Which Cooking Method?

That depends on three things: time, temperature, and texture. See how to get the very best results, every time.

Pressure Cook

No planning required! Fast, flavorful meals, even from frozen.

How It Works

Pressure and steam speed up cooking up to 70% faster than other methods, locking in nutrients and adding moisture.

Best For

Quick cooking: Enjoy fork-tender pot roast in under an hour! Most foods: Chicken, roasts, firm veggies, potatoes, dried beans, rice, soup, dessert, you name it!

Need to Know

• Liquid creates the steam and pressure, so add at least 1 cup (250 mL) or what the recipe calls for. • It takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking. • Once cooking begins, there’s no peeking. Let the presets take the guesswork out of making everyday favorites.

Slow Cook

Zero fuss. Just add ingredients and let it do its thing.

How It Works

Food cooks on a low temperature for hours which tenderizes meat and adds rich flavor.

Best For

Hands-off cooking: Add ingredients in the morning, let cook all day, and have a flavorful, tender one-pot meal ready for dinner.

Roasts, soups, chili: Soup, stew, and chili are always winners. So are briskets, short ribs, chuck roasts, pork shoulder, and lamb shanks.

Need to Know

• We recommend using fresh or thawed meat for recipes made with the slow cooker setting. • It’s best to brown meat first for better flavor and texture. • You can add foods at different stages, but lifting the lid causes heat to escape. It might take extra time for it to return to the cooking temp (like opening the oven door). • Fresh herbs, other than rosemary, dry out during slow cooking, so use dried herbs or add fresh herbs right at the end.

Sous Vide

The secret to restaurant-quality steaks, fish fillets, and chops.

How It Works

Food is sealed in an airtight bag and is placed in a temperature-controlled water bath to slowly and gently cook. The result: Every part of the food—inside and out, top to bottom—cooks to the same temperature and texture.

Best For

Predictable results: No more undercooked centers with overcooked outsides. For the best results, quickly sear right before serving to add color, texture, and even more flavor.

Meat, fish, and veggies: Great for tender cuts of meat, firm fish, chicken, or to tenderize tougher cuts of meat. Plus, veggies taste as vibrant as they look.

Water Bath Know-How

• Store-bought resealable freezer bags are sturdier than storage bags. You can also use reusable silicone bags or vacuum-sealed bags. • Place the food in a single layer in the bag so everything cooks evenly. • Remove the air from the bag before sealing. You can either press on the bag with your forearm to expel the air, or you can lower the bag into a pot of water and the water pressure will push the air out. • To cook, fully submerge the bag leaving the seal outside of the water. If it floats, you can clip a binder clip to the bottom of the bag and place a heavy spoon into the clip opening. Or, you can place the wire rack on top of the bag and add pie weights or heavy spoons if needed.

Need to Know

• Preheating the water takes about 35 minutes, so this is a good time to prep and marinade. • All of our recipes use fresh or completely thawed foods, not frozen. Our cooking times are not accurate for frozen foods. If you choose to cook from frozen, you'll need to increase the cooking time by 50%. • Use garlic powder instead of raw garlic for two reasons: taste and safety. With this slower cooking method, raw garlic can turn bitter, and in rare cases, can become unsafe to eat. • Most meats can remain in the water bath after reaching the set temperature without overcooking for up to two hours, so you have plenty of wiggle room for serving. • We recommend cooking all food at or above 130°F (54.5°C), searing proteins after cooking, and chilling food immediately after cooking when storing.