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I used mi IP in the slow cooker option and I loved the result, the meat turned out very tender and juicy. However I have to say I never used a crockpot so I can’t compare the IP slow cooker option with it. I always used it in high but that’s because of the time I have to prepare the meal.
The first time I did a whole pork loin with potatoes and carrots cut in chunks, I cooked it in high for 4 or 5 hours don’t remember exactly (I think I have taken note in my notebook, If need be I can look it out) and the meat was perfect, the potatoes where hard and had black spots from oxidation as they were not covered in liquid. The next time I cooked the potatoes first for 2 min in the IP just so they could be half cooked and to prevent the black spots, It worked and the potatoes cooked along with the meat, however I was disappointed, the roasted potatoes are much better so no more slow cooked potatoes for me.
I tried a turkey breast wrapped in bacon, (high 4-5 hours) and it was great, moist and very flavorful, and the bacon had crisped which I doubted would happen, so that was a nice surprise.
This week I did a pork sirloin with carrots and lots off onion, (high 4 hours) and it also came out very good, however the pot had a good amount of liquid in the end, I think it was because off the onions.
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