (per one of the other commenter's suggestions) to use (1) a little more time with a 20+ minute natural release and (2) less liquid. What I'm wondering is: Can the Instant Pot equal the Crockpot in about half the time with an adjusted recipe -- or is a Crockpot always going to win when it comes to a pot roast?
Use Ghee which is clarified butter because it handles the heat better than Olive oil. It's possible to get adverse effects from Olive oil on high heat. I've been cooking for over 50 years... I hope you try my tip. I like what you're doing!
I think the cast iron searing added fuller taste and bark your husband said was on #2 crock pot roast. Have you used the slow cooker option on instant pot before? Not since any videos by you.
I wonder if you increased the time on the Instant Pot if the tenderness would have been more similar. Also thickening the liquid and mixing it in with the shreds would make it more like traditional pot roast. When I've done mine, I put chunks of potato, onion and carrots under the roast while it cooks. In my crock pot, I usually put those on top. Both ways, they add to the depth of flavor IMO.
At 14:37 I inadvertently said the same thing in my head, but then I immediately chastise myself! But a split second later, she said the same thing and I felt such a burden lifted off of me! I just made me realize that making an innocent observation can go completely left. On another note, this was an excellent video! I now know that you get better results in a crockpot, because it allows the liquid to reduce!
Great tips. Going to try a pot roast in my Instant Pot. We probably would prefer cooking with our crockpot, but wanted to try using an Instant Pot before borrowed from our neighbor before buying our own. Regarding this recipe, we want to add reconstituted mushrooms, carrots, and a few potatoes. Question - should we add these vege's and let the cook for the same amount of time as the pot roast? I worry they will be mushy. Thanks for advice.
I have both now, the instant arrived just yesterday. But you had to sear your roast in a skillet. Mine can be put onto a stove and use as a skillet. So no need to do it seperatly. Hi from the Netherlands
I was wondering why you used Extra Virgin Olive Oil as opposed to regular for the searing. I know the smoke point is lower, and it is generally not cooked with. Is it on purpose to give the meat some blackening? Also, is it better to cook it on the bottom of the instant pot, or use the rack to lift it a little?
If you use the rack you won't get the searing. If you sear meat you need it on the cooking surface. In addition you want your pan to be as hot as possible. Then like she showed you pull your meat and add liquid and scrape the fiondt (SP) from the bottom. If you are using a non stick pan no mettle and make sure you don't scrape the non stick coating off. I'm a cast iron person so its not a worry with me
I do think the Instant Pot roast needed more time, less liquid and browning in cast iron skillet. But the long cooking does seem to add more flavor to foods and makes them more tender. I have made both depending on the time I had and actually used a pressure on the stove and they use higher pressure. I have cooked for many decades.
Secret to cooking fresh garlic and avoiding bitterness is to keep heat low and DON'T LET IT BROWN. Read this in the NY Times food section years ago and it does work.
I did a roast about the same size last weekend in my Instant Pot. Recipe was very similar except I added celery, carrots and potatoes as well. I cooked mine for 80 minutes and I had to use a slotted spoon to remove the chunks.
@@virginialemm864 I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
I can only make a pot roast in a crock pot, so am really interested in how the instant pot works out. What size instant pot did you use? Have you ever done a crock pot roast without searing? That is what We do and it makes it’s own gravy with a small amount of flour that o thicken the juice.
I think you should have done the IP for 90 min. I tried that with a pork roast, first at 60 min, it was ok, then I upped it to 90 min and it came out perfect, just like your crockpot roast it fall apart.
I have not cooked a beef roast yet in my Instant Pot and after seeing you do this test I won't make one in there unless I use even more time to cook it.
Uyyy... you said that the crockpot was going to cook for 10 hours! The Instant Pot roast had a lot of fat, which is why seems more diluted... but yammm...Lisa, will you make Kaldereta, the Philippino stew?
Hi Lisa! I don’t have an IP but I do have a multi-function Cosori. The functions include Meat/Stew; Poultry; Soup; Beans/Chili; White Rice; Brown Rice; Multigrain; Steam Vegetables; Yogurt; Pasta/Boil; Steam Potatoes; Hot Pot; Sauté/Brown; Bake; Reheat, AND Slow Cooker. Other than slow cooker, I believe the many of the other functions are pressure cooker functions (can you tell I recently purchased this & haven’t used it yet or really read the manual😩). My big question to you (or anyone else here) is: can I make IP recipes in my Cosori? I’m asking multiple IP TH-camrs this question & am extremely interested in your feedback. There are so many YTers who make IP recipes but I bought the Cosori bc it includes the slow cooker function. Great channel. Thnx for this vid. Also thnx in advance if you can answer my Cosori question.
Absolutely! The cook times may be slightly off but the more you use it, you’ll know. All Instant Pot recipes can be made in any electric pressure cooker!
Tried, Tested, and True Instant Pot Cooking Ty soooo much for answering me this promptly.. Others have said the same answer. In one side by side roast chicken test vid I saw the time was more on the Cosori by just a few seconds. So now I can start cooking in my Cosori. Thnx again for your help. Btw, am going to binge on your vids. Going to start w/“31 Recipes to Cook in a Pandemic” (I think that’s the title. Already saved it to watch.
Does the Instant Pot have a Slow cooler (crock pot) type of setting? I heard that I could combine my 2 bulky appliances, ie electric pressure cooker and my slow cooker into 1 allowance, ie the Instant Pot. Is this correct??
Yes, that’s one of the benefits, they are a combination sauté pan, steamer, pressure cooker and slow cooker. It depends on the settings you choose. I have an off brand version that was billed as something like a 20-in-one cooker.
You didn’t compare like with like. You didn’t use the slow cook function on the instant pot, you used the pressure function. So not a fair comparison. I have only just acquired an Instant Pot and I wanted to learn how to slow roast a joint. I thought I would find out following your comparison test unfortunately it didn’t teach me what I wanted to know. But thanks for spending the time on the video, you are interesting to listen to. If you can show us how to slow cook a roast beef with the Instant Pot, please.
I thought everyone knew that instant pot cooking requires almost 3x the seasonings, 3 bay leaves, 2 to 3 onions, 2 to 3 tsp pepper, 2 to 3 tsp garlic powder, etc.; that was waaay too much liquid for the potroast and not enough time in the instant pot. You cant compare the same recipes. You have to adjust for the appliance. One of which is also adding a thickener after cooking, not flour to the meat before searing for the IP.....
I think this comparison, although interesting, is somewhat flawed. Time! To have a fair comparison, it should have been "Slow Cooker" function in the Instant Pot.
