This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
I just got my Instant Pot and cooked my first meal which was chicken breasts. I used your recommendation on how to cook it and they came out moist and delicious just like you said. Amazing how pressure cooking seals in the juice and flavor into the meat. Yum! Thank you so much that my first experience with the IP was an excellent one!
Thank you for a good all around "how to" for one of our favorities...chicken. Learned it was mighty easy to do. The Instant Pot has been cleaned and sitting in my counter's corner for 2 years now. I might throw some chicken in tonight tho' it's 3 am. But did want to tell you if you are a person who likes to share some food with your dog, Grapeseed Oil is extremely toxic. Dogs can't eat grapes, or raisens but oil from Grapes is maybe 100 times more toxic. I put some on my dogs skin to kill fleas and the dog almost barely survived. But just passing this on to those who may not know and like to give their furred friends some food off their plates.
I'm so new to instant pot I didn't know that the lid could be attached to the pot in the open position. I've just had to clear counter space to set the lid down on. Lol. Can't wait to cook some chicken. Thanks for the videos, really helping me get acquainted with my new instant pot.
HI. Thank you so much for some basic recipes for the Instant Pot. Yours helped a lot for me not to be intimidated by it. (I've been cooking for 50 years, but never a pressure cooker!) The only thing I would add for inexperienced chefs in general is to not put the cooked meat back on the plate where the uncooked meat was. Thank you. and you do have really pretty hair as someone mentioned in another comment. :-)
As a IP newbie....I would like to know if the Pressure cooking time includes the warm-up to full pressure or time starts when steam has built up.....Please (anyone) answer....
Hey there, just to clarify your question, the pressure cooking time does not include the warm-up time the Instant pot needs to reach full pressure. For example, most recipes call for 5-30 minutes of "pressure cooking time" which does not include the 10 minutes of warm-up time the Instant Pot requires, prior to the 5-30 minutes of pressure cooking time. This is similar to when you pre-heat the oven. One tip is to pour some water into the Instant Pot, press the "pressure/slow/manual cook" button for 10 minutes to allow it to warm up, and then proceed to the pressure cooking time. Hope this answers your question! ❤ Vidya
Thank you! Do have a question... on the first one you did how much liquid was left in pot? I am having problems with putting 1 cup and when done cooking it's like soup. Almost 22 oz of liquid.
Great tutorial! I just started using my instant pot and I appreciate your tips. I think I will brown my chicken breasts first. Thank You for sharing.💞💞💞💞💞👍🏼👍🏼👍🏼👍🏼👍🏼🤗
That was very informative, I'm always nervous overcooking chicken and being like shoe leather lol...I like the browning version personally. Would love to see a shredded chicken version if you could, my boyfriend is always wanting to try that. Thanks for sharing this.
Thank you very much for the vid. The only thing I would change is that I NEVER release the pressure valve with my hand (after the first time I did it, that is). :-(
thank you. do I cook the frozen on the trivet too or no? also, can I add in uncooked white jasmine rice, frozen veggies and frozen or thawed chicken breasts to all cook together, or no?
With frozen meat it is better to have the chicken in the water instead of on the trivet pressure cooking frozen meat is best when it is in liquid. The cook time of the vegetables and the righteous are much less then the chicken breasts so I would say no I would not throw it all at once but once the chicken is done you could add the other ingredients may be a little bit more liquid and cook for 4 minutes (if using white rice). Really with pressure cooking you just have to match up the cook times of all of your ingredients. And if they don't have the same time, cook The ingredient with the most time first stop it a little bit short enough so that you can cook your other ingredients like rice or vegetables. As an example with pot roasts I cook the meat for 75 minutes and then I add in the vegetables and cook it all for 5 minutes.
What size and version of the instant pot do you use? Up to how many chicken breasts can you cook in there? Can you also just pile up multiple on that rack?
Hello! Great video, just wondering if the released steam will cause a smoke detector to go off?? and can I release the steam still if i were to unplug the instant pot?
