The Breville Fast Slow Pro

Of all my kitchen appliances this is one I go to almost as often, if not more often, than my Kitchen Aid Stand Mixer. It’s a bit of an investment at $250 but I would say worth a lot more than that. This is your pressure cooker, slow cooker, rice cooker and more all in one machine. 

With it’s simple design and straightforward interface making everything from beans, to rice, to stock, to spout and stews is easy. Being that it’s a countertop appliance it is the ideal “set it and forget it” device.

flast-slow-pro

I wanted that appliance for the pressure cooker features but what I didn’t know at the time was how often I would be using it to cook rice, beans, or grains!

When I first started making Heston Blumenthal’s chicken stock it was in our giant pressure canner. This worked fine and due to it’s size allowed me to do double batches however having to use it on the stove took up much of the space, I had to stay near buy to regulate the temperature, and cleaning was a chore. The Fast Slow Pro allows me to put in my ingredients, close the lid, set it to the pressure and time I want, and walk away.

After seeing how well it worked for that I started trying other things. Now, I only by dried beans because with the pressure cooker I can make beans quick and easy. We also use it all the time to make rice. Every batch in the pressure cooker comes out perfect, fluffy, and moist! We also use it to cook our whole grain breakfast. I can put in my steel-cut oats, quinoa, and water, then set the time and pressure and get perfectly cooked grains to divide up into breakfast for the next two weeks!

There’s so much I can now do with the Fast Slow Pro that we now joking wonder when we’re going to get a second one! Being able to get so much of my cooking off the stove really helps in being able to improve my productivity in the kitchen.

7 thoughts on “The Breville Fast Slow Pro

    • Beyond easy! The bowl insert goes into the dishwasher, the lid has a nut you untwist on the inside to release it and then the lid can go in the dishwasher, and even the rubber gasket can go into the dishwasher. Then just the occasional wiping of the exterior and you’re all set…

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  1. What’s the process for cooking beans. We eat a lot of refried beans, how long would it take to cook them in this? Would you have to do it in advance of needing them or are they done in an hour or less.

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    • I haven’t done refried beans yet. When I cook beans from dried I never presoak them. Looking at their guide for beans the “cook” time is 20 minutes. Add to that the time to bring to pressure and release pressure it would be I would guess 40-60 minutes total. Nice thing is you could make a fairly large amount as they won’t go bad quickly…

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  2. I am thinking of buying this. Question is – if you are a novice (mostly novice) to pressure cooking, how to know HOW to use it easily. For Insta-Pot there are apps and whole communities for sharing recipes… is that usable/transferable for this? Or is it super easy to figure out (not so according to some reviews of other novices to pressure cooking using pressure cooking cookbooks). I am an avid cook and quite a good one that doesn’t rely heavily on cookbooks in general, but will for making sure there are no disasters!

    And for slow cooking. I work away from home 3 days a week. Two days a week my husband is home and could take a Le Creuset out of the fridge and put in the oven to bake, but once a week no one is home and we don’t get home until 6:30.

    For the slow cooker – is it like other slow cookers that dry the hell out of meats and turn veggies to mush? (I hate that!) Or can you cook it and then “hold it” so that it doesn’t get as dried out?

    Thanks!

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    • Great questions! So, I am going to go on a limb and say this is VERY intuitive to use. If you are comfortable cooking this tool is not going to be hard to get used to. It does come with a book that has some basic recipes and techniques that will help you understand how to get the results you want. Like anything you cook it’s about you tweaking it to your personal liking. As for the pressure cooking aspect you can use standard pressure cooker recipes. When it says something like “Bring to pressure over high heat” all you need to do is set the LED display to “High” and hit start. It is designed to NOT allow you to open it until the pressure is fully released. I have used stove top pressure cookers and with those you have to know what you’re doing. With this machine most of the risk is taken away. I primarily use mine to make all my stocks, beans, rice, and stews or chilis. I will be honest I haven’t used it as a slow cooker yet. I do know it holds heat for an incredibly long time. I think if I were going to be gone for a along time and wanted to use it I would pick those days to do soups, stews and chilis. They all have a much higher moister content and would be less likely to dry out. Also I did just check and for the “Slow cook” setting it does have a “keep warm” setting that will hold for up to 4 hours. Hope that helps. I really don’t think you will be disappointed with it if you decide to get it. I use mine almost weekly and I can’t say enough good things about it.

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