CooksEssentials 6qt. Digital Pressure Cooker with Removable Nonstick Pot

CooksEssentials 6qt. Digital Pressure Cooker with Removable Nonstick Pot
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Turn up the heat for speedy meal delivery with this digital pressure cooker. Using steam, heat, and air pressure to create tender, flavorful meals, this power-packed pot helps you prepare a variety of dishes, including a 6-lb chicken or roast, soup, chili, rice, pasta, and steamed shellfish. From Cook's Essentials(R) Kitchenware.

  • Includes pressure cooker, stainless steel trivet, suggested cooking time guide, and recipes
  • Round body
  • Programmable timer provides 2-hour delay and automatic shutoff; runs up to 99 minutes
  • High-low pressure settings include browning, steaming, and keep-warm options
  • Metal utensil-safe interior lined with DuPont(TM) ScratchGuard(R) nonstick coating for easy food release
  • Cool-touch, brushed stainless steel surface
  • Measures 14"Diam x 12"H
  • UL listed; 1-year Limited Manufacturer's Warranty
  • Made in China

Tune in to QVC for Cook's Essentials(R)

Wednesday, September 14, 2016 from Midnight – 1 a.m. ET

Pressure Cooker Baked Beans


1 lb. Navy beans, dried
¼ cup Brown sugar
½ lb. Bacon, chopped into ½" pieces
1 tsp. Dry mustard powder
1 Onion, small diced
1 Bay leaf
2 cloves Garlic, minced
¼ cup Molasses
1 – 2 tsp. Salt to taste
¼ cup Ketchup


Soak the navy beans in water overnight, or quick soak by bringing the water to a boil, turning off the heat, and letting the beans sit for one hour. Drain. Heat the pressure cooker and cook the bacon pieces until almost crispy. Remove bacon pieces and set aside. Drain off the bacon fat. Return the bacon to the pressure cooker, add the onion and garlic, and continue to cook for 2 – 3 minutes. Add the beans and remaining ingredients to the pressure cooker, with enough water to just cover the beans (about 2 cups). Add 1 tsp. salt and bring the mixture to a boil. Cover securely with the pressure cooker lid and cook under high pressure for 30 minutes. Let the pressure release naturally. Season to taste again. If the beans are too liquidy, turn the pressure cooker on without the lid and allow the sauce to reduce until desired consistency is reached (about 5 minutes). Remove bay leaf before serving.

Braised Chicken with Sausage Stuffing


1 large chicken
½ cup currants
olive oil
3 cloves garlic, minced
1 Onion
1 tsp. dried thyme
½ lb. Italian sausage meat with sage
1 Granny Smith apple, small diced
2 Tbsp. fresh parsley, chopped
1 cup chicken stock


Heat the olive oil in the pressure cooker. Sauté the onion. Add sausage meat and cook through. Turn the cooker off. Remove to a bowl and add apples, parsley, currants, garlic, thyme, and salt and pepper. Season the chicken inside the cavity and on the outside. Stuff the sausage mixture into the cavity. Truss the chicken to secure the opening. Heat olive oil in the pressure cooker. Brown the chicken on all sides. Leave the chicken breast side up and add stock. Cook under high pressure for 25 minutes. Release pressure manually, remove chicken and trussing, and serve with stuffing.

Quick Pot Roast

Most dumplings and potstickers served in Chinese restaurants are fried after they are steamed or boiled. In contrast, mine are really low in fat and high in flavor. Serve with the Asian dipping sauce.


vegetable oil
1 cup red wine
5 lb. boneless chuck roast
2 cups beef stock
1 onion, wedged
4 potatoes, quartered
3 carrots, sliced 1" thick
2 cups mushrooms, quartered stock
1 stalk celery, sliced ½" thick


Heat the vegetable oil in the pressure cooker. Brown and sear the roast on all sides. When the roast is brown, add the onions, carrots, and celery, and continue to cook on high heat for a few minutes. Add the wine and stock. Lock the lid on the pressure cooker, and cook under high pressure for 70 minutes. Release pressure manually, and add potatoes and mushrooms. Cook under high pressure for an additional 10 minutes. You can serve this as is, or remove all the vegetables and the meat, and thicken the sauce with a little cornstarch if desired.



6 pounds beef top round roast

1 cup cider vinegar
½ teaspoon pepper
1 quart beer
½ teaspoon garlic, minced
1 large onion, sliced
½ cup olive oil
1 large carrot, coarsely chopped
¼ cup sugar
2 stalks celery, coarsely chopped
1 cup beef stock
2 bay leaves
½ cup red wine
4 cloves, whole
¼ cup beef stock
½ teaspoon dried thyme
1 cup sour cream
½ teaspoon ground coriander
½ teaspoon ground ginger
freshly ground black pepper
½ teaspoon salt


Combine the marinade ingredients and bring to a boil in a small pot. Pour the marinade over the beef and marinate 2 – 3 days in refrigerator. Turn twice each day.

