expired
6-Quart Instant Pot 9-in-1 Pressure Cooker Bundle
$60
$130
53% off
+ Free Shippingat Target
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+ Free Shippingat TargetDeal Details
Target has Instant Pot 6-Quart 9-in-1 Pressure Cooker Bundle on sale for $59.99. Shipping is free.
Thanks to Deal Editor slickdewmaster for finding this deal.
Included accessories:
Thanks to Deal Editor slickdewmaster for finding this deal.
Included accessories:
- Extra sealing ring
- Silicone egg rack
- Stainless steel steam rack
Editor's Notes
Written by StrawMan86 | Staff- About this deal:
- This matches a Frontpage deal for this Target-exclusive bundle in November 2021. -StrawMan86
- About this product:
- 4.6 out of 5 stars rating at Target based on over 340 customer reviews
- Comes with a 1 Year Limited Warranty.
- About this store:
- Sign-up for Target RedCard to save an additional 5%, receive free shipping, and attain an extended return period.
Product Info
Community Notes
About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Target has Instant Pot 6-Quart 9-in-1 Pressure Cooker Bundle on sale for $59.99. Shipping is free.
Thanks to Deal Editor slickdewmaster for finding this deal.
Included accessories:
Thanks to Deal Editor slickdewmaster for finding this deal.
Included accessories:
- Extra sealing ring
- Silicone egg rack
- Stainless steel steam rack
Editor's Notes
Written by StrawMan86 | Staff- About this deal:
- This matches a Frontpage deal for this Target-exclusive bundle in November 2021. -StrawMan86
- About this product:
- 4.6 out of 5 stars rating at Target based on over 340 customer reviews
- Comes with a 1 Year Limited Warranty.
- About this store:
- Sign-up for Target RedCard to save an additional 5%, receive free shipping, and attain an extended return period.
Community Voting
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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.
Top Comments
Take the pot out and place it into a sink filled with cold water (up to the level of the milk). Rapidly cool the milk to 110F (use an instant read thermometer) by stirring while the pot's in it's water bath. Don't scrape the bottom while stirring, or you'll end up with grainy yogurt. Then all you have to do is put the pot back in the Instant Pot and add your starter, which is just plain yogurt from the store.
A lot of people like Fage, but you can use any brand with active cultures (pretty much all plain yogurt today). For starter, you don't need a lot, a 1/4 cup per gallon will do (this is a case where more is not better). In a separate container and combine the yogurt with 1/4 cup of milk and stir till the yogurt and milk is fully blended. Then whisk or stir the yogurt/milk mixture into the cooled pot of milk just till it's fully incorporated (again, no scraping the bottom).
Press the yogurt button once more, and it will start incubating and begin a count up timer. You need to incubate the yogurt mixture at least 4 hours, but I think 8 is best (you can go much longer if you want it even tangier). I believe it defaults to 8 hours. It will beep when the time you pick is reached. It's yogurt now!
Don't stir it yet! Put it in the fridge another 6 - 8 hours to fully cool and set up. Once your yogurt is fully cooled, scoop out at least 1/4 cup and put it in a sealed container in the fridge as your starter for the next batch! You can use the rest of the yogurt now as is, which will be like normal yogurt, but it's so much better if you strain it until it's Greek yogurt. There is a gallon strainer on Amazon, but they are a pain to clean in my opinion. I use Bunn 6 Gallon coffee filters and a colander. They're around $35 for a box of 250, but it's worth it. They're around 14¢ each bought that way, but they make straining and cleaning a breeze.
It takes a lot of time overall, but the process is a bunch of easy steps, and pretty foolproof. After the first three (boil, cool, add starter/incubate), there's not much effort required, just time. The most labor-intensive part is cooling the mixture in the sink. I usually do the first three steps at night, then incubate the mixture overnight. All I have to do is put it in the fridge in the morning to chill. The last step is straining, which I usually allow another 8 hours or after 1 1/2 quarts of whey is strained off. It's all personal preference as far as how long to strain. Don't dump the whey, as there are many uses for it.
Lastly, there are a lot of tips for thickening yogurt. The one I like is adding powdered dry milk at the first step. Whisk a 1/4 cup into the cold milk at the beginning, and it will be much thicker when you're done (amazingly thicker).
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46 Comments
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How good is AllState
2 Year Electronics Protection Plan ($50-$74.99) - Allstate
Plan $8.00See plan details
Some credit cards will give you an extended warranty just for buying the item with their credit card. YMMV on pretty much everything I say ever.
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Take the pot out and place it into a sink filled with cold water (up to the level of the milk). Rapidly cool the milk to 110F (use an instant read thermometer) by stirring while the pot's in it's water bath. Don't scrape the bottom while stirring, or you'll end up with grainy yogurt. Then all you have to do is put the pot back in the Instant Pot and add your starter, which is just plain yogurt from the store.
A lot of people like Fage, but you can use any brand with active cultures (pretty much all plain yogurt today). For starter, you don't need a lot, a 1/4 cup per gallon will do (this is a case where more is not better). In a separate container and combine the yogurt with 1/4 cup of milk and stir till the yogurt and milk is fully blended. Then whisk or stir the yogurt/milk mixture into the cooled pot of milk just till it's fully incorporated (again, no scraping the bottom).
