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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
Cooking pot is Teflon nonstick
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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.
I'm glad I saw your post. I was ready to grab one because I wanted to learn how to can all my garden veggies this year! I'm sure I'll make enough mistakes on my own & don't need any help burning stuff lol.
Cooking pot is Teflon nonstick
Instant pot has detachable power cord, stainless steel pot, a low pressure setting, and counts up once pressure cooking completes so you can keep track of time for natural releases. Some IP models also have features not available on the insignia model, such as sous vide, yogurt etc... I have the insignia 6 qt. and love it, i also purchased the insignia stainless pot so I have both non stick and stainless.
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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About 20 minutes. The countdown timer will show 15 minutes but also need to account the time it needs to heat and build up pressure inside pot. I just leave mine for about 30 minutes (cook time + natural release).
Yes, it works.
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