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Insignia 6-Quart Multi-Function Stainless Steel Pressure Cooker Expired
$25
$59.99
+ Free Curbside Pickup
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:
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
- 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
Original Post
Written by
Edited May 11, 2021
at 10:49 PM
Best Buy has Insignia™ - 6qt Multi-Function Pressure Cooker - Stainless Steel for $24.99. Store pickup is free or shipping to home may be free if you are a Best Buy Rewards member.
https://www.bestbuy.com/site/insi...Id=62636
Pressure cooking
Seals in steam to cook food quickly while preserving nutrients and ensuring flavorful results.
6-quart capacity
Provides ample room for ingredients, letting you easily prepare portions for families and groups.
10 preset cooking functions
Choose from Rice, Multi-grain, Soup, Meat/Stew, Poultry, Fish, Steam Veggies, Beans/Chili, Quinoa and Cake.
24-hour timer
Allows you to "set it and forget it" and delay cooking until the perfect time.
Keep warm setting
Maintains your food at an ideal serving temperature.
Digital controls
Easily select cook options, see time and change cook or delay time.
Locking lid
Keeps the lid locked firmly in place once enough pressure builds inside the cooker.
Included accessories
Measuring cup, rice scoop, soup ladle, cooking stand and condensation collector are included for use right out of the box.
Dishwasher-safe and nonstick pot
Ensure quick and easy cleanup.
Stainless steel finish
Add a sleek, modern look to any kitchen.
https://www.bestbuy.com/site/insi...Id=62636
Pressure cooking
Seals in steam to cook food quickly while preserving nutrients and ensuring flavorful results.
6-quart capacity
Provides ample room for ingredients, letting you easily prepare portions for families and groups.
10 preset cooking functions
Choose from Rice, Multi-grain, Soup, Meat/Stew, Poultry, Fish, Steam Veggies, Beans/Chili, Quinoa and Cake.
24-hour timer
Allows you to "set it and forget it" and delay cooking until the perfect time.
Keep warm setting
Maintains your food at an ideal serving temperature.
Digital controls
Easily select cook options, see time and change cook or delay time.
Locking lid
Keeps the lid locked firmly in place once enough pressure builds inside the cooker.
Included accessories
Measuring cup, rice scoop, soup ladle, cooking stand and condensation collector are included for use right out of the box.
Dishwasher-safe and nonstick pot
Ensure quick and easy cleanup.
Stainless steel finish
Add a sleek, modern look to any kitchen.
in
Pressure Cookers
(4)
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Give Feedback Model: Insignia™ - 6qt Multi-Function Pressure Cooker - Stainless Steel
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
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| Post Date | Sold By | Sale Price | Activity |
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 11/15/22 |  Best Buy | $29.99 |
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 06/17/22 | Best Buy | $25 frontpage |
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| 08/14/21 | Best Buy | $24.99 |
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 05/30/21 | Best Buy | $25 frontpage |
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Featured 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
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From what others mentioned, it looks like this is more or less same as IP. That was why I decided to give this a shot.
Do you have any sources for further info on this phenomenon you describe? I can understand burning things if there isn't enough liquid, but I have never had any kind of off flavors or any kind of bitter chemical taste as you mention when using the device correctly. And I have never heard of vegetables leeching chemical taste when exposed to high steam temps, or things of that nature. I mean, roasting veggies in the oven is much, much hotter than the temps you quoted. Never had a problem doing that. I grill vegetables over flames that are 600F or hotter and again, no off tastes. So I'm not sure why this should be any different?
When grilling vegetables it's more of a direct heat and the surface takes all the heat, while the water in the vegetables will boil at a maximum of 100C under normal pressure and CANNOT be more than that. Once water content is vaporized you can expect the entire thing to combust at 600F lmao. Maillard reaction/caramelization of onions is non-enzymatic whereas proteolysis through protease uses the protease enzyme.
Here's a quick google reference, under "Chemically, what's happening?": https://traditionalcook
EDIT: I was talking about my previous post here: https://slickdeals.net/forums/showpost.php?p=
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?
Set to pressure cook. Then set the time manually. The only thing you need to know is the cook time and whether to quick release or naturally release the pressure when done. Use the trivet unless cooking in a liquid. Water is used to created steam. The amount does not matter. One half cup is usually enough. Using more just wastes electricity and takes longer to pre-heat.
Whole chickens are one of the easiest and most rewarding to cook. 5-6 minutes per pound with 15 minute natural steam release. The first few times I used a meat thermometer to dial this in. The meat fall right of the bone. Then the carcass goes back in the pot to make bone broth- zero waste.
I.P. web site has a ton of recipes with instructions. You can also aks Alexa or G.Assistant how many minutes for nearly any food and even get step-by-step recipes.
Varying the pressure is the only way to control temperature in a pressure cooker. Nothing to worry about. Low pressure setting is only used for certain delicate foods.
Cooking temperature is a function of pressure. It's that simple. With few exceptions all electronic pots are set to a slightly lower pressure than the 15 p.s.i. of standard U.S.pressure cookers.