Hmm I appreciatet the effort but this wasn't really a fair test. You can't do the same recipe for two different cooking methods. 1. You should've just cooked the instant pot roast longer and it would've been tender. 2. You add the onions towards the end so they don't get mushy. I've tried crock pots and pressure cooker and I can tell you I've moved on. The IP does everything the crock pot does but so much more
Too much liquid and not enough time in the Instant Pot. Should’ve been at least 30 more minutes, and at least a cup less liquid. IMHO, it would be very tender, or mine would be. We also love the taste.
Every time she’s talked about the instant pot’s slow cooker function she’s been critical of it. I don’t really understand why - it’s like she’s got a crock pot sponsorship or something...
I have a restaurant and we cook beef in an instant pot nearly every day. You need at least 3 hours cooking, and we usually do 4. It's still a massive time savings over 8 hours slow.
Lmao. 3 hours? It's all in the technique. If it's 3lbs, 45 minutes sitting on top of potatoes, full natural release, 10 more minutes after adding carrots celery and whatever else, full natural release = more tender than anything that's ever come out of a crockpot. Tried and true.
Thank you for this. I was thinking she didn't cook it nearly long enough. Also, both should have been seared in the cast iron to compare accurately. That imparts great flavor to start.
Cook your roast in the instant pot for 90 minutes then they compare in the intensity of flavor. Leave your onions in quarters and they won’t melt into the juice.
Lisa, thank you for the video. It was awesome. I agree with a lot of the other posts though on maybe cooking the roast in the IP for longer than 1 hour. But I appreciate you showing us the comparison though. Your youtube channel is one that I follow a lot. Keep on posting more stuff. You're stuff is great. I love the pantry organizing video you recently posted....that one is super!
Yes, do more instant pot vs. crockpot. One I would like to see is ribs in crock pot vs instant pot. Also, crockpot vs slow cooker function on instant pot
I like the honesty of this video,,, i thought for sure the instant pot was going to win. We have a crock pot too so this is good to know. Do you think the instant pot roast would have been more tender with another hour?
I mean can we truly expect a roast to be done in an hr. I think it’s the fact that we can use an instant pot as a slow cooker and actually slow cook like a crockpot and eliminate one of the 2 appliances. I did my slow cooking roast for 6 hours in a instant pot and it came out great! It cleared out some space for me in my pantry
Low and slow is still king. I just cooked an Instant Pot roast last night for my extended family and it was falling apart yummy as well, I think the extra 15 minute cook on the back end with adding the onions after the hour cook is the key. If you'd cooked it a little more you wouldn't have been able to tell the difference. Main difference being the Pot was done in an hour and a half and the crock would've taken all dang day!
I have had an Instant Pot for a few months now and I have to say there are just some dishes that are better when cooked in a crockpot! For dishes such as roasts the crockpot is so much better in flavor and tenderness than the Instant Pot. Instant Pots are great for pasta dishes, chicken and soups and stews when you need to get them to the table in a hurry. But if you have the time it is so much more worth it to cook them slow in a Crockpot hands down!
WOW! Are you offering an unbiased review. I also appreciate the comments below also. I'm learning so much in general from you about the ins and outs of pressure cooking. Would you consider reviewing the Zavor formally Fabor electric Pressure/Multicooker? I'm a fan of America's Test Kitchen. Their winner and Consumer Reports too. I'm awaiting that delivery
Thank you for your video review. There are several problems with your review, however. When you seared the first pot roast in the cast iron pan, the temperature was too hot and caused the flour and garlic to clearly burn to black, not merely brown. That burnt flavor and bitterness will remain. The temp and time of searing should only be high enough to evenly brown the surfaces. Also, searing doesn't "seal in the juices". That's a popular misconception and wives tale. Please see the SeriousEats article "The Food Lab: More Tips for Perfect Steak" for details about this. If searing truly did seal in the juices, then little or no juice would be released from the meat when you let it rest for 10 minutes after cooking. That doesn't happen. The meat will still release a lot of juice while resting, as seen in your video when you say to pour the juice into the pot. Searing is for flavor, color, and some rendering of excess fat, not to seal in juices. You didn't use the exact same recipe for both. You used the same ingredients, but you clearly undercooked the pot roast in the pressure cooker. You should have cooked the roast for about 2 hours with natural release in the pressure cooker, and only decrease this time in future tests if you want a more firm texture that doesn't easily fall apart. I know that you tried to make a fair comparison, but you didn't end up doing so when you compare an 8 hour slow cooking time vs. 6- minutes + NR. You should have perfected the pressure cooker recipe to determine the proper cooking time for the desired texture before comparing it. The texture difference was due to your timing, not the cooking method. The cooking time in a stovetop pressure cooker would be less because their pressure is higher than than the Instant Pot.
" Also, searing doesn't "seal in the juices". I learned this a long time ago but have never said anything. Didn't want to get into one of those arguments with people. Thanks for the cited information too.
I have done roast in the instant pot & for the size & thickness you needed to cook it for longer. My roasts always comes out falling apart. And flavor is always fabulous. Compare 8 hrs to 1 hr, need at least another 30 mins cooking plus the NR. I do not ageee...I've made several & my instant pot is always juicy & falling apart. I only use 1 c of broth.
I did one this weekend. What I did was pressurize it for about 45 minutes and then slow cooked it for 5 hours. It was PERFECT! Just like if I did it in the Crock Pot for 8 hours.
I always cook my roasts in the Instant pot for 2 hours using the manual button, then a natural pressure release. It is always fork tender/fall apart texture, which we love.
Question ... do you think if you would have cooked the instapot roast longer it would have gotten more tender? Asking because everyone just raves about the instapot.
Lisa, I have to disagree with your husband. I bought an Intant Pot Duo last week and I copied the same recipe that I have used with my pressure cooker. I didn't saute anything. I used sliced carrots, bite sized pieces of potato, sliced celery, an onion which I cut into 6 pieces. I put a 3 1/2 pound chuck roast first placed in the bottom, which I covered with 1/.2 package of onion soup, 1 package of Au Ju mix, put in the veggies, added the second half of the onion soup mix, then I add in 2 containers of beef broth. I set the Instant Pot to 1 hour and 20 minutes, then I allowed it to naturally release from the high setting for pressure cooking. I poured off half of the newly made even better beef stock for later use, and I didn't thicken the rest of the fluid. Everthing was perfectly cooked, and the chuck roast was the most tender, ever! More so then when I used my pressure cooker I am 67 years old, and since my wife died 3 years ago, I have been using the pressure cooker ever since Angie died for 1 pot roast each month. So, I have 36 pot roasts in the past three years, and I have never tasted such a tender pot roast since I was a kid! So? Yes, have to refute your husband's statement!
