Slow cooker vs pressure cooker
While a slow cooker may be great at cooking that casserole while you’re at work all day, the pressure cooker wins at making healthy, hearty meals in little time. “The high pressure cooking technique doesn’t permit air or liquid to escape and also mixes the cooking liquid and the moisture from the food to cook quickly. This technique helps tenderize tough cuts of meat that would normally take over three to four hours if you braised them in the oven,” says Chef Brian Molloy, director of culinary operations, Nikki Beach Worldwide. “A pressure cooker is great for cooking beans, stews, chicken soup, lamb shank, beef cheeks, pot roast, bacon ribs, pork ribs, and corn beef and cabbage.”
It locks in flavor—fast
Cooking under the pressure created by a pressure cooker means that you can cook stove top dishes more quickly. “I like to use it for lamb shanks cooked in red wine. Cooking in this way speeds up the process and also locks in more flavor and moisture,” says Rachel Muse, a private chef.