Instant Pot vs. Stovetop Pressure Cooker (which one is right for you?)

Summary by Krater

A review of the Instant Pot pressure cooker versus stove-top pressure cookers, concluding that while it excels at stocks, grains, pulled pork, and sturdy beans, it struggles with meat braises and delicate beans.

From the video

Answers: Should I buy an Instant Pot?

• Instant Pot vs stovetop pressure cooker
• pressure cooking meat braises
• pressure cooking beans
• natural pressure release vs quick release
• pressure cooker psi ratings

What it concludes

• The Instant Pot works great for white rice, quinoa, and buckwheat, and very well for brown rice.
• The Instant Pot is great for stocks, grains, pulled pork, and sturdy beans like garbanzo beans, black beans, pinto beans, and kidney beans.
• The Instant Pot is not well-suited for meat braises and stews because it produces watery sauce and completely wet meat without crust.
• The Instant Pot is inefficient at quick-releasing pressure because it is heavily insulated.
• The Instant Pot is not good for delicate beans like cannellini, great northern, and navy beans because it requires a long natural release that overcooks them.
• Stovetop pressure cookers cook at 15 psi on high, whereas electric pressure cookers like the Instant Pot cook at 12 psi.