Ex-professional chef here. I used my slow cooker a lot more before getting an instant pot. I was a holdout on that for the longest time, but the first time I ma

Ex-professional chef here. I used my slow cooker a lot more before getting an instant pot. I was a holdout on that for the longest time, but the first time I made hummus from dried garbanzos in under an hour, I was sold–and while I pride myself in my stovetop rice cooking abilities, it really is a great rice cooker. I now use the slow cooker primarily for tough meats like goat. It also makes a great stock: fill 2/3 with bones, fill with water and let it go overnight on the high setting, and you have perfect meat jello the next day. I’m sure I’ll eventually dial these tasks in to the instant pot and then the slow cooker will be passed on.