Hi Susan, from Colorado! Thank you for making this video. I made your recipe yesterday and it came out perfect! I just got my first Instant Pot a couple of weeks ago, and got this exact model. Went searching on You Tube for how to’s and ideas and came across your channel. I have subscribed and am following you on Instagram. I look forward to trying more of your recipes and learning more about the Instant Pot. Oh, and you have a lovely garden.
Hi there Karen and thanks so much for that! I've definitely got more InstantPot videos coming. I cook with it most days as it's so versatile! And thank you re: the garden .... I've been looking out of the window today at this very gloomy, rainy, yucky uk day but then just zipped out and took a peek at the lettuce - and now all is a bit more happier in the world :) Hw are things over there in Colorado?
We’re at that time of year when it’s back and forth between warm and cold. For now most days will be warm when the sun is up but then drops significantly in the evening and overnight. Our garden season is over for sure. We are at 8500 ft elevation. Had a first major snow last week which is good and helping somewhat with all the wild fires we have going on right now.
So nice to get an English person using an instant pot so I don't have to convert everything! Thanks so much - mine just arrived today and the chicken's in after watching this...
Thank you and hope you enjoy it! I try and do both measurements when I can but I am a bit converted to cups for so many things now so forgive me when I forget :) I'm finding with the newer models that I can even do less time on pressure cooking section now so if you have an instant read, definitely experiment with that too. I just love roast chicken in the Instant Pot and we need all the help we can get with lowering fuel bills in the UK right now. I hope you enjoy experimenting with the Instant Pot. It's so worth the learning curve.
Hi Susan. Hope that you and Mr C and C had a great Christmas. Good food, and lots of G&Ts! I've deleted last year's comment because I never got round to pressure cooking that pheasant after all. - It proved so thin and scrawny when I unpacked it that I gave it to next door's cat in disgust! However. - There's a plump Morrisons chicken sitting in my fridge. 2.2kg, so a bit big for one person, but if I take its legs off first it'll be just right. And no problems browning it, because thanks to the good advice on a cooking channel that I follow (!!) I too have a spare liner on my shelf! BTW: I notice that you left the string on its leg. For extra flavour, perhaps? 😊 PS - The goat shank was just Wonderful!
haha - oh yes we love a bit of string. I think whole chickens are a great idea even when cooking for one or two - leftovers make so many meals in the week and I just throw any spare in the freezer and add to soups and stews whenever I need them. I like goat so will try that - thanks!
Thank you, glad to discover you and I have just subscribed. I just bought a Duo crisp and for 4 weeks have been scared to use it. But I think with the help of your videos I will manage. I have a chicken ready to roast. PS glad you’re in the UK too, American videos can be helpful but what is broiling and weighing in pounds etc 😂
Ahh I know - don't worry, you will get used to it. Start simple - if you need some help contact me. I'm thinking about doing some beginner help and looking for willing guinea pigs ;)
Hi Dave, yes I think if you are finishing off with airfry I'd probably try 20 (as since I made this , I find 25 can be enough even for bigger chickens as you're also airfrying) and then just make sure you use your instant read thermometer once crisped. Hope that helps
Hope you enjoy it. Yes you can, think of it as a mini convection oven that is super hot - I don't cook mine this way myself but here's an example video of someone doing it in the Vortex Air Fryer - hope that helps you get an idea on the temperature and method to experiment with . My advice is def use a thermometer - these air fryers are hot so you need to make sure it's cooked through even if looking brown on outside. You can cover with foil if it starts browning too quickly . Good luck 🤞 ua-cam.com/video/SFa1JcbrbWQ/v-deo.html
You put water Did you add water first or depend on juices from the chicken? Love your videos. I have a new duo crisp and your instructions are so helpful!
Yes I did - 2 cups of water is the minimum for the Duo Crisp. Check out time 2:11 on the video and you'll see the water and using the trivet to put the chicken on - make sure the trivet is the right way up as it makes it so much easier to lift the chicken out later. Good luck !
