| Post Date | Sold By | Sale Price | Activity |
|---|---|---|---|
 11/15/22 |  Best Buy | $30 |
0 |
 11/01/22 | Best Buy | $30 |
5 |
 07/06/22 | Best Buy | $30 popular |
4 |
 06/17/22 | Best Buy | $25 frontpage |
67 |
| 05/28/22 | Best Buy | $30 |
0 |
| 05/08/22 | Best Buy | $30 |
0 |
| 04/20/22 | Best Buy | $30 |
0 |
| 04/16/22 | Best Buy | $30 |
5 |
| 03/27/22 | Best Buy | $30 |
1 |
 03/06/22 | Best Buy | $30 |
0 |
| 02/12/22 | Best Buy | $30 popular |
17 |
 01/19/22 | Best Buy | $40 |
0 |
| 11/06/21 | Best Buy | $30 |
3 |
 09/25/21 | Best Buy | $25 frontpage |
38 |
| 09/04/21 | Best Buy | $25 frontpage |
14 |
 08/10/21 | Best Buy | $60 |
2 |
| 07/30/21 | Best Buy | $25 frontpage |
48 |
| 07/09/21 | Best Buy | $25 frontpage |
19 |
 05/30/21 | Best Buy | $25 frontpage |
37 |
| 08/14/21 | Best Buy | $25 |
8 |
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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.
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