Instant Pot owners: to brown the chicken, hit the saute button, then press it again so the display changes from "Normal" to "More". That means it sautes/browns at a higher temperature.
Hi I just finished making the lemon garlic chicken. Soooo good. I did change it just a bit. I added jasmine rice to the onion mix. It made a wonderfully simple dinner just added salad. Thanks I’ll be making this again and again. 😁
I know that you, as an American, can't know this, but... You're using the wrong olive oil. The green one is for salads, the one you can use for frying, baking and cooking in general, is the yellow one. You're welcome :)
Just to clarify, a natural pressure release is when you allow the pressure to subside without doing anything. What he did by manually releasing the pressure is called a quick pressure release.
I followed this demo. 3-4 min. to saute garlic & onion in the instant pot = burned garlic and a quick release seizes up the meat 😝. Use a moderate saute on the onion and than add and saute garlic till fragrant. 10-15 min natural release on meat will prevent dried out meat
If you're using Instant Pot to brown put saute setting on "more". When you switch to onions and garlic switch saute setting to "less" - and, watch the garlic. You may want to add it toward the end of the onion saute.
Natural Release means letting it alone, you did a Quick Release. From my personal experience, if cooking meats of any kind, allow for a natural release for at least 10 minutes sometimes up to 15 minutes, then Quick Release for any remaining pressure. Just saying, IMHO. Thanks for your Channel, it is very informative and relatable. Thank you. ☘
Finally unpacked my Instant Pot after sitting in the box for over a year. I know, I know.. This looks really easy to do and will definitely try this! Thank you!
You’ll get addicted!😄 I love my IP. Especially for pasta dishes. You can cook the dry pasta and ingredients all together. I always hated cooking pasta on the stove.
This is why the Instant Pot Duo was created - has an additional "air fryer top", so the pot can serve 2 purposes. FYI: I own the 8 quart Duo, so if you are cooking for a family of 4 or more, this will quickly get tedious having to air fry in batches. If its a family of 3 you still have to do 2-3 batches for the amount of food you'd need, so for 4 or more people you'd just do better to buy the Instant Pot's Air Fryer/Convection Oven if you plan on doing a LOT of air fryer stuff all at once... like, rib racks, rotisserie chicken and casserole dish sized things.
Imade your Garlic Lemon chicken in my insta pot tonight for dinner, my husband couldn't stop raving about it. I am always looking for new recipes and I found a keeper! Thank you and I will continue to look for more of your great recipes.⭐⭐⭐⭐⭐
I don't think he knows it's called a pressure cooker. He certainly doesn't know what a natural release is. Additionally, although the button is labeled 'sauté', the instant pot will brown all your food types. Lastly, any pressure cooker worth its salt should have a lock that prevents it from opening when cooking. But I would never test this. If you were to open the lid, it would be like a balloon popping, but instead of air bursting out, it would be 600°+F steam (and some onion). You will end up in the burn ward. Don't try to open it. Do not allow immature people to use it.
This one was so good it's hit our monthly freezer meal rotation. We made a batch of 33 meals in one go and this was 5 of them - with 12 thighs in each serving. We prerubbed all the thighs, then added all of the ingredients described here into the bag and (sacreligiously) froze the lot into a brick of ice that sits on the trivet. It means we skip the browning and actually do more like 40 minutes rather than 8... then hit it with the blowtorch before serving. Still an absolute winner and amazing for about 3 minutes work at dinner time. Cheers from Australia!
I want to thank you for this recipe. I made it tonight in my Instant Pot and we enjoyed it very much. I will be making more of your recipes for sure after trying this one out and enjoying it. I am a grandma and I know when a recipe is good or not. 🥰
Looks like a good recipe. Your terminology is off though... natural pressure release is when you allow it to cool down on its own over the course of 10 or so minutes. What you did here is a quick release.
Natural pressure release is when you dont touch the valve and instead let it sit for another 8-10 minutes depressurizing. Moving the steam valve is a manual pressure relase because you, are forcing the pressure release.
