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BELLA 6 Qt 10-In-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Warmer with Searing and Browning Feature, 1000 Watts
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- Cook full birds, brisket, pork, lamb, fish, stews, soups and even pasta in minutes. With one touch of a button you can safely and quickly cook your favorite meals UP TO 70% faster than conventional cookware.
- Features 10 pre-set functions specifically engineered to cook various types of food to perfection. With one touch you can: Saute, brown, pressure cook, slow cook, soup, stew, meat, chicken, cook rice and even risotto
- Sear and brown your foods directly in the pressure cooker to lock in flavor and juices to all your recipes. No need for a stove top
- Safety features such as steam release valves, an air tight locking lid, and a safety-minded user interface you can be 100% sure you are cooking safely
- Easy clean up features like a non-stick removable cooking pot and moisture catching container are built in to make clean up a breeze
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Cook your favorite flavor-packed meals faster and easier than ever before! Make the BELLA 6QT Pressure Cooker your ultimate sous-chef.
Safely cook your favorite meals UP TO 70% faster than conventional cookeware. The process from cooking to cleaning just got much easier.
Easy One-Touch Cooking
Features 10 pre-set functions specifically engineered to cook various types of food to perfection. It’s as easy as tossing in the ingredients, locking the lid and pressing 1 button.
Step Up Your Cooking Game
This versatile cooker opens to the door to a whole new world of countless recipes. From ribs-to-chicken and soups-to-desserts, all can be cooked in an hour or less with just a push of a button! + a dedicated site of recipes to get you started.
Pack In The Flavor
Sear and brown you foods directly in the pressure cooker for added flavor to all your recipes. No need for a stove top.
From steam release valves, an air tight locking lid, and a safety-minded user interface you are 100% ensured you are cooking a safe + quick meal.
Built For Ease of Use
Easy clean up features like a non-stick removable cooking pot and moisture catching container are built in to make clean up a breeze! The BELLA 6QT Pressure Cooker also comes with a rice paddle and measuring cup.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||TORCH TRAINERS||Amazon.com||Amazon.com||Amazon.com|
|Item Dimensions||10.71 x 11.02 x 13.5 in||11.4 x 16.5 x 10.4 in||—||13 x 15 x 13 in||12.2 x 12.2 x 13.2 in||14 x 13 x 13 in|
|Material Type||Stainless Steel||Stainless Steel||—||Stainless Steel and Aluminum||Stainless Steel||Stainless Steel|
|Size||6 quart||6 Quart||—||6 quart||13.2"x 12.2" dia.||6 Qt|
|Wattage||—||—||—||1,000 watts||1,000 watts||—|
Let us take care of the pressure! Make your favorite meals 70% faster than any conventional cookware saving you precious time. Also save money by using cheaper, tougher cuts of meat for gourmet results. Since the food is sealed tight, steam stays locked in for supercharged flavorful meals every time. Cook weekly family meals from chicken soup to any pasta dish, then impress your weekend guests with the best ribs and desserts ever.
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I've owned three different electric pressure cookers, and none has come with instructions detailed enough for the beginner. This Bella pressure cooker is no exception -- and the manual may even be worse than average. If you are new to pressure cooking, it would behoove you to do a little research online to understand some of the terminology -- for instance, the difference between natural pressure release and quick release -- and to find better recipes than the few contained in the manual. For me, someone who has used pressure cookers, the real frustration was the lack of instruction on how to disassemble it for cleaning and which parts COULD be removed. For example, it says to make sure that the inside lid is attached but not how to do it.
Bella has all the safety measures in place. The lid locks when pressure inside is high, so you won't be able to remove it and risk serious injury, and it won't blow off. The pressure valve is a little wonky on mine. It came detached, which is worrisome, but seems to be now permanently attached. I don't like that there's a firm position to close off the pressure. Although you line up the arrow, it could easily be knocked off position to either side. I also don't care for how wiggly the inside lid is and also how difficult it is to remove the gasket for cleaning. It seems as though the parts that should not budge do and those that should, don't. The inner pot is a nonstick aluminum instead of the heavier stainless steel of the Instant Pot and T-Fal. There's nothing inherently wrong with the build quality of the Bella pressure cooker. It's just that it's closer to a stove top pressure cooker build than to a high-end electric. Again, though, the retail price isn't as high as the best pressure cookers.