Uncle Roger: Your crock/instant pot useless against my wok. :) We love our instant pot. We gift them and people at first don't really know sometimes, but a month or two later they give great feedback. Our Ninja Airfryer is also a game changer too I bought the Airfryer lid for our Instant Pot Ultra since we use that so much. Can an Instant Pot work with just the glass lid on it for a crockpot experience?
It’s kind of obvious Insta pot just cooks things. Kind a like a microwave. The function of the crockpot is way better if it needs to break down just like chicken soup
you really have to adjust recipes for the Instant Pot vs Crock Pot. also I would have cooked it longer (and of course with less broth) in the Instant Pot. but the Crock Pot is still great for some things. you could have used the slow cooking function (the "less" setting on saute with a regular lid) w/the Instant Pot to get similar results. you browned the other roast a lot more in the cast iron pan, but that *may* be an Instant Pot limitation.
The way Lisa dredged the meat in flour is the old fashioned way. My mom used to cook like that in the 60's and 70's. It was popular back then. You'd dredge the meat in flour and then brown it in olive oil
What everyone else said about cook time. But also using a cast iron pan vs the inner liner of the instant pot makes a difference in flavor as well. For years I tried to make grandma's pot roast and discovered I was using the wrong pan. She used a cast iron pan. It made all the difference.
Great video! I buy a 'roast kit' at Walmart (meat, red skin potatoes, onions, carrots snd a spice packet. I usually cook it in my IP but I use manual settings instead of the 'beef' setting & adding additional minutes. It always comes out like your cockpot test sample does. Falls apart yummy. I think I cook it for longer than you do and, I've never seared for a grreat color (but I do if I cook it in the crock pot). But, it may be a different cut of meat in the Walmart 'pot roast kit', too. Great comparison. I'm going to Costco & try their pot roast.
If there is a sound or camera person. They should do the removal and plating. Then have Lisa and hubbby taste it. I gave away my crock pot thinking the slowcook setting would work. Not a good thing. The vegetables were not done as well as in a crockpot.
YOU USED IT WRONG. First, you need to use the "Slow Cook" button that is on the left side. Secondly, the steam pressure valve is to remain open (which is why you had too much liquid). The way you cooked it; it was as if you were cooking (not slow cooking) for 60 minutes. I normally cook a roast (sauté) in 13 minutes. No wonder it yielded that result. Sorry for caps, but I needed it to stand out since you are not marketing this right.
Great show. How about a flank steak.? I have a Instant Pot Duo Crisp with NO Yogurt setting. I have made 3 batches of great yogurt in it using the Sous Vide setting at 110f for 8hr. I used the “Cold Start Yogurt”. It was great all 3 times. Thanks for all your tips. I am a newbie at this new machine.
Anyone that uses cast iron to cook, earns my respect. Too bad my recent purchase of the 8qt Instant Pot kept going into "food Burn" mode, anytime I used the saute' function and going to pressure. I tried every trick to avoid this, even got with the manufacture, but it just wasn't having it. Maybe the new Instant Pots are too sensitive, but I returned it and got a 6qt Farberware 7in1. It works fine but I like the Instant Pot function options better. Maybe I can find a used older pot that doesn't have this problem.
🌴Thank you, Lisa, for your tricks & tips! I’m still in lockdown, learning new skills, (cooking, new technology !) FaceTiming & Zooming on West Coast. I hope our community across the world are all safe❤️ I never tossed my slow cooker. It weren’t broken. I AM a new candidate @ IP mini Duo Academy. I’d be thrilled to view a comparison video IP vs slow cooker recipe for Korean bbque bone-in (or boneless) pork ribs. Yes, I like spicy 🌶 . I have access to Asian markets offering gojujang or an equivalent. Even employing the tried & true “low & slow” method, I don’t add spices & sauces till cooking is ✅ done. I also brown the ribs-for crispy external texture- prior to slow bath. Out h’yeah West we call dese budget friendly bones “country style pork .” 😊 Thanks for your explicit instructions & fun recipes!
Thank you for answering my question. I wasn't sure which method I would use to cook my 4.75# chuck roast, but this settled it. I was able to utilize the burner on my propane grill to get my cast iron skillet nice and hot. The crock pot is set for 9 hours and I'm looking forward to having pot roast meals in the coming weeks; I will portion and freeze some. :-)
Lisa, thank you for your video. I want to ask you: If i used "slow cooker" option on my instant pot using your guidelines for crockpot would you say I could get same result cooking my roast? Thank you. Ps, I understand that temperature and time should be adjusted a bit.
Fabulous, I learned a lot. Not only about The comparison of both ways of cooking, I also learned about cooking. I am an older lady who is barely cooked things in her life; so this was a great eye-opener
@@Lisa.Childs I just recently bought my first instant pot and I looked at the chart. Yeah according to mine for whole beef 20 - 25 minutes a pound. So you may have actually cooked it a little longer than recommended. But my thought is it is going to depend on the type of meat. As yo pointed out there are differences in marbling. The cut too, wonder how corn beef would be, or any type of brisket.
Many thanks to Lisa for doing the tests and sharing her conclusions. To those saying below that, like me, they ditched their slow cooker, aka 'crock pot', on buying an Instant Pot, most of us do big roasts more rarely than our mother's did. It's still valid to use a Dutch oven or big casserole dish and go the traditional route - pop it in a conventional oven, set the temperature nice and low, and give it a few hours. The Maillard reaction and 'bark' is never better than when achieved in a real oven IMHO (much as I love my Instant Pot).
Would love to see you try the same recipe BUT using the instant pot "slow cooker" function vs crock pot. I find it hard to find recipes for that function, maybe because it is not the best? I don't have space for a crock pot and instant pot so trying to work out which one is best to buy. Instant pot only released in Australia a few months ago.
I've read that the slow cooker function in the instant pot will work for small pieces of meat but not larger chunks like this because the heating source in the instant pot is only the bottom part while the Crock-Pot heats on the sides too. You could use it but you'd have to adjust the time and cook it longer.
I’ve done large quantities of ribs in the instant pot (equivalent to the size of the roast she used) using the slow cooker function. I saw no difference between the crock pot and the instant pot in slow cooker mode.
Super good review, save me a lot of money, very professional you and your husband work well together! I also like a Stub Cocotte 4 hrs at 300°F in convection oven. My Crock Pots never lets me down. I have three sizes, love them all. A 2 a 4.5 a 7 quart. Thank you for your video! Very informative and fun!
Well, . . . quite frankly, Lisa that Instant Pot cooked chuck roast SHOULD HAVE BEEN COOKED for a grand total of 90 full minutes, and then followed by a slow NATURAL RELEASE. The way that 'cook off' was conducted the odds were unquestionably designed to favor the chuck roast cooked in that slow cooker over the Instant Pot prepared piece of meat. As far as this retired Sous-Chef is concerned, at best the so-called 'cook off' ended in a neck and neck 'dead heat'!
with the instant pot, does the Thickness matter for the time? Like if I am cooking a almost round shaped 4+ Lbs chunk of beef will the 60 min + NPR be enough?
