Tip:
Highlight text to annotate it
X
SO I HOPE YOU ARE
READY IMAGINE GOING INTO
THE NEW YEAR BEING ABLE
TO COOK A FAST, EASY,
DELICIOUS MEAL AND
CUTTING YOUR COOKING CUT
TIME INTO ONE THIRD AND
BEING ABLE TO ENJOY THE
BEST OF THE BEST AND HAVE
TODAY FOR THE FIRST TO
TIME EVER THE CRAZIEST
BUY WE HAVE EVER, EVER
HAD ON THE 6 QT ELITE
PRESSURE COOKER. WHEN P
HE GOT HSN.COM THERE ARE
179 REVIEWS MAKING THIS
A CUSTOMER PICK. TODAY
FROM $109.98 IS $69.90 F
IT IS AVAILABLE ON THREE
FLEX PAYMENTS AS WELL FL
YOU CAN GET THIS HOME YO
FOR $23.30 A PAYMENT ON
ANY CREDIT CARD
WHATSOEVER. WE HAVE
BLACK THAT IS VERY
LIMITED, WE HAVE BLUE,
AND RED. YOU WILL COOK
YOUR FOOD FASTER AND
RETAIN ALL OF THE
NUTRIENTS, FLAVORS, SAVE
ENERGY, SAVE TIME, AND E
DO IT AT AN UNBELIEVABLE
VALUE. OKAY KELLY
DIEDRING I JUST MADE MY
FIRST MEAL I BOUGHT MINE
THE OTHER DAY. >>GUEST:
I HEARD! SHE CAME TO ME
SHE WAS SO EXCITED.
>>HOST: MY RIBS WERE
UNBELIEVABLE AND I MADE
WAY MORE, I PUT IN WAY M
ALMOST 9 POUNDS OF RIBS.
I WAS LAUGHING IS
HONESTLY YOU HAD TO BE
CAREFUL TAKING THEM OUT
BECAUSE OTHERWISE ALL BE
THE MEAT WAS STILL IN TH
THE COOKER IT FELL OFF
THE BONE THEY WERE
AMAZING.
>>GUEST: THIS IS THE
ELITE 6 QT ELECTRIC
PRESSURE COOKER YOU CAN
COOK FOR 2 OR 2222222222
A HUGE CAPACITY. MAYBE
YOU HAVE BEEN YOU HAVE B
INTIMIDATED IN THE PAST
BY PRESSURE COOKING NOW
YOU CAN TRY IT YOU CAN T
RISK-FREE. THERE IS
REALLY NO ISSUE
WHATSOEVER GET IT HOME
AND TRY IT. A FEW YEARS
AGO I WAS LIKE PRESSURE
COOKING? THAT SOUNDS
COMPLICATED. GUESS COMP
WHAT? WE WILL SHOW YOU
HOW EASY IT IS IT IS NOT
YOUR GRANDMOTHER'S YOUR
RUSSIA COOK YOUR. WE
HAVE DONE TWO GIANT HAVE
RACKS OF RIBS LOOK AT
THIS THIS IS WHAT IS
INSIDE HERE AND YOU MADE
MORE THAN THIS YOU MADE
THREE TIMES THIS SHE WAS
FEEDING A LOT OF PEOPLE.
TO GIANT RACKS OF RIBS
WE HAVE DONE RIGHT WE HA
INSIDE HERE WE DID NOT
SPEND ALL DAY SMOKING
THEM-- PRESSURE COOKER.
IT TOOK US 35 MIN. 35
MIN. FOR THE TASTIEST,
MOST BEAUTIFUL, FALL OFF
OF THE BONE BABY BACK
RIBS YOU HAVE EVER
SEEN. >>HOST: THIS IS
WHAT HAPPENED TO ME.
[LAUGHTER][LAUGHTER]
>>GUEST: LOOK AT THE >>G
RIBS EVERY SINGLE BONE
PULLS OUT IT WILL BE
MOIST, JUICY, TENDER AND
INFUSED IN FLAVOR. INFU
THERE IS A SCIENCE THERE
BEHIND PRESSURE COOKING
THAT WILL INFUSE YOUR
MEET WITH THE FLAVORS ME
YOU PUT INSIDE HERE WHAT
LIQUID DID YOU USE?
>>HOST: ACTUALLY I MADE
THE RECIPE THAT CAME IN
THE BOOK. I USED THE
INSTRUCTION MANUAL THAT
I WILL
GRAB IT I USED SOME GRAB
SAUCE AND CHICKEN STOCK
BUT THEY WERE ABSOLUTELY
DELICIOUS. AND IT TOOK
NO TIME. >>GUEST: 35 NO
MIN. I MADE THEM FROM
FROZEN YOU CAN DO THEM
FROM FROZEN AND YOU CAN
USE ANY LIQUID YOU WANT
WHATSOEVER. LOOK AT WHA
THIS STILL GRAPHIC IT
TALKS ABOUT HOW MUCH TAL
TIME YOU'LL SAVE.
