Face-Off: Instant Pot vs. Crock Pot Multi-Cooker | Consumer Reports



Does the less expensive Express Crock Multi-Cooker stand a chance against the popular Instant Pot? Consumer Reports testers compared every feature to find …

24 Comments

  1. I yesterday bought the Crookpot special offer on Amazon couldn't resist it normally nearly £90.00 got it for £60.00 , brilliant. Now its gone up again. One Pot dosent win here .

  2. I don't understand why the Crock Pot makes lesser quality yogurt than the Instant Pot when (i assume) they both heat milk to 180 degrees, and maintain a temperature of 110 to 115 degrees during the incubation period.

  3. To everyone saying non-stick doesn't last, I have to disagree. Like with most things, if you take care of it properly, it will last. Non-stick had come a long way and is much more durable.

    Most importantly, if you wash it right away, with a gentle sponge, the non-stivk is good to go. The problem comes when you use abrasives or dish washers. Both are to aggressive and erode the surface, like taking sand paper to a glass. Two things never belong in a dishwasher. Non-stick materials and silicon.

  4. I ended up buying a rice cooker, after years of my wife saying "we don't need one – my rice turns out good" — yah, well not as good as what the rice cooker did. 🙂 I ended up buying this one from Amazon and LOVE IT (https://amzn.to/2AXMWoK). I made a basic Indian style rice pilaf in it and it was super. As it was my first time I didn't use chicken in it, but will do so next time. Also when I made the rice, I did what my wife always does – wash, wash and wash until it is relatively clear. I also cook the rice in either beef or chicken stock (just using those OXO cubes) depending on what type of dish I will make. So if a beef pilaf then beef stock, if chicken or vegetable pilaf then chicken stock. One of the Indian grocers that I go to has a pilaf stock — but essentially it is vegetable stock. Oh and suggestion for washing rice – use a large strainer. It's MUCH easier than putting it in a pot and hoping you don't spill any of the rice. 🙂

  5. The steamed vegetables showed a lack of understanding of how the pot works. For instance, I steam FROZEN broccoli for 0 minutes on LOW pressure in the Instant Pot. Times are adjustable. The cook didn't know what he was doing. Also, there are several models of Instant Pot, with different features. There have been many complaints about the Crock Pot Multi-Cooker. The non-stick coating flakes off, and many people get the dreaded E6 error. They also say that Crock Pot's customer service is terrible. Instant Pot's customer service is fantastic. The Instant Pot is often on sale: Walmart, Target, Amazon, Kohl's. It definitely worth the few extra dollars.

  6. The non-stick surface isn't as healthy however. Stainless steel is better if you're concerned with that. Stainless steel won't wear off as well in the long run.

  7. You missed the most important difference between the 2. Instant pot has manual mode while crockpot doesn’t. Majority of IP recipes you will find are based on manual mode. Steel vs non stick is a personal preference. We prefer steel.

  8. Can you please do a testing on the Cosori 6qt pressure cooker? Also when you do these testing do you check for pressure timing and how well the seal/ring works on these pressure cookers? I hope to see a long-term testing from CR I've seen soo many horror stories about these pressure cookers not sealing to exploding. I still on the fence about buying one.

  9. Most of you do know that the non-stick surface material has been changed, right? Much more durable and leaching into the food isn't a concern. Everyone has their biases, and so do I: I don't make yogurt and I like saving money. Without there being a radical difference between the two, I'm going to crock out.

  10. I don't feel like the sautéing was done correctly. The instant pot was designed not to get as hot as a regular stove. Therefor, when sautéing in the instant pot, the pot needs to reach high heat first, "HOT" and then for the food to be thrown in. Once the foot hits the pan, don't touch the food until the bottom delivers a crust or the vegetables begin to char every so slightly.

    I have to agree with many of the other comments. If the Crock Pot had a stainless steel liner, I would say it's a better buy, due to the lower price. However, we all know, that nonstick liners aren't meant to last past two years, generally. Even the best and most costly non sticks, write in their manuals that non stick doesn't last non stick forever. Plus most users don't use non stick correctly. Who actually wipes oil on the whole nonstick pan/pot at the beginning of every use?

  11. The non stick interior of the pot is nice while it lasts. However, as most have experienced they have a relatively short lifespan and start flaking off thus rendering the pot useless (unless you don't mind flakes in your food). I have an Instant Pot 8qt and a Cosori 6qt. Both have stainless steel pots and I have found them to be extremely durable and easy to clean

  12. I think CR misunderstood one of the main features of Instant Pot, stainless steel inner pot. I believe Instant Pot is popular partially because of the inner pot.

    And I’m surprised that CR didn't factor in the concerns of using PTFE-coated (non-stick) cookware. I rather use a sticky pot than having a Teflon flu.

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