Cooker Showdown: Instant Pot versus Crock Pot versus Dutch Oven 

An observation on the slow cooker stew. As others mentioned, browning beef first is important. Back in the day when slow cookers were really popular, you usually prepared dinner the night before, or in the morning. You toss your pre cut beef chunks in salt, pepper, flour mix and sear in a skillet till a good sear is achieved. Dump the beef into the crock pot, deglaze the skillet with wine, pour the juice into the crock pot. Now add the remaining ingredients, set to low, lid on. When you come home from work 10 hours later voila..beef stew.

This is the results I expected based on my prior experience. I think the main thing we can thank the Instant Pot for is convincing a whole generation of home cooks that pressure cookers are totally safe now, not bombs waiting to explode all over your kitchen

For those who don't know, if you want a thick sauce you can dissolve corn/potato starch in cold water ( starch don't change food taste )

I would never make a stew without first browning the meat regardless of what cooking method I use.

The reason this “test” is a great success is because it clearly identifies the steps necessary to maximize your flavor by taking different steps to accommodate different cooking methods. So great job on this video! Personally, I use the Instant Pot. I high heat sear the protein first on the stove and transfer to the pot. Then I sauté my onions & garlic in that pan, deglaze with wine, reduce, and transfer to the pot. Then season, pressure cook, and natural release for at least 10 minutes. Then add potatoes and carrots, and pressure cook again for only 4 minutes to avoid mushy veggies. Incredible flavor and total time is under 2 hours.

I should also mention that cooking in the oven creates a lot of excess heat and is not so good in the summer, but can be beneficial in heating your home in the winter. Along with that washed heat is the higher power outlet that it's plugged into. Both of these waste more energy than an countertop pressure cooker appliance. I really like how fair and honest this review is. I'll definitely subscribe for more.

As a parent - I also need cleaning time/efficiency. Which is why at first glance the crock pot looks appealing with seemingly minimum effort

I wish you had done it with the traditional pressure cooker as well. I've always wondered if the Insta Pot does as good a job on pressure cooking as a dedicated tool. But this was a good review, thank you.

Great job and great cooking tips. I love my Dutch oven. Some recipes just need to be “Old School “. But I find my Instant Pot to be very useful and love to experience different recipes with it. I have both but have really only used the Dutch Oven a few times. Not many recipes for the use of it. Thanks again for video!!

Excellent comparison and this is very useful. Great work! Thank you so much for showing us!

this is like the best vid on youtube explaining the difference with great demo.

Thank you for the atmospheric pressure/boiling point explanation. Now I get it!

Good review! Yes, the Dutch oven will give the richest sauce, but if you pressure cook the stew in the Instant Pot, you can put it on Sauté mode when done, just to reduce the sauce a little. Personally, I love my Instant Pot because of the flavour and convenience. And it does so many other things. In fact, I bought it to make yogurt. An incidental finding is that my electricity bills have come down since I bought my Instant Pot, because I am using my stove and oven less. I can’t justify the expense of a Dutch oven to make one type of dish, slowly.

This is exactly the information I was looking for. Thank you. 🙏🏼

@Serious Eats, i´m really impressed about the way you showed the differences between each of these 4 tools! undoubtely the best way is cooking something and taste it at the end, but what i loved was the last portion of the video which you show how each beef stew looked likes. so you had all my attention during this video, i really enjoyed all the info provided and laughed a lot when whe spoon song hahahah, you rock @Daniel Gritzer, amazing video!

That was a great experiment- well done!

I know it is a 'difference' but you seared the beef then cut into cubes in the dutch oven. For the smaller size of the instant pot you could have cut the raw beef into cubes and browned. This could have been done to both to create a fair comparison. More surface area on the cubes = more browning = more flavor.

For the pressure cooker method, you could have gone with "reverse browning". Do the pressure cooking first, then put the pot in the oven uncovered for 30- 40 minutes or, altenately, sear for 10-15 minutes to reduce liquid

I LOVE MY DUTCH OVEN, BOTH OF THEM! But my slow cooker is worth it because I brown my meat and my aromatics and season properly! My slow cooker has to vent holes which helps reduce my liquids. Just made killer boneless short ribs! To die for! You need flour for that slow cooker to thicken your sauce!

