Both pressure cooking and slow cooking are popular methods for cooking meat that make it incredibly tender and flavorful. But which technique is ultimately better? Here we’ll examine the pros and cons of each to help you decide which is right for you.
How Does Pressure Cooking Work?
Pressure cookers speed up cooking times by trapping steam inside a sealed pot, resulting in increased temperature and pressure. This allows food to cook up to 70% faster compared to traditional cooking methods. The main benefits of pressure cooking meat include:
- Very fast cooking times – Tough cuts of meat can be perfectly tender in under an hour.
- Intensified flavors – The combination of hot steam and pressure infuses moisture and taste into the meat.
- Juicy results – Meat cooked in the moist environment of a pressure cooker turns out succulent and juicy.
- Nutrient retention – The quick cooking helps retain more vitamins and minerals compared to slow cooking.
Pressure cookers work by creating a complete seal, allowing pressure to build up internally to reach temperatures above the boiling point of water. Most recipes require high pressure for a portion of the cooking time, followed by quick pressure release to stop the cooking process.
How Does Slow Cooking Work?
Slow cookers use low, steady heat over longer periods of time to break down fibers in tougher cuts of meat. This makes the meat incredibly tender and flavorful. Here are some of the advantages of slow cooking meat:
- Convenience – Just prep and set it, no need to watch the pot.
- All-day timing – Allows you to cook while you’re at work or overnight.
- Tender results – Long cooking times make meat fall-apart tender.
- Depth of flavor – Slow cooking gives time for seasonings to permeate the meat.
- Budget-friendly – Allows you to use cheaper cuts of meat.
Slow cookers typically have low and high settings, with most recipes using the low setting.Food cooks slowly and steadily, reaching temperatures between 190-200°F, which gently breaks down collagen without drying out the meat.
Comparing Pressure Cooking vs. Slow Cooking
Here is a detailed comparison of some of the main factors when choosing between pressure cooking and slow cooking meat:
Cooking Time
Pressure cooking wins for speed, with most meat dishes cooking in less than an hour. Slow cooking can take 4-10+ hours depending on the recipe.
Convenience
Slow cookers are more hands-off, just assemble ingredients and turn on. Pressure cooking requires more monitoring and releasing pressure.
Flavor
Both methods produce very flavorful meat when seasoned properly. Pressure cooking infuses flavor rapidly. Slow cooking allows more time for seasoning to permeate the meat.
Tenderness
Pressure cookers and slow cookers both make meat incredibly tender. Pressure cooking achieves this very rapidly. Slow cooking requires more time but delivers super tender results.
Nutrients
The quick cooking of pressure cooking retains more vitamins and minerals compared to slow cooking. But nutrients aren’t depleted significantly with either method.
Moisture
The contained environment of a pressure cooker keeps meat very moist and juicy. Slow cooked meat can dry out slightly on the exterior but is generally still moist.
Cut of Meat
Both methods work for tough and inexpensive cuts like shoulders, ribs, rump, and chuck. Quick-cooking meats like chicken breasts and fish fillets are better for pressure cooking.
Browning and Crisping
Meat browns better before pressure cooking vs. slow cooking where there is little to no browning. Crisping can be achieved by quick searing after slow cooking.
Quantity
A standard 6-quart pressure cooker accommodates 2-4 servings. Slow cookers allow cooking larger roasts and quantities.
Safety
Slow cookers are very safe and hands-off. Pressure cookers require following proper procedures to avoid risks.
Pressure Cooker Tips and Tricks
If you want to give pressure cooking a try, keep these tips in mind:
- Cut food into smaller uniform pieces to ensure even cooking.
- Use at least 1 cup liquid to create enough steam.
- Allow the pot to pressurize around 10 minutes before starting cook time.
- Don’t overload the pot, leave at least one third empty.
- Quick release pressure after cooking delicate foods like fish, vegetables, and some grains.
- Use natural pressure release (don’t manually release) when cooking meats, stews, and larger cuts.
Taking the time to learn the ins and outs of your particular pressure cooker will ensure you get the best (and safest) results.
Slow Cooker Tips and Tricks
To master slow cooking like a pro, keep these pointers in mind:
- Prep ingredients by evenly cutting meat and vegetables into chunks.
- Brown meat first for better flavor.
- Layer vegetables underneath and meat on top.
- Add enough liquid to prevent drying out but not too much.
- Use spices, herbs,sauces, etc. for flavor since no browning occurs.
- Keep peeking to a minimum to maintain heat.
- Allow cook time for meat to become fork tender.
Getting the right recipe and cooking times for your model of slow cooker may require some trial and error.
Sample Pressure Cooker Recipe – Balsamic Pot Roast
To highlight the speed and flavor of the pressure cooker, here is an easy recipe for a delicious balsamic pot roast:
Ingredients:
- 3-4 lb chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tbsp tomato paste
- 2 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Season roast with salt and pepper.
- Heat broiler and broil roast for 5 minutes per side until browned.
- Place onions and garlic in pressure cooker, top with browned roast.
- In a bowl, stir together broth, balsamic, tomato paste and thyme. Pour over roast.
- Seal pressure cooker and cook on high pressure 35-40 minutes.
- Allow 10 minute natural pressure release. Release remaining pressure.
- Remove roast and slice, serve topped with sauce.
Sample Slow Cooker Recipe – Pulled Pork
Pulled pork is a classic, fall-apart tender slow cooker recipe. Try it with this simple preparation:
Ingredients:
- 3-4 lb pork shoulder roast
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp each salt, pepper, garlic powder
Instructions:
- Trim excess fat from pork roast.
- Mix barbecue sauce, vinegar, Worcestershire, hot sauce and seasonings.
- Place pork in slow cooker and pour sauce over top.
- Cook on low for 8-10 hours.
- Remove pork, shred with two forks.
- Mix shredded pork with sauce in cooker.
The long cook time gives incredible fall-apart texture while the sauce keeps this porky dish nice and moist.
Conclusion
So should you pressure cook or slow cook your meat? Here’s a quick recap:
Choose pressure cooking when you want:
- Meals ready rapidly in under an hour
- Very tender results with cheaper cuts
- Juicy, intensely flavored meat
- More retention of nutrients
- Smaller portions of 2-4 servings
Opt for slow cooking when you prefer:
- Super hands-off convenience
- Cooking while away from home
- Larger roasts and quantities
- Allowing flavors to develop slowly
- Less monitoring required
Both methods produce delicious, fall-off-the-bone meat when done properly. Now that you know the ins and outs of each technique, you can decide which one fits your needs and preferences the best!