[READING][READING]
>>HOST: YOU KNOW IT IS
NOT ONLY THAT IT COOKS N
IT IT WAS SO MUCH IT IT
BETTER. BECAUSE THE
PROBLEM I ALWAYS HAD PRO
WITH RIBS THEY ALWAYS WI
END UP DRIED OUT WHETHER
IN THE OVEN OR ON THE
GRILL THE FLAVOR, THEY
WERE SO MOIST, SO JUICY,
AND LOOK (...) >>GUEST:
EVERY BONE COMES OUT.
>>HOST: YOU CAN HARDLY
BELIEVE IT WHEN YOU SEE
THIS, AND BY THE WAY WE
WANT TO HEAR FROM YOU IF
YOU ARE READY HAVE THE
ELITE IT HAS BEEN THE
NUMBER ONE PRESSURE
COOKER EVER OFFERED ON
HSN HERE IS OUR TALK LINE
1-866-376-8255 . WE 1-8
HAVE AN UPDATE ALREADY,
AYAYAYAYAYOKAY ONLY 400
THE BLUE. OH I THOUGHT
YOU SAID THE BLACK, ONLY
400 LEFT IN THE BLUE BY
FAR THAT IS MOST FAR THA
LIMITED. REALLY SIMPLE
THIS WAS WHAT I MADE IT
COMES ALONG WITH IT IT
SHOWS YOU HOW TO MAKE SH
THE SAUCE EVERYTHING I
HAD IN MY KITCHEN IT WAS
EASY, SIZE SAUCE, SUGAR,
VINEGAR, CAYENNE PEPPER,
DELICIOUS! BUT THE DELI
THING THAT IS INCREDIBLE
ABOUT IT IS THAT YOU CAN
DO ANYTHING FROM
APPETIZERS TO MEATS YOU
CAN EVEN DO DESSERTS IN
HERE.
>>GUEST: ISSUE CAN. YOU
MIGHT BE THINKING I HAVE
SEEN PRESSURE COOKER IS
OUT THERE BUT I DOUBT OU
YOU HAVE SEEN AT THIS
PRICE I HAVE NEVER SOLD
AT THIS PRICE IT IS LIKE
A NEW YEAR'S EVE A NEW Y
BLESSING AT THIS PRICE
PRICE IS AMAZING-- YES
YOU CAN. ELITE IS THE
NUMBER ONE SELLING
PRESSURE COOKER IN HSN
HISTORY PERIOD, HANDS
DOWN. GO ONLINE YOU DO
NOT HAVE TO LISTEN TO US
TONIGHT IF YOU ARE GOING
OUT FOR THE EVENING HAVE
A SAFE EVENING BUT GO
ONLINE AND READ SOME OF
THE FIVE STAR REVIEWS.
I CANNOT GET THREE I CAN
FAMILY MEMBERS TO AGREE
ON SOMETHING FOR DINNER
LET ALONE GET HUNDREDS L
OF PEOPLE TO AGREE THAT
RFECT. WE BUILT
A COMPUTER INTO OUR A CO
ELITE PRESSURE COOKER.
THIS IS EASY, WE CALL IT
THE DIGITAL BRAIN APPEAR
I HAVE A DELAY TIMER I H
THAT ALLOWS ME TO COOK
WHILE I AM WORKING,
RELAXING, OR DOING
SOMETHING WHEN I AM NOT
HOME. THEN WE HAVE ALL
OF THE PRE-PROGRAMMED
FUNCTIONS. WITH A LOT F
OF PRESSURE COOKERS YOU
NEED TO KNOW THE TIME IN
THE PSI OR IF IT IS
FROZEN (...) NOT WITH
ELITE! IF I AM MAKING
POTATOES AND YAMS I
PUSHED THAT BUTTON, MEAT
OR CHICKEN THAT BUTTON,
BEANS AND GRAINS THAT IS
TOTALLY DRY NO SOAKING
MORE MESSING WITH IT MOR
FROM DRYING THE PRESSURE
COOKER I PUSH THAT
BUTTON. THERE IS A KEEP
WARM FUNCTION AND YOU WA
CAN SET PRESSURE COOKER
TIME IF YOU WANT TO GO
LONGER IF YOU HAVE A
PERSONAL RECIPE. NOW PE
YOU CAN TRY PRESSURE
COOKING AND ALL YOU NEED
TO KNOW IS WHAT YOU ARE
PUTTING IN THEIR. YOU
HAVE TO KNOW IT IS
CHICKEN OR MEAT OR RIBS
PUSHED THE BUTTON AND
WALK AWAY. THAT IS IT.
>>HOST: BY THE WAY JUST
TO SHOW EVERYONE HOW TO
USE IT IT IS SIMPLE YOU
PUT EVERYTHING IN THERE
YOU TURN THE LID IT
LOCKS.
>>GUEST: IT LOCKS INTO
PLACE ALL I DID WAS SHUT
AND LOCK IT INTO PLACE.