Remove meat from marinade and pat meat dry with paper towels. Pre-heat your pressure cooker on the "Brown" mode and add the olive oil. Add the beef to the pot, sprinkling the sugar on the meat as you brown all sides. Add the reserved marinade to the pressure cooker with the beef. Add just enough beef stock to come halfway up the meat, cover with the lid, and cook under "High" pressure for one hour. After an hour, release the pressure manually and remove meat. Strain the liquid into a bowl, pressing the vegetables to get all the juices out. Return the liquid to the pressure cooker and set on the "Brown" mode. Add the red wine to the cooking liquid and reduce until the flavor is as you like it. Turn off the heat and add the sour cream, stirring to combine. Remove bay leaves, and season with salt and pepper. Serves 12.

Spanish Rice


1½ onions, finely chopped
4½ cups long grain rice
1 green pepper, finely chopped
6 large cans stewed tomatoes
4 cloves garlic, minced
1 Tbsp. chili powder
vegetable oil
3 Tbsp salt


Heat the vegetable oil in the pressure cooker. Sauté the onion, pepper, and garlic until soft. Add the rice, and stir to coat. Add the tomatoes, chili powder, and salt. Lock the lid in place on the pressure cooker, and cook under high pressure for 10 minutes. Release the pressure manually, and fluff the rice with a fork.

White Chocolate Rice Pudding


2 cups milk
1 cinnamon stick
2 cups heavy cream
1 vanilla bean, split open
2 cups water
1/8 tsp. grated nutmeg
1 Tbsp butter
8 oz. white chocolate, chopped
½ cup sugar
3 Tbsp. hazelnut liqueur
1 ½ cups long grain white rice
½ cup hazelnuts, toasted and chopped


Place the milk, heavy cream, water, butter, sugar, rice, cinnamon stick, and split vanilla bean into the pressure cooker. Stir well to ensure that the vanilla seeds are dispersed throughout. Put the lid on the insert and bring the cooker to high pressure for 8 minutes. Release the pressure manually. Using the “Steam” function, simmer the rice pudding, stirring regularly for 5 minutes or so until the pudding thickens up. (If you want a thicker result, let the rice pudding sit for a while, or even overnight in the fridge.) Remove vanilla bean. Finally, stir in the white chocolate, nutmeg, and hazelnut liqueur. Add the toasted chopped hazelnuts just before serving as a garnish.

About Cook's Essentials

Created especially for QVC, Cook's Essentials® Kitchenware offers cooks the opportunity to achieve outstanding results every time. This signature brand of high-quality cookware, bakeware, cutlery, kitchen electrics, and chef's tools is perfect for cooking enthusiasts who value performance. From nonstick pieces to powerful and innovative kitchen helpers, these items are true essentials for any cooking station.