Thank you for teaching & sharing. I bought a multi-cooker & have been watching many videos. Yours is by far one of the very best! Your explanation is detailed and clear, your dish is also with sophistication (with consideration on flavour, texture etc. Quite a few videos I watched merely capitalized on the "speed" of a pressure cooker, so they simply drop everything in). I think your video value adds to a dish - not compromising on flavour yet shortens the time & effort. Much appreciated.
AND TIP... if you are able to take the lid off BEFORE you release the pressure that is a MASSIVELY FAULTY design of the pressure cooker... ALSO YES YOU COULD BE SERIOUSLY MAIMED/INJURED or even KILLED.. ALWAYS MAKE SURE YOU RELEASE THE PRESSURE!. No exceptions!!!
Making this tonight. Can’t wait - but I have a couple questions… 1) Is 1/3 cup of chicken broth enough liquid? My Instant Pot requires a cup of liquid. Also, I didn’t you perform a quick release? Natural pressure release (NPR) means letting the pressure release on its own before venting. Can you clarify please?
It was almost like he had no clue what he was doing. Acted scared when he did the quick release, so dramatic 🙄, didn't add the plate juices back, kept calling it the Instant Pot when it clearly wasn't, "lemon" looked like an orange to me, never mentioned need to deglaze the bottom of the pot after browning, didn't add enough liquid to pressure cook, etc.....I was not impressed with his presentation at all.
"OK Guys" That is not a "natural pressure release". A natural pressure release is when you leave the pot alone to depressurize "naturally". What he did was a rapid or manual pressure release.
Its so funny that INSTANT POT brand electric pressure cooker is now the KLEENEX or Q-TIPSs of the Electric pressure /multi cooker device . I own an original INSTANT POT as I feel it is the best. Also they have stainless Steel inserts instead of non stick insertw, which I prefer.
Browning chicken might make it taste good, but it causes the chicken to gain more AGEs which are bad for your cells. You judge if it's worth it. Basically, frying it a bit.
Just found your channel and I really appreciate your step by step process while explaining each step. Excited to make this recipe tonight, like and subbed!
Ah... you do know that a Natural Pressure release is allowing the Pressure Cooker to come down in pressure naturally.. which takes about 12 to 15 minutes. What you did in this video was called Quick Release..
Clearly this guy doesn’t have a clue as to wtf he’s doing. Also, if it’s not an Instant Pot, why call it one? Maybe his partner will buy him one for Christmas.
This looks delicious. Thanks for sharing. I really appreciate it when you add a link to the written recipe. So many RUclipsrs don’t do that and it’s a pain to watch the video 10 times as you write instructions down.
I measured sauce after taking the chicken out, added approximately the same amount of rice and put rice and sauce back in the instant pot together to cook on the rice setting. Awesome!!!!!
People get confused when pressure cooking when you crisp the skin on meat first thinking it’s still going to be crisp skin after the final cooking.. nope.. you gotta do that at the last step in a broiler or air fryer if you want crispy skin..
Wow! That looks fantastic! ❤❤❤ I remember my grandmother’s pressure cooker from the 50’s. Used to scare this little girl to death 🤪🤪🤪so I was always afraid to try using one-but your instructions seemed pretty easy on showing how to use these new “insta-pots.”👍👍👍
Found your channel through Preppy Kitchen which is such a bonus as your recipes are right up there for us. Thank you for such inspiring posts, especially this one.
One day I was cooking rice by boiling it in a pot of water. A lady from the Philippines who worked for us came into the kitchen and saw me doing that. She looked at me like I was from another planet and with a bewildered look on her face she asked "Why in the world are you not using a rice cooker to cook that rice?" I said "A rice cooker? I didn't even know there was such a thing as that." I went onto Amazon and bought an Instant Pot. Wow what a major night and day difference when it comes to cooking rice. 12 minutes and the rice is cooked. It only takes 1 cup of water. No filling up a big pot with water and having the water boil over the side of the pot. It's so easy and simple and fast. I am going to have to try this recipe one of these days. It looks good. Thanks for making the video.