ONCE IT IS UNDER ONCE IT
PRESSURE YOU CANNOT GET
THE LID OFF IT DOES NOT
JIGGLE, MOVE OR MAKE A
NOISE IT JUST COOKS YOUR
FOOD. YOU HAVE THE
LITTLE LEVER APPEAR THAT
SAYS AIR-TIGHT WHEN YOU
WANT TO COME UNDER
PRESSURE YOU LEAVE IT ON
AIR-TIGHT A LITTLE VALVE
WILL POP UP WHEN IT IS
UNDER PRESSURE.
>>HOST: BY THE WAY IT
FLOATS IT IS SUPPOSED TO
FLOAT. >>GUEST: WHEN FL
YOU WANT TO RELEASE
PRESSURE AND OPEN THE
MACHINE YOU PUT ON
EXHAUST. THINK OF IT
THIS WAY AIR-TIGHT YOU
ARE COOKING AND EXHAUST
YOU ARE EATING.
>>HOST: THAT IS HOW EASY
IT IS. >>GUEST: FOR THE
GUYS OUT THERE WE GIVE
YOU PICTURES. >>HOST: MY
HAS-BEEN SAID TAKE IT HA
OFF I SAID ME THAT ON
THEIR. >>GUEST: AT LEAST
A FEW WEEKS OR MONTH
UNTIL YOU GET THE HANG U
OF IT. >>HOST: THE OF IT
BOTTOM LINE IS WE DO NOT
HAVE A LOT TO GO AROUND
ALREADY OVER 100 AND ALR
BEEN SPOKEN FOR, $69.90
FOR 6 QT PRESSURE FOR 6
COOKER. EVEN FOR US COO
HERE AT HSN AS KELLY
DIEDRING WAS SAYING WE
HAVE NEVER EVER EVER HAV
DONE THIS COOKER AT THIS
PRICE BEFORE IT WILL PRI
SAVE YOU TIME AND FIRST
OF ALL, IT SAVES YOU
ENERGY YOU ARE NOT
RUNNING YOUR ENTIRE RUNN
OVEN. THE KITCHEN STAYS
COOLER BUT MOST
IMPORTANTLY THE FOOD
TASTE BETTER. OH YEAH!
>>GUEST: THIS IS THE
JALAPENO SPICY MACARONI
AND CHEESE WE HAVE
MACARONI AND CHEESE AND
JALAPENO. FIRST OF ALL
A COUCH EASY THAT IS IS
PERFECTLY CREAMY AND
DELICIOUS. I KNOW YOU
KNOW HOW TO MAKE KNOW HO
MACARONI AND CHEESE I AM
NOT TEACHING YOU WHEN WE
ARE NOT REINVENTING THE
WHEEL HERE BUT WHAT WE
ARE DOING IS GIVG G G G
A WAY TO MAKE MACARONI
AND CHEESE THAT TASTE
BETTER. >>HOST: WOW THAT
IS GOOD!
>>GUEST: SECONDLY IT IS
FASTER AND THIRDLY YOU
ARE NOT A BE SITTING
ANYTHING ON THE STOVETOP
OR DIRTYING A POT, PAN O
OR DISH. YOU PUT THE
PASTA IN HERE DRY YOU PA
USE WATER OR BROTH
ASSCHER LIQUID. >>HOST:
YOU JUST NEED TO USE ANY
LIQUID?
>>GUEST: ANY LIQUID
ASSCHER LIQUID ALL THESE
RECIPES COME INCLUDED WE
INCLUDE RECIPES IN THE
NEW WALKWAY FOR 9 MIN.
YOUR PASTA COOKS TO
PERFECTION YOU TAKE IT
OFF OF PRESSURE POP IN
THE CHEESE AND IN 2 MIN.
THE CHEESE HAS IMMERSED
AND INFUSED ITSELF INTO
YOUR PASTA IF YOU WANT
YOU CAN LITERALLY MAKE 6
QT SAID THINK THIS IS 7
POUNDS I CAN HARDLY EVEN
LIFT THAT.
>>HOST: I TELL YOU WHAT
THAT IS YUMMY. WHAT THA
ELSE IS FUN I WAS ABLE E
TO SIT DOWN WITH MY
HUSBAND AND THE KIDS AND
NOT SIT IN THE KITCHEN
HAVING TO CHECK
EVERYTHING EVERY FEW
MINUTES. BY THE WAY I M
AM BUYING THIS TODAY WE
ONLY HAVE 800 TO GO
AROUND BUT I REALLY
SUGGEST PICKING UP THE
PRESSURE COOKER COOKBOOK
TO GO ALONG WITH IT. UST
OPEN UP TO ONE OF THE
PAGES BUT IT IS REALLY
EASY TO FOLLOW IT IS NOT
(...) IS TERRIBLE
BECAUSE I AM ALWAYS IN A
RUSH IF I LOOK AT THE
RECIPE AND IT IS MORE
THAN 20 LINES I AM OUT.
THESE ARE SO EASY!
>>GUEST: PRESSURE
COOKING IN GENERAL IS
EASY.
>>HOST: THINK THAT IS
SUCH AN IMPORTANT POINT.
