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  2. How To Turn Your Instant Pot Into A Slow Cooker - AOL

    www.aol.com/turn-instant-pot-slow-cooker...

    Slow Cooker LOW = Instant Pot Slow Cook Normal = ~195 to 205 F Slow Cooker WARM = Instant Pot LOW = ~170 to 190 F From there, you can simply cook that slow-cooker recipe for the same amount of ...

  3. 14 Best Instant Pot Recipes Everyone Should Master - AOL

    www.aol.com/14-best-instant-pot-recipes...

    Instant Pot Lamb. McCormick. Leg of lamb is an Easter and Passover classic, and preparing it in an Instant Pot or other pressure cooker yields fast, succulent results. This recipe is perfect for a ...

  4. These Best-Selling Slow Cooker Liners Will Save You ... - AOL

    www.aol.com/news/best-selling-slow-cooker-liners...

    Slow cookers make preparing meals so much easier, but the cleanup afterward is exhausting. Who doesn’t love putting chicken on and enjoying a savory dinner hours later? But I would prefer to ...

  5. Slow cooker - Wikipedia

    en.wikipedia.org/wiki/Slow_cooker

    Slow cooker. A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]

  6. Instant Pot - Wikipedia

    en.wikipedia.org/wiki/Instant_Pot

    instantpot.com. Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers. The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.

  7. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooking

    Pressure cooking. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.

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