Instant Pot Vs Slow Cooker Can You Really Get Rid Of The Crock Pot

The kitchen countertop is a battleground for appliances, and few debates are as heated as the one between Instant Pot and slow cooker enthusiasts. Both promise tender meats, rich stews, and set-it-and-forget-it convenience. But with the rise of multi-cookers like the Instant Pot, many home cooks are asking: can you really get rid of the crock pot?

The answer isn’t a simple yes or no. While the Instant Pot offers speed and versatility, the slow cooker excels in low-and-slow flavor development and hands-off simplicity. Understanding how each appliance works — and where they overlap — is key to deciding whether you can (or should) part ways with your trusty Crock-Pot.

How They Work: The Core Differences

The fundamental difference lies in cooking method and time. A traditional slow cooker uses low, steady heat over several hours — typically 4 to 10 — to gently break down tough cuts of meat and meld flavors. It operates at temperatures between 175°F and 200°F on low and up to 300°F on high, depending on the model.

In contrast, the Instant Pot is a pressure cooker first and foremost. It traps steam to raise internal pressure, allowing water to boil at higher temperatures (up to 240°F). This dramatically reduces cooking time. What takes 8 hours in a slow cooker might take 30–45 minutes under pressure.

But the Instant Pot isn’t just a pressure cooker. Most models also include functions for sautéing, steaming, yogurt-making, rice cooking, and even air frying (in select versions). This multi-functionality is what makes it such a compelling replacement candidate.

Tip: If you're short on time during the week, use the Instant Pot for fast meals. Reserve the slow cooker for weekends when you want deep, developed flavors without rushing.

Cooking Performance: Flavor, Texture, and Results

When comparing the end results, subtle but meaningful differences emerge. Slow-cooked dishes often have a more rounded, layered flavor profile. The long simmer allows spices and herbs to fully integrate, and collagen in meats breaks down gradually, resulting in a silky texture that’s hard to replicate quickly.

Pressure-cooked meals from an Instant Pot can be equally tender, but sometimes lack that depth. The rapid cooking doesn’t allow for the same level of flavor evolution. However, modern techniques — like searing meat first using the sauté function — can help bridge the gap.

For example, a beef stew made in a slow cooker over 8 hours will have a richer broth and more integrated vegetables. The same stew in an Instant Pot may finish in 45 minutes, but carrots could be slightly mushier, and the sauce less concentrated unless reduced afterward.

“Slow cooking develops flavor through time, while pressure cooking delivers convenience. You can mimic some results, but not all nuances.” — Chef Marcus Lee, Culinary Instructor at Boston School of Food Arts

Comparison Table: Instant Pot vs Slow Cooker

Feature	Instant Pot	Slow Cooker
Cooking Speed	Fast (minutes to 1 hour)	Slow (4–10 hours)
Energy Use	Moderate (high power for short bursts)	Low (steady low wattage)
Multifunctionality	Yes (pressure cook, sauté, steam, etc.)	Limited (usually just slow cook)
Flavor Development	Good, especially with searing	Excellent, due to long simmering
Hands-On Time	Low to moderate (requires monitoring pressure)	Very low (set and forget)
Safety & Learning Curve	Moderate (requires understanding pressure release)	Very low (plug in and go)
Best For	Busy weeknights, quick meals, batch cooking	Weekend braises, soups, unattended cooking

Real-Life Example: Weeknight Chili Showdown

Consider a typical family dinner scenario. It’s Tuesday, work ran late, and dinner needs to be ready in under an hour. Sarah reaches for her Instant Pot. She hits sauté mode, browns ground beef and onions, adds beans, tomatoes, and spices, then seals the lid. In 25 minutes, chili is done — hot, thick, and flavorful enough to satisfy her kids.

On Sunday, she tries the same recipe in her slow cooker. She skips browning (just dumps everything in), sets it on low, and forgets about it for 7 hours. When she returns, the aroma fills the house. The chili has deeper spice notes, the beans are creamier, and the meat shreds apart. It’s not faster — but it feels more “homemade.”

This illustrates a key insight: both tools have their place. The Instant Pot saves time; the slow cooker builds character. Neither fully replaces the other in every situation.

Can You Really Get Rid of the Crock Pot?

You *can* eliminate your slow cooker — but only if you’re willing to make trade-offs.

The Instant Pot can technically replicate most slow cooker functions. Many models include a “slow cook” setting that mimics low-and-slow heating. However, this feature often doesn’t perform as reliably as a dedicated slow cooker. Some users report uneven heating or inconsistent temperature control in this mode.

