I just looked at the page. It seems worth trying. On paper, it seems similar to my Fagor Multi-Cooker, which I like, but is $30-40 less expensive.

If you get it, the first thing to find out is if it can get to maximum PSI, 15 lbs/sq. in. by measuring the temperature.

If not, return it.

Let me know if you decided to buy.

dcarch

After posting this question, I read some of the reviews on QVC. It seems several people were NOT happy with the non-stick inner cooking pot. A couple people even ordered a separate 6 qt. stainless inner pot from Amazon. About $34 is the cheapest I've found.

That puts it over $100 with shipping, tax, etc.

Opinions on the non-stick pot? Am I better off spending more and getting a stainless steel inner pot?

Thanks again!

Was there something specific they didn't like about the non-stick inner pot?

My Fagor Multi-Cooker has a non-stick pot and it works fine. Browning is adequate; a deep pot isn't the ideal tool for browning, whether stainless or non-stick, but work in small batches and it does the job. Clean-up is easy; I wouldn't like to be scrubbing and soaking a deep stainless pot.

I have the Fagor as above and I'm completely happy with it.
I wouldn't want a non stick interior in my pressure canners, but it's fine for cooking loose foods.

What kind of shipping/handling does QVC add to your purchase? The Fagor is a little more at Amazon, but they are listing the Nesco PC6-25P Electric Programmable Pressure Cooker, 6-Quart, Stainless Steel for $74, free shipping. Nesco is another long proven reliable brand....I came close to buying that one 3 years ago and did not for reasons of size. I was still in my smaller kitchen that year and the 1/2" larger diameter of the Nesco over the Fagor would have made it impossible to put it away on my kitchen shelf and close the cupboard door.

Not that I'm at all sorry I purchased the Fagor, it's been a great addition to my small appliances, still makes me happy ;)

$9.97 shipping, 6% sales tax, total is $78.83 if I'm figuring right. So I just posted to the KT forum that I think I'll pass because of the non-stick. Some of the reviewers on QVC said they were not happy with the non-stick. Here's a part of someone's comment.....

"We all know now that high temperatures release those unhealthy non stick chemicals unless it states non stick free from them."

So the whole chemical thing had me questioning. If I do go with one, I think I'll take your recommendation morz8 and get the one from Amazon. I would much rather get real life recommendations from people who have used it, and it's cheaper also.

Thanks again everyone for all your help.

Katlan, if you are opposed to the non stick interior, you won't like the Fagor or the Nesco. They both have non stick removable dishwasher safe interiors.

No scratches, marks, pits or flaking in mine in three years, but I mostly hand wash it, don't know if that makes a difference.

I am not an expert. I do not have a mulit-cooker.

High pressure for cooking is 12 psi. A stove-top one can get to 15 psi. All that means is that an electric device takes longer to cook the food but it's measured in minutes. Not a deal breaker but be aware that using recipes from other sources will mean adding time.
I have not come across an electric PC that reaches 15 psi.

You need to fill the inner pot at least 1/5 full to use it. It may not be able to PC small amounts. I don't know if the max and min or marked on the pot, though.

Stews will need 5-6 cups of liquid to prevent burning. Looks like you you 19 cups of volume available for foods that don't expand while cooking. 14 cups for those that do.

From the manual:

Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker.

It says that you can use this to pressure can. I would not advise this since elevation plays a key role and you don't know how it would affect the amount of pressure you can achieve. I can't imagine that it holds 4 qt jars, which is the starting point for USDA recommendations.

I use non-stick for certain things. I follow the guidelines and really don't worry about it. Each person needs to make that decision for themselves. I don't worry about aluminum, either, but then I eat out and use induction so I don't have the option at home.

I see you've nixed it. Heating the non-stick to over 500 is an issue. That's not happening in a PC.

Instant Pot and All-Clad have stainless liners. Not sure about other brands.

"----Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker.---"

I would include rice to that list.

However, you can PC anything by using a pot-in-a-pot. In other words, pressure steam cook the food.

dcarch

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dcarch - that was from the manual. They have instructions for rice.

You can pressure cook foods with a minimum of 1 cup (8 oz) of liquid in the electric Fagor so smaller portion recipes are possible, in fact easy. I haven't tried such small amounts of liquids in a stove top pressure cooker, I think it would be much easier to scorch or burn. But, I admit to often cooking with leftovers in mind and seldom do 'little bits' of anything.

Good point on using it as a canner - I absolutely agree that pressure canning should not be attempted in the electric pressure cookers, no matter what the manufacturer might state. I have no way to verify the pressure it's actually maintaining to know if mine would be processing at the correct amount of pounds for the specified minutes, no weight, no gauge. The tested approved USDA canning recipes include the time to heat to pressure and the cool down minutes in the guidelines and those are void in something as small as 6 quart capacity.

I can easily determine if food is done to my liking, I couldn't guess what had gone on inside those jars :)

Sounds like the OP has decided not to purchase, but I'll weigh in w/ my experience in case others may be considering this 1-day deal.

I bought an elec. PC from the QVC Cooks Essentials line several years ago. I love mine. It does have the nonstick interior. I never intended it for canning. It's great for making quick & flavorful chicken stock, for vegetarian chili, for spaghetti sauce, for squash soup, etc. DH loves anything that comes out of it. PC's seem to impart unprocessed food with lots of flavor.

I haven't had a working range for 2 yrs. So my countertop appliances have had a workout. I can't speak to this particular model, but mine has worked well, is easy to clean and use.

I have been planning to buy an electric pressure cooker. All of my research was in vain now.

This QVC model comes in purple! It should be here in a week or so. I was tempted to get the vintage teal color. It is so pretty. This one is 12 PSI but I don't plan to do any canning so it should not be an issue for me. The high speed cooking looks very cool. Maybe it will inspire me to cook more.

Because of this thread, I ordered the 7 in 1 Instant Pot from Amazon. I've used it twice so far and am very, very happy with it. The pot is stainless steel. It browned stew beef perfectly for beef stew before turning it to the pressure setting. The other dish was pulled pork. I used a 4 pound pork loin and it was fall apart tender and very flavorful. I recommend it highly. I haven't used any of the other features yet, but am looking forward to it....rice cooker, slow cooker, steamer, yogurt maker.

Here is a link that might be useful: Instant Pot Electric Pressure Cooker

Oh No.... My friend bought a new electric Pressure cooker. She gifted me her old PC. She didn't pass along the book. I found a recipe for brown rice, and love it. Best brown rice I've made, and somewhat quicker than conventional recipe on bag. Now you're telling me it's not a safe method :(

Brown rice is fine.

I would suggest finding a copy on the web, but it's about knowing the fill limits for different foods. For expanding foods like beans and grains, don't fill past the halfway mark.