I bump the time to 12 minutes, but it really should not take too much more time to cook more breasts, it will just take a little more time to come to pressure.
Thanks for the vids. Hope you don't mind. I would like to ask a few Newbie questions. Why did you decide on this electric pressure cooker as opposed to the many others? Do you recommend the 8 qt over the 6 qt? Can you make stocks in this? I want to be able to shorten the time it takes to make stocks? Can you make a spaghetti sauce from scratch in this? I have an old family recipe. It takes a minimum of 3 hours to make. I would love to reduce this time considerably. So that I can make it on the fly for when guests come.
The Homemade Cook So you recommend this cooker over the others on the market as well as the 8 qt over the 6? I would love to hear your reasons...... Thanks
I can only speak for electric pressure cookers. I think the Instant Pot is a great company, they have terrific customer service and the quality of the Instant Pot is great. I love the manual settings. The Breville is pretty awesome and has manual pressure settings for full control. However I have not found a need for that in everyday cooking. The IP high and low settings have been sufficent. Many of the muti cookers have only presets - I would not choose one of those. (A lot of the people I talk to who have a Pressure Cooker XL have said they wish they had a high/low time setting rather than having to use only presents.)
Thanks for the great tips! This got me primed to whip up some chicken breasts. I would need to deglaze the pot real good after I saute the chicken though or I would risk getting a burn error.
You can do either - with or without the rack. And the chicken is not dry. If you want shredded chicken cook the chicken more between 12-18 minutes, depending on the size of the breasts.
hi, what should i change if i want to put in 4-6 chicken breasts in the IP? Do i change the water volume to 2 cups and increase the time a couple of minutes? Would you have some suggestions on the settings for this scenario? i like to cook in bulks.
I will bump the time to 12 minutes but really it shouldn't take too much more cook time it will just take longer to come to pressure you don't need to add any extra water either.
We bought the 8qt Instant Pot from Amazon: amzn.to/2kfzRMz and made our first meal on it tonight > Chicken & Carrot, Noodle Soup. We cant wait to also use it camping.
Just purchased the 7 in 1 Instant Pot and was quite impressed by how easy it is to use. When you place the chicken breast inside and seal it up, are you using a high pressure or low pressure for the 8 min. it is cooking? Also, can I place frozen chicken breasts inside, and how much more time would need to be added on?
Mine came off a bit raw on the deep on the inside. Can anyone tell me what I did wrong? FYI, I put it on 10 minutes, used the rack and poured half a cup of water. Should I have just put it on 15 minutes?
Mine doesn't seem to do it either. Maybe a different model. Mine says 30 for a few seconds (possibly 30 :-D )before it says on. Once it says on that's already set for frying/sauteing.
OK my first experience a few days ago went well with bean & ham soup. (Dry Beans) When I opened the lid today it smelled like the cumin I used in the soup. Not impressed. The pot looked totally clean. I followed the instructions for browning and then cooked at high pressure for 8 minutes. One breast was juicy but not falling apart and the other breast was total rubber. What did I do wrong?
There are variations of the ipot...it would be nice to have someone who is demostrating, to show slowly, in a closeup step by step when pushing the program buttons. On mine, I can't even get 'low' when saute, no matter what button to push...it immediately goes to HOT. Pushing the manual/ or adjust or the minus figure does nothing on mine, after pushing saute.
So the concept of "Sauteing" is to brown the meat without adding water (only oil) enough the brown the meat then pressure cook the chicken with water afterwards?
Why are these instant pots so popular? seems to me its more work to cook food in. Have to watch for timers/steam e.t.c. Does it even cut the cook time on chicken breasts? and if so by how much? 5 Minutes?
You can cook more than just chicken. I used to make beans in my old-school pressure cooker in almost no time. You can also make yogurt in the Instapot.
How do you know how long to cook certain things? And, how do you know how much liquid to cook with depending on what you're cooking? Where can I find these things out? Thank you ! ! ! !