Thanks for the videos. I'm getting a Duo Crisp for Christmas, so am in the process of finding recipies to cook with it. It's handy that a lot of your videos are specifically for the Duo Crisp. Wouldn't it be a good idea to reduce the pressure cooking time for this recipe? I'd have thought that 10-20 minutes of air frying to crisp would turn an already slightly overcooked chicken into a definately overcooked one.
Great - sure you'll love it. Yes this was a big bird, but you could definitely reduce pressure cooking end a little and just check with thermometer. Pressure cooking keeps chicken very moist. Roll on Christmas !
@@CookingandCalm thanks. I'm like a kid at Christmas - I spend half of yesterday reading videos and watching videos! I wonder if Instant Pot will follow Ninja Foodie's lead and add a temperature probe to future models to control the cooking time for dishes like this. I use a wired one when roasting meat in the oven and find it really useful - just take the meat out to rest when it hits the target temperature.
The Instant Pot is a lot of fun if you like experimenting. For me the ability to just walk away while cooking a lot of things and know it will switch to 'keep warm' is a game changer. I hope you like it and I bet you come up with some good ideas - if you do please share them :) Thermometer - Yes I had one of those for my barbecue but managed to break the wire on the darn thing. I've gone down the Instant Pot route but always curious about the Ninja Foodie as I hear good things. Hopefully the competition helps them both keep adding useful features like this!
@@CookingandCalm thanks again. I'm looking forward to adapting my existing "go to" recepies as well as trying new things. If any of the former work well, I'll let you know. The research I've done so far has been an eye opener as to how much can be achieved with the one pot alone. For example, I would never have thought of steaming potatoes at the same time as cooking the rest of a dish underneath. The wired thermometers have come down in price since I got mine in lockdown one and sometomes come up on offer if you follow any of the Amazon bargains websites / groups. It has given me more confidence when roasting. That said, if most of your roasting / pseudo-roasting goes on in the Instant Pot, I guess they're less useful to you. I only felt able to ask Father Christmas for the Duo Crisp thanks to a generous Black Friday offer so a Ninja Foodie was certainly out of my price range. I guess if I find myself making heavy use of the Instant Pot, I could justify in Ninja Foodie if it represents a serious upgrade. Given the price difference, it would have to! That being the case, they're not something I know much about, I just happened to read yesterday that there's a model with a thermometer integrated and (I think) a dual purpose lid. This strikes me as the ideal way of doing a two step, pressure cook then air fry cook - cook protein until x degrees internal temp, then switch to air fryer mode in the knowledge that it will add y degrees to the internal temperature in the time it takes to crisp, bringing your protein to the desired internal temperature.
Hi there Lorna, I've put the link for the Instant Pot Duo Crisp and the spare bowl on Amazon below. These are uk links but I know that you can also get on international Amazon stores. The other place is from InstantPot themselves - just google for your country and you'll see a 'store' tab on their site. Hope that helps and thank you for visiting my channel 😊
Oh that must have been really disappointing. Sorry to hear that. Hmmmm, not sure - it could be worth trying a little less time on the pressure cooking side of the process as chickens do vary a lot in terms of water content etc though I've not had this problem pressure cooking. If you have an instant read thermometer try a shorter time by 5 or 10 mins dependent on size and check with the thermometer. Another possibility is to give it more resting time (under foil to keep warm) as that can definitely help - the muscle tissues get very tight straight after cooking and then lengthen again as the chicken cools which is what resting is all about. Hope one of those helps.
Hi Susan, from Colorado! Thank you for making this video. I made your recipe yesterday and it came out perfect! I just got my first Instant Pot a couple of weeks ago, and got this exact model. Went searching on You Tube for how to’s and ideas and came across your channel. I have subscribed and am following you on Instagram. I look forward to trying more of your recipes and learning more about the Instant Pot. Oh, and you have a lovely garden.
Hi there Karen and thanks so much for that! I've definitely got more InstantPot videos coming. I cook with it most days as it's so versatile! And thank you re: the garden .... I've been looking out of the window today at this very gloomy, rainy, yucky uk day but then just zipped out and took a peek at the lettuce - and now all is a bit more happier in the world :)
Hw are things over there in Colorado?
