May 22

Sous Vide vs Pressure Cooker | Cooking Time vs Taste & Features Comparison


Author: Cornelia Suehr and its partners may earn a commission if you purchase a product through one of our links.

When it comes to cooking, there are countless kitchen appliances to choose from. Among them, there are sous vide and pressure cookers that will make delicious meals for you.

Sous vide vs pressure cooker: One is a slow cooker while the other is known to cook very quickly, but which one comes out on top? Keep reading to find out.

Key Takeaways

  • Sous vide and pressure cooker are two cooking appliances that differ in several ways.
  • Sous vide is a slow cooker that takes hours to cook, while a pressure cooker cooks food quickly-30 minutes to about an hour using high-pressure steam.
  • A sous vide device cooks at low temperatures of 130 degrees Celsius, while pressure cookers cook food at high temperatures of 250 degrees Celsius.
  • In pressure cookers, food is cooked in a pressurized chamber, while in sous vide cooking, food is cooked in a vacuum in bags.
  • Pressure cookers use less energy and water, making them more economical than sous vide cookers.
  • Pressure cookers are more versatile than sous vide cookers because they cook a wider variety of foods, while sous vide cooking is limited to certain types of food.

What is a Pressure Cooker?

A pressure cooker is a cooking device that uses high-pressure steam to cook food quickly.

It consists of an inner cooking vessel and an outer pot with a tight-fitting lid that seals in the steam, which increases the pressure inside the pot. This pressure raises the cooking temperature hence there is more energy to cook food.

Comes with Safety Features

The lid of the pressure cooker has a valve that regulates and releases pressure as needed. When the pressure inside the cooker rises, the valve releases steam to prevent the pressure from getting too high. This safety feature helps to prevent accidents.

A pressure cooker is a time-saving and efficient method of cooking that reduces cooking times by up to 70%.

The pressure cooker on the stove

What is a Sous Vide Cooker?

A sous vide cooker or sous vide immersion circulator is a device used for cooking food in a water bath at a precise and consistent temperature. The food is placed in a vacuum-sealed bag and immersed in the water, allowing it to cook evenly without losing moisture or flavor.

Sous Vide Cooking Method Allows For Precise Temperature Control

Sous vide circulators use a heating element to heat the water, and a built-in circulation system ensures that the water stays at a consistent temperature throughout the cooking process.

A Modern Method of Cooking

Sous vide cooking is one of the modern cooking methods now in the culinary world since it was not introduced a long time ago.

Sous vide equipment in the kitchen

Sous Vide VS Pressure Cooker: What's The Difference?

Cooking Time

The time it takes to cook food is a big difference between the two methods. Sous vide is a slow cooking process that takes a few hours, while a pressure cooker can cook food in just half an hour.

Cooking Temperature

The sous vide method involves cooking food in a sealed bag at low temperatures of 130 degrees Celsius or below, while a pressure cooker cooks food with high-temperature steam at around 250 degrees Celsius.

Cooking Techniques

The cooking process itself is another difference between sous vide and pressure cooking. The Sous vide technique involves placing food in a vacuum-sealed bag, which is then placed in a water bath that is heated to the desired temperature.

The regulated temperature ensures that the food is cooked evenly and the sealed bag retains its moisture, resulting in perfect results every time.

On the other hand, a pressure cooker cooks food in a pressurized chamber, which speeds up the cooking process.

Consistency of Results

One advantage of a sous vide machine is that it produces perfectly cooked food every time.

The precise temperature control ensures that the food is cooked to perfection, and there is no risk of overcooking or undercooking. With pressure cooking, it is possible to overcook food if it is left in the cooker for too long.

Tasty Meals

Sous vide cooking produces juicy steaks. The vacuum-sealed bags prevent the food from coming into contact with water, which can dilute the flavor of the food.

With pressure cooking, the food is saturated with steam, hence may result in less flavorful food compared to sous vide.

Energy Efficiency

When it comes to energy efficiency, a pressure cooker is more economical than a sous vide cooker. The high-pressure steam used in a pressure cooker means that it requires less energy and water to cook food.

Sous vide cooking, on the other hand, requires more energy to maintain the same temperature throughout the cooking process.

The versatility of the Cooking Appliance

The versatility of the cooking appliance is another factor to consider. A pressure cooker is used to cook a variety of food, including beans, meat, potatoes, lentils, and even desserts. Sous vide cooking is limited to certain types of food, such as meat, fish, and vegetables.

Sous vide and pressure cooker

What Are The Disadvantages Of Sous Vide Cooking?

While sous vide cooking has numerous benefits, there are also some disadvantages to consider. One of the biggest drawbacks is the time required to cook using this method.

Sous vide cooking is a slow process, often taking several hours to cook foods, which may not be practical for busy schedules. Additionally, sous vide cooking requires specialized equipment, such as a sous vide circulator and vacuum sealer, which can be expensive.

What Is So Special About Sous Vide Cooking?

Sous vide cooking is special as it produces flavorful dishes that also retain moisture and nutrients.

The precise temperature control of this method also makes it easy to achieve consistent results hence no undercooking or overcooking of food like with other traditional methods.

Is Sous Vide Worth The Hassle?

  • Sous vide is definitely worth the hassle. With this cooking method, there's no need to monitor the food as it cooks, allowing you to spend time on other things.
  • It's also a healthy way of cooking since it doesn't require extra oil and retains the moisture and flavor of the food.

About the author

Cornelia Suehr

A professional chef and a passionate writer on all topics related to cooking, baking, appliances and kitchenware. Her posts resonate with foodies, home chefs and professionals.


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