@@darkreligio8128 Well after cooking rice many many many times over the years using an Instant Pot I would say they are Excellent at cooking rice. Like 100% perfect. What is your reason for thinking that they suck at it?
I made this last night, included one beaten egg and a corn starch slurry at the end to make a thicker sauce, somewhat like a lemon egg drop soup. Delicious!! I am betting it would make an awesome base for a lemony version of chicken and dumplings too... I might try that next time with some carrots and baby potatoes. Thanks for this easy but tasty recipe. Yummy!
From a European perspective, I find it really fucking weird that somebody would use Extra Virgin Olive Oil as a frying oil. I mean, WHY would you even think of doing that? EVOO is a salad oil - for salads, and dipping bread into. It is not for hot frying. Americans are just weird.
I just spent a few minutes looking through all of the comments on this video trying to find anyone asking for a European perspective, but couldn’t find it.
cooked it tonight for my husband and he is so picky, only likes gourmet food. He LOVED IT, kept eating it and kept saying how good it is. Thank you so much for the recipe! I didn't get to taste it, I am vegetarian.
Hi- technically yes it will work in a regular pan but that takes a little more experience to know how high the heat should be and keep everything from burning. You might want to try an oven instead, that would be easier.
I love his version of IP. Which I think much more better looking than the depressing black colour original brand of IP and this is much more slimmer as compared to our bulky heavy Instant Pot.
This recipe looks so delicious that I made it for my family and it was fantastic, then the next day I made it for my daughters family and took it over for their dinner, and they loved it. Thank you so much I look forward to more instant pot recipes.
Just finished making and eating this. So easy to prep and cook and tasted so good, I went for seconds. One thing perhaps is add the garlic in the last third of the onion cooking stage. This will prevent any potential burning. I also crushed and chopped my garlic instead of mince to lower the risk of burn. 10/10 dish dude!
To brown meats for my Instant Pot and not have stand there and turn and sautee in batches, i salt and pepper, put all my protein on parchment or foil lined sheet pan and broil in oven 3-4 min, turn, broil again. Boom done. If its for a stew or something i lightly dust in flour to later help thinken sauce.
Instant Pot owners: to brown the chicken, hit the saute button, then press it again so the display changes from "Normal" to "More". That means it sautes/browns at a higher temperature.
Thanks for that info☺️
Thanks a lot for sharing this info. Sweet of you. 💖💖
@@Catnip170 No worries :)
@@SUN-it6rf Of course, you're welcome. I used to wonder as well how to brown meat in the IP :)
@@Babett_B just now saw your you tube channel. Subscribed. 👍🏼👍🏼🙏🏼🙏🏼
Hi I just finished making the lemon garlic chicken. Soooo good. I did change it just a bit. I added jasmine rice to the onion mix. It made a wonderfully simple dinner just added salad. Thanks I’ll be making this again and again. 😁
Those a great changes, nice job! 👏🏻
I LOVE Jasmine rice... awesome idea!! If you read this, please advise HOW MUCH you put in the pot for 1 or 2 people. BOY I bet that will be YUM!!! :)
I put in 2/3 cup of rice. I add just enough broth to cover the rice. 😊
We had this last night and it was incredible! Thank you
Loved this recipe came out amazing! Thank you
I just received my NuWave pressure cooker, this recipe is the first one I tried I must say delicious, Thank You I will Subscribe.
That is definitely NOT a tablespoon of oil
"Two shots of vodka..." (Proceeds to pour 1/4 of the bottle in) 😆😆😆
I know that you, as an American, can't know this, but... You're using the wrong olive oil. The green one is for salads, the one you can use for frying, baking and cooking in general, is the yellow one. You're welcome :)
Just to clarify, a natural pressure release is when you allow the pressure to subside without doing anything. What he did by manually releasing the pressure is called a quick pressure release.