IF YOU ARE SOMEONE WHO
MAYBE REMEMBER THE OLD
PRESSURE COOKERS FROM
YEARS AND YEARS AGO THIS
IS NOT LIKE THAT AT ALL
YOU DO NOT HAVE TO BE
WORRIED ABOUT IT. IT IS
EASY, QUICK, SAFE YOU
THROW IT IN IF IT IS RAW
OR FROZEN YOU HIT THE
BUTTON AND WALK AWAY AND
YOU COME BACK TO THE YOU
MOST AMAZING MEAL. IT M
IS FUNNY I HAVE SOLD IS
THIS MANY TIMES ON THE
YEAR WITH KELLY DIEDRING
AND I SAID THIS IS
RIDICULOUS I USE MY SLOW
COOKER ALL OF THE TIME
BUT I COULD NOT EVEN
BELIEVE HOW GOOD IT WAS.
AND DO YOU KNOW WHAT?
YOU ALWAYS CAN'T DO IT
WRONG. YOU CANNOT GET W
IT WRONG.
>>GUEST: >>HOST: EVEN >
IF YOU PUT A LITTLE MORE
LIQUID OR A LITTLE LESS
LIQUID IT JUST INFUSES
IT.
>>GUEST: ABSOLUTELY! IT
IS GOOF PROOF. YOU SHUT
IT AND WALK AWAY. TO
TALK ABOUT WHAT WE HAVE
DONE HERE THIS IS A
TYPICAL PRESSURE COOKER
RECIPE. PEPPERS AND
ONIONS I HAD IN MY
REFRIGERATOR MOST OF YOU
DO, FROZEN CHICKEN THIS
COULD BE STEAK, PORK
CHOPS, WHATEVER FROZEN C
IN YOUR FREEZER. ENENEN
IS HOW PRESSURE COOKING
WORKS. IT CONFUSES THE
FOOD WITH THE LIQUID.
CHOOSE WHATEVER FLAVORS
YOU WANT IN YOUR LIQUID.
THIS IS SPICY MARINARA
IT COULD BE SALSA, BEER,
RED WINE, WHITE WINE, A
CAN OF SOUP, IT CAN BE
THAT EASY. BUT REMEMBER
EVERYTHING INSIDE WILL E
BE INFUSED WITH THAT
FLAVOR-- INFUSES, IT FLA
GOES UNDER PRESSURE AND
INFUSES THE FOOD IT INFU
COOKS THREE TIMES AS FAST
. ALL YOU DO IS SHUT .
THE LID AND PUSH THE
BUTTON DOWN HERE I HAVE
TO READ UPSIDE DOWN AND
BACKWARDS THAT SAYS MEAT
AND CHICKEN AND YOU HIT
THE START BUTTON AND
LITERALLY WALK AWAY AND
IT WILL COOK IN 20 MIN.
AND THAT IS WHAT YOU GET.
>>HOST: FROM FROZEN. >>
YOYOYOYOOURSELF AFTER
WORK RUNNING TO A FAST
FOOD STORE GETTING
SOMETHING PREPARED
BECAUSE YOU JUST DO NOT
HAVE TIME TO GET HOME HA
AND THOUGHT THE MEAT AND
COOK AN ENTIRE MEAL. HIS
IS THE ANSWER TO ALL OF
YOUR PRAYERS. THE FOOD
TASTE BETTER. BECAUSE T
IT IS INFUSING YOUR FOOD
WITH MOISTURE AND
NUTRIENTS YOU CAN ALSO
BUY, I TELL YOU I DID BU
NOT BUY THE MOST
EXPENSIVE RIBS OUT THEIR
CECUM REALLY BUY IN MANY
CASES LESSER PIECES OF
MEAT. YOU CAN GO TO
THOSE LARGER BULK STORES
AND PUT IT IN THE AND PU
FREEZER AND PULL IT OUT
OF THE FREEZER AND BOOM!
IN A MATTER OF MINUTES
(...) WE HAVE OUR (...)
ON-AIR Sales Court, ON-A
Nader April he just
ordered the red and she
will make the ribs.
because I thought I just
want to see how it works
AND THE RIB RECIPE I AND
MADE COMES IN THE MANUAL
THAT YOU GET, TO ME NOW
AFTER I REALIZE HOW
AMAZING IT IS I AM GOING
FOR THE COOKBOOK AND FOR
WHAT IS THE PRICE ON THE
COOKBOOK AGAIN I THINK C
IT IS 24K? O
$19.95. >>GUEST: I HAVE
THE COOKBOOK I USE ALL T
OF THE TIME.
>>HOST: THIS COMES WITH
IT, SO MANY PEOPLE ARE IN
THE ORDERING PROCESS
PROCESS--$24. THIS IS
GIANT 6 QT PRESSURE
COOKER FOR $69.90 YES CO
ALL THE PRICE AND I SAID
WHAT? I DID NOT PAY WHA
THAT PRICE MAYBE YOU DID
NOT EITHER BUT WHEN YOU
GOT HSN.COM AND READ
REVIEWS 179 REVIEWS
MAKING IT CUSTOMER PICK
THE MATTER WHAT IT COST
YOU WOULD'VE PAID
$109.90.