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Reviews & Community QA

CooksEssentials 6qt. Digital Pressure Cooker with Removable Nonstick Pot 4.1 5 127 127
Lasted Seven Years!!! Best money ever spent at QVC. Great Workhorse. Used about once or twice per month. Food was always cooked to perfection. Unfortunately, I pushed the unit to the back of the range to make room for another pot and the control knob was inadvertently activated under that burner. The rubber tips were burned off and the rubber around the bottom of the cooker was burned off on one section. The roast itself, was cooked to perfection, protected by the cast iron insert. Unfortunately, the cooker was damaged beyond repair. I can only hope that my next pressure cooker will operate as effectively and efficiently as this one did. Worth every penny! 09-28-14
Best buy for families on the go! I purchased my pressure cooker about 1 1/2 years ago and I absolutely love it. You can cook a meal from frozen in 22 minutes. It really saves time in the kitchen and it's so nice to have that option of a home cooked meal over eating out even when you are pushed for time. I'm online tonight looking for another one just like this for a friend who is having a fit to have one. The only small issue I've had is after so much use, the interior of the pot has started to lose it's non-stick coating in just a few small places (very small). If I had the option to purchase it again knowing it would have this problem, I definitely would! 09-04-09
can't live without it!!! I purchased this product several years ago. I LOVE IT!!! I use this item several times a week cooking things from eye rounds to potato's. I have not had a bad meal yet. I did however have trouble with it not holding the pressure, once! I took out the pressure regulator knob (steam release valve) and cleaned it good and haven't had a problem since. It is simple to use and the directions in the manual are very easy to understand. I know, it has been a long time since I purchased this item, but I didn't want to issue a posting before I really had a chance to use it to the fullest. I know it is no longer available but maybe, someday they will bring it back. 12-16-08
Worked One Time! Used once and it did fine then the next time I went to use it the pressure cooker would not make a good enough seal. too late to return. no warranty. Cooks Essentials needs to improve their electronics. I've not had any luck with them. 12-06-08
Like having an extra cook in the kitchen? I have had this cooker for over a year now. It always works perfectly.Recently we started to use it every day again since our schedules have changed. Unlike crockpots that you leave on the counter all day long you need little time to cook a meal that tastes like it cooked all day long. I don't like leaving for work while a cooker is on at home. It makes me uneasy leaving them unattended for 9-10 hours.I just have never been able to do that. It is a HUGE time saver and I have great tasting meals. It cooks perfectly EVERY time. I like how you can use the browning feature, heats quickly for browning and it adds great taste to roasts, etc. The controls are so easy to use. I think some buyers may be impatient in letting it reach pressure before the time starts to decrease and count down. I had an old fashion cooker before and it was not something I could walk away from and let it do it's job. THIS COOKER IS LIKE HAVING AN EXTRA COOK IN THE KITCHEN. You would never think it was a pressure cooker because it makes very little noise.I don't miss the hissing of the old one. How do they do that? The inside is easy to clean. This was a great purchase and I will never go back to the old fashioned one again.Great job Cook's Essentials!! 08-02-08
Blowing Steam The first cooker I purchased failed to make a tight seal arond the cover. The second cooker worked fine for a few uses then the vent allowed steam to escape in all positions even though it is perfectly clean. Although I like this cooker when it works, I don't believe the quality is good enough to hand down for generations. I am impressed with QVC for a NO Hassle return experience! 07-23-08
Great product even after two years! I bought mine two years ago and it still works like it did on day one. The food comes out so tender and moist and good. Plus it cooks the food fast! This has been the BEST purchase I have made. I just wish I had ordered it sooner. I would like to see QVC make one that was a 10qt. or 12qt. pressure cooker as well. (I have a very large family.) I would recommend buying this product and giving it a try. As with everything else, read and follow the instruction manual. It is truly indispensable. 06-16-08
Worth Every Penny! My mother purchased this for my Christmas Gift two years ago and honestly I was alittle afraid at first that it would be difficult to learn how to use but I had no problems at all. We have had some wonderful meals our favorite is the Barbeque Chicken It takes about 35 minutes and is delicious my husband's favorite dish from Pressure Cooker. I add small amount of Olive Oil in pan brown chicken on both sides take chicken to Pressure Cooker add favorite Barbeque Sauce small amount of water and then lock and set it. I have fixed meatballs,even a beef roast and all turned out great just be sure to add some liquid water of broth otherwise food could end up too dry. I would recommend this to anyone who loves to cook and wants great food fast. 03-07-08
Poor Quality Bought this in Janurary 08. It is now March 4th and it won't come up to pressure (actually had problems the very first day but hoped it was just me). Too expensive for a month and a half, going back. Ordered the K11611-Cuisinart 6 qt. Stainless Steel Pressure Cookerw/Removable Pot (don't know if it will be any better but at least it has a 3 yr. warranty. While it worked the food was very good. Good idea if they would fix the defect. 03-05-08
Not so great Actually the idea is great, the food was great...the 3 times that it worked, wups, then it was too late to send it back. I was given a company # (not QVC) to call, and never could make contact, so it sits in the garage. I could never be sure if it was pressurizing, until I opened it and lo and behold it was not cooked. The pressure button popped up sometimes then fell, then popped up. I would love one that actually worked but cant afford another one for 3 meals!!.. 03-03-08
Not to happy This is the first product from QVC that i would not recommend or give to my family. We are excellent cooks and cooking for us is a labor of love and not a chore. We made a few dishes and most were a short cut to dry food. we much more prefer the enamel cast iron pots you sell as the slow cooking capabilities of those produce a much tastier food. We will try again but are not confident. 02-28-08
Enjoy this Way of Cooking I've owned this pressure cooker for about 3 years now and do find pressure cooking to be a great time saver and the food comes out beautifully done. For the people whose reviews I've read saying they're having a difficult time with their cooker not building up presssure, I had similar difficulties and was getting frustrated with it.... but I've discovered that if, after about 10 minutes, the pressure doesn't pop the red knob up and lock the lid, I take the lid off, turn it upside down and shake it a bit, then place the lid back on and the red knob pops right up. I'm not sure why this happens -- maybe I'm not cleaning the lid properly.... but this seems to take care of it so you may want to try that. Other than that.... love the usefulness of being able to make a fast meal with frozen chicken breasts.... and everyone LOVES my beef stew. 02-28-08
  • 2015-05-31T13:19:03.569-05:00
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