We’re at that time of year when it’s back and forth between warm and cold. For now most days will be warm when the sun is up but then drops significantly in the evening and overnight. Our garden season is over for sure. We are at 8500 ft elevation. Had a first major snow last week which is good and helping somewhat with all the wild fires we have going on right now.
Oh gosh, let those fires end soon for you all. So many challenges in the world right now. Take care of you and yours.
So so good. Thank you for the recipe. Used it tonight.
Wonderful! Thank you.
So nice to get an English person using an instant pot so I don't have to convert everything! Thanks so much - mine just arrived today and the chicken's in after watching this...
Thank you and hope you enjoy it! I try and do both measurements when I can but I am a bit converted to cups for so many things now so forgive me when I forget :)
I'm finding with the newer models that I can even do less time on pressure cooking section now so if you have an instant read, definitely experiment with that too. I just love roast chicken in the Instant Pot and we need all the help we can get with lowering fuel bills in the UK right now. I hope you enjoy experimenting with the Instant Pot. It's so worth the learning curve.
Hi Susan. Hope that you and Mr C and C had a great Christmas. Good food, and lots of G&Ts!
I've deleted last year's comment because I never got round to pressure cooking that pheasant after all. - It proved so thin and scrawny when I unpacked it that I gave it to next door's cat in disgust!
However. - There's a plump Morrisons chicken sitting in my fridge. 2.2kg, so a bit big for one person, but if I take its legs off first it'll be just right. And no problems browning it, because thanks to the good advice on a cooking channel that I follow (!!) I too have a spare liner on my shelf!
BTW: I notice that you left the string on its leg. For extra flavour, perhaps? 😊
PS - The goat shank was just Wonderful!
haha - oh yes we love a bit of string. I think whole chickens are a great idea even when cooking for one or two - leftovers make so many meals in the week and I just throw any spare in the freezer and add to soups and stews whenever I need them. I like goat so will try that - thanks!
Trying this right now 🎉
Hope you enjoyed it 👍😊
Thank you, glad to discover you and I have just subscribed. I just bought a Duo crisp and for 4 weeks have been scared to use it. But I think with the help of your videos I will manage. I have a chicken ready to roast.
PS glad you’re in the UK too, American videos can be helpful but what is broiling and weighing in pounds etc 😂
Ahh I know - don't worry, you will get used to it. Start simple - if you need some help contact me. I'm thinking about doing some beginner help and looking for willing guinea pigs ;)
Hi . Cooking and calm.
Do you have a guide for different size chickens.
Obviously my 2.5 pound chicken shouldn't need 30 minutes
Hi Dave, yes I think if you are finishing off with airfry I'd probably try 20 (as since I made this , I find 25 can be enough even for bigger chickens as you're also airfrying) and then just make sure you use your instant read thermometer once crisped. Hope that helps
For more Instant Pot Duo Crisp + Air Fryer Recipes and Tips, check out this playlist : ua-cam.com/play/PLm6fPlrI_KbKUtFP9w0InGzJ4RMmN2q0c.html
Great, thank you!
you're welcome Yenta
Hi, have just purchased a instant pot pro crisp.
Can you do a whole chicken on the roast function? Thanks
Hope you enjoy it. Yes you can, think of it as a mini convection oven that is super hot - I don't cook mine this way myself but here's an example video of someone doing it in the Vortex Air Fryer - hope that helps you get an idea on the temperature and method to experiment with . My advice is def use a thermometer - these air fryers are hot so you need to make sure it's cooked through even if looking brown on outside. You can cover with foil if it starts browning too quickly . Good luck 🤞 ua-cam.com/video/SFa1JcbrbWQ/v-deo.html
Thank u for this video!!
You are very welcome 😊
You put water
Did you add water first or depend on juices from the chicken? Love your videos. I have a new duo crisp and your instructions are so helpful!
Yes I did - 2 cups of water is the minimum for the Duo Crisp. Check out time 2:11 on the video and you'll see the water and using the trivet to put the chicken on - make sure the trivet is the right way up as it makes it so much easier to lift the chicken out later. Good luck !