>>GUEST: ONE OF THE
REVIEWS SAID THAT. IT
DOES NOT MATTER AND DID
NOT GET ON SALE. I WANT
TO MENTION I PEELED THIS
APART WITH MY FORK THIS
IS HOW MOIST, JUICY, AND
TENDER YOUR MEET IS TEND
GOING TO BE. YOU CANNOT
COOK CHICKEN MOIST AND
JUICY ON THE STOVETOP OR
IN THE OVEN. WHAT
HAPPENS ON THE STOVETOP
OR OVEN IS EVEN OR OVEN
OPERATION HAPPENS. WHEN
THAT HAPPENS THAT HIS
VITAMINS, MINERALS,
NUTRIENTS, MOISTURE, AND
FLAVOR LEAVING YOUR FLAV
FOOD. EVAPORATION MEANS
STUFF IS LEAVING YOUR
FOOD. WHEN YOU COOK
UNDER PRESSURE THERE IS
NOWHERE FOR ANYTHING TO
GO IT GOES INTO THE FOOD
WHICH THEREFORE GIVES WH
YOU MORE FLAVORFUL FOOD
AND MORE IMPORTANTLY AND
MORE NUTRITIOUS FOOD. M
IS FILLED WITH VITAMINS
AND MINERALS IT IS
SUPPOSED TO BE FILLED
WITH. HEALTHIER WAY TO
COOK AND A FASTER WAY TO
COOK TOO BECAUSE IT IS
UNDER PRESSURE UNDER PRE
EVERYTHING HAPPENS 2-3
TIMES FASTER.
>>HOST: CAN WE PUT THE
CHART EPIDEMIC IS THAT C
IT IS ALMOST HARD TO
BELIEVE IT BUT WHEN YOU
LOOK AT THIS THIS WILL
GIVE YOU AN IDEA OF YOUR
COOK TIME.
[READING]-
[READING]--CHART UP A
MINUTE
[READING]
>>HOST: BY THE TIME YOU
GET IT IN THERE YOU ARE
DONE IS CRAZY.
>>GUEST: YOU CAN MAKE
PORK ROAST WE ARE MAKING
TACOS YOU CAN BUY LESS
EXPENSIVE CUTS OF MEAT
AND INFUSE THEM TO GIVE
THEM THE FLAVOR OF THE
MOST EXPENSIVE CUT OF
BEEF YOU EVER TASTED.
>>HOST: A BIG >>HOST: A
DIFFERENCE. DISTRACTED
HE NEVER DID CORN BEEF
AND HASH IF IT IS ALWAYS
DRY AND YOU STRUGGLE DRY
WITH DRY MEAT BECAUSE WI
YOU ARE DOING IT IN THE
OVEN OR THE STOVETOP YOU
PROBABLY JUST DO NOT PRO
HAVE THE RIGHT TOOLS.
LOOK AT THIS I NEVER LET
THEM PUT A KNIFE OUT THE
HERE BECAUSE I AM LIKE
WHAT AWAY NEED A KNIFE
OR? [LAUGHTER]YOU NEED A
FORKS AND AT THE SAME
TIME BY THE WAY THAT IS
WHAT I LOVE ABOUT
PRESSURE COOKING YOU ARE
MAKING SAUCES BECAUSE MA
NOW YOUR SAUCES ARE
INFUSED. YOUR MEAT HAS
HAD TIME TO SIT AND SOAK
AND YOU GET THAT BROUGHT
THAT COMES STRAIGHT OUT
ALL AT THE EXACT SAME
TIME. IT IS LITERALLY
ONE POT COOKING.
>>HOST: I LIKE THE >>HOS
LITTLE HANDLES BY THE LI
WAY IT COMES WITH A WAY
LADLE LAND DISPUTE AND L
IT IS THE LITTLE THINGS
RIGHT?
>>GUEST: IN THE 6 QT POT
COMES OUT YOU CAN USE AS
A STOCKPOT OR CROCKPOT A
OR BY THE WAY I FAILED O
TO MENTION THIS TO GET T
SO EXCITED ABOUT SO EXCI
PRESSURE COOKING YOU CAN
USE THE PRESSURE COOKER
AS A SLOW COOKER JUST
DON'T PUT UNDER PRESSURE.
>>HOST: I WAS GOING TO
ASK YOU ABOUT THAT. HOW
DO YOU JUDGE THE TIME?
>>GUEST: YOU CAN SET THE
TIME MANUALLY RIGHT HERE
ON THE TOP. YOU CAN ON
HAVE IT GO AS LONG AS HA
YOU LIKE AND JUST DON'T
PUSH THE LEVER THAT SAYS
AIR-TIGHT. LEAVE IT ON
EXHAUST.