Trial and error mainly :-) I can't speak for the author of this work but i imagine like most of us she started with a recipe and then refined it as she learnt the device. The amount of liquid is a bit of a red herring here I think. You could cook a pan load of potatoes in 200 ml of water as long as the potatoes don't sit in the water. For the same amount of water you can soft boil an egg on the trivet... High power 3 minutes. Release pressure straight away. 5 minutes if you like hard. Cooking in the water is a little odd. It's not really the best use of a pressure cooker, however it does mean you can make a whole dish in one place without getting everything dirty. As a rule of thumb I use manual and set for half the time the dish would normally take and use half the normal amount of water. Don't do that with rice tho. I still use my rice cooker because it's better :-)
love the recipe !! Quick question though .... how long when things are all cooked and instant pot turned off can you leave it closed outside the fridge ? Because I've noticed it stays warm very long . But I don't like to put it in the fridge immediately . Tnx :)
Not enough for it to be an issue. And it does not stick like you'd think. I have stainless steel pots and pans and the IP pot does not stick anything like those. It washes clean really easy too. It's surprising. When browning, put the food in when the pot is hot and anything else you use liquid while cooking so I never have an issue.
Thank you! As for browning the chicken you generally brown things before cooking. However if you have chicken with the skin on, you can crisp up and brown the skin under the broiler for a few minutes.Or if you put on a glaze or sauce after cooking in the IP, you can put the chicken under the broiler a few minutes for that too.
Nice video.. I'm making chicken tonight in my new Instant pot. I never understood the theory behind leaving food to sit 10 minutes after cooking because by then it's getting cold, and I like warm food. Should I heat it back up after it sits? BTW, great hair, a very pretty instructor.// :)
It doesn't get cold in the sealed pressure cooker. The "waiting" is natural pressure release versus forced or manual pressure release. Some people say it makes meat more tender when you use natural release but I'm impatient and I never wait...it seems the same either way to me.
Very cool and thanks for your reply. I've been leaving the steam out fast, seems to work best for me and I don't notice toughness of my foods. I thought you meant to leave the food sit 10 minutes after it's totally out of the Instant Pot. BTW my chicken breast turned out super tender. I cooked them in Tomato soup concentrate thinned with 1/2 cup of water for 10 minutes manual mode and I had some canned sliced potatoes in there too, and it turned out great. I could pull the chicken apart with a fork. I did thaw the chicken first and I also flattened it out a bit. Left overs of the same tonight, I'll just reheat at 5 minutes using the steam function right in the pressure cookers pot. :-D
Oh yes if you let meat rest a few minutes before cutting into the juices will redistribute, but if you cut into it right away they just flow out. That is a culinary tip, but really just do what you prefer you are cooking for you not a restaurant. ;) That is always my advice - do what suits you and what you like.
The saute'd one looked a bit dry compared to the first one. That's what my wife has been saying about my chicken, so I keep reducing the cook time (I have the 3qt. IP). We're down to 10 minutes with 2 big breasts, but it's still a bit dry, so I think the next one will be no saute-ing.
@@MelissaCanongeMy wife said no more instant pot chicken, only baked from now on, but I made some killer mashed potatoes in my IP today, so maybe I can bring her around :)
If you look back at the video you can see that she didn't use the same plate. When she flipped the chicken over the dirty plate was gone. When the chicken was done there was a clean one. :)
I can't honestly see the point of pressure-cooking chicken breasts, they cook quickly anyway and that last one looked tough when she cut into it, over cooked.
I really just find it helpful when I forget to thaw chicken and need it for dinner, she did 18 mins and that's crazy to me, at 10 or so it comes out fine for chicken that size
I have found that the frozen breasts I buy , even after thawing, swell when cooking on the stove and it's hard to get the inside done without over cooking the outside. The cleanup alone makes this option worth it. I could live on chicken breasts and rice and I think I'm about to.
