Best Buy has
Insignia 6-Quart Multi-Function Stainless Steel Pressure Cooker (NS-MC60SS9) on sale for
$24.99. Select free curbside pickup where available, otherwise
shipping is free on orders of $35 or more.
Thanks to community member
tunabreath for finding this deal.
Note, availability for curbside pickup may vary by location.
Key Features:
- 6-Quart Capacity
- 10 preset cooking functions
- Rice, Multi-grain, Soup, Meat/Stew, Poultry, Fish, Steam Veggies, Beans/Chili, Quinoa and Cake.
- 24-hour timer
- Digital controls and locking lid
- Dishwasher safe and non-stick pot
Includes- Condensation Collector
- Cooking Stand
- Inner Pot
- Insignia 6-Quart Multi-Function Pressure Cooker
- Measuring Cup (3/4 C capacity)
- Rice Scoop
- Soup Ladle
- Stainless Steel Rack
- User Guide
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Top Comments
I have this Insignia 6qt and have had my first adventures in pressure cooking with it. My advice is that most vegetables/tomatoes will "burn" in the water in the higher liquid temperature in high pressure, where the normal boiling point of 100C can go up to 121C or higher. You can literally burn the ingredients in your stew like I have 6 times already lmao. You'll know once they release an extremely bitter chemical taste that you won't get when simply slow cooking/using the oven.
EDIT: I keep getting replies that this bitterness is quite odd. What I forgot to mention is that I cooked onions, mushrooms, and tomatoes in stock at high pressure AND high temperature for 2 hours or more. At 1 hour you can start tasting the bitterness as well. So to avoid this try to keep cooking times of vegetables within an hour. Kenji Alt of SeriousEats only uses 20 minutes to caramelize 3 pounds of onions: https://www.seriouseats
Cooking pot is Teflon nonstick
94 Comments
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Shows as free for me. Are you signed into your Best Buy account?
Nice OP, last time i posted was $29.99 and believe this matches all time low pre-BF
For this price seems like you can't go wrong.
For this price seems like you can't go wrong.
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I have this Insignia 6qt and have had my first adventures in pressure cooking with it. My advice is that most vegetables/tomatoes will "burn" in the water in the higher liquid temperature in high pressure, where the normal boiling point of 100C can go up to 121C or higher. You can literally burn the ingredients in your stew like I have 6 times already lmao. You'll know once they release an extremely bitter chemical taste that you won't get when simply slow cooking/using the oven.
EDIT: I keep getting replies that this bitterness is quite odd. What I forgot to mention is that I cooked onions, mushrooms, and tomatoes in stock at high pressure AND high temperature for 2 hours or more. At 1 hour you can start tasting the bitterness as well. So to avoid this try to keep cooking times of vegetables within an hour. Kenji Alt of SeriousEats only uses 20 minutes to caramelize 3 pounds of onions: https://www.seriouseats
Having one in cart showed free 2 day shipping. I think some people seeing free shipping vs some people being charged for shipping probably has to do with mybestbuy membership levels.
Thanks OP.
Cooking pot is Teflon nonstick
Nice OP, last time i posted was $29.99 and believe this matches all time low pre-BF
Cooking pot is Teflon nonstick
Sign up for a Slickdeals account to remove this ad.
I have this Insignia 6qt and have had my first adventures in pressure cooking with it. My advice is that most vegetables/tomatoes will "burn" in the water in the higher liquid temperature in high pressure, where the normal boiling point of 100C can go up to 121C or higher. You can literally burn the ingredients in your stew like I have 6 times already lmao. You'll know once they release an extremely bitter chemical taste that you won't get when simply slow cooking/using the oven.
Leave a Comment