>>HOST: WE HAVE 1300 LEFT
E IS THE MOST
LIMITED. OKAY, 90? THE
RED TOOK THE LEAD I HAVE
90 LEFT IN RED, 380 LEFT
IN BLUE AND BLACK IS THE
ONE THAT I HAVE SENT 800
IN BLACK. CLEARLY ONLY
A FEW HUNDRED TO GO
AROUND OF EACH CROSS THE
BOARD. YOU ARE GOING TO
LOVE AND YOU HAVE THE
FULL 30 DAY ON FULL 30 D
ADDITIONAL MONEY BACK
GUARANTEE. WE HAVE 10
MIN. REMAINING I CANNOT
ENCOURAGE YOU ENOUGH. E
IT IS SO FUNNY WHEN YOU
HAVE BEEN HERE I HAVE
BEEN HERE FOREVER AND
EVER AND I THOUGHT THIS
IS RIDICULOUSLY NEED TO
GET HOME ONE AND USE IT.
I WAS LITERALLY HOWLING
WHEN THE MEAT CAME OFF
THE BONE YOU WILL BE THE
SAME WAY IT WILL CHANGE
YOUR LIFE. LOOK WE ARE
BUSY WE ARE ON-THE-GO
MOST OF US WORK CRAZY
JOBS, CRAZY HOURS, YOU
WORK ALL DAY I KNOW YOU
WANT TO MAKE A GREAT WAN
MEAL FOR YOUR FAMILY.
[READING][READING]
>>HOST: IT IS
MIND-BOGGLING.
>>GUEST: WHEN WE TALK
ABOUT THE TIMES I WANT A
TO TALK ABOUT THE BEANS.
IF YOU LIKE TO DO YOUR
OWN FRESH BEANS, I
RECOMMEND GOING TO THE
HEALTH FOOD STORE AND I
BUY BEANS DRY FOR BUY BE
PENNIES ON THE DOLLAR.
I DO NOT GET CANNED I DO
BEANS ANYMORE THEY ARE
FILLED WITH SODIUM LAMP
FILLED WITH SODIUM AND
PRESERVATIVES. I MIX IT
WITH BROUGHT THAT TO BE
HOT SAUCE OR A CAN OF
SOUP. I CAN HAVE PINTO
BEANS INFUSED WITH BEANS
GARLIC OR HOT SAUCE
BETWEEN 14-25 MIN. THIS
COMES IN THE RECIPE BOOK
FROM DRY, DO NOT SOAK
OVERNIGHT OR MESS WITH
IT. THE OTHER THING IS
RICE AND WILD GREENS. LL
FIVE-STAR RESTAURANTS IN
THE WORLD COOK WITH
PRESSURE BASED RICE
COOKERS BECAUSE RICE
TASTE BEST UNDER
PRESSURE. YOU CAN DO
RICE JUST PRESS THE RICE
BUTTON AND WALK AWAY YOU
DO NOT HAVE TO KNOW HOW
TO COOK RICE. A LOT OF
PEOPLE, I USED TO BURN
RICE ALL DAY LONG, RICE
CAN SOMETIMES BE TOUCHY,
NOT THE PRESSURE COOKER.
THE OTHER THING I LOVE
TO DO BOBBI RAY CARTER T
IS MY VEGETABLES. THIS
IS A GREAT TIME OF YEAR
FOR PRESSURE COOKER WE
HAVE ALL THE HEAVY MEATS
WE ARE EATING WE ARE
DOING MEATS AND STEWS DO
AND SUMMERTIME COOK
VEGETABLES. THIS IS THE
HEALTHIEST WAY TO EAT A
VEGETABLE UNLESS YOU EAT
IT RAW. I DO NOT KNOW
HOW MANY OF YOU BE RAW
THAT STUMBLES YOU WILL
NOT DO THAT. EVEN WHEN
YOU STEAM VEGETABLES TO
BOOST NUTRIENT CONTENT
BUT UNDER PRESSURE THERE
IS NOWHERE FOR NUTRIENTS
TO GO BUT BACK INTO THE
VEGETABLE. HOW ABOUT
CANNING YOUR FAVORITE
RECIPES? THE LITTLE TAG
WITH THE RECIPE AND GIVE
AS A GIFT. YOU CAN DO
CANNING IN YOUR PRESSURE
COOKER THIS PRESSURE
COOKER IS THE GREATEST
FOR CANNING THAT YOU FOR
WILL EVER HAVE.
>>HOST: A MATTER OF
MINUTES ARE MEANINESESES
RED ONLY A FEW HUNDRED
REMAINING IN EACH. THE
COOKBOOK ONLY A FEW
HUNDRED LEFT, 500 LEFT H
ON THE COOKBOOK $19.95
DEFINITELY GET THE
COOKBOOK. RED IS GONE C
IT SOLD OUT REALLY HAVE
BLUE AND BLACK AND BY BL
THE WAY WE DO NOT KNOW
WHEN THEY ARE COMING WHE
BACK INTO THE HUMAN TORY
ALSO. IT IS OUR NUMBER
ONE BEST-SELLING ONE BES
PRESSURE COOKER IN THE
HSN HISTORY THAT YOU ARE
BUYING FOR A STEAL. IF
YOU ARE AT HOME AND
SAYING WHERE COULD I GET
THIS FOR $69.90? I ALSO
LOVE YOU HAVE THE
BENEFITS OF GOING BENEFI
HSN.COM AND YOU CAN READ
THE REVIEWS. YOU CAN
HEAR FROM YOUR FRIENDS,
OTHER VIEWERS WHO TOOK
TAKEN THE OPPORTUNITY TO
BUY IT AND GET THE UNIT
HOME. AND ANOTHER HOME.