Looks to me like poached chicken , and I can do that in just about the same amount of time on the stove top . I get the crock pot thing for slow cooking a stew or a roast , turn in on in the morning on you way out the door , and it's ready when you get home . The pressure cooker thing looks iffy to useless to me . TheReaper!
I don't know you lady so my question is, why are you cooking in my parents kitchen? ;) Btw, based on the frayed end of the chicken closest to the camera, after you cut the breast, it looks over cooked aka dry chicken, not moist.
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
This is the perfect way to cook a chicken breast. I followed your instructions and I am very happy with the results.
You do a great job of explaining and showing how you are cooking in the Instant Pot.
Than You. Look forward to seeing more.
I just got my Instant Pot and cooked my first meal which was chicken breasts. I used your recommendation on how to cook it and they came out moist and delicious just like you said. Amazing how pressure cooking seals in the juice and flavor into the meat. Yum! Thank you so much that my first experience with the IP was an excellent one!
Some down to earth home cookin in the kitchen. Made me feel right at home.
Great instruction for someone like me who needs to learn the basics. Thanks :-)
davelogit Agreed
Yes, thanks!
She doesn’t say how much water. Edit: it’s at end of video
Same.
Thank you for a good all around "how to" for one of our favorities...chicken. Learned it was mighty easy to do. The Instant Pot has been cleaned and sitting in my counter's corner for 2 years now. I might throw some chicken in tonight tho' it's 3 am. But did want to tell you if you are a person who likes to share some food with your dog, Grapeseed Oil is extremely toxic. Dogs can't eat grapes, or raisens but oil from Grapes is maybe 100 times more toxic. I put some on my dogs skin to kill fleas and the dog almost barely survived. But just passing this on to those who may not know and like to give their furred friends some food off their plates.
I'm so new to instant pot I didn't know that the lid could be attached to the pot in the open position. I've just had to clear counter space to set the lid down on. Lol. Can't wait to cook some chicken. Thanks for the videos, really helping me get acquainted with my new instant pot.
I was hella late on that too haha. Better late then never, and like you said.....open counter space.
HI. Thank you so much for some basic recipes for the Instant Pot. Yours helped a lot for me not to be intimidated by it. (I've been cooking for 50 years, but never a pressure cooker!) The only thing I would add for inexperienced chefs in general is to not put the cooked meat back on the plate where the uncooked meat was. Thank you. and you do have really pretty hair as someone mentioned in another comment. :-)
As a IP newbie....I would like to know if the Pressure cooking time includes the warm-up to full pressure or time starts when steam has built up.....Please (anyone) answer....
Hey there, just to clarify your question, the pressure cooking time does not include the warm-up time the Instant pot needs to reach full pressure. For example, most recipes call for 5-30 minutes of "pressure cooking time" which does not include the 10 minutes of warm-up time the Instant Pot requires, prior to the 5-30 minutes of pressure cooking time. This is similar to when you pre-heat the oven. One tip is to pour some water into the Instant Pot, press the "pressure/slow/manual cook" button for 10 minutes to allow it to warm up, and then proceed to the pressure cooking time. Hope this answers your question!
❤ Vidya
chikkatikka.diaries 0&
Can I stake chicken and load it up with like 6-8 breasts? As long as I don't exceed the filll lines?
hi. do you have a video on how to cook rice in it? also can you cook potatoes or steam veggies in it for sides? thankyou.
Thank you! Do have a question... on the first one you did how much liquid was left in pot? I am having problems with putting 1 cup and when done cooking it's like soup. Almost 22 oz of liquid.
I have the Power Pressure Cooker , Is it the same or different
Great tutorial! I just started using my instant pot and I appreciate your tips. I think I will brown my chicken breasts first. Thank You for sharing.💞💞💞💞💞👍🏼👍🏼👍🏼👍🏼👍🏼🤗
I've had the pot for over a year, and never knew you could hold the top like that, mind is blown - skip to 04:14
Me either. Would like to know if the mfg sanctions that idea. Being hard plastic handles, I'm reluctant to try it while still under warranty.
just got an instapot the other day. iMa start making chicken breast and veggies and ima start hitting the gym again for extreme gainz
did it work
I think he gave up😂😂
He did it for a week and then started eating pizza and watching tv all day.