Perfect repeatable results are obtained in a pressure cooker by setting time not temperature. A bit more cooking time is added to classic p.c. recipes when using an Instant Pot due to the lower pressure. That's why when you aks Alexa for "pressure cook time for beets" it will be slightly less than when aksing "Instant pot pressure cook time for beets".
If you live above 2,000 ft you may need to increase time. Elevation charts are available.
Set to pressure cook. Then set the time manually. The only thing you need to know is the cook time and whether to quick release or naturally release the pressure when done. Use the trivet unless cooking in a liquid. Water is used to created steam. The amount does not matter. One half cup is usually enough. Using more just wastes electricity and takes longer to pre-heat.
Whole chickens are one of the easiest and most rewarding to cook. 5-6 minutes per pound with 15 minute natural steam release. The first few times I used a meat thermometer to dial this in. The meat fall right of the bone. Then the carcass goes back in the pot to make bone broth- zero waste.
I.P. web site has a ton of recipes with instructions. You can also aks Alexa or G.Assistant how many minutes for nearly any food and even get step-by-step recipes.
Varying the pressure is the only way to control temperature in a pressure cooker. Nothing to worry about. Low pressure setting is only used for certain delicate foods.
Cooking temperature is a function of pressure. It's that simple. With few exceptions all electronic pots are set to a slightly lower pressure than the 15 p.s.i. of standard U.S.pressure cookers.
Perfect repeatable results are obtained in a pressure cooker by setting time not temperature. A bit more cooking time is added to classic p.c. recipes when using an Instant Pot due to the lower pressure. That's why when you aks Alexa for "pressure cook time for beets" it will be slightly less than when aksing "Instant pot pressure cook time for beets".
If you live above 2,000 ft you may need to increase time. Elevation charts are available.
Thanks for the information.
I believe the pressure in this particular cooker is not settable, unless it is implied in some of the preset programs.
Otherwise, I assume pressure (in the presence of enough steam) would be limited to the safety valve release setting. So the other variable is the temperature. But, this is not settable in manual mode either. So, unless it is implied in one of the presets, it is a good question how to control those variables.
The one control that is possible, as you mentioned, is the quick pressure release at the end of the cooking, but this requires a man-in-the-loop to open the valve.
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I believe the pressure in this particular cooker is not settable, unless it is implied in some of the preset programs.
Otherwise, I assume pressure (in the presence of enough steam) would be limited to the safety valve release setting. So the other variable is the temperature. But, this is not settable in manual mode either. So, unless it is implied in one of the presets, it is a good question how to control those variables.
The one control that is possible, as you mentioned, is the quick pressure release at the end of the cooking, but this requires a man-in-the-loop to open the valve.
Steam release is all about not extending cooking time. One could choose the I.P. Max which has automatic steam release. But in practice most develop individualized techniques. For example I might reduce the cooking if I know I'll be busy and won't be able to return to the pot at end of cooking.
The safe temperature of chicken is often cited to be 165 but holding it at 150 is also effective in destroying bacteria.
There is no setting for top valves other than open or closed. Pressure and thus temperature is controlled electronically in p.c. mode. An electronic pot needs to have a "steam" or "low pressure" setting to lower the pressure and thus the temperature. Nice features but for the average user not worth paying more for.
It stands to reason that as long as pressure remains in the pot cooking will continue even after it turns off. Pressure cooking time is critical for some foods but not others which is why one pays close attention to the steam release process recommended by the recipe. Notable is chicken breast where excess time quickly destroys the texture while insufficient cook time including that during pressure release may result in a less than safe 165 endpoint ( or hold at 150 ). Not as difficult as it sounds. Repeatable results are easy to obtain with a bit of practice. Notebook and thermometer highly recommended for the beginner.
I might as well mention that quick release can destroy meat texture even if cooking time is correct. At a minimum, pulse the steam release manually. I.P. Max offers presetting the steam release to quick, pulse or natural. With Max one can follow a p.c. cycle with holding at a dial in simmer or warming temperature. Nice but not essential.
Top valves, function: In all pots of this type pressure is controlled electronically not by a relief valve constantly releasing pressure. This precise electronic pressure control is what the Instant Pot innovation is all about. And It is why I caution users to observe valve operation on a new pot and to insure that their example pot releases nearly zero steam while cooking and does not consume water.
My Duo Evo Plus consumes no water. I often use a mere 1/3 cup. Care must be taken to insure the parts are clean. I use distilled water in mine to keep the pot from staining. Some tap water may have odors that can transfer to the food. As mentioned above for those who might use their pot daily the EVO may be worth the extra cost. I appreciate its superior flat bottom induction-ready inner pot every day. I often begin and finish cooking on a portable induction.
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For this price seems like you can't go wrong.
Same here. Showing 11.99
For this price seems like you can't go wrong.
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I think my parents do the same shit, 3/4th of the Teflon coating is gone and they are using the appliance like usual.