REALLY GOOD POINT ABOUT
THIS IS YOU HAVE THE
OPPORTUNITY TODAY OPPORT
BECAUSE WE SAY WITH 30
DAYS TO GET THIS HOME DA
AND EVEN JUST TAKE,
REMEMBER THE MANUAL THAT
COMES WITH THAT I WANTED
YOU TO KNOW TOO NOT ONLY
DOES IT HAVE GREAT
RECIPES BUT IT ALSO HAS
FULL COOKING CHART IN
HERE TOO. IF YOU HAVE
QUESTIONS ABOUT QUESTION
DIFFERENT KINDS OF MEAT
IS ALL LISTED INSIDE OF
THE MANUAL YOU GET. IF
YOU ARE A LOVER OF
PRESSURE COOKING AND WE
KNOW YOU ARE GOING TO BE
PICK UP THE BOOK THE
FINAL 500 OF THESE TO GO
AROUND. BUT WE WILL BE
TALKING ABOUT ALL THE
DIFFERENT MEATS YOU CAN
DO BREADS IN THIS (...)
>>GUEST: YOU CAN DO
EVERYTHING AND I HAVE TO
MENTION WHAT WE JUST
PULLED OUT WAS THE SWEET
POTATOES. THIS IS AN
AWESOME RECIPE THAT MY
FRIEND JOE WELL CAME UP
WITH IS ORANGE JUICE
ILLIQUID AND SWEET
POTATOES WE HAD 6 QUARTS
OF SWEET KIDDOS INSIDE O
OF HERE AND IN 12 MIN.
THEY WERE SOFT ENOUGH TH
FOR ME TO HAND MASH
MASH--JOELLE, SWEET
POTATOES. LOOK HOW
FLUFFY I DID IN 12 MIN.
I DID NOT MAKE THEM IN
THE OVEN FOR ONE HOUR OR
GET OUT THE TOASTER OVEN
AND PUT IT ON THE
COUNTERTOP I MADE THIS C
IN 12 MIN. TALK ABOUT
SIDE DISHES HAPPENING
IMMEDIATELY IF YOU HAVE
CELEBRATION COMING UP CE
AND YOU KNOW YOU ARE
DOING A LOT OF COOKING
LEAVE IT INSIDE HERE AND
KEEP IT ON KEEP WARM
PEOPLE COME BACK ALL DAY
LONG EATING OUT OF IT.
>>HOST: THAT IS WHAT I
DID WITH THE RIBS TOO.
WITH CALLERS ON THE WITH
PHONE LINE WE HAVE MAYBE
600 TOTAL LEFT AND NOW 6
IT IS ONLY IN BLUE OR
BLACK. BLUE WILL BE BLA
GONE NEXT ECHO THINK WE
HAVE 300 OR SOMETHING
LIKE THAT LEFT ONLY ON
THE BLUE. >>HOST: WHAT T
IS THIS?
>>GUEST: THIS IS THE
ENTIRE CHICKEN YOU PUT
THIS LAYING INSIDE THERE
IS TINFOIL IT WILL BE SO
MOIST THAT YOU WANT THE
CHICKEN TO COME OUT CHIC
WHOLE OR YOU WILL ONLY
HAVE THE BONE. LOOK AT
THE CHICKEN THIS WAS 40
MIN. THIS IS A 7 POUND
CHICKEN. >>HOST: ONLY C
40 MIN.?
>>GUEST: YES AND WE
STUFFED IT YOU CAN DO
YOUR RICE AT THE EXACT
SAME TIME. HOW LONG
WOULD THAT TAKE YOU IN
THE OVEN AND WOULD IT
COME OUT OF THE OVEN
LITERALLY FALLING APART
WITH YOUR FORK? KNOW IT
WOULD COME OUT DRY YOU
WOULD PROBABLY SKIP THE
WHITE MEAT GO FOR DARK
MEAT BECAUSE WHITE MEAT
GETS DRY BUT NOT WITH GE
THE PRESSURE COOKER.
WEEKLIES DID WITH THE
ORANGE GLAZE WE MADE IT
THE EXACT SAME TIME. TH
YOU CAN DO YOUR GLAZES.--
WE DID THIS WITH THE
ORANGE GLAZE. USURER
HONEYBELLS AND POP IN HO
THE PRESSURE COOKER. TH
YOU CAN HAVE YOUR GRAVY.
THIS WILL DO WHOLEMEAL
COOKING IN A FRACTION OF
THE TIME IT WILL DO IT
FASTER AND TASTIER AND F
IT WILL DO IT HEALTHIER.
I MEAN WE COULD NOT SAY
THAT IF IT WASN'T TRUE.