💯
Lol, I thought the same but I got what he meant... I think he was so hungry for such delicious meal to be ready that his brain started mixing words xD
But the recipe says "10 minutes natural release", go figure...
Ah that's what that means. So let it sit when it changes to 'Keep Warm'.
I was just getting ready to come on here and say the same thing lol.
I followed this demo. 3-4 min. to saute garlic & onion in the instant pot = burned garlic and a quick release seizes up the meat 😝. Use a moderate saute on the onion and than add and saute garlic till fragrant. 10-15 min natural release on meat will prevent dried out meat
If you're using Instant Pot to brown put saute setting on "more". When you switch to onions and garlic switch saute setting to "less" - and, watch the garlic. You may want to add it toward the end of the onion saute.
"Skin side down to start" and then putting them back in "skin side up" Such a small thing to say but so helpful. Thank you so much!
Natural Release means letting it alone, you did a Quick Release. From my personal experience, if cooking meats of any kind, allow for a natural release for at least 10 minutes sometimes up to 15 minutes, then Quick Release for any remaining pressure. Just saying, IMHO. Thanks for your Channel, it is very informative and relatable. Thank you. ☘
Pour that chicken juice on the plate into the IP. YOURE WASTING FLAVOR!!!!
Am I the only one that's bothered by the waste of accumulated juices on that plate that didnt make it into the instapot?
Finally unpacked my Instant Pot after sitting in the box for over a year. I know, I know.. This looks really easy to do and will definitely try this! Thank you!
You’ll get addicted!😄 I love my IP. Especially for pasta dishes. You can cook the dry pasta and ingredients all together. I always hated cooking pasta on the stove.
I bought mine 2 weeks ago and cooked rice first. Came back to YT to see what else I can cook with it.
This is why the Instant Pot Duo was created - has an additional "air fryer top", so the pot can serve 2 purposes. FYI: I own the 8 quart Duo, so if you are cooking for a family of 4 or more, this will quickly get tedious having to air fry in batches. If its a family of 3 you still have to do 2-3 batches for the amount of food you'd need, so for 4 or more people you'd just do better to buy the Instant Pot's Air Fryer/Convection Oven if you plan on doing a LOT of air fryer stuff all at once... like, rib racks, rotisserie chicken and casserole dish sized things.
I loooooove my Duo pot!!
I’m confused. You did a manual pressure release, but you say it should be a natural pressure release
Imade your Garlic Lemon chicken in my insta pot tonight for dinner, my husband couldn't stop raving about it. I am always looking for new recipes and I found a keeper! Thank you and I will continue to look for more of your great recipes.⭐⭐⭐⭐⭐
I don't think he knows it's called a pressure cooker. He certainly doesn't know what a natural release is. Additionally, although the button is labeled 'sauté', the instant pot will brown all your food types. Lastly, any pressure cooker worth its salt should have a lock that prevents it from opening when cooking. But I would never test this. If you were to open the lid, it would be like a balloon popping, but instead of air bursting out, it would be 600°+F steam (and some onion). You will end up in the burn ward. Don't try to open it. Do not allow immature people to use it.
Olive oil is NOT a high heat oil.
Looks amazing and I appreciate that you jumped right into the tutorial instead of a long, drawn out intro! I will def be making this! Thank you!!!!
Glad to hear it! 👍🏻
Agree, for an American he is refreshingly to the point.
@@guidobrits6593 for an American? Tf 😂
Yes I like it too! Straight to the point is best!!
This one was so good it's hit our monthly freezer meal rotation. We made a batch of 33 meals in one go and this was 5 of them - with 12 thighs in each serving. We prerubbed all the thighs, then added all of the ingredients described here into the bag and (sacreligiously) froze the lot into a brick of ice that sits on the trivet. It means we skip the browning and actually do more like 40 minutes rather than 8... then hit it with the blowtorch before serving. Still an absolute winner and amazing for about 3 minutes work at dinner time. Cheers from Australia!
