Speed-up Slow Cooking with Pressure!

Infographic: Speed-up Slow Cooking with Pressure!It’s no surprise that pressure cooking is faster than slow cooking, but did you know that you can get the same fall-apart tender results using a fraction of the energy too?  Here’s an infographic with side-by-side comparison of slow cooking in the crock pot or braiser vs. pressure cooking that covers common cooking times, benefits, energy use and quick explanation of why pressure cooking is faster than any other cooking method.

We want to get everyone pressure cooking so please feel free to share,  download, pin,  post, blog, print  and otherwise distribute this infographic. Thank you!

INFOGRAPHIC: Speed-up Slow Cooking with pressure! No surprise that pressure cooking is faster than slow cooking, but did you know that you can get the same fall-apart tender results using a fraction of the energy too? PLEASE SHARE!

Ready to convert your favorite slow cooker recipe to the pressure cooker? Post your recipe the forums!

This Infographic contains the following Information:

  • Cooking Temperature – Get the same results faster!
    • Slow cooker 160-180°F
    • Oven Braiser 200°F
    • Pressure Cooker 250°F
  • Common cooking Times
    • Beef Stew: Slow Cooker 360 , Oven Braise** 165, Pressure Cooker* 40 minutes
    • Shredded Pork: Slow Cooker 480 , Oven Braise 120, Pressure Cooker 60 minutes
    • Beef Roast & Potatoes: Slow Cooker 480 , Oven Braise 285, Pressure Cooker 45 minutes
    • White Beans (soaked): Slow Cooker 360 , Oven Braise 75, Pressure Cooker 25 minutes
      *Includes time to reach and release pressure
      **Includes 15 minutes to pre-heat oven
    • Pressure Cooking is fast because…
      • Boiling Point: Pressure cooking 243-250°F (121°C); Conventional Cooking 212°F (100°F)
        1. Lid seals shut locking in steam and pushing out air
        2. The cooking environment is oxygen-free
        3. Pressure built by steam raises internal pressure
        4. Food cooks at higher temperature
  • Pressure Cooker: NO a.m. cooking!; NO hot oven!; NO all-day odors!
  • Side-by-side Comparison of Slow Cooker (SC), Oven Braiser (OB), and Electric Pressure Cooker (PC)
    • Last-minute Cooking: PC
    • Energy-saving: PC
    • Kills Bacteria: PC
    • Saute’ in same Pot: OB, PC
    • Used as regular Pot: OB, PC
    • Fall-apart meat: SC, OB, PC
    • Infused Flavor: SC, OB, PC
    • Set it and forget it: SC, OB, PC
  • Pressure cooking saves energy!
    • Energy to cook Pot Roast & Potatoes: Slow Cooker 1080Wh; Electric Oven 3130Wh; Pressure Cooker 315Wh
    • Includes graphic showing energy used during cooking time at 10-minute intervals.
    • Calculations made with the following data: Slow Cooker 6qt, 240 watts “high” setting/ 120watts “low“ – 60min at “high” & 420min “low” (no thermostat cycling); Electric Oven operating at 2400watts – 10min pre-heating at max watt & 260min (25% cycling on and off); Electric Pressure cooker Fagor 6qt, 1000 watts -10min max heat to pressure & 35 min cycling (25% cycling on and off)
  • More pressure cooker benefits…
    • No cooking smells in the whole house.
    • Kills bacteria responsible for food-borne illness.
    • No extra pan to brown meat and saute veggies.
    • Pressure cook meat from frozen!