Awesome!!!!!!
Thank you 😊
Thanks for the videos. I'm getting a Duo Crisp for Christmas, so am in the process of finding recipies to cook with it. It's handy that a lot of your videos are specifically for the Duo Crisp.
Wouldn't it be a good idea to reduce the pressure cooking time for this recipe? I'd have thought that 10-20 minutes of air frying to crisp would turn an already slightly overcooked chicken into a definately overcooked one.
Great - sure you'll love it. Yes this was a big bird, but you could definitely reduce pressure cooking end a little and just check with thermometer. Pressure cooking keeps chicken very moist. Roll on Christmas !
@@CookingandCalm thanks. I'm like a kid at Christmas - I spend half of yesterday reading videos and watching videos!
I wonder if Instant Pot will follow Ninja Foodie's lead and add a temperature probe to future models to control the cooking time for dishes like this. I use a wired one when roasting meat in the oven and find it really useful - just take the meat out to rest when it hits the target temperature.
The Instant Pot is a lot of fun if you like experimenting. For me the ability to just walk away while cooking a lot of things and know it will switch to 'keep warm' is a game changer. I hope you like it and I bet you come up with some good ideas - if you do please share them :)
Thermometer - Yes I had one of those for my barbecue but managed to break the wire on the darn thing. I've gone down the Instant Pot route but always curious about the Ninja Foodie as I hear good things. Hopefully the competition helps them both keep adding useful features like this!
@@CookingandCalm thanks again. I'm looking forward to adapting my existing "go to" recepies as well as trying new things. If any of the former work well, I'll let you know. The research I've done so far has been an eye opener as to how much can be achieved with the one pot alone. For example, I would never have thought of steaming potatoes at the same time as cooking the rest of a dish underneath.
The wired thermometers have come down in price since I got mine in lockdown one and sometomes come up on offer if you follow any of the Amazon bargains websites / groups. It has given me more confidence when roasting. That said, if most of your roasting / pseudo-roasting goes on in the Instant Pot, I guess they're less useful to you.
I only felt able to ask Father Christmas for the Duo Crisp thanks to a generous Black Friday offer so a Ninja Foodie was certainly out of my price range. I guess if I find myself making heavy use of the Instant Pot, I could justify in Ninja Foodie if it represents a serious upgrade. Given the price difference, it would have to! That being the case, they're not something I know much about, I just happened to read yesterday that there's a model with a thermometer integrated and (I think) a dual purpose lid. This strikes me as the ideal way of doing a two step, pressure cook then air fry cook - cook protein until x degrees internal temp, then switch to air fryer mode in the knowledge that it will add y degrees to the internal temperature in the time it takes to crisp, bringing your protein to the desired internal temperature.
Do you know if it is possible to cook the chicken using only the air fryer lid and bypassing the pressure cooking with the liquid part?
Yes I know people do that - I don't know timings myself but I bet another UA-camr does . Hope it works out 👍😊
Hi, what is the equivalent of broil on the uk version of instant pot duo crisp? Thanks
Mine still used the word 'broil' but here we would call it grill - does that help?
Where do you buy the new duo pot.
Hi there Lorna, I've put the link for the Instant Pot Duo Crisp and the spare bowl on Amazon below. These are uk links but I know that you can also get on international Amazon stores. The other place is from InstantPot themselves - just google for your country and you'll see a 'store' tab on their site. Hope that helps and thank you for visiting my channel 😊
Mine turned out a it rubbery. Any idea why
Oh that must have been really disappointing. Sorry to hear that. Hmmmm, not sure - it could be worth trying a little less time on the pressure cooking side of the process as chickens do vary a lot in terms of water content etc though I've not had this problem pressure cooking. If you have an instant read thermometer try a shorter time by 5 or 10 mins dependent on size and check with the thermometer. Another possibility is to give it more resting time (under foil to keep warm) as that can definitely help - the muscle tissues get very tight straight after cooking and then lengthen again as the chicken cools which is what resting is all about. Hope one of those helps.