Crockpot Has a Multi-Cooker—Is It Better Than Instant Pot?

Amber GarrettUpdated: Dec. 18, 2019

Instant Pot is obviously king when it comes to pressure-cooking, but America's favorite slow-cooker, Crockpot, has entered the race with its own multi cooker. How do the two units compare?

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Instant Pot has owned the multi-cooker game for some time—and has inspired many of our reader’s favorite quick-fix recipes—but the beloved kitchen appliance could face some hefty competition now that Crockpot has entered the race with the Express Crock. Yep, the brand synonymous with slow cookers now has a multi-cooker unit on the market. But how does it stack against the revered Instant Pot?

What are the specs of the Crockpot Pressure Cooker?

Before we get into the specifics, you might be curious about what the basic differences between these two pressure cookers are. Crock-Pot’s multi cooker comes in one size—six quarts—and retails around $80. It has eight functions: meat/stew, beans/chili, rice/risotto, yogurt, poultry, dessert, soup and grains. The Instant Pot, on the other hand, comes in multiple sizes, thought the six-quart option is the most common—you can find a complete guide to Instant Pots here. The six-quart Instant Pot model retails for about $100 and has seven functions: pressure cook, slow cook, rice, saute/brown, yogurt, steam and warm.

Is the Express Crock easy to use and clean?

Enough about the specs. How easy are these products to use? Well, the basic function of both cookers is similar. If you already know how to use the Instant Pot, you won’t have any trouble operating the Express Crock. One area where Instant Pot still reigns is in its programmability and the variety of preset options available. There’s more flexibility with programming on the Instant Pot and its 14 built-in programs eclipse Crock-Pot’s eight. Overall, though, Crock Pot’s option is just as simple as an Instant Pot.

One notable difference between the two products is the liner. Crock Pot’s Express Crock has a non-stick surface, making it easier to clean than the Instant Pot’s uncoated insert. It may be easier to wash up, but you may have a tougher time getting a good sear while using the brown/saute function—the secret to a really good braise, like beef stroganoff or sirloin tips.

Find out what we thought of the Instant Pot saute function here.

What about the settings?

Pressure cooking

This was the big question: How does Crockpot Express Crock compare to Instant Pot in the pressure cooker setting? The answer is… pretty much the same, both in cook time and result. For example, a pot of black beans soaked overnight will cook in less than eight minutes in either unit, which never stops feeling like magic.

Rice

Cooking rice without using a ceramic insert in your Instant Pot can make cleanup a pain. The nonstick Crockpot surface eliminates that frustration, and generally, the rice comes out fluffier and less sticky than with Instant Pot, according to a CNET demo of both units.

Brown/saute

This is a toss-up: Instant Pot’s uncoated liner does a great job with searing meats but can be a pain to clean up. Crock-Pot’s multi-cooker delivers the exact same function but with a nonstick liner.

Yogurt

I don’t know too many people who take advantage of this setting regularly, but if you’re a big fan of homemade yogurt, you’re going to want to stick with Instant Pot. The results are much thicker and satisfying than Crock-Pot’s, which tend on the watery side according to a Consumer Reports comparison.

In the end, the Crockpot Express Crock Multi-Cooker performs well against the Instant Pot, and for most users, the $30 savings may be worth some of its minor disadvantages. Homemade yogurt enthusiasts and cooks who are more interested in experimenting with their multi-cooker will be more satisfied with the flexibility of Instant Pot’s programmable and manual settings. Whichever you choose, you can make some super tasty recipes fast.

Try these perfect pressure cooker recipes.

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One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home

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