Slow Cooker vs. Pressure Cooker: How to Choose the Right One | Wayfair (2024)

Slow cookers and pressure cookers both specialize in convenience, but the two aren’t interchangeable. Read our guide to find out the differences between slow cookers and pressure cookers and when and how to use each.

Slow Cooker vs. Pressure Cooker
Slow Cookers
Pressure Cookers
Cooking with a Slow Cooker vs. a Pressure Cooker

Slow cookers and pressure cookers are large countertop appliances that can be used in place of pots, pans, and even ovens. The distinction between them is in their names; slow cookers cook food slowly, while pressure cookers cook food fast using pressure.

Anatomy-wise, slow cookers and electric pressure cookers look very similar. Typically, both would have well-fitting lids, two outward-facing handles, and a control panel or dial with temperature and/or time settings. Both usually have an internal piece of cookware that can be removed for easy cleaning.

Slow Cookers

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The typical slow cooker is an electric countertop appliance with built-in heating capabilities. Slow cookers operate on very low heat, so you can leave them on the counter to cook for 4–8 hours while you’re at work or in bed.

We recommend a slow cooker if you tend to be on the busier side and don’t have the time to prepare a meal in one session. A slow cooker should be your go-to if you make a lot of soups or stews and want your meats fall-off-the-bone tender. Because they can be easily transported, they’re also excellent to bring to potlucks.

Sous vide slow cookers and roaster ovens also fall under the slow cooker label, but function slightly differently. Read our in-depth slow cookers guide to learn more about all three types.

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Pressure cookers utilize pressurized steam to cook food at a hotter temperature and much faster than most other cooking methods. What would need to cook in an oven for three hours might only need to cook for an hour in a pressure cooker. Pressure cooker lids lock in place when their built-in indicators detect pressure within, and cannot be unlocked until that pressure has gone down. Once your food is done cooking, you must either shut the machine off or release the trapped steam right away to avoid overcooking, which can happen very easily in a pressure cooker.

There are two main types of pressure cookers: electric and stovetop. Stovetop pressure cookers must be heated externally and are much more hands-on than their electric counterparts, which operate more similarly to slow cookers. There is a third type – the canning pressure cooker – that can take care of all your home preserving needs.

Stovetop pressure cookers more closely resemble large saucepans, equipped with only one handle that locks a snug lid in place. Most pressure cookers have a gauge or other indicator that monitors the unit’s internal pressure and all have at least one release valve that allows the steam to escape.

If you’re interested in more specifics about pressure cookers, our pressure cooker guide has all the answers.

Cooking with a Slow Cooker vs. a Pressure Cooker

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Because both require a base amount of water to cook properly, slow cookers and pressure cookers excel at making stews, soups, and braises. When making soup or broth in either a slow cooker or a pressure cooker, add less liquid than you think you’ll need. Both devices lock moisture in, so you don’t need to account for evaporation when measuring out your liquid. It’s also important not to under- or overfill slow cookers and pressure cookers so your dishes can cook properly.

Slow Cooking Tips

Slow Cookers are Perfect for Root Vegetables & Tough Cuts of Meat
Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat.

Sear Meat Before Slow Cooking
Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can’t. If you want similar flavor development but are using a slow cooker, you’ll have to sear your ingredients in a separate pan first.

When Slow Cooking, Add Pasta, Dairy, Fish, Herbs & Spices Later
There are a few more rules to follow when cooking with a slow cooker versus a pressure cooker. Though the process is more hands-free, many foods can’t withstand extra long cooking times. Pasta, dairy, fish, and many herbs and spices should be added toward the end of the cooking session so that their structure and flavors aren’t lost.

Pressure Cooking Tips

Pressure Cookers are Great for Legumes & Grains
Pressure cookers, because of their quick, intense cooking capabilities, are great for cooking structured legumes such as beans and lentils; grains such as pasta, rice, and oatmeal; and fast-cooking meats like chicken breast and fish. You can even make hard-cooked eggs in a pressure cooker. Often, electric pressure cookers will have specific cooking settings for different meals, so a finished dish is only one press of a button away.

Pressure Cookers are Better for Lean Meats
It is not recommended that you cook leaner meats in a slow cooker, but they can be prepared no problem in a pressure cooker. The shorter cooking time means there’s less of a chance lean meats become tough and dry.

Now that you know the difference between slow cookers vs. pressure cookers, it's time to pick out your favorite!