To test how quickly it builds pressure, I put two cups of water in both the Bella and my Instant Pot. The Instant Pot reached full pressure at 6 minutes; the Bella was close behind at 7 minutes. I consider both to be quick-heating, much more efficient than the T-Fal. Newbies: a pressure cooker must come up to full pressure before the timer starts its countdown. When timing dinner, always add ten minutes or so in your head.
The Bella works perfectly as a pressure cooker, especially since it builds pressure so quickly. I'd like it better, I'm sure, if I didn't already have experience with my Instant Pot.
-- Debbie Lee Wesselmann
I *really* like this cooker. It performed beautifully with good range of long- and quick-cooking pressure cooker basics: pulled pork (in an hour fresh/1.5 hrs frozen--but keep it under 3# with frozen roasts--natural release); unsoaked dried beans (25 min, natural release); sliced beets in 5 minutes, corn in 2--quick release; white rice (rinse until water runs clear, then 1:1 water) for 3 minutes, with 10 min natural release; and medium hardboiled eggs in 3 min with 3 min natural release.
2 features make this cooker really stand out to me: 1) it comes to pressure really fast-->5 min when pretty full, >10 minutes when emptier (e.g., steaming 4 beets with 1 cup water; and 2) the lid's gasket encircles an interior barrier lid (much like a nice rice cooker), which keeps the pressure valves much cleaner when you're cooking messier foods (e.g., fatty, sputtery foods like large roasts; starchy, foamy foods like beans & grains). My other cookers have the gaskets attached to the main lid, which makes the valves more vulnerable to gunk, making one more thing you have to remember to inspect/clean every time.
This cooker doesn't come with a steamer rack, but you can use the telescoping type or one of these cheapies, which fit perfectly, for $3: https://www.amazon.com/gp/product/B00BM28O6C. You'll want one for steaming veggies or hard-or soft-boiled eggs (pressure steamed hardboiked eggs peel much easier).
The one drawback of this machine is that the minimum settable cook time is 5 minutes. All of the presets have a suggested start time, but you can use the +/- buttons to go up or down in 1-minute increments--but it stops at 5 min on the low end. I frequently cook for fewer than 5 minutes (veggies, rice, eggs, etc.). However, since really short cook times always correspond to either a quick release or a timed natural release, you can't just walk away when you're cooking these anyway, so the workaround is just to wait till the timer gets to 2 (for 3 min), or whatever, and hit cancel. Not ideal, but given the benefits of this machine, not a significant detraction. If you mainly cook meats, beans, soups, etc., you won't even notice.
Besides everyday foods, I also use my pressure cookers to pressure can small batches of soups, produce, meats, dried beans & leftovers. Note that this is NOT recommended by USDA in electric pressure cookers, because they can only guarantee food safety tests for the small range of stovetop cookers they actually use in their tests (and the variety if electric cookers makes testing them all unrealistic). But if you're an experienced pressure canner, you should be able to apply the same techniques in the electric cooker (i.e., set the dial to release and vent a stream of steam for the recommended time before switching to pressure, etc.). I don't know if I'd recommend it to novice pressure canners, but if you know what you're doing and follow modern pressure canning procedures.... I've been canning safely in my electric pressure cooker for years. (Take that for what you will--I frequently see terrible, outdated canning methods advocated online with the assertion that "I've never had any problems.") If you choose to can, this machine will hold 4 pints, using the rack I linked without the legs (the fit isn't quite as tidy with the legs off, as the bottom of the pot is tapered a bit--you can also ziptie extra can rings together to make a rack).
For reference, other 2 machines are Maximatic Elites, and I frequently use my dad's cooker (can't remember the brand) as well.
My favorite pressure cooker sites are Pressure Cooker Recipes, Serious Eats, and Hip Pressure Cooking. Fastcooking.ca is also a great resource, with charts for specific veg and bean times (dried beans from soaked and unsoaked).