Thank you for your review. I will invest in a pressure cooker

I love this instapot!!! It’s so easy to use, clean and cook with!!

invaluable! great presentation. thank you.

I am happy that this gave me justification for my recent dutch oven purchase. Thank you

This video was awesome!! BTW... The secret to amazing stews in the pressure cooker, as well as a slow cooker, is to use a reduction of stock and wine, meaning boiling down the two liquids together until about 1/3 remaining, then assembling your stew checking for liquid worth adding more stock as needed. Try it!

I actually cook Beef and Guiness Stew in a pressure cooker.. 😋 Browning it first, adding the ingredients then seal the lid. Cook for 40-50mins et voila! 😋🤤🍲👌🏻

I was fairly certain the Dutch oven would win.. that said I think a completely serviceable bourguignon can be had in the instant pot with a bit less time on it then transferred to a casserole dish then finished under a broiler with the door cracked until reduced with slightly crisp edges on the beef

As a chef. You can't beat a Dutch oven. In the kitchen and under the sheets

There's a lot to gain from a pressure cooker. Beans, potatoes, stocks, etc. But meats run the risk of becoming dry and stringy. Always slow-cook in a pot, whether it's a cast iron dutch oven or just a triple-layer stainless pot, it will always give you best results for stews and braises.

The main things a slow cooker has going for it are 1) reduced hands-on time and 2) you can leave it on all day without your food getting cooked down to slop or hanging out in the danger zone for bacteria. But even then, part of the reduction in hands-on time is that you're not spending time searing, since you can't sear in it. If an oven had a refrigeration function, you'd be all set. Sear the food in a Dutch oven in the morning, stick it into the oven with the lid partially off, set the oven to 35 degrees F, with a timer that switches the oven up to 350 a couple hours before you want to eat. Come home from work, and you're golden. Well, except the vegetables will be overcooked. Hands-off beef stew is too tricky. Better off doing it the right way on the weekend and then reheating for convenient dinners during the week.

I cheat. I brown meat and aromatics in the Dutch oven to get that flavor, then transfer the meat to the Instant Pot with broth for 20 minutes, then transfer it back to the Dutch oven where the aromatics are waiting and finish cooking in the Dutch oven.

Pressure cooker always. You can go for evaporation after the cooking is done :) Best of both worlds!

Whoa that little bonus at the end...sheesh didnt know that was possible haha. Thanks for all your hard work. God bless🙏

Slow cooker lid for instant pot helps. Also can usually get a 10" pan lid from another pan that should fit too.

Nice and informative. Subscribed

excellent video!

Did you know if you add some bicarbonate of soda to the pressure cooker to increase the alkalinity you can get browning within the liquid. For best results though I would probably further reduce the stew after pressure cooking.

Nice video, thanks! My way would be, the dutch oven for searing, evaporate the alchol and then put it in the slowcooker. Or even better, searing in a pot on the stove that is also compatible with the slowcooker. Unfortunate more work is usually more flavor.😉

Thanks, man. Sticking with my cast-iron casserole, then. It’s worth the time and the love.

I think next time add cleaning time. Dutch cooking is better. Need to meticulously clean gasket, lids, pots, wiping - a lot of work for pressure cooker.

Thanks for sharing - I would sear in the dutch oven more space, pressure in the instant pot, then finish in the dutch oven to reduce and amplify flavor - less time overhaul.

Daniel, you did a good job here. Maybe the slow cooker has a function of keeping something warm, but not creating it--or is there something a slow cooker can do better than anything else? I'm so hungry for beef stew right now I can't think straight.

I kind of wish you did a beef stew recipe especially for the instant pot just to be able to compare it

My stew from my Crock Pot looks more like yours from the Dutch oven because I sear the meat and the sautee the veggies with tomato paste in a wok prior to putting it all in the Crock Pot. I also have an Instant Pot and the stew made using the same prep of searing and sautee of the veggies beforehand just makes a much less flavorful stew. Ditto for soups, it just makes a less flavorful end product, HOWEVER it is by far the fastest which is sometimes more important. You can reduce the sauce in the Instant Pot by shortening the initial pressure cook time, then cook for an additional amount of time with the lid cracked or off to reduce the liquid. You still save a lot of time but yield a better end product. The same can be done with a Crock Pot but it takes much longer.