A for effort but this is so wrong. Use salt and pepper (or just salt) to sear, never flour and never with olive oil. I think the crockpot would win every time. 60 minutes not long enough in IP. The "smokey" flavor hubby tasted was probably the dissolved burnt flour from searing.
I would like to ask a question. I live in a small town and the grocery store does not have thick pork chops. If I put several thin pork chops in the Instant pot will the pork chops that are covered up cook the same? I guess this same question applies to any type of meat; round steak, cut up chicken etc.
Hi. I work in the meat dept. if you are talking boneless you can purchase a pork loin roast and cut at home to desired thickness or have butcher do it for you - absolutely no reason they will not
Who do you think will win? Which do you prefer!!? Instant Pot or Crock Pot? 😊 - Lisa
My guess is that the Crock-Pot would win although I do love my instant pot :-)
My husband and I and two of our kids watched this video and now we're all hungry for roast! Haha :-) We will probably be having roast now for lunch this Sunday after church :-) Thanks so much for the video! :-)
@@robdebl2414 I haven t been able to find any roasts in our grocery stores for about a month.
I have a small one in the freezer. Only 2 of us & we don't eat much meat.
murphy1384 I think you’ll be fine thawing the freezer roast. You’re going to have to use it sooner or later😊. I prefer low & slow over IP for roasts. I’m new to IP. Since we’re also just us 2, the IP mini 3-quart Duo is fantastic for certain items!
Not ya roasts though. During quarantine, yes, meats are scarce. I’ve made meals using more fresh produce, (a good thing!) & sourcing chicken from local ethnic markets. We’ll all get through this together⭐️
Crock pot
The problem is that you can't just duplicate the same recipe in both and expect the same results. Number one, if the instant pot pot roast wasn't as tender as you wanted, you needed to cook it longer and do NOT do a quick release. Number 2, I would have cut the liquid added from 2 C to 1 C. There is evaporation from the crockpot, there isn't from the instant pot, and therefore you need to start with less liquid. And if, like me, you like to add veggies (potatoes, carrots, etc.), do not add them at the start of the instant pot cooking time, because they will turn to mush. I will actually include a few pieces for flavor and thickening up the gravy simply because of them turning to mush, and add the ones that I want to stay whole at the very end. Chop them up and cook them on Manual for like 3-4 minutes (depending on preference and size), and you get nice tasty veggies.
Minimal amount of liquid depends on the size of the Inner Pot! Read your manual!!!
You are correct 1 cup of water or broth for the instant pot. Simply because meat has juice and the instant pot does NOT lose steam like a stove top does. I use the instant pot almost every day. I love the simplesity of the instant pot. Took the microwave out as I reheat even in the instant pot.
@@dfuss2756 so can you "replicate" the slow cooker version in an Instant pot? My slow cooker just broke so I don't know if I wanna give up my slows cooker but really would love the simplicity of the Instant pot because after work I don't wanna take hours to cook! Unfortunately I'm not in a position to buy both so that's why I'm struggling. Any suggestions I'd appreciate it!
@@Mandy_39 i was thinking of trying their suggestions and tweaking the cook time to be longer and using the 1 cup instead of 2 and I think you should still do the cast iron sear instead of the instapot saute on the meat. They said that the meat in the crockpot had a smokey flavor, Probably due to the cast iron which I will use. But if you can't use one and want to sear in the instapot? Maybe use a teaspoon of liquid smoke to add more depth of flavor. I think it's worth a shot to be honest. I'm going to make mine next week. I have a lot of chicken congee to go through for this week.
@@Mandy_39 I would buy an Instant Pot since you could also use it as a slow cooker.
Flour is not a seasoning. By searing your meat, you are looking for a maillard reaction, which gives such great flavor. All you got was fried flour (not that that tastes bad or anything, but not what we're looking for). Try seasoning the meat with salt, pepper and garlic powder, then sear. Add the flour later to thicken the sauce. Also, I agree with all the other comments to let the roast go longer in the instant pot and less liquid.
Like the fact you added more value to the video without condemning the video. Win win for us to learn from both of you. Thanks
By the way...to help brown and soften onions (saute') you can add a bit of baking soda (per America's Test Kitchen)!
I agree with adding extra time but how would using less liquid in the instant pot make the roast more tender?
@@audreymay9378 It would give it more flavour because there would be less water in it. The meat produces heaps of fluid, which doesn't evapourate in the I. P.
@@desireeretireeyes it’s the principle that adding more liquid can “dilute” the sauce and therefore less flavor.
I’ve made several boneless chuck roasts in my new IP. Mine have always come out of the IP falling apart. I honestly think if you would have cooked it for 75-90 minutes, you would have seen and tasted them basically the same. I’ve used a crock pot ever since they were produced, and love it, but using the pressure cook mode on the IP for about 1.5 hours on a large roast, tastes exactly the same as using the crock pot....just my opinion!
Good to know. I have had same results as her/worse for chuck roast and pork butt following actual IP recipe cook times but maybe I just need to go longer.
Yep, after my first roast in IP last night 1 hr then add veg and cook another 15 to 20 mins was falling apart delish! And I didn't sear at all, it was perfect. Why waste the time and effort to sear when it comes out perfect without it. Of course I used the Mississippi Butter Roast recipe with McCormicks seasoning packet....O BOY!
I love both appliances, but I think another 30 minutes or so, you would have had a whole different outcome in the Instant pot, I never cook one for less than 90 minutes. I love you videos, you are awesome!
To get a true "apples to apples" comparison, you have to adjust the recipe to match the device. Only use 1 cup of broth because there's no evaporation (as you stated in the video). Cook the roast in the IP for 1-1/2 to 2 hours, and do a 20+ min natural release.
She changed the meat also before putting it in instant pot,it’s now flatter then @2:10 bull crap
Amount of liquid is more relational to the size of the Instant Pot (multi-cooker)!
@@Pattys1967 2:10 bullcrap?? what are you saying?
@@karankeeone She's using a 6quart so 1dl is enough.
You are right 👍🏻
I enjoy listening to your lectures and explanation very professionally polite and easy to understanding,,thank u so much ,,go ahead and I am sure any one listen to ur Videos will like to learn more ,,I have same Pots in my house one year I do not know how to use it ,,but by ur videos I learn more,,thank u
The problem you had with the Instant Pot roast was it was undercooked. For the weight of your roast times Instant Pot recommended 20 minutes per pound would call for about 1 hour and 50 minutes plus natural release. At only 60 minutes, it would be the same as cooking in your crock pot for only about 4.5 hours low instead of 8.
