The Slow Cooker Setting Works Like a Traditional Slow Cooker, But Faster

The when ready Pot's slow cooker setting heats food gently from the sides and bottom, the same way a countertop slow cooker does. You load your ingredients, set the temperature (low or high), choose your time, and press start. The pot will not build pressure — it straightforward maintains steady heat. This setting is useful when you want slow-cooked texture without owning a separate appliance, or when a recipe calls for low-and-slow cooking but you want to finish it in less time than a traditional slow cooker would take.

The main difference from a traditional slow cooker is that the when ready Pot heats more efficiently, so cooking times are often shorter. A dish that takes eight hours on a countertop slow cooker's low setting might take four to five hours on the when ready Pot's slow cooker setting. The trade-off is that you lose the "set it and forget it" convenience — you still need to monitor the pot and check for doneness, especially the first time you cook a recipe.

Key Takeaways

  • Press the Slow Cook button on your when ready Pot, then use the plus and minus buttons to set the temperature (low or high) and cooking time.
  • The slow cooker setting does not build pressure and heats food gently, producing the same tender results as a traditional slow cooker but in less time.
  • Leave the lid on but do not seal the pressure valve — the lid sits loose so steam can escape slowly.
  • Cooking times on the when ready Pot slow cooker setting are typically 30 to 50 percent shorter than on a countertop slow cooker.
  • You can brown meat or sauté vegetables using the Sauté function before switching to slow cook, which builds flavor without extra dishes.

How to Start the Slow Cooker Setting

Press the Slow Cook button on the control panel. The display will show "Slow Cook" and a default time (usually 30 minutes on high). Use the plus button to increase the time and the minus button to decrease it. Each press moves the time forward or backward in 10-minute increments until you reach your target.

Once you have set the time, press the Temp button to toggle between high and low heat. High heat is roughly equivalent to a countertop slow cooker's high setting; low heat is equivalent to the low setting. The display will show which one is active. When the time and temperature are correct, press the Slow Cook button again or wait — the pot will begin heating automatically after a few seconds.

Lid Position and Steam Release

Place the lid on the pot but do not seal it. The sealing ring should be in place, but the pressure release valve on top of the lid must stay in the open (vent) position, not sealed. If you seal the valve, pressure will build and you will be using the pressure cooker function instead of the slow cooker function.

Some condensation will form on the inside of the lid as the pot heats. This is normal. If you are cooking something that splatters (like chili or stew), you can place a paper towel under the lid to catch drips, though this is optional. The loose lid lets steam escape gradually, which is what you want for slow cooking.

Cooking Times and Temperature Adjustments

Start with the time your recipe calls for, then subtract 25 to 50 percent. A recipe that says "cook on low for eight hours" might take four to five hours on the when ready Pot's low setting. A recipe calling for four hours on high might take two to three hours on the when ready Pot's high setting. The exact reduction depends on your recipe, the amount of liquid, and how full the pot is.

Check the food at the lower end of your estimated time. Meat should shred easily with a fork; vegetables should be tender but not falling apart. If it needs more time, close the lid again and add 15 to 30 minutes. You can press the Slow Cook button again to extend the time without stopping the cooking process.

If your food is cooking too fast or too slow, you can adjust the temperature mid-cook. Press the Temp button to switch between high and low. Switching to low will slow the cooking; switching to high will speed it up. The pot will continue from where it left off.

Browning Meat Before Slow Cooking

You can brown meat or sauté vegetables before switching to slow cook mode. Press the Sauté button, wait for the display to show "Hot," then add oil and your meat. Brown the meat on all sides until the outside is dark (about three to five minutes per side for larger cuts). This step is optional but adds depth of flavor to stews, chilis, and braises.

After browning, press Cancel to stop the Sauté function. Add your remaining ingredients and liquid, then press Slow Cook and set your time and temperature. The pot will retain some heat from browning, so the slow cook cycle will start faster than if you had loaded everything cold.

What Not to Do on the Slow Cooker Setting

Do not seal the pressure valve. If you seal it, the pot will build pressure and switch to pressure cooking mode, which will cook your food much faster and may overcook it. The slow cooker setting only works with the valve in the open (vent) position.

Do not fill the pot more than two-thirds full. The slow cooker setting needs room for heat to circulate. Overfilling can cause uneven cooking and may prevent the lid from sitting properly. If you are cooking a large batch, use two pots or cook in stages.

Do not open the lid repeatedly to stir or check on the food. Each time you open the lid, heat escapes and cooking time extends. Stir only once or twice during cooking, and only if your recipe specifically calls for it. Most slow-cooked dishes do not need stirring.

Slow Cooker Setting vs. Pressure Cooking

The slow cooker setting and the pressure cooking function are opposite approaches. Pressure cooking uses high heat and a sealed valve to build steam pressure, which cooks food quickly — often in a quarter of the time. The slow cooker setting uses gentle, steady heat with the valve open, which produces tender, fall-apart results but takes longer.

Choose slow cook when you want traditional slow-cooker texture: meat that shreds, beans that are creamy inside, and flavors that have melded together. Choose pressure cooking when you want speed and do not mind a slightly firmer texture. Some recipes work well with either method; others are better suited to one or the other. A beef stew can be made either way, but a pot roast often turns out better on slow cook because the long, gentle heat breaks down connective tissue more evenly.

Frequently Asked Questions

Can I use the slow cooker setting with the lid off?

You can, but it is not recommended. Without the lid, heat escapes much faster and cooking times become unpredictable. The lid traps heat and keeps the cooking environment consistent. If you want to reduce liquid or brown the top of a dish, you can remove the lid for the last 15 to 30 minutes of cooking.

What if my food is not done when the timer goes off?

Press the Slow Cook button again and add more time in 30-minute increments. The pot will continue cooking from where it stopped. Check again when the new timer runs out. There is no penalty for extending the time — slow cooking is forgiving, and most dishes can cook longer without being ruined.

Does the slow cooker setting use less electricity than a countertop slow cooker?

The when ready Pot heats more efficiently because it is insulated and heats from multiple sides, so it may use slightly less energy over the same cooking time. However, because when ready Pot cooking times are shorter, you will use less total energy to cook the same dish. The difference is small either way.

Can I cook frozen meat on the slow cooker setting?

Yes, but add 50 percent more time. Frozen meat takes longer to reach the temperature needed for safe, tender cooking. Thawing the meat first in the refrigerator overnight will give you more predictable results and shorter cooking times, but it is not required.

What is the difference between the slow cooker setting and the Sous Vide function?

The slow cooker setting heats the entire pot gently and is designed for traditional slow-cooked dishes like stews and roasts. Sous Vide uses precise water temperature to cook vacuum-sealed food to an exact doneness. Sous Vide is more technical and requires special equipment; slow cook is simpler and works with regular recipes.