How does instant pot differ from skillet cooking

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Andy M.

Certified Pretend Chef
Sep 1, 2004
As understand it, an Instant is either a slow cooker or a slow cooker/pressure cooker combination. If that's the case, it's the exact opposite of a skillet.

An IP in either mode is meant to cook foods, usually in a liquid, for longer periods to enhance flavors and tenderize tough cuts of meat. Think soups and stews.

A skillet is intended more for high heat/fast cooking applications like cooking a steak, bacon, chops, chicken breasts etc.

If my initial statement is incorrect, please ignore the remainder of the post (except this last sentence.)


Executive Chef
Nov 21, 2018
Woodbury, NJ
@georgevan Is it simply because there is a sauté mode in the IP, that you would think of it at all similar to a skillet? This mode is more for starting dishes, like soups and stews, that have onions and similar things cooked the fat, before the rest is added. And if a small amount of bacon or ground meat is used, that can be cooked in the sauté mode. But if browning a lot of meat for a dish in the IP, I always do it on the range, in a skillet or sauté pan, as the shallow pans brown the meats better, and I have better control on the heat.

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