Slow Cooker vs. Pressure Cooker: What's the Difference?

The lid is the the reason why slow cookers and pressure cookers work differently.

In slow cookers, the lid sits on top of the cooker, but it isn’t a pressurized seal. Water vapor collects under the lip of the lid and this prevents it from forming a pressurized seal on the cooker. The lid fits just tightly enough to keep heat from escaping, but without becoming pressurized.

In pressure cookers, the lid is sealed with a rubber gasket and stays locked while it cooks. To maintain the right amount of pressure in the pot, the lids of pressure cookers also include a valve. The valve opens if too much pressure is building in the pot and closes when the pressure is too low.

Pros:
+ Can be left unattended. Since slow cookers can safely be left unmonitored for long periods of time, it makes them a great choice for a busy week since dinner can be tready when you get home.
+ No danger of quick pressure release – Since pressure cookers cook using pressure, this pressure has to be safely released before the pot can be opened. For slow cookers, you can simply lift the lid off.

Cons:
– Takes a long time to cook. Since slow cookers cook with relatively low heat, the recipes take a long time to cook.
– Requires more hands-on preparation – For many recipes, food needs to be sautéed or browned beforehand. This is especially important for ground beef and pork chops.

Pros:
+ Closely mimics stovetop cooking – The high temperatures of pressure cooking make it possible to achieve caramelization and browning.
+ Quick cooking time – Pressure cookers can cut the cook time of traditional stovetop recipes in half!

Cons:
– Practice makes perfect – It does require some practice to master pressure cookers. It may take a few attempts to get the right results for a recipe.
– No peeking allowed – Pressure cookers don’t have glass lids like slow cookers, so you won’t be able to see your food while it’s cooking.
– Pressure release can be difficult and possibly dangerous. NOTE: The valve should never be covered on a pressure cooker as it is an important safety feature. Learn about different methods of pressure release here.

Two Types of Pressure Cookers

Stovetop pressure cookers – The stovetop models look more like traditional pots and usually require hands-on attention since the heat source comes from the stove.

          + Pros: Quicker cooking times than electric pressure cookers.
          – Cons: Requires hands-on attention – Stovetop pressure cookers require hands-on attention since they cook on the stove.
         
          To learn more about a popular brand of stovetop pressure cooker, check out RecipeLion's review of Fagor Rapid Express Pressure Cooker.

Electric pressure cookers – The electric types sit on the countertop so they look more like slow cookers. They are more hands-off than the stovetop versions.

          + Pros: Easy to use – Electric models are easier to use since everything from heat settings and cooking time is programmable. Plus, they can be left unattended.
          – Cons: Don’t cook as fast. – It takes electric pressure cookers a longer time to reach pressure, which results in a longer cooking time.

Slow cookers use low heat over a long period of time, while pressure cookers use pressure and high heat to cook quickly.

Neither is better than the other; it just depends on what sort of cooking experience you are looking for!