INSTANT POT vs CROCK POT TASTE TEST - Pot Roast!

Hi friends! I'm Lisa Childs, welcome back! In this new video, we are throwing down on the ULTIMATE taste test between INSTANT POT and CROCK POT! We're making a super controversial dish- ROAST! AGH! We do a taste test to see the difference between a roast that has the same ingredients- just a different process.

INGREDIENTS
- 2.5 lb Chuck Roast
- 1/4 Cup Flour
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Pepper
- 1 Onion, Diced or Sliced
- 1 Bay Leaf
- 2 Cups Beef Broth
- 1.5 Tablespoons Soy Sauce






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[Lisa.Childs]

Who do you think will win? Which do you prefer!!? Instant Pot or Crock Pot? 😊 - Lisa

[philospher]

The problem is that you can't just duplicate the same recipe in both and expect the same results. Number one, if the instant pot pot roast wasn't as tender as you wanted, you needed to cook it longer and do NOT do a quick release. Number 2, I would have cut the liquid added from 2 C to 1 C. There is evaporation from the crockpot, there isn't from the instant pot, and therefore you need to start with less liquid. And if, like me, you like to add veggies (potatoes, carrots, etc.), do not add them at the start of the instant pot cooking time, because they will turn to mush. I will actually include a few pieces for flavor and thickening up the gravy simply because of them turning to mush, and add the ones that I want to stay whole at the very end. Chop them up and cook them on Manual for like 3-4 minutes (depending on preference and size), and you get nice tasty veggies.

[tonyeroberts]

Flour is not a seasoning. By searing your meat, you are looking for a maillard reaction, which gives such great flavor. All you got was fried flour (not that that tastes bad or anything, but not what we're looking for). Try seasoning the meat with salt, pepper and garlic powder, then sear. Add the flour later to thicken the sauce. Also, I agree with all the other comments to let the roast go longer in the instant pot and less liquid.

[jeffreymichaeleverywhere]

I have a restaurant and we cook beef in an instant pot nearly every day. You need at least 3 hours cooking, and we usually do 4. It's still a massive time savings over 8 hours slow.

[virginialemm]

I’ve made several boneless chuck roasts in my new IP. Mine have always come out of the IP falling apart. I honestly think if you would have cooked it for 75-90 minutes, you would have seen and tasted them basically the same. I’ve used a crock pot ever since they were produced, and love it, but using the pressure cook mode on the IP for about 1.5 hours on a large roast, tastes exactly the same as using the crock pot....just my opinion!

[melissatylinski]

Lisa, thank you for the video. It was awesome. I agree with a lot of the other posts though on maybe cooking the roast in the IP for longer than 1 hour. But I appreciate you showing us the comparison though. Your youtube channel is one that I follow a lot. Keep on posting more stuff. You're stuff is great. I love the pantry organizing video you recently posted....that one is super!

[golocomojo]

How about doing slow cook function on the Instant pot, Then see if theirs a difference?

[kenmiller]

I love both appliances, but I think another 30 minutes or so, you would have had a whole different outcome in the Instant pot, I never cook one for less than 90 minutes. I love you videos, you are awesome!

[murphy]

I have done roast in the instant pot & for the size & thickness you needed to cook it for longer. My roasts always comes out falling apart. And flavor is always fabulous.
Compare 8 hrs to 1 hr, need at least another 30 mins cooking plus the NR.
I do not ageee...I've made several & my instant pot is always juicy & falling apart. I only use 1 c of broth.

[Hacker-xeyv]

The problem you had with the Instant Pot roast was it was undercooked. For the weight of your roast times Instant Pot recommended 20 minutes per pound would call for about 1 hour and 50 minutes plus natural release. At only 60 minutes, it would be the same as cooking in your crock pot for only about 4.5 hours low instead of 8.

[jimijames]

Two things 1, cook your roast longer 10 minutes or so and DO NOT INSTANT RELEASE IT! 15 minute natural release.

[jot.whitesell]

Fabulous, I learned a lot. Not only about The comparison of both ways of cooking, I also learned about cooking. I am an older lady who is barely cooked things in her life; so this was a great eye-opener

[denny]

What everyone else said about cook time. But also using a cast iron pan vs the inner liner of the instant pot makes a difference in flavor as well. For years I tried to make grandma's pot roast and discovered I was using the wrong pan. She used a cast iron pan. It made all the difference.

[suejack]

Tfs! I subbed!! More of these taste vids would really be great 💣💣💣. More recipes tested👍👏. Great Job.

[gen]

To get a true "apples to apples" comparison, you have to adjust the recipe to match the device. Only use 1 cup of broth because there's no evaporation (as you stated in the video). Cook the roast in the IP for 1-1/2 to 2 hours, and do a 20+ min natural release.

[Belinda-dfeb]

What would the results be if you cooked the insta pot roast for longer so it was just as fall apart tender ?

[commonsense]

Low and slow is still king. I just cooked an Instant Pot roast last night for my extended family and it was falling apart yummy as well, I think the extra 15 minute cook on the back end with adding the onions after the hour cook is the key. If you'd cooked it a little more you wouldn't have been able to tell the difference. Main difference being the Pot was done in an hour and a half and the crock would've taken all dang day!

[kayjeanette]

Yes, do more instant pot vs. crockpot. One I would like to see is ribs in crock pot vs instant pot.
Also, crockpot vs slow cooker function on instant pot

[IppiopaidFEEDBACK]

At 14:37 I inadvertently said the same thing in my head, but then I immediately chastise myself! But a split second later, she said the same thing and I felt such a burden lifted off of me! I just made me realize that making an innocent observation can go completely left.
On another note, this was an excellent video!
I now know that you get better results in a crockpot, because it allows the liquid to reduce!

[kh]

Many thanks to Lisa for doing the tests and sharing her conclusions. To those saying below that, like me, they ditched their slow cooker, aka 'crock pot', on buying an Instant Pot, most of us do big roasts more rarely than our mother's did. It's still valid to use a Dutch oven or big casserole dish and go the traditional route ​— pop it in a conventional oven, set the temperature nice and low, and give it a few hours. The Maillard reaction and 'bark' is never better than when achieved in a real oven IMHO (much as I love my Instant Pot).