Thank you Benjamin.
venting the pressure is not a natural release
that was a quick release of pressure rather than natural...natural you would let the red pin drop on it's own
I want to thank you for this recipe. I made it tonight in my Instant Pot and we enjoyed it very much. I will be making more of your recipes for sure after trying this one out and enjoying it. I am a grandma and I know when a recipe is good or not. 🥰
Yum. But if you don’t use an Instant Pot, then maybe call it pressure cooker recipes….save yourself a lawsuit!
2:25 "You're just going to put in about a table spoon" (proceeds to dump a half cup in, but hey whatever). Good video! Just having some fun. 😁
I’m confused. You said do a “natural release” and then did a “manual release”. I figured this is a do-as-I-do and not a do-as-I-say.
I made this tonight. Delicious and quick! Exactly what we need on a busy weekday.
I don't know why you called it an Instant Pot when it's clearly not, it's called a pressure cooker.
This is an instant pot. That’s what’s called. I own one and recognize one when I see one 🙄
i tried this today on my instant pot and i'd say, this is a banger! thank you for this recipe! ❤️
Just made this recipe in my Instant Pot. Wow - just wow. It’s so good.
It looks good. I am going to buy some chicken thighns tonight.
Looks like a good recipe. Your terminology is off though... natural pressure release is when you allow it to cool down on its own over the course of 10 or so minutes. What you did here is a quick release.
Why have instant pot in the title and not use an instant pot. Your pot has completely different functions
Stupid comment
@@jwillar6173 Stupid comment 🤡
Natural pressure release is when you dont touch the valve and instead let it sit for another 8-10 minutes depressurizing. Moving the steam valve is a manual pressure relase because you, are forcing the pressure release.
This dish is not “delicious “ as stated. Bland tasting and under seasoned. Made this dish as recipe called for. Don’t waste your time.
Thank you for teaching & sharing. I bought a multi-cooker & have been watching many videos. Yours is by far one of the very best! Your explanation is detailed and clear, your dish is also with sophistication (with consideration on flavour, texture etc. Quite a few videos I watched merely capitalized on the "speed" of a pressure cooker, so they simply drop everything in). I think your video value adds to a dish - not compromising on flavour yet shortens the time & effort. Much appreciated.
I just made this with chicken breast and it was absolutely phenomenal. Definitely adding it to the recipe book
AND TIP... if you are able to take the lid off BEFORE you release the pressure that is a MASSIVELY FAULTY design of the pressure cooker... ALSO YES YOU COULD BE SERIOUSLY MAIMED/INJURED or even KILLED.. ALWAYS MAKE SURE YOU RELEASE THE PRESSURE!. No exceptions!!!
Making this tonight. Can’t wait - but I have a couple questions… 1) Is 1/3 cup of chicken broth enough liquid? My Instant Pot requires a cup of liquid. Also, I didn’t you perform a quick release? Natural pressure release (NPR) means letting the pressure release on its own before venting. Can you clarify please?
I have the same questions
It was almost like he had no clue what he was doing. Acted scared when he did the quick release, so dramatic 🙄, didn't add the plate juices back, kept calling it the Instant Pot when it clearly wasn't, "lemon" looked like an orange to me, never mentioned need to deglaze the bottom of the pot after browning, didn't add enough liquid to pressure cook, etc.....I was not impressed with his presentation at all.
"OK Guys" That is not a "natural pressure release". A natural pressure release is when you leave the pot alone to depressurize "naturally". What he did was a rapid or manual pressure release.
Its so funny that INSTANT POT brand electric pressure cooker is now the KLEENEX or Q-TIPSs of the Electric pressure /multi cooker device . I own an original INSTANT POT as I feel it is the best. Also they have stainless Steel inserts instead of non stick insertw, which I prefer.
You didn't give the pot a "natural relese", you did a quick (or manual) release.