For it to be a fair comparison you need to cook the roast for the same amount of time in the Instant pot, on "slow cooker" setting as you did with the slow cooker.
I have both the slow cooker and the Instant Pot but after more than a year I went back to using my slow cooker, I feel much better!
Instant Pot is more suitable for quick cooking of soups, risottos, legumes and things like that for roasting meat there is no comparison
Should have used the slow cooker function to compare!
Hmmm, I think maybe I'll try to split it up and do a cast iron sear and then instant pot. Cast iron always gives a better crust.
I'm new to Instant Pot, so I am definitely going to subscribe to your channel!
Great comparison and good content. Thanks. If you haven't done it already, I'd be interested in seeing you do a rematch after adjusting the Instant Pot recipe (per one of the other commenter's suggestions) to use (1) a little more time with a 20+ minute natural release and (2) less liquid. What I'm wondering is: Can the Instant Pot equal the Crockpot in about half the time with an adjusted recipe -- or is a Crockpot always going to win when it comes to a pot roast?
At 60 minutes in instant pot with a roast, I open and add potatoes & carrots then give it another 10 minutes it’s perfect.
Me too...approx. 2-3 pound chuck roast.
Use Ghee which is clarified butter because it handles the heat better than Olive oil. It's possible to get adverse effects from Olive oil on high heat.
I've been cooking for over 50 years...
I hope you try my tip.
I like what you're doing!
That $35 pot roast is RIDICULOUSLY over priced
I think the cast iron searing added fuller taste and bark your husband said was on #2 crock pot roast. Have you used the slow cooker option on instant pot before? Not since any videos by you.
I wonder if you increased the time on the Instant Pot if the tenderness would have been more similar. Also thickening the liquid and mixing it in with the shreds would make it more like traditional pot roast. When I've done mine, I put chunks of potato, onion and carrots under the roast while it cooks. In my crock pot, I usually put those on top. Both ways, they add to the depth of flavor IMO.
At 14:37 I inadvertently said the same thing in my head, but then I immediately chastise myself! But a split second later, she said the same thing and I felt such a burden lifted off of me! I just made me realize that making an innocent observation can go completely left.
On another note, this was an excellent video!
I now know that you get better results in a crockpot, because it allows the liquid to reduce!
You would turn on the sauté mode after pressure cooker and let it reduce.
Great tips. Going to try a pot roast in my Instant Pot. We probably would prefer cooking with our crockpot, but wanted to try using an Instant Pot before borrowed from our neighbor before buying our own. Regarding this recipe, we want to add reconstituted mushrooms, carrots, and a few potatoes. Question - should we add these vege's and let the cook for the same amount of time as the pot roast? I worry they will be mushy. Thanks for advice.
It would be interesting to have a taste test between the Instant Pot slow cooker and the Crock pot.
An absolute must.
Lisa, thank you so much for your videos!
I have both now, the instant arrived just yesterday. But you had to sear your roast in a skillet. Mine can be put onto a stove and use as a skillet. So no need to do it seperatly. Hi from the Netherlands
I was wondering why you used Extra Virgin Olive Oil as opposed to regular for the searing. I know the smoke point is lower, and it is generally not cooked with. Is it on purpose to give the meat some blackening? Also, is it better to cook it on the bottom of the instant pot, or use the rack to lift it a little?
If you use the rack you won't get the searing. If you sear meat you need it on the cooking surface. In addition you want your pan to be as hot as possible. Then like she showed you pull your meat and add liquid and scrape the fiondt (SP) from the bottom. If you are using a non stick pan no mettle and make sure you don't scrape the non stick coating off. I'm a cast iron person so its not a worry with me
I'd like to see a comparison of the Instant Pot's slow cook function vs a normal slow cooker.
I have heard IP slow cooker not as good as regular slow cooker. Beef too pricey to ruin!
I do think the Instant Pot roast needed more time, less liquid and browning in cast iron skillet. But the long cooking does seem to add more flavor to foods and makes them more tender. I have made both depending on the time I had and actually used a pressure on the stove and they use higher pressure. I have cooked for many decades.
Secret to cooking fresh garlic and avoiding bitterness is to keep heat low and DON'T LET IT BROWN. Read this in the NY Times food section years ago and it does work.
If you cooked it longer in the instant pot would it be more tender?
I did a roast about the same size last weekend in my Instant Pot. Recipe was very similar except I added celery, carrots and potatoes as well. I cooked mine for 80 minutes and I had to use a slotted spoon to remove the chunks.
Yes. She should’ve cooked it longer to get the same affect as the crockpot.
Yes, definitely. 75-90 minutes minimum. They come out falling apart tender.
@@NatashasNiche And used less liquid in the instant pot so the taste won't be too diluted. As she said - no evaporation so less liquid needed.
@@virginialemm864 I've used a slow cooker before and loved it but the time kills me. I'm looking to buy a pressure cooker but if the taste won't be as good as the slow cooker, I'll manage. Do you think you can replicate the slow cooker taste in the IP if settings were tweaked properly?
Have you ever used the slow cook button on the IP?
Have 2 IP's. Can't see why I would use the slow cook button!
Awesome video, Lisa - thanks for doing this!
I can only make a pot roast in a crock pot, so am really interested in how the instant pot works out. What size instant pot did you use? Have you ever done a crock pot roast without searing? That is what We do and it makes it’s own gravy with a small amount of flour that o thicken the juice.
True test would be to use the slow cooking option on the instant pot slow cooking vs pressure cook are different cooking methods
Can you make this in the Instant Pot using the slow cooker?
About BBQ Ribs? And with the Instant Pot test, why don't you try the roast on the slow cook option on the instant pot?
Great idea!!
I think you should have done the IP for 90 min. I tried that with a pork roast, first at 60 min, it was ok, then I upped it to 90 min and it came out perfect, just like your crockpot roast it fall apart.
I have not cooked a beef roast yet in my Instant Pot and after seeing you do this test I won't make one in there unless I use even more time to cook it.
Doesn't your instant pot have a slow cook? It works better on the slow cook
Uyyy... you said that the crockpot was going to cook for 10 hours! The Instant Pot roast had a lot of fat, which is why seems more diluted... but yammm...Lisa, will you make Kaldereta, the Philippino stew?
I agree the crock pot roast is much better.
Great video; thinking about Insta Pot; but I think I'll stay with slow cooker
Is there a reason why you didn't use the Slow Cook function on the Instant Pot for a more accurate comparison?
I was hoping the Instant Pot would win, but it stands to reason that a chunk of meat would benefit from low 'n slow. Now I'm really hungry for roast!
Lucky guy !