Additionally, true slow cookers don’t require electricity to stay safe. You can leave them on all day while at work or running errands with minimal risk. The Instant Pot’s slow cook function works, but its digital interface and shorter cord may make it less ideal for all-day unattended use.

If space is tight and you prioritize speed and versatility, retiring your Crock-Pot may make sense. But if you value foolproof operation, consistent low-temperature cooking, and the ritual of coming home to a meal that’s been simmering all day, keeping both appliances — or sticking with the slow cooker alone — might be wiser.

Tip: Use the Instant Pot's \"Slow Cook\" function only for recipes that don’t require precise temperature control. For delicate dishes like custards or dairy-based stews, stick to a real slow cooker.

Step-by-Step: Transitioning from Slow Cooker to Instant Pot

If you’re considering replacing your slow cooker, follow this practical transition plan:

1. Inventory Your Cooking Habits: Track what you cook weekly. Do you rely on 8-hour roasts or 30-minute dinners?
2. Test Key Recipes in the Instant Pot: Make your favorite slow cooker dish using pressure settings. Adjust liquid levels (reduce by 20%) and timing.
3. Use Searing to Enhance Flavor: Before pressure cooking, brown meats and caramelize vegetables using the sauté function.
4. Simmer After Pressure Cooking: Once the pressure cycle ends, switch to sauté mode to reduce sauces and deepen flavor.
5. Evaluate Results Over Time: Compare texture, taste, and effort across 3–5 meals. Decide if the trade-off is worth it.
6. Decide Whether to Keep Both: If you miss the ease of dump-and-go meals, consider keeping the slow cooker for weekends.

Checklist: Should You Keep Your Slow Cooker?

• ✅ Do you cook large batches for freezing? → Either works, but slow cooker is gentler on ingredients.
• ✅ Do you often leave meals unattended for 6+ hours? → Slow cooker wins for safety and simplicity.
• ✅ Do you value deep, complex flavors in stews and braises? → Slow cooker edges out for flavor depth.
• ✅ Are counter and storage space limited? → Instant Pot’s multi-functionality gives it the advantage.
• ✅ Do you cook on weeknights after long days? → Instant Pot saves significant time.
• ✅ Do you already own an Instant Pot? → You may not need a separate slow cooker unless you cook multiple dishes.

Frequently Asked Questions

Can I use my Instant Pot instead of a slow cooker for all recipes?

Most slow cooker recipes can be adapted, but not all. Dishes relying on gradual moisture evaporation (like pulled pork or dried bean stews) may need adjustments. Reduce liquid by about 20% in Instant Pot recipes, and consider finishing with a quick sauté to thicken sauces.

Is the Instant Pot’s “Slow Cook” setting as good as a real slow cooker?

It varies by model and recipe. Some users report inconsistent results, especially with older Instant Pot versions. Newer models have improved temperature control, but dedicated slow cookers still offer more stable, even heating over extended periods.

Does food taste different in an Instant Pot versus a slow cooker?

Yes, subtly. Pressure cooking locks in moisture and cooks quickly, which preserves brightness but can limit flavor layering. Slow cooking allows for gentle reduction and melding of ingredients, creating a deeper, more unified taste. Browning meat first in the Instant Pot helps close this gap.

Final Verdict: One Appliance to Rule Them All?

The Instant Pot is undeniably powerful. Its ability to pressure cook, sauté, steam, and even make yogurt makes it one of the most versatile kitchen gadgets available. For busy households, it’s a game-changer — turning dried beans into dinner in under an hour, or transforming tough chuck roast into fall-apart tenderness in 45 minutes.

Yet, the slow cooker still holds unique advantages. It’s simpler, safer for all-day cooking, and unmatched in developing complex flavors through time. There’s something almost therapeutic about assembling ingredients in the morning and returning to a fragrant, ready-to-eat meal without lifting another finger.

So, can you really get rid of the crock pot? Technically, yes — especially if you’re comfortable adapting recipes and prioritizing speed. But practically? Many home cooks find that owning both offers the best of both worlds: the Instant Pot for urgency, the slow cooker for patience.

Rather than viewing them as competitors, think of them as complementary tools. The Instant Pot accelerates time; the slow cooker respects it. And in the rhythm of daily cooking, both have a place.

💬 Have you replaced your slow cooker with an Instant Pot — or kept both? Share your experience in the comments and help others decide what works best for their kitchen!