Happy Mar10 day!! Great test, and I'll stick to using my Dutch oven 😁

This was helpful. I got an instant pot for Christmas when I asked for a Dutch oven because I wanted to bake bread in it. I’ve been thinking of returning the instant pot so I can afford the Dutch oven. I think I’m still in favor of the Dutch oven method.

Yeah, since I got a pressure cooker I haven't cooked stew/roast any other way. I might try a dutch oven now however. Instant makes a dutch oven also, wonder how that does?

Love the install , or a traditional pressure cooker. It infuses the food with flavor, and so tender.

This matches my experience with these methods. I don't have an Instant Pot as I already had a good six quart pressure cooker I'm happy with. Hands down I use my Staub dutch oven for nearly every braise. I do occasionally make a braise in the pressure cooker when I under a time crunch but after I release the pressure I reduce the liquid to finish it. I love my pressure cooker the most for making beans and it also works well for beef stock.

What if you take a pan, brown the beef, then place everything into the slow cooker. Cook it for some hours, then put it in the oven (some slow cookers pot can do) to reduce a little bit the liquid and then you compare this agains those processes you did follow? Most of people don't use the slow cooker as you did...

Great video! Question… what about stovetop Dutch oven?? Will the results be as good?

Virtually every slow cooker recipe calls for you to BROWN the ingredients on the stove before you put them into the slow cooker so the fact is we really do not get a fair comparison.

I think for the three "wetter" versions you should have cooked off the liquid to the same level as the Dutch Oven. You can do so in all three by taking off the lid and taking the heat up (or in the case of the Slow Cooker... maybe it comes to a simmer?)

I'm glad I'm not the only one that feels that way about Slow Cookers. I grew up eating from them, but they always tasted flat

Please do a clay tagine on a majmar vs camp dutch oven.

Thanks a for the great comparison! I'll stick to my Dutch oven (Le Creuset) which I really love. 👍

this is legit info, very nice.

I know this is a year late but I never liked the crock pot stew cause it just wasn’t impressive at all. I used my pressure cookers as well Good sometimes, sometimes the meat was dry. I cooked in my first Dutch oven and it was the most amazing chuck roast stew of my life. I am hooked on the Dutch oven and invested in a beautiful STAUB. I use my brand new instant pot pro to make boiled eggs that peel with ease, and perhaps make yogurt. The crock pot got donated.

Nice comparison. I have a stove top pressure cooker that browns meats and veggies nicely before cooking. Looking to get a nice dutch oven too!

I love your comments on the pressure cookers.. I'm old school and these gadgets really messes up my mind. What gadget should you have in your kitchen to develop a cooking regiment

Nice! Interesting comparison, I guess I'm a fan of the old school slow cook in a good old casserole pot! Maybe use the pressure cooker to make the beef stock that goes into the stew, and the dutch oven to deal with the main event?

Handsome... had you used less water in the pressure-cooked versions, you'd have a fair comparison to the Dutch oven version. The Dutch ove allowed water to evaporate, "un-diluting" (concentrating) the flavors. The pressure cooker recipe needs to have less water, if it came out runny.

Useful!!

I think the comparison should have included searing step for all methods. Also, I sear in a larger pan on the stove before I load ingredients into the Pressure Cooker. Yes, it makes an additional dish to clean, but that is not a big factor when I consider all the measuring utensils and stirring tools. Also, it makes the Pressure Cooker method total time slightly longer, but still much shorter than Dutch Oven and Slow Cooker options and it doesn't need to be monitored as closely during the pressure cooking process.

I can see why busy cooks like the versatility of Instant Pots. When I was a working mom I had a Crock Pot, but even on low it boiled meat rather than simmered it. We parted amicably. Now that I'm retired (& cooking for 1) I use my Le Creuset Dutch Oven. It's pretty, & I like having a stew or a soup on the stove making the kitchen smell delicious. I don't need more clutter or complicated procedures to learn. Btw, I've heard there are these newfangled gadgets called cell phones! Yikes, WHAT NEXT?? Just give me peace & quiet.