Hi Lisa! I don’t have an IP but I do have a multi-function Cosori. The functions include Meat/Stew; Poultry; Soup; Beans/Chili; White Rice; Brown Rice; Multigrain; Steam Vegetables; Yogurt; Pasta/Boil; Steam Potatoes; Hot Pot; Sauté/Brown; Bake; Reheat, AND Slow Cooker. Other than slow cooker, I believe the many of the other functions are pressure cooker functions (can you tell I recently purchased this & haven’t used it yet or really read the manual😩).
My big question to you (or anyone else here) is: can I make IP recipes in my Cosori? I’m asking multiple IP TH-camrs this question & am extremely interested in your feedback. There are so many YTers who make IP recipes but I bought the Cosori bc it includes the slow cooker function.
Great channel. Thnx for this vid. Also thnx in advance if you can answer my Cosori question.
Absolutely! The cook times may be slightly off but the more you use it, you’ll know. All Instant Pot recipes can be made in any electric pressure cooker!
Tried, Tested, and True Instant Pot Cooking Ty soooo much for answering me this promptly.. Others have said the same answer. In one side by side roast chicken test vid I saw the time was more on the Cosori by just a few seconds.
So now I can start cooking in my Cosori. Thnx again for your help.
Btw, am going to binge on your vids. Going to start w/“31 Recipes to Cook in a Pandemic” (I think that’s the title. Already saved it to watch.
It's clear you needed to cook the one in the instant pot a little longer
Does the Instant Pot have a Slow cooler (crock pot) type of setting? I heard that I could combine my 2 bulky appliances, ie electric pressure cooker and my slow cooker into 1 allowance, ie the Instant Pot. Is this correct??
Yes, that’s one of the benefits, they are a combination sauté pan, steamer, pressure cooker and slow cooker. It depends on the settings you choose. I have an off brand version that was billed as something like a 20-in-one cooker.
It's because you didn't cook the instant pot roast long enough. For the size of that roast it should have been at least 70 to 90 minutes of cook time
Was this a 6 or 8 qrt
You didn’t compare like with like. You didn’t use the slow cook function on the instant pot, you used the pressure function. So not a fair comparison. I have only just acquired an Instant Pot and I wanted to learn how to slow roast a joint. I thought I would find out following your comparison test unfortunately it didn’t teach me what I wanted to know. But thanks for spending the time on the video, you are interesting to listen to. If you can show us how to slow cook a roast beef with the Instant Pot, please.
I thought everyone knew that instant pot cooking requires almost 3x the seasonings, 3 bay leaves, 2 to 3 onions, 2 to 3 tsp pepper, 2 to 3 tsp garlic powder, etc.; that was waaay too much liquid for the potroast and not enough time in the instant pot. You cant compare the same recipes. You have to adjust for the appliance. One of which is also adding a thickener after cooking, not flour to the meat before searing for the IP.....
I think this comparison, although interesting, is somewhat flawed. Time! To have a fair comparison, it should have been "Slow Cooker" function in the Instant Pot.
Hmm I appreciatet the effort but this wasn't really a fair test. You can't do the same recipe for two different cooking methods. 1. You should've just cooked the instant pot roast longer and it would've been tender. 2. You add the onions towards the end so they don't get mushy. I've tried crock pots and pressure cooker and I can tell you I've moved on. The IP does everything the crock pot does but so much more
Too much liquid and not enough time in the Instant Pot. Should’ve been at least 30 more minutes, and at least a cup less liquid. IMHO, it would be very tender, or mine would be. We also love the taste.
How about doing slow cook function on the Instant pot, Then see if theirs a difference?
Every time she’s talked about the instant pot’s slow cooker function she’s been critical of it. I don’t really understand why - it’s like she’s got a crock pot sponsorship or something...
Crockpot function sucks...that’s why.
Yesss this! I wana know how this function works on the instant pot so i know it i need to keep my crock pot or not
That’s a very good idea
Yes please!!!
Two things 1, cook your roast longer 10 minutes or so and DO NOT INSTANT RELEASE IT! 15 minute natural release.
An extra 10 or 15 minutes of cook time in the IP makes a big difference
I have a restaurant and we cook beef in an instant pot nearly every day. You need at least 3 hours cooking, and we usually do 4. It's still a massive time savings over 8 hours slow.
Lmao. 3 hours? It's all in the technique. If it's 3lbs, 45 minutes sitting on top of potatoes, full natural release, 10 more minutes after adding carrots celery and whatever else, full natural release = more tender than anything that's ever come out of a crockpot. Tried and true.
With 3 cups of liquid of your choice. Forgot to add that.
Thank you for this. I was thinking she didn't cook it nearly long enough. Also, both should have been seared in the cast iron to compare accurately. That imparts great flavor to start.
@@Meggs23 thats a really good idea; sear both in cast iron pan..plus cook longer and less liquids...
4 hours in a pressure cooker would severely breakdown the muscle fibers. I think that’s how they make cat food lol.
Cook your roast in the instant pot for 90 minutes then they compare in the intensity of flavor. Leave your onions in quarters and they won’t melt into the juice.
Lisa, thank you for the video. It was awesome. I agree with a lot of the other posts though on maybe cooking the roast in the IP for longer than 1 hour. But I appreciate you showing us the comparison though. Your youtube channel is one that I follow a lot. Keep on posting more stuff. You're stuff is great. I love the pantry organizing video you recently posted....that one is super!
Yes, do more instant pot vs. crockpot. One I would like to see is ribs in crock pot vs instant pot.
Also, crockpot vs slow cooker function on instant pot
i agree!!!!! :-)
I like the honesty of this video,,, i thought for sure the instant pot was going to win. We have a crock pot too so this is good to know. Do you think the instant pot roast would have been more tender with another hour?
I mean can we truly expect a roast to be done in an hr. I think it’s the fact that we can use an instant pot as a slow cooker and actually slow cook like a crockpot and eliminate one of the 2 appliances. I did my slow cooking roast for 6 hours in a instant pot and it came out great! It cleared out some space for me in my pantry
Another 10 minutes woulf have done it. And less liquid. I knew this was going to fail as soon as she said she was using the same recipe for both.
What would the results be if you cooked the insta pot roast for longer so it was just as fall apart tender ?
I just have to say you didn’t cook the meat long enough 90 minutes mine came out beautifully
Low and slow is still king. I just cooked an Instant Pot roast last night for my extended family and it was falling apart yummy as well, I think the extra 15 minute cook on the back end with adding the onions after the hour cook is the key. If you'd cooked it a little more you wouldn't have been able to tell the difference. Main difference being the Pot was done in an hour and a half and the crock would've taken all dang day!
Low and slow usually wins out, when it comes to huge pieces of meat and the flavor that develops from that type of cook.