@@pbufh still going strong
Any update? Still going strong?
That was very informative, I'm always nervous overcooking chicken and being like shoe leather lol...I like the browning version personally. Would love to see a shredded chicken version if you could, my boyfriend is always wanting to try that. Thanks for sharing this.
Thank you very much for the vid. The only thing I would change is that I NEVER release the pressure valve with my hand (after the first time I did it, that is). :-(
thank you. do I cook the frozen on the trivet too or no? also, can I add in uncooked white jasmine rice, frozen veggies and frozen or thawed chicken breasts to all cook together, or no?
With frozen meat it is better to have the chicken in the water instead of on the trivet pressure cooking frozen meat is best when it is in liquid. The cook time of the vegetables and the righteous are much less then the chicken breasts so I would say no I would not throw it all at once but once the chicken is done you could add the other ingredients may be a little bit more liquid and cook for 4 minutes (if using white rice). Really with pressure cooking you just have to match up the cook times of all of your ingredients. And if they don't have the same time, cook The ingredient with the most time first stop it a little bit short enough so that you can cook your other ingredients like rice or vegetables. As an example with pot roasts I cook the meat for 75 minutes and then I add in the vegetables and cook it all for 5 minutes.
What size and version of the instant pot do you use? Up to how many chicken breasts can you cook in there? Can you also just pile up multiple on that rack?
Why size is this pot?
What PSI does the pressure cooker produce when set on high? Most electric cookers only produce 11-12psi while most recipes are for 15psi.
Hello! Great video, just wondering if the released steam will cause a smoke detector to go off?? and can I release the steam still if i were to unplug the instant pot?
Jason i wouldnt recommend unplugging it the safety functions may not work correctly...but u can manual release the pressure
Thank you for this. Questions how long do you cook if i put about 6 breast in to cook? unfrozen?
I bump the time to 12 minutes, but it really should not take too much more time to cook more breasts, it will just take a little more time to come to pressure.
@@thehomemadecook3915 Hiii
Could you please make some nice pork power cooker receipes....
FYI, 12 min is not enough time for shredded chicken. I had to add 15 more min.
Thanks for the vids.
Hope you don't mind. I would like to ask a few Newbie questions.
Why did you decide on this electric pressure cooker as opposed to the many others?
Do you recommend the 8 qt over the 6 qt?
Can you make stocks in this? I want to be able to shorten the time it takes to make stocks?
Can you make a spaghetti sauce from scratch in this? I have an old family recipe. It takes a minimum of 3 hours to make. I would love to reduce this time considerably. So that I can make it on the fly for when guests come.
1timby absolutely!
The Homemade Cook So you recommend this cooker over the others on the market as well as the 8 qt over the 6? I would love to hear your reasons......
Thanks
I can only speak for electric pressure cookers. I think the Instant Pot is a great company, they have terrific customer service and the quality of the Instant Pot is great. I love the manual settings. The Breville is pretty awesome and has manual pressure settings for full control. However I have not found a need for that in everyday cooking. The IP high and low settings have been sufficent. Many of the muti cookers have only presets - I would not choose one of those. (A lot of the people I talk to who have a Pressure Cooker XL have said they wish they had a high/low time setting rather than having to use only presents.)
The Homemade Cook Thanks for your opinions. Is your IP a 6 or 8 qt?
Thanks
8 qt. This is preference. I cook for a family of 5. And I like to cook marinara so it's a nice size for that.
Thanks for the great tips! This got me primed to whip up some chicken breasts.
I would need to deglaze the pot real good after I saute the chicken though or I would risk getting a burn error.
No trivet in there, so it just sits on bottom ?
Well done and informative. I hope you will be making more IP vids.