Press the yogurt button once more, and it will start incubating and begin a count up timer. You need to incubate the yogurt mixture at least 4 hours, but I think 8 is best (you can go much longer if you want it even tangier). I believe it defaults to 8 hours. It will beep when the time you pick is reached. It's yogurt now!
Don't stir it yet! Put it in the fridge another 6 - 8 hours to fully cool and set up. Once your yogurt is fully cooled, scoop out at least 1/4 cup and put it in a sealed container in the fridge as your starter for the next batch! You can use the rest of the yogurt now as is, which will be like normal yogurt, but it's so much better if you strain it until it's Greek yogurt. There is a gallon strainer on Amazon, but they are a pain to clean in my opinion. I use Bunn 6 Gallon coffee filters and a colander. They're around $35 for a box of 250, but it's worth it. They're around 14¢ each bought that way, but they make straining and cleaning a breeze.
It takes a lot of time overall, but the process is a bunch of easy steps, and pretty foolproof. After the first three (boil, cool, add starter/incubate), there's not much effort required, just time. The most labor-intensive part is cooling the mixture in the sink. I usually do the first three steps at night, then incubate the mixture overnight. All I have to do is put it in the fridge in the morning to chill. The last step is straining, which I usually allow another 8 hours or after 1 1/2 quarts of whey is strained off. It's all personal preference as far as how long to strain. Don't dump the whey, as there are many uses for it.
Lastly, there are a lot of tips for thickening yogurt. The one I like is adding powdered dry milk at the first step. Whisk a 1/4 cup into the cold milk at the beginning, and it will be much thicker when you're done (amazingly thicker).
Looks like this is the older version of the duo plus. Afaik the new version adds some digital features like getting a notice on the LED screen when the pressure is down and safe to open and it also has the switch for the instant pressure relief off to the side of the vent and a vent cover to divert the steam.
Still a great deal!
That said, I usually don't buy warranties.
I wonder if price will be lower around Black Friday?
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"Q: Is the inner pot stainless steel or aluminum on this model?
submitted by pet_owner - 10 months ago
A: Thank you for your question! The Instant Pot 6qt 9-in-1 Pressure Cooker has an 18/8, food-grade 304 stainless steel inner cooking pot, compliant to FDA standards. There is a washable, non-toxic wax-compound polish on the inner pot, for sparkle. Bottom of the inner pot is 3 layers: 304 stainless steel, aluminum, and 304 stainless steel.
submitted byInstant Brands Support - 10 months ago"
"A: Thank you for your question! The Target exclusive model has similar functions as the new Duo Plus model, however it uses the same lid as our Ultra model. We hope this helps!
submitted byInstant Brands Support - 11 months ago"
Take the pot out and place it into a sink filled with cold water (up to the level of the milk). Rapidly cool the milk to 110F (use an instant read thermometer) by stirring while the pot's in it's water bath. Don't scrape the bottom while stirring, or you'll end up with grainy yogurt. Then all you have to do is put the pot back in the Instant Pot and add your starter, which is just plain yogurt from the store.
A lot of people like Fage, but you can use any brand with active cultures (pretty much all plain yogurt today). For starter, you don't need a lot, a 1/4 cup per gallon will do (this is a case where more is not better). In a separate container and combine the yogurt with 1/4 cup of milk and stir till the yogurt and milk is fully blended. Then whisk or stir the yogurt/milk mixture into the cooled pot of milk just till it's fully incorporated (again, no scraping the bottom).
Press the yogurt button once more, and it will start incubating and begin a count up timer. You need to incubate the yogurt mixture at least 4 hours, but I think 8 is best (you can go much longer if you want it even tangier). I believe it defaults to 8 hours. It will beep when the time you pick is reached. It's yogurt now!
Don't stir it yet! Put it in the fridge another 6 - 8 hours to fully cool and set up. Once your yogurt is fully cooled, scoop out at least 1/4 cup and put it in a sealed container in the fridge as your starter for the next batch! You can use the rest of the yogurt now as is, which will be like normal yogurt, but it's so much better if you strain it until it's Greek yogurt. There is a gallon strainer on Amazon, but they are a pain to clean in my opinion. I use Bunn 6 Gallon coffee filters and a colander. They're around $35 for a box of 250, but it's worth it. They're around 14¢ each bought that way, but they make straining and cleaning a breeze.
It takes a lot of time overall, but the process is a bunch of easy steps, and pretty foolproof. After the first three (boil, cool, add starter/incubate), there's not much effort required, just time. The most labor-intensive part is cooling the mixture in the sink. I usually do the first three steps at night, then incubate the mixture overnight. All I have to do is put it in the fridge in the morning to chill. The last step is straining, which I usually allow another 8 hours or after 1 1/2 quarts of whey is strained off. It's all personal preference as far as how long to strain. Don't dump the whey, as there are many uses for it.
Lastly, there are a lot of tips for thickening yogurt. The one I like is adding powdered dry milk at the first step. Whisk a 1/4 cup into the cold milk at the beginning, and it will be much thicker when you're done (amazingly thicker).
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Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!