I have had an Instant Pot for a few months now and I have to say there are just some dishes that are better when cooked in a crockpot! For dishes such as roasts the crockpot is so much better in flavor and tenderness than the Instant Pot. Instant Pots are great for pasta dishes, chicken and soups and stews when you need to get them to the table in a hurry. But if you have the time it is so much more worth it to cook them slow in a Crockpot hands down!
Sono d'accordo con te, meglio la sloe cooker crock pot
Number one tip for pot roast is if tough it is not done ... cook more. Instant pot needs more cooking.
WOW! Are you offering an unbiased review. I also appreciate the comments below also. I'm learning so much in general from you about the ins and outs of pressure cooking. Would you consider reviewing the Zavor formally Fabor electric Pressure/Multicooker? I'm a fan of America's Test Kitchen. Their winner and Consumer Reports too. I'm awaiting that delivery
Thank you for your video review. There are several problems with your review, however. When you seared the first pot roast in the cast iron pan, the temperature was too hot and caused the flour and garlic to clearly burn to black, not merely brown. That burnt flavor and bitterness will remain. The temp and time of searing should only be high enough to evenly brown the surfaces. Also, searing doesn't "seal in the juices". That's a popular misconception and wives tale. Please see the SeriousEats article "The Food Lab: More Tips for Perfect Steak" for details about this. If searing truly did seal in the juices, then little or no juice would be released from the meat when you let it rest for 10 minutes after cooking. That doesn't happen. The meat will still release a lot of juice while resting, as seen in your video when you say to pour the juice into the pot. Searing is for flavor, color, and some rendering of excess fat, not to seal in juices.
You didn't use the exact same recipe for both. You used the same ingredients, but you clearly undercooked the pot roast in the pressure cooker. You should have cooked the roast for about 2 hours with natural release in the pressure cooker, and only decrease this time in future tests if you want a more firm texture that doesn't easily fall apart. I know that you tried to make a fair comparison, but you didn't end up doing so when you compare an 8 hour slow cooking time vs. 6- minutes + NR. You should have perfected the pressure cooker recipe to determine the proper cooking time for the desired texture before comparing it. The texture difference was due to your timing, not the cooking method. The cooking time in a stovetop pressure cooker would be less because their pressure is higher than than the Instant Pot.
" Also, searing doesn't "seal in the juices". I learned this a long time ago but have never said anything. Didn't want to get into one of those arguments with people. Thanks for the cited information too.
She just wanted to validate her “5 things I’d never make in my instant pot” video.
I have done roast in the instant pot & for the size & thickness you needed to cook it for longer. My roasts always comes out falling apart. And flavor is always fabulous.
Compare 8 hrs to 1 hr, need at least another 30 mins cooking plus the NR.
I do not ageee...I've made several & my instant pot is always juicy & falling apart. I only use 1 c of broth.
Exactly my same words LOL I have two and mine was falling apart delicious just have to cook it longer
I did one this weekend. What I did was pressurize it for about 45 minutes and then slow cooked it for 5 hours. It was PERFECT! Just like if I did it in the Crock Pot for 8 hours.
@@mrsouzzo Also the sear plays a factor too. I think she should have done the 1st parts the same and then placed into the pot.
@@wittyfleek3323 agreed :)
I always cook my roasts in the Instant pot for 2 hours using the manual button, then a natural pressure release. It is always fork tender/fall apart texture, which we love.
Question ... do you think if you would have cooked the instapot roast longer it would have gotten more tender? Asking because everyone just raves about the instapot.
Lisa, I have to disagree with your husband. I bought an Intant Pot Duo last week and I copied the same recipe that I have used with my pressure cooker. I didn't saute anything. I used sliced carrots, bite sized pieces of potato, sliced celery, an onion which I cut into 6 pieces. I put a 3 1/2 pound chuck roast first placed in the bottom, which I covered with 1/.2 package of onion soup, 1 package of Au Ju mix, put in the veggies, added the second half of the onion soup mix, then I add in 2 containers of beef broth. I set the Instant Pot to 1 hour and 20 minutes, then I allowed it to naturally release from the high setting for pressure cooking. I poured off half of the newly made even better beef stock for later use, and I didn't thicken the rest of the fluid. Everthing was perfectly cooked, and the chuck roast was the most tender, ever! More so then when I used my pressure cooker I am 67 years old, and since my wife died 3 years ago, I have been using the pressure cooker ever since Angie died for 1 pot roast each month. So, I have 36 pot roasts in the past three years, and I have never tasted such a tender pot roast since I was a kid! So? Yes, have to refute your husband's statement!
Uncle Roger: Your crock/instant pot useless against my wok.
:)
We love our instant pot. We gift them and people at first don't really know sometimes, but a month or two later they give great feedback.
Our Ninja Airfryer is also a game changer too I bought the Airfryer lid for our Instant Pot Ultra since we use that so much.
Can an Instant Pot work with just the glass lid on it for a crockpot experience?
8 hours slow cooking is always gonna destroy 90 min @ high pressure. Next time do a 4 hour pressure cook vs 8 hour slow cook, it'll be much closer.
Can you make a comparison between Crock Pot and Instant Pot in a slow cooking function, please?
It’s kind of obvious Insta pot just cooks things. Kind a like a microwave. The function of the crockpot is way better if it needs to break down just like chicken soup
you really have to adjust recipes for the Instant Pot vs Crock Pot. also I would have cooked it longer (and of course with less broth) in the Instant Pot. but the Crock Pot is still great for some things.
you could have used the slow cooking function (the "less" setting on saute with a regular lid) w/the Instant Pot to get similar results. you browned the other roast a lot more in the cast iron pan, but that *may* be an Instant Pot limitation.
The only time i season my flour is when i'm making gravy otherwise i'll season the meat with different spices by itself
The way Lisa dredged the meat in flour is the old fashioned way. My mom used to cook like that in the 60's and 70's. It was popular back then. You'd dredge the meat in flour and then brown it in olive oil
What everyone else said about cook time. But also using a cast iron pan vs the inner liner of the instant pot makes a difference in flavor as well. For years I tried to make grandma's pot roast and discovered I was using the wrong pan. She used a cast iron pan. It made all the difference.
Great video!
I buy a 'roast kit' at Walmart (meat, red skin potatoes, onions, carrots snd a spice packet.
I usually cook it in my IP but I use manual settings instead of the 'beef' setting & adding additional minutes.
It always comes out like your cockpot test sample does. Falls apart yummy.
I think I cook it for longer than you do and, I've never seared for a grreat color (but I do if I cook it in the crock pot).
But, it may be a different cut of meat in the Walmart 'pot roast kit', too.
Great comparison. I'm going to Costco & try their pot roast.
Just notice your apron label Hawaii. I'm originally from Hawaii, so Aloha and keep up the good cooking.