So you have that on a rack inside the pot out of the water? So are you steaming the chicken? Is the chicken not dry at all?
You can do either - with or without the rack. And the chicken is not dry. If you want shredded chicken cook the chicken more between 12-18 minutes, depending on the size of the breasts.
Worth mentioning: submerged food will be flavored by the liquid; food outside the liquid will not.
yes it does under pressure.
I'm thinking a can of green curry will be easy peezy.
When pressure cooking chicken for 12 mins should it turn to 12 mins then to on?
When cooking the chicken, what buttons are you pressing? There is poultry but also pressure cook but you can't press both.
I like your kitchen!😘
This was great! Chicken came out perfect. Thanks so much!
Mine certainly wasn't great.
where did you get the metal trivet? and thank you for the step by step instruction..helped a lot!
It comes with the Instant Pot! But Amazon sells them and the steamer baskets work well too!
Thank you, I opened my pot and it was inside, LOL!!! If my chicken was dry that is probably bc I cooked it too long, right?
Likely. Try a natural pressure release and see if the that helps too.
do you recommend elector or a Presto stove top pressure cooker?
hi, what should i change if i want to put in 4-6 chicken breasts in the IP? Do i change the water volume to 2 cups and increase the time a couple of minutes? Would you have some suggestions on the settings for this scenario? i like to cook in bulks.
I will bump the time to 12 minutes but really it shouldn't take too much more cook time it will just take longer to come to pressure you don't need to add any extra water either.
We bought the 8qt Instant Pot from Amazon: amzn.to/2kfzRMz and made our first meal on it tonight > Chicken & Carrot, Noodle Soup. We cant wait to also use it camping.
Just purchased the 7 in 1 Instant Pot and was quite impressed by how easy it is to use. When you place the chicken breast inside and seal it up, are you using a high pressure or low pressure for the 8 min. it is cooking? Also, can I place frozen chicken breasts inside, and how much more time would need to be added on?
You make it look easy. Thank you.
Mine came off a bit raw on the deep on the inside. Can anyone tell me what I did wrong? FYI, I put it on 10 minutes, used the rack and poured half a cup of water. Should I have just put it on 15 minutes?
What’s the deal with the low pressure setting.. can’t find anything about it
I am confused when u do the browning method what did u set so that it says HOT
Mine doesn't seem to do it either. Maybe a different model. Mine says 30 for a few seconds (possibly 30 :-D )before it says on. Once it says on that's already set for frying/sauteing.
Bobbie Cohlan you set it to "saute." I sear all my meat before I cook it. Makes more sense to do it first I think.
Great instruction!
Just opened my Instant Pot today and thought I would use it for the bone in chicken I bought to make chicken pie. Do you adjust for bone in?
12 minutes will still cook bone-in chicken 10-15 minutes for bone-in.
OK my first experience a few days ago went well with bean & ham soup. (Dry Beans) When I opened the lid today it smelled like the cumin I used in the soup. Not impressed. The pot looked totally clean. I followed the instructions for browning and then cooked at high pressure for 8 minutes. One breast was juicy but not falling apart and the other breast was total rubber. What did I do wrong?
There are variations of the ipot...it would be nice to have someone who is demostrating, to show slowly, in a closeup step by step when pushing the program buttons. On mine, I can't even get 'low' when saute, no matter what button to push...it immediately goes to HOT. Pushing the manual/ or adjust or the minus figure does nothing on mine, after pushing saute.
How much liquid.....
Thank you . This is just what I needed.
So the concept of "Sauteing" is to brown the meat without adding water (only oil) enough the brown the meat then pressure cook the chicken with water afterwards?
Great video thanks
For those new such as myself click the pressure button and then set the countdown time. I first clicked poultry but that didn’t work.
It would be nice to know what buttons you were pushing.
Why are these instant pots so popular? seems to me its more work to cook food in. Have to watch for timers/steam e.t.c. Does it even cut the cook time on chicken breasts? and if so by how much? 5 Minutes?