Wow u are so good explaining everything 😊🎉
Browning chicken might make it taste good, but it causes the chicken to gain more AGEs which are bad for your cells. You judge if it's worth it. Basically, frying it a bit.
Not tru, that’s a quick release. It looks good!
Not a natural pressure release
Just found your channel and I really appreciate your step by step process while explaining each step. Excited to make this recipe tonight, like and subbed!
Ah... you do know that a Natural Pressure release is allowing the Pressure Cooker to come down in pressure naturally.. which takes about 12 to 15 minutes. What you did in this video was called Quick Release..
TBH, I cook this dish in the oven. I add potatoes. 90 minutes at 210°C
I sure will try this dish in my IP soon.
Clearly this guy doesn’t have a clue as to wtf he’s doing. Also, if it’s not an Instant Pot, why call it one? Maybe his partner will buy him one for Christmas.
Can.I add pptatoes and carrots? What is a good replacement for chicken broth?
So....what is it? A natural pressure release or a quick release? You say, "natural" pressure release while demonstrating a "quick " pressure release.
This looks delicious. Thanks for sharing. I really appreciate it when you add a link to the written recipe. So many RUclipsrs don’t do that and it’s a pain to watch the video 10 times as you write instructions down.
My multicooker is Phillips and i do not have brown nore saute functions... Any assistance ?
I measured sauce after taking the chicken out, added approximately the same amount of rice and put rice and sauce back in the instant pot together to cook on the rice setting. Awesome!!!!!
People get confused when pressure cooking when you crisp the skin on meat first thinking it’s still going to be crisp skin after the final cooking.. nope.. you gotta do that at the last step in a broiler or air fryer if you want crispy skin..
How about an Airfryer? We don't have Instant Pots in Brazil?!!
Wow! That looks fantastic! ❤❤❤ I remember my grandmother’s pressure cooker from the 50’s. Used to scare this little girl to death 🤪🤪🤪so I was always afraid to try using one-but your instructions seemed pretty easy on showing how to use these new “insta-pots.”👍👍👍
check mate: my instantpot also does air frying...
This is so stupid. Put all the same ingredients in bowl. Mix. Put in a frying pan.
Eat.
Found your channel through Preppy Kitchen which is such a bonus as your recipes are right up there for us. Thank you for such inspiring posts, especially this one.
That’s exactly how I got here too! Haven’t regretted it.
really shouldn't be using your instant pot like a frying pan. You're gonna damage the non-stick lining
"I know using chicken fat is weird" Weirdest take I've EVER seen 🤨🤨🤨
One day I was cooking rice by boiling it in a pot of water. A lady from the Philippines who worked for us came into the kitchen and saw me doing that.
She looked at me like I was from another planet and with a bewildered look on her face she asked "Why in the world are you not using a rice cooker to cook that rice?" I said "A rice cooker? I didn't even know there was such a thing as that." I went onto Amazon and bought an Instant Pot. Wow what a major night and day difference when it comes to cooking rice. 12 minutes and the rice is cooked. It only takes 1 cup of water. No filling up a big pot with water and having the water boil over the side of the pot. It's so easy and simple and fast.
I am going to have to try this recipe one of these days. It looks good. Thanks for making the video.
And the best thing is that you can just leave the rice to cook in the pot and it won’t burn. It has an auto off function.
@@fatenbrunei7057 Yeah it's a game changer as far as cooking rice goes (compared to the method of boiling water in a pot.)
Imo instant pot sucks at cooking rice. I have a tiny little 2 cup rice cooker. Got it at target for like $25. You can also get them at thrift stores.
@@darkreligio8128 Well after cooking rice many many many times over the years using an Instant Pot I would say they are Excellent at cooking rice. Like 100% perfect. What is your reason for thinking that they suck at it?
@@darkreligio8128 mine always burns rice or pasta
If you wish to thicken your sauce, use cornstarch but never flour at the end. Flour must cook.
Can't wait to make this! I don't use my instant pot enough (I have a Fagor too) so this recipe will be the first of many more IP meals to come!
