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Nesco American Harvest PC-6-25-30TPR 6-Quart Multifunction Digital Pressure Cooker
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- 6-quart capacity
- LED display and soft touch buttons
- Programmable with presets
- Delayed start up to 8 hours
- Cool-touch lid and handles
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From the manufacturer
5-in-1 Quick Cook System
Nesco by The Metal Ware Corporation
The Metal Ware Corporation also has a long standing tradition of manufacturing quality electric cooking appliances that stretches back to 1920. The firm was founded by the founder of nearby Mirro Aluminum, the largest manufacturer of aluminum cookware in the world. Metal Ware was purchased in 1931 by the family of the current owners, and several second- and third-generation family members oversee today's manufacturing operations in three modern plants along Lake Michigan in Wisconsin.
Nesco Multi-Cooker/Pressure Cooker
This Nesco Multi-Cooker/Pressure Cooker has everything you need to make delicious meals fast. And they'll taste like they were slow cooked. It can pressure cook, slow cook, brown, steam and warm – all in one convenient appliance. It's ideal for making healthy meals; delicious homemade soups, stews and chili. Fish, chicken, and vegetables cook to perfection in just minutes. Pressure cooking preserves flavors and nutrients and speed cooks inexpensive cuts of meat into great tasting meals. Stainless Steel body and lid makes for an attractive, durable appliance.
A state-of-art digital control panel that gives you complete cooking control. With the control panel, you can set precise cooking times, cooking method and cooking pressure. For convenience, the Cooker can also be programmed to delay the start of cooking. Also features a WARM setting that can be used to keep cooked foods warm or reheat foods. Presets automatically switch to keep warm mode after the time expires.
Cuts cooking time by up to 70-percent and performs several functions: speed cooking, browning, slow cooking, rice cooking and steaming. Self-locking lid with automatic pressure release valve and stay-cool handles prevent burns.
Hints and Tips
To ensure best cooking performance when pressure cooking, always make sure the recipe calls for at least 1 cup (8 oz.) of water or other liquid so enough steam can be generated to create pressure.
When using HIGH or LOW pressure settings, timer will not start counting down until sufficient steam pressure is generated.
When pressure cooking, if you are not sure how much cooking time is necessary, it is better to under cook. Then use quick release method, remove lid and check for doneness.
Never fill removable cooking pot more than half full with food or 2/3 full with liquid. The NESCO Quick Cooker must have enough liquid to create steam or food will not cook properly.
If the cooker and other appliance(s) are plugged into same electrical outlet, an electrical overload may occur, causing the circuit breaker to open. Make sure the cooker is plugged into a separate 120 volt electrical outlet.
Tougher, less expensive cuts of meats are better suited for your NESCO Quick Cooker because steam pressure helps break down tough fibers in meat making it more tender and palatable.
Fresh fruit should be cooked under low pressure.
When pressure cooking beans, add a teaspoon of oil to water to reduce amount of foaming.
Any liquid such as oils, oil-based marinades and dressings should not be used in NESCO Quick Cooker.
Liquids that contain water can be used when pressure cooking. These include wine, beer, stocks, tomato and other vegetable and fruit juices. Wine must be mixed with an equivalent amount of water because it evaporates quickly during cooking.
Note: The boiling point of water decreases as altitude increases, and this changes your cooker's performance. When pressure cooking at higher altitudes, the following will apply: Add 5-percent to cooking time for every 1,000 feet above first 2,000 feet. Example: At 3,000 feet add 5-percent; 4,000 feet add 10-percent; 5,000 feet add 15-percent; etc.
Remember, the longer you cook, the more liquid needs to be added to the cooker.
- Cuts cooking time by up to 70-percent
- 6-Quart capacity, removable nonstick cooking insert for easy cleanup
- LED display and soft touch buttons
- Programmable with presets
- Delayed start up to 8 hours
- Slow cooks up to 9.5 hours
- Self locking lid with automatic pressure release
- Brushed stainless steel exterior
- Cooking rack/trivet included
The Nesco 6-quart stainless steel Multi-Cooker/Pressure Cooker functions as a Slow Cooker and a Steamer! Operated with a programmable digital timer that can be set to delay cooking up to eight hours. Ideal for making healthy & delicious home made soups, stews and chili. Fish, chicken, and vegetables cook to perfection in minutes. Pressure cooking preserves flavors and nutrients, and speed cooks inexpensive cuts of meat into great tasting meals. Set includes: 6 Liter pressure cooker with removable non-stick chamber, steam rack, and instruction manual/recipe book.