You can cook more than just chicken. I used to make beans in my old-school pressure cooker in almost no time. You can also make yogurt in the Instapot.
Never had steamed veggies like this instantpot makes, very good!
Make some fire ass ribs in an hour, succulent pulled pork in 1:30, and that's just a couple
Hi can you do the same method with stuffed chicken breasts ?
How do you know how long to cook certain things? And, how do you know how much liquid to cook with depending on what you're cooking? Where can I find these things out? Thank you ! ! ! !
Trial and error mainly :-) I can't speak for the author of this work but i imagine like most of us she started with a recipe and then refined it as she learnt the device.
The amount of liquid is a bit of a red herring here I think. You could cook a pan load of potatoes in 200 ml of water as long as the potatoes don't sit in the water.
For the same amount of water you can soft boil an egg on the trivet... High power 3 minutes. Release pressure straight away. 5 minutes if you like hard.
Cooking in the water is a little odd. It's not really the best use of a pressure cooker, however it does mean you can make a whole dish in one place without getting everything dirty. As a rule of thumb I use manual and set for half the time the dish would normally take and use half the normal amount of water. Don't do that with rice tho. I still use my rice cooker because it's better :-)
Kenny Marklow it comes with a book giving you estimates. My problem- like the other poster said- trial and error which sucks
Kenny Marklow
Charmas
Keep trying till you learn ... from lots of over cooking and under cooking attempts
Wait! What about the frozen chicken? How do you cook it?
She said you cook it for about 18 minutes I believe
what size pot do you have?
8qt
Where do you store this monster when you're not using it?
love the recipe !! Quick question though .... how long when things are all cooked and instant pot turned off can you leave it closed outside the fridge ? Because I've noticed it stays warm very long . But I don't like to put it in the fridge immediately . Tnx :)
just bought a Instant Pot. Thank you for your video.
Does the food ever stick at the bottom since its stainless steel?
Not enough for it to be an issue.
And it does not stick like you'd think. I have stainless steel pots and pans and the IP pot does not stick anything like those. It washes clean really easy too. It's surprising. When browning, put the food in when the pot is hot and anything else you use liquid while cooking so I never have an issue.
Why not select the poultry button on this. I did and it kept saying burn.. Yes I messed it up.
Thanks
How long did it take for your IP to come to pressure?
I am looking for instructions on the settings. I noticed you put in the minutes on 1st chicken recipe, how did you do so?
I didn’t know you could stand the lid up sideways on the pot like that!
Can you brown the chicken after it's cooked? Btw, your hair is beautiful.
Thank you!
As for browning the chicken you generally brown things before cooking. However if you have chicken with the skin on, you can crisp up and brown the skin under the broiler for a few minutes.Or if you put on a glaze or sauce after cooking in the IP, you can put the chicken under the broiler a few minutes for that too.
The Homemade Cook
Random question :) Where did get your paper towel holder?
+barcykni Ack! I THINK it was Target....it's been around awhile now! ;)
WaterWhirl: could have come from the paper towel holder store
I think I have seen them at home outfitters
Amazon has some
Amazon has everything fortunately.. (and unfortunately) ; )
What about time frame on chicken thighs
Nice video.. I'm making chicken tonight in my new Instant pot.
I never understood the theory behind leaving food to sit 10 minutes after cooking because by then it's getting cold, and I like warm food. Should I heat it back up after it sits?
BTW, great hair, a very pretty instructor.// :)
It doesn't get cold in the sealed pressure cooker. The "waiting" is natural pressure release versus forced or manual pressure release. Some people say it makes meat more tender when you use natural release but I'm impatient and I never wait...it seems the same either way to me.
Very cool and thanks for your reply. I've been leaving the steam out fast, seems to work best for me and I don't notice toughness of my foods. I thought you meant to leave the food sit 10 minutes after it's totally out of the Instant Pot.