Chopsticks….. gold standard chef

Great test and video, Thank you. A real test for a tender stew is a classic venison stew. The meat is very lean and can dry out quickly, keep the pieces of meat on the bigger side. I use a Fagor traditional pressure cooker for this and chili and competition pinto beans. Can sear the meat and veg, bring to temp on stove and walk away for 45 minutes. The chef is correct, adjust your liquid amounts. You dont need as much as standard recipes. We use wine or Shiner Bock beer so can certainly cook out the alcohol before putting on the lid. When meat is tender if the stew is a lil thin, simply continue to cook with the lid off over low heat for 10-15 minutes. Adjust seasonings, make sure your mashed potatoes are ready, get a big ole bowl and dinner time. Freezes well and better the next day as always An FYI if someone makes the mistake I did and leaves cast iron dutch oven outside and rusts badly. Save yourself a ton of aggravation, either send it back to Lodge and they will reseason for free or even easier, find a company that does media blasting or powder coating. I dropped off 5 pots that were left on a trailer and rusted badly, 1 day later they were as shiny as a nickel from the media blaster all for the total cost of $10. Simply heat em up and reseason in the oven or smoker. Devin Thomas Mutts and Butts BBQ Team Prosper Texas

Not surprised about the outcome but secretly rooting for the traditional slow-cooker but of its simplicity for a working family

I find browning done in a 14" cast iron skillet much better cleanup for on skillet less than a few minutes. Deglaze with a bit of red wine and add to the instant pot.

Hi vicky. Are you able to measure your slowcooker. Im thinking of buying that model but the cupboard it should live in is only 25cm wide. On your video i saw the lid mechanism is quite a bulky. Would you be able to tell me how wide it is in both directions. Hope that makes sense.

What quart sizes are you using for the Dutch oven and the pressure cooker?

would it not have made more sense to get the slower cooking ones started first? Also, any stew is better the next day, and you could have taken the slow cooker ones and toss it into a stock pot to make dumplings on top. That would make the base thicker. I always braise the meat before putting it into the slow cooker and its braised in smaller chunks lightly floured with salt and pepper and maybe some garlic and onion powder.

You have to brown the beef and saute the veg, with flower, before you put it in the slow cooker. You would only use the wine if you use it to deglaze the separate pot you used to brown the beef and sauted your veg with. If you dont use wine you would use what ever stock you are using, than pour all of those left over flavors in the slow cookee as well.

flexin' with the le creuset, I see you boil! lol I really think you sold me on a dutch oven in terms of flavor.

No, for the best flavor profile you really need to sear the food for the slow cooker too. I cube the meat first before browning using a frying pan. More surface area, more browning, more flavor. Same with the vegetables. Then deglaze the pan with wine, beer, or other booze.

ah man! I saw cooker showdown, and I thought maybe the Cookeo would be part of it. Though I guess it's not common in the States. Instant pot just came on the market here in Korea, but it's hella expensive!!!!!! And we're moving to France in the Sept anyways, and they use Cookeo there, I really wanted to see a showdown between those 2, haha

Woukd be nice to know which conusmes less electric when used for lets say 6 hours all same.

If there's one thing this video proves, it's that the Maillard reaction is everything in cooking! Brown that meat first, foodies!

Thumbs up and subscribed!

I usually use the pressure cooker then turn on "Saute" to reduce the liquid. Works beautifully and quickly. Meat is always tender and flavorful.

I don't brown in my instantpot. Much better to brown on my stove at 35,000 BTU for 10-20min and then put it in the instantpot to finish. More delicious, overall less time, but 1 more dish to wash.

You should always brown / sear meat (beef, lamb, or pork) before placing in a slow cooker. This ensures you get maximum flavour and meat tenderness. There is no need to add red wine IMO. Enjoy a glass with the beef stew.

Sometimes old school is the best school.

I don't use my Dutchy in the oven, it's faster on a low flame or induction, however, my induction doesn't like the weight and gets all screwed up.