I made this recipe two days ago delicious!!!! Will be making it again real soon.
Instant Pot requires at least one cup of liquid (1/3 cup is insufficient).
That was a quick release.
who uses just three cloves of Garlic???
I’ve made a recipe with 40 cloves.
That's NOT a natural pressure release, that was a manual one. The natural one takes about 10 minutes.
Que belleza de olla amigo gracias por compartir tus comentarios de ella
Can we address the random piece of bread in the toaster oven and the sui**dal plate that's about to fall above the toaster oven?
All this could have been done on a frying pan and then transfer to a pressure cooker.
The instructions say to do a natural release, but it seemed like he performed an instant release?
Man that raw chicken did NOT look very good.
do you have instructions for ppl who do not have instant pot???
I made this last night, included one beaten egg and a corn starch slurry at the end to make a thicker sauce, somewhat like a lemon egg drop soup. Delicious!! I am betting it would make an awesome base for a lemony version of chicken and dumplings too... I might try that next time with some carrots and baby potatoes. Thanks for this easy but tasty recipe. Yummy!
I thought a natural pressure release was when you don’t open the vent ?
Looks absolutely delicious!!!!
can I use chicken breasts instead of thighs
I think the camera on top will be very helpful.
From a European perspective, I find it really fucking weird that somebody would use Extra Virgin Olive Oil as a frying oil. I mean, WHY would you even think of doing that? EVOO is a salad oil - for salads, and dipping bread into. It is not for hot frying.
Americans are just weird.
I just spent a few minutes looking through all of the comments on this video trying to find anyone asking for a European perspective, but couldn’t find it.
It’s because Americans are told that EVOO is better for us so we use it for everything. What oil do you recommend?
you cooked them with the lid open. I didn't know you could do that
Strate acting lololololol.
Good recipe!!!!!
1 Tbsp olive oil = 4 Tbsp olive oil lol saammeee.
cooked it tonight for my husband and he is so picky, only likes gourmet food. He LOVED IT, kept eating it and kept saying how good it is. Thank you so much for the recipe! I didn't get to taste it, I am vegetarian.
Will this recipe work in a regular pan? I’m new to cooking and am taking things one step at a time
Hi- technically yes it will work in a regular pan but that takes a little more experience to know how high the heat should be and keep everything from burning. You might want to try an oven instead, that would be easier.
That wasn't a natural pressure release.
Regarding buying an instant pot or air fryer, They make an instant pot duo with an air fryer attachment so you get BOTH with one appliance.
I love his version of IP. Which I think much more better looking than the depressing black colour original brand of IP and this is much more slimmer as compared to our bulky heavy Instant Pot.
Can you please link the tongs used to add and remove the chicken - the shape is really nice!
Thanks! They are from GIR
Made it last night but added chilli.
Yummo.
Im assuming when he says "Natural Pressure Release (NPR)" he means Quick Release (QR) because that is what he's doing in the video
This recipe looks so delicious that I made it for my family and it was fantastic, then the next day I made it for my daughters family and took it over for their dinner, and they loved it. Thank you so much I look forward to more instant pot recipes.
Just finished making and eating this. So easy to prep and cook and tasted so good, I went for seconds. One thing perhaps is add the garlic in the last third of the onion cooking stage. This will prevent any potential burning. I also crushed and chopped my garlic instead of mince to lower the risk of burn. 10/10 dish dude!
To brown meats for my Instant Pot and not have stand there and turn and sautee in batches, i salt and pepper, put all my protein on parchment or foil lined sheet pan and broil in oven 3-4 min, turn, broil again. Boom done. If its for a stew or something i lightly dust in flour to later help thinken sauce.
The printed recipe lists boneless thighs, but your video shows bone-in thighs. Boneless thighs cook more quickly. Which is preferred for this recipe?
FYI: Instant Pot is a brand, just like the one you have is a Fagor, also a brand .... they are both electric pressure cookers.
Second camera close up in the pot is needed