BTW my chicken breast turned out super tender. I cooked them in Tomato soup concentrate thinned with 1/2 cup of water for 10 minutes manual mode and I had some canned sliced potatoes in there too, and it turned out great. I could pull the chicken apart with a fork. I did thaw the chicken first and I also flattened it out a bit. Left overs of the same tonight, I'll just reheat at 5 minutes using the steam function right in the pressure cookers pot. :-D
Oh yes if you let meat rest a few minutes before cutting into the juices will redistribute, but if you cut into it right away they just flow out. That is a culinary tip, but really just do what you prefer you are cooking for you not a restaurant. ;) That is always my advice - do what suits you and what you like.
Thanks for your reply, your information helped me a lot, I'm making and reheating good meals in my new Instant Pot. Thanks again for your video.. :)
Just make a loosely covering tent out of aluminum foil and it will be fine.
great video thank you i must get me a pressure cooker
great!!!!!!
Awesome! Thank you
they did a very good job on making tacos and
will Italian dressing work for this?
The audio wasn’t great when you said how many minutes you put the sautéed breast in for. Was it 8?
The saute'd one looked a bit dry compared to the first one. That's what my wife has been saying about my chicken, so I keep reducing the cook time (I have the 3qt. IP). We're down to 10 minutes with 2 big breasts, but it's still a bit dry, so I think the next one will be no saute-ing.
Most of the other Instant pot chicken recipes say chicken breast only take 5 minutes to fully cook. Maybe reduce it to that while still sauteing.
@@MelissaCanongeMy wife said no more instant pot chicken, only baked from now on, but I made some killer mashed potatoes in my IP today, so maybe I can bring her around :)
@@dbfcrell8300 👍:)
Wow ... Perfect chicken breasts for the first time in my instant pot. Thanks
that's was beautiful
That’s offense to my chickens, cause you’re the one offense, me and my dog
Video tip: Use transitions between scenes so they don't blend together.
Pressure cooker chicken & rice
One side of the chicken breast was slightly brown...the other side was not brown at all.
Me 3!
Thank you. You are a beautiful lady.
Just wondering....did you put the cooked chicken on the same plate you had the raw chicken also using same tongs? Not healthy if you did!
LOL! NOPE!
It looked like it to me. The plate had the same black pepper marks on it.
Maybe she's not eating them?
If you look back at the video you can see that she didn't use the same plate. When she flipped the chicken over the dirty plate was gone. When the chicken was done there was a clean one. :)
There is always at least 1!
"Mexican flavors" LOL . I know what you meant tho haha
you don't give the water flavor you give the chicken flavor cuz thats what your eating at the end....
Suddenly, I'm missing 1983.
I can't honestly see the point of pressure-cooking chicken breasts, they cook quickly anyway and that last one looked tough when she cut into it, over cooked.
I really just find it helpful when I forget to thaw chicken and need it for dinner, she did 18 mins and that's crazy to me, at 10 or so it comes out fine for chicken that size
I have found that the frozen breasts I buy , even after thawing, swell when cooking on the stove and it's hard to get the inside done without over cooking the outside. The cleanup alone makes this option worth it. I could live on chicken breasts and rice and I think I'm about to.
van life
looks werry dry
B
Hi I Was Just Wondering What "Mexican" Flavors Were? And If You Used "Caucasian" Flavors Or "Mexican" flavors in your recipe....
Good recipe, I just feel a little apprehensive with your hair just hanging over the food.
She's eating it I'm sure not any of us. Ease up a little. She did a great job.
Delores Newman Damn, Yes ma’am
Never said how much water
Looks to me like poached chicken , and I can do that in just about the same amount of time on the stove top . I get the crock pot thing for slow cooking a stew or a roast , turn in on in the morning on you way out the door , and it's ready when you get home . The pressure cooker thing looks iffy to useless to me . TheReaper!
I don't know you lady so my question is, why are you cooking in my parents kitchen? ;)
Btw, based on the frayed end of the chicken closest to the camera, after you cut the breast, it looks over cooked aka dry chicken, not moist.