Top customer reviews
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The original reason was to add more beans (fiber) to our diet. Well this pressure cooker works fantastic just for that. No need to soak overnight, boil for hour or so. Just sort the beans, add water, punch in the time and hit start. I make extra and toss in the freezer.
If you like Chile this is an awesome chile make'n machine. Use the "brown" setting for your ground beef. Add spices, tomato sauce and of course beans. Then set for slow cook for six hours or so. No need for any extra pans.
When you have eaten or stored your chile, just put in several cups of water and pressure cook on high for 10 minutes. Wipe out the inside sterilized pot for the next meal. Even a NoDak guy can do this! And all you need to wash is the ladle, bowls and spoons for serving.
It's Apple season right now and last time I used a pressure cooker on the stove spitting and making hissing noises. Those days are long gone after using this cooker. Cooked perfectly and the kitchen was cool. And could sit and talk to my bride without worrying if I got the temp/flame just right. The clean up was just as easy with sticky apple juice. Winner in my book.
Stocks are another great reason to use this cooker. Chicken backs, necks, wing ends and fats make a homemade stock in no time. One that has only as much salt as you add and toss in the fridge to separate the fat. Stock works well for rice and gravy. Lot better then buying in a box or can! Again, no fuss clean up all in one pot. And since you can sterilize the pot no worries about bacteria.
Give this cooker a try. I think you will enjoy it as much as I do.
PROS - automatic fuss-free cooking, higher PSI than Cuisinart, doesn't heat up kitchen, replaces many appliances
CONS - non-stick liner, does not reach 15psi
The number one reason to learn to use a pressure cooker is that the food is more flavorful (as well as moist), and number two is that it helps make cheap food become tender and wonderful to eat. Additionally, food cooks very rapidly (e.g. big old artichokes become even more tender in only about 10 minutes, compared to an hour of boiling), and the cooking process is very effortless due to the programability of electric pressure cookers. Electric pressure cookers have other advantages: Unlike older pressure cookers with jiggle tops that let steam and flavor escape into the room, very little escapes with the current crop, so more flavor is retained in the food itself, and the kitchen doesn't get hot and steamy.
Pressure cooking results in better flavor in two ways:
- higher pressure means the food approaches 250 degrees (depending on psi), which facilitates the Maillard reaction producing better flavor
- higher pressure also ruptures cells in food more easily, so that their flavors are released into what is being cooked.
For example, soup stock made in the pressure cooker has so much more flavor that i don't need to reduce it like I had to with stove-top stock.
(See the "hippressurecooking" website out there if you want to learn more about this kind of cooking, and special tricks like making risotto with no stirring, etc. Regarding better flavor with pressure, see for example David Arnold's Cooking Issues post about comparing flavors of stocks cooked at different pressures.)
THIS MODEL -
is one of many that look like they were all made in the same factory (along with some dedicated rice cookers I have seen). So deciding which model to pick is going to come down to slight differences among different brand choices and personal preferences. So here is what stood out to me about this pressure cooker compared to other similar electric pressure cookers:
- High cooks at 10psi - like most electric pressure cookers, it does not reach the standard 15psi, so while you still get the advantages of pressure cooking, times may be a bit longer. Note this is better than the psi claimed by the Cuisinart model, so results should be better with this Nesco model than with Cuisinart's electric pressure cooker. (However, Nesco and others make electric pressure cookers which attain higher psi.)
- It has different modes of cooking: browning, steaming, slow cooking, rice, and keep warm, besides pressure cooking at high and low pressures, so you don't need other dedicated appliances such as slow cooker and rice cooker. You can set it to have a delayed start.
- The lid is attached. At first I thought this was going to be a pain, but it turns out to work fine since I don't need extra counter space for the lid when I open the pot. And the lid has a built in carrying handle so you can carry the closed pot with one hand, very convenient.
- The inner pot is heavier than the other Nesco pressure cooker I have, but still it is "non-stick" aluminum so I still have to worry about coddling the surface. I'd prefer a stainless steel insert instead (hence 4 stars). Stainless steel inserts are available on the (more expensive) Instant Pot electric pressure cookers (which automatically calculate cooking time based on food weight & type, if I understand it correctly), as well as available to purchase separately, see 6-quart Pressure Cooker 18/10 Stainless Steel Cooking Pot. But your budget may prefer this model.
Good sources of recipes for pressure cooking are books and websites from Laura Pazzaglia and Lorna Sass.