THE NUTRIENTS GET THE NU
INFUSED BACK INTO THE
FOOD AND I LOVE THATST:
PART SO AGAIN THE MATTER
WHAT YOU ARE COOKING
(...) I WANT TO KEEP (.
YOU UPDATED BECAUSE
BASICALLY IT LOOKS LIKE
NOW WITH CALLERS ON THE
PHONE LINE, THAT IS IT
MAYBE 500 WITH THE
CALLERS, NOT EVEN THAT
WITH THE CALLERS IN THE
ORDERING PROCESS WE HAVE
BLUE AND BLACK THOSE OF
THE FINAL TWO COLORS
AVAILABLE. THE FACT WE
HAVE TAKEN $40 OFF TODAY
AND ON YOUR CREDIT CARD
IS THREE FLEX PAYMENTS I
OF $23.30. THAT IS ON
ANY CREDIT CARD
WHATSOEVER AND STILL WHA
WITH YOUR FULL 30 DAY
UNCONDITIONAL MONEY BACK
GUARANTEE. OH BOY DOES
THAT HAVE TO LOOK SO THA
GOOD TO PEOPLE ACROSS GO
THE COUNTRY? IN PLACES
WHERE IT IS SO COLD!
>>GUEST: IS 20° >>GUEST:
SOMEWHERE MY FAMILY IS S
IN ST. LOUIS THINK IT IS
12° THERE AND THEY ARE
MAKING CHILI. THEY MAKI
ASKED ME HOW LONG IT
TAKES TO DO 6 QUARTS OF
CHILI AND IT IS ONLY 18
MIN. FROM ALL RAW
INGREDIENTS.
>>HOST: WHAT?
>>GUEST: THERE IS A >>GU
CHILI RECIPE IN THE
COOKBOOK IT TELLS YOU CO
THE TIME YOU PUSH A
BUTTON THAT SAYS STU ON
THE FRONT IF WE CAN GET
SHOT DOWN HERE IT
LITERALLY SAYS STU.
>>HOST: YOU SHOULD SHOW
THE INTERNAL BRAIN AGAIN
IT IS THE CRAZIEST THING
ABOUT IT YOU DO NOT NEED
TO KNOW ANYTHING JUST
KNOW WHAT YOU ARE
COOKING.
>>GUEST: YOU HIT THE
BUTTON PRESS IT AND WALK
AWAY. HERE'S THE THING
ABOUT PRESSURE COOKER
CHILI IF YOU EVER HAVE
CHILEAN IS BETTER THE
SECOND OR THIRD DAY
RIGHT? YOU ARE LIKE I
WILL WAIT UNTIL THE WILL
THIRD DAY THE REASON THI
THIS IS ALL THE FLAVORS
HAVE HAD TIME TO MARY HA
AND MELD AND GET TO KNOW
EACH OTHER THEY TASTE
BETTER TO WERE THREE DAYS
LATER--MARRY, STEW.
>>GUEST: YOU HAVE NEXT
DAY CHILI IN 18 MIN. IT
WILL TASTE LIKE NEXT DAY
CHILI WITHOUT THE CHILI
WEIGHT. I ABSOLUTELY
LOVE THAT. YOU WILL DO
SOUP AND STEW WE DID
BREAKFAST LUNCH AND
DINNER I THINK DINNER I
EVERYTHING SO FAR AND I
PROMISE DESERT.
>>HOST: DESERT! FINALLY
FINALLY--DESSERT.
>>GUEST: EVERYONE
PROBABLY HAS A PROBABLY
SPRINGFORM PAN THEY ARE
WANTING TO USE THE WANTI
RECIPE IS INCLUDED YOU
GET CHEESECAKE MIX AND
YOU PUT IT IN THE
PRESSURE COOKER IN 11
MIN. BY THE WAY, LOOK AT
THAT CHEESE. >>HOST: IN
11 MIN.? FOR DELICIOUS
HOMEMADE ABSOLUTELY
INCREDIBLE CHEESECAKE.
>>GUEST: TO FRUIT >>GUES
TOPPING OR CHOCOLATE
TOPPG,G,G,G,G,
WHATEVER TOPPING YOU
CHOOSE. MAYBE A LITTLE
FAT CHEESECAKE WE GIVE
YOU OPTIONS TO DO IT YOU
FAST AND QUICK WITH YOUR
OWN FRESH INGREDIENTS DO
NOT GO TO THE STORE AND
BUY SOMETHING YOU ARE BU
NOT SURE WHAT IS INSIDE
OF IT. DO IT WITH YOUR
OWN FRESH INGREDIENTS OW
AND THE REASON YOU CAN A
DO THAT NOW IS BECAUSE D
WE ALLOW YOU, WE GIVE WE
YOU TIME BACK IT IS LIKE
THE GIFT OF THE GIFT OF
TIME. >>HOST: IT IS THE
GIFT OF TIME, HEALTH, GI
AND GREAT FOOD. NOW
KELLY DIEDRING TELL ME
EVERYTHING YOU HAVE MADE.
>>GUEST: I WOULD LOVE TO
WE HAVE MADE SO MUCH WE 985 00:25:31,066 FOOD HERE. OUR