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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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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.
EDIT darn I missed the deal by a day. Wanted to get one of these for my sister
But they will send a new one and a new floating pressure locking valve.