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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 use (in this cooker) a 1:1.1 ratio rice-to-water ratio, and pressure-cook for 6 minutes, then natural release for 15-20 minutes. With the prep time, it is about 30 minutes, give or take.
The one annoying thing is that the manual is not informative at all in explaining how to cook different types of food. There are a couple of preset modes, but - what do they mean?
The only pressure control is the safety valve, and there is no (manual) temperature control. So, what is the difference between the modes? Is it an implicit temperature control?
Take for example the "Cake" mode. Baking is a very precise science. How can you bake a cake in a pressure cooker, in some generic settings?
Or, what is the difference between "Meat" and "Poultry" modes?
That's your problem there, you are cooking too long. This is a pressure cooker, not a slow cooker
I sometimes use this multiple times per day. One Thanksgiving I made a delicious boneless turkey breast, gravy, mashed potatoes, sweet potatoes, green beans. But, having to depressurize to release the lid and swap out the pots got tiresome.
It'll be nice to have an extra cooker and it looks like the parts/accessories may be interchangeable.
Poor baby Yoda.😭
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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.
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