If you're using the IP as a slow cooker, you really should use a different lid. Also, while this recipe works fine, recipes with less moisture don't work as well because the stainless steel doesn't have the thermal mass of the ceramic slow cooker pot.

All about the details but the information is lost. Transcript says 300° oven for Dutch oven going to check in an hour and a half then you state three to four hours cook time. Web link provided Is stated Dutch oven @ 225° So specifically what exactly is it?

Sounds like the Dutch oven won...glad I just bought one.

I love my instant pot. I think the best thing is making your own yogurt at home. Actually I love making my own stocks/broths now, no need to buy it at the grocery store when you start collecting your bones. Fast pressure cooking is great too if I don’t have time to wait for Dutch oven. Honestly I don’t really use my Dutch oven anymore because I don’t taste much of a difference especially when i reduce my stew after pressure cooking in the instant pot.

Which one was #2?

Yeh, I occasionally use an electric slow cooker but never plop in unseared meat. I always have a very hot fry pan on the side. It takes five mins to sear the meat and veg then another minute to deglaze and wash down. It’s just plain silly to expect a good result from chucking everything into a cold pot. Why would you do that, it smelt of failure from the beginning.

why would you not brown the beef on the oven and boil the wine then add to slow cooker

In my experience a Dutch oven produces concentrated, rich flavor and tender protein making your house smell yummy. My Rival slow cooker circa 1970’s was perfect for cooking Chinese herbs.

I use a slow cooker for a weeknight meal so it can be ready when I get home, but I definitely would never not sear the meat.

Using an Electric hot pot as a substitute for a stovetop pressure cooker does a disservice to the real pressure cooker as the hot pot cannot develop as high of pressure as the true stove top type. Most stovetop pressure cookers are preset at 15 psi, but some models provide a lower setting as well, between 10 and 11 psi, or about 235°F. (This lower setting is helpful for delicate foods like puddings, for example.) Instant hot pot only developed about 10-11. psi

One major reason for the Instant Pot, at least for us, is heat. We are full time RV living so space is limited and the stove and oven are Propane. Cooking for any length of time is costly and also heats our RV up way too much. Now the RV has about the square footage of a small apartment. Ant to top it off we are in Florida, it was 90 here today. So the instant pot makes much more sense for me. I have actually made a round loaf of bread in it. After baking I put it in the oven to brown up for about 10 minutes and it was great.

if you used a traditional pressure cooker like i do i would have reduced the liquid to be a little more thick

There will always be a bias to what you grew up with.. Childhood food memories 👧🏽👶🏻👵🏻👩🏼👨🏻 families are not home as many hours a day anymore. 2 parents working, many extra activities in the evenings so these new gadgets are very helpful and flavours can be enhanced with a little knowledge and experience 🤗 share your recipes with friends and relatives! I love all the food bloggers sharing their knowledge these days! No secret recipe piggies here

My slow cooker's (Crockpot brand) insert cracked after using it 3 times. I will never buy from them ever again after that. Looking at an Instant Pot duo and going to buy the tempered glass lid for slow cooking.

Why not sear first in pressure cooker before switching it to pressure cooker.

On the "Slow cooker with sear"active time is 45 minutes but the total is 6-9 hours how is that possible ?

You never, Never just dump things into a crock pot. Never. Did I say never? You sear the meat and veggies in a frying pan first. Allways. Just dump in liquid in the pan and let it boil afterwards to get the goey stuff off the bottom. If the reciepie has wine, you dump the wine into the frying pan. This is the liquid you then use in the crock pot. I swear, you cannot get the difference between a dutch owen and a crock pot if you do it properly. Thats what people are doing wrong with crock pots - they get lazy and try to get away with just 1 cooking pot. You also get a much better stew if you take out the meat when its coocked, put the sauce thru a fine sieve and reduce the sauce. Then you can make a real sauce and put together a stew thats really, really good. But a good sauce is not a fast thing to do. A crock pot is mostly there to make it easier to leave the house while cooking. I use it to get a good base while doing some work, so I can save a few hours later. If people are scared to get dirty pans, they should probably stick to ordering pizza.