A:AnswerBean Chili is a pressure cooker mode. I'm not sure about the other buttons as the instruction manual doesn't define any of the button functions. Very, very few pressure cookers get up to 15psi. This one probably gets between 9 and 12psi, but we'll never know because the instruction manual doesn't state this.
A:AnswerThe pot that the food goes into is stainless steel, I'm guessing the "other" is talking about other components on it, which seem to be plastic.
A:AnswerI'm no electrician, but my experience has been that items that don't pull a lot of electricity (e.g., a laptop or a cell-phone charger) work fine with adapters. Unfortunately, a cooking pot is NOT such an item.
IMPORTANT: Any appliance that needs heat will probably NOT work, even with an adapter. A family member tried to use her US-made flat iron with an adapter in Europe. It burned out the iron. So, unfortunately, I think trying to use this pot with an adapter might be DANGEROUS.
A:AnswerYes, the float valve should pop up and seal as soon as the pressure cooker comes up to pressure. If it never does, the appliance is defective and should be returned. Pressure cookers do require an appropriate amount of water or other *thin* liquid in there to make steam. If you have too little water / thin liquid, or too much heavy liquid or thick sauce, the pressure cooker may either take a very long time to build up pressure or it may not seal and may vent steam until the food starts to scorch. Pressure cookers much have steam to cook with.
A:AnswerYou simply place the eggs on the steamer rack in the pot, add a cup of water, close the lid, and set to cook on low pressure for six minutes. You then immediately release pressure and chill the eggs in an ice bath for five to 20 minutes before peeling. To get low pressure in the Insignia Pressure Cooker, use the Rice/Risotto setting and then adjust the time down to six minutes. (If you prefer to use high pressure, just adjust the time to 5 minutes on any high pressure setting. When done, allow the pot to auto vent for 5 minutes, then release the remaining pressure and plunge the eggs into an ice water bath for 5 minutes. The eggs still turn out well cooked and very easy to peel.)
A:AnswerI would not. It doesn't have a guage showing exactly how many pounds of pressure (PSI) it has reached. My particular model doesn't show a temperature either. Both of these (or 1 depending on what you are canning) are a neccessity to safely can food.