If there is a sound or camera person. They should do the removal and plating. Then have Lisa and hubbby taste it. I gave away my crock pot thinking the slowcook setting would work. Not a good thing. The vegetables were not done as well as in a crockpot.
YOU USED IT WRONG. First, you need to use the "Slow Cook" button that is on the left side. Secondly, the steam pressure valve is to remain open (which is why you had too much liquid). The way you cooked it; it was as if you were cooking (not slow cooking) for 60 minutes. I normally cook a roast (sauté) in 13 minutes. No wonder it yielded that result. Sorry for caps, but I needed it to stand out since you are not marketing this right.
I always cook my meat in the instant pot longer than a recipe says. I wonder if you cooked it longer if it would be better?
Great show. How about a flank steak.?
I have a Instant Pot Duo Crisp with NO Yogurt setting. I have made 3 batches of great yogurt in it using the Sous Vide setting at 110f for 8hr. I used the “Cold Start Yogurt”. It was great all 3 times.
Thanks for all your tips. I am a newbie at this new machine.
Anyone that uses cast iron to cook, earns my respect. Too bad my recent purchase of the 8qt Instant Pot kept going into "food Burn" mode, anytime I used the saute' function and going to pressure. I tried every trick to avoid this, even got with the manufacture, but it just wasn't having it. Maybe the new Instant Pots are too sensitive, but I returned it and got a 6qt Farberware 7in1. It works fine but I like the Instant Pot function options better. Maybe I can find a used older pot that doesn't have this problem.
🌴Thank you, Lisa, for your tricks & tips! I’m still in lockdown, learning new skills, (cooking, new technology !) FaceTiming & Zooming on West Coast.
I hope our community across the world are all safe❤️
I never tossed my slow cooker. It weren’t broken. I AM a new candidate @ IP mini Duo Academy. I’d be thrilled to view a comparison video IP vs slow cooker recipe for Korean bbque bone-in (or boneless) pork ribs. Yes, I like spicy 🌶 . I have access to Asian markets offering gojujang or an equivalent.
Even employing the tried & true “low & slow” method, I don’t add spices & sauces till cooking is ✅ done. I also brown the ribs-for crispy external texture- prior to slow bath. Out h’yeah West we call dese budget friendly bones “country style pork .” 😊 Thanks for your explicit instructions & fun recipes!
Thank you for answering my question. I wasn't sure which method I would use to cook my 4.75# chuck roast, but this settled it. I was able to utilize the burner on my propane grill to get my cast iron skillet nice and hot. The crock pot is set for 9 hours and I'm looking forward to having pot roast meals in the coming weeks; I will portion and freeze some. :-)
Lisa, thank you for your video. I want to ask you:
If i used "slow cooker" option on my instant pot using your guidelines for crockpot would you say I could get same result cooking my roast?
Thank you.
Ps, I understand that temperature and time should be adjusted a bit.
Fabulous, I learned a lot. Not only about The comparison of both ways of cooking, I also learned about cooking. I am an older lady who is barely cooked things in her life; so this was a great eye-opener
I can't believe this girl has a TH-cam channel devoted to the Instant Pot. She obviously did not cook the Instant Pot roast long enough. Duh!
I cooked it as long as the top several most popular Instant Pot roast recipes call for so you can see what that time results.
@@Lisa.Childs I just recently bought my first instant pot and I looked at the chart. Yeah according to mine for whole beef 20 - 25 minutes a pound. So you may have actually cooked it a little longer than recommended. But my thought is it is going to depend on the type of meat. As yo pointed out there are differences in marbling. The cut too, wonder how corn beef would be, or any type of brisket.
Many thanks to Lisa for doing the tests and sharing her conclusions. To those saying below that, like me, they ditched their slow cooker, aka 'crock pot', on buying an Instant Pot, most of us do big roasts more rarely than our mother's did. It's still valid to use a Dutch oven or big casserole dish and go the traditional route - pop it in a conventional oven, set the temperature nice and low, and give it a few hours. The Maillard reaction and 'bark' is never better than when achieved in a real oven IMHO (much as I love my Instant Pot).
Wow, $35 for 5lbs of chuck roast!? Where do you live?
Tfs! I subbed!! More of these taste vids would really be great 💣💣💣. More recipes tested👍👏. Great Job.
Would love to see you try the same recipe BUT using the instant pot "slow cooker" function vs crock pot.
I find it hard to find recipes for that function, maybe because it is not the best? I don't have space for a crock pot and instant pot so trying to work out which one is best to buy. Instant pot only released in Australia a few months ago.
I've read that the slow cooker function in the instant pot will work for small pieces of meat but not larger chunks like this because the heating source in the instant pot is only the bottom part while the Crock-Pot heats on the sides too. You could use it but you'd have to adjust the time and cook it longer.
I’ve done large quantities of ribs in the instant pot (equivalent to the size of the roast she used) using the slow cooker function. I saw no difference between the crock pot and the instant pot in slow cooker mode.
Me too❤️❤️❤️
Super good review, save me a lot of money, very professional you and your husband work well together!
I also like a Stub Cocotte 4 hrs at 300°F in convection oven. My Crock Pots never lets me down. I have three sizes, love them all. A 2 a 4.5 a 7 quart.
Thank you for your video!
Very informative and fun!
Well, . . . quite frankly, Lisa that Instant Pot cooked chuck roast SHOULD HAVE BEEN COOKED for a grand total of 90 full minutes, and then followed by a slow NATURAL RELEASE. The way that 'cook off' was conducted the odds were unquestionably designed to favor the chuck roast cooked in that slow cooker over the Instant Pot prepared piece of meat. As far as this retired Sous-Chef is concerned, at best the so-called 'cook off' ended in a neck and neck 'dead heat'!
with the instant pot, does the Thickness matter for the time?
Like if I am cooking a almost round shaped 4+ Lbs chunk of beef will the 60 min + NPR be enough?
You didnt cook the pressure cooker roast enough. So it wont be fair. It should have cooked 20 minutes more
A for effort but this is so wrong. Use salt and pepper (or just salt) to sear, never flour and never with olive oil. I think the crockpot would win every time. 60 minutes not long enough in IP. The "smokey" flavor hubby tasted was probably the dissolved burnt flour from searing.
Very few videos on YT regarding using the IP as a SLOW-COOKER. That would have been a more helpful exercise here. 😢
I would like to ask a question. I live in a small town and the grocery store does not have thick pork chops. If I put several thin pork chops in the Instant pot will the pork chops that are covered up cook the same? I guess this same question applies to any type of meat; round steak, cut up chicken etc.
Hi. I work in the meat dept. if you are talking boneless you can purchase a pork loin roast and cut at home to desired thickness or have butcher do it for you - absolutely no reason they will not