You can tell the age of chicken by feeling the breast cartilage the softer and more flexible it is the younger it is , learned this from Julia Child on her show about chickens
What? No garlic? Say it ain't so! Merry Christmas to all and to all I suggest that you add 6 to 8 cloves of crushed garlic to this recipe. Toss the garlic inside the cavity. Toss in some fresh thyme and chopped celery and carrot too! And of course, butter! I like to add a handful of softened butter, inside the cavity. I use salted butter but that is optional. And 1 last suggestion, under the heading of being "naughty" and not very nice, is ..... bacon! Yes, I add 6 slices of thick sliced bacon to the chicken cavity too! Why? Because everything will taste better with bacon! Ho! Ho! Ho!
I truly love this video because I was wondering how do you brown a chicken in the instapot.. I just got the 8 quart instapot yesterday and I cant wait to try out your chicken recipe in it..
C_ Farther I bought mine about 2 years ago and I use it at least twice a week, sometimes more! I find that it’s a great time saver as well as power saver. I live in Florida and in the summer it can be way too hot to turn the oven or even toaster oven on this time of year.
Yum 😋. Really enjoying your videos. I appreciate the time and care you take. As well I appreciate how thorough you are. Thank you for step by step detailed instruction. I have already watched 4 of your videos.. Looking forward to the next. So wonderful your passion for cooking in this pot. I love my new pot. Since I’m a beginner I have been keeping it simple. I’m excited to venture out and try all these delightful meals. Thank you
Don't have time to read all the comments - thanks for this tutorial. Just rec'd Instant Pot Mini for Xmas - but BTW it's not pronounced GIBlets, it's pronounced JIBlets. :)
Since you have the mini, you're not going to have a poultry setting. I have a 6-quart and a 3-quart mini. Haven't done it yet, but I intend to cook a cornish hen in the mini. Just have to thaw it. What have you cooked in yours so far? I've done salmon and broccoli; chili; boxed Rice a Roni Spanish Rice(after some adjustments); glazed carrots and several soups. Pot roast you can do alone with the trivet then add veggies to cook for an additional 5 minutes, then make the slurry for gravy.
FYI,another good seasoning for chicken is Herbes de Provence ,which gives the chicken a nice flavor I liked the fact you put your half of lemon inside the chicken which helps soften the chicken. I have yet to try chicken in my IP as my IP is brand new Bon Apetit!!
I have a very tiny old oven. sometimes the timer doesn't work so I have to watch it if I'm cooking a small pan of biscuits. I can't put a very big pan or skillet in there because it will not fit. I usually use a small round pan or my small square pan. can't put anything very big in the small oven. 😏 Oh well it will be ok 👌
Great video. I like to add aromatic vegetables (one onion, one or two carrots and one or two ribs of celery chopped roughly) to a recipe like this so the gravy has a wonderful flavour. Add a cup of white wine or water for an incredible gravy. I also put the chicken on the trivet after I have seared it so it’s easy to remove when done. For the time I use the base time 20 min per chicken and add one min per pound. Also, I let it release automatically for 10 - 15 min. depending on the size of chicken I’m cooking. Love using the lemons. It’s definitely adds flavour. I have not cooked a chicken in the oven since getting my IP.
With all that you did, it wasn't any faster than roasting it in the oven and avoiding all the handling. I'm convinced that us ladies just LOVE our instant pots!!! Smiles! If you had to to choose any 2 household appliances to assist you in a ladies almost daily routines..?? hhm what would yours be?? Mine would be my cross wave and instant pot. HHAHAHAHAHA!
Joan Milano my sister bought our mom one and I want to show her how to use it.... I’ve been watching vids on all kinds of great recipes but haven’t used it yet but soon
After you finished the sautéing why didn't you remove the chicken for a second and then insert the trivet that came with the Insta-Pot so when the chicken was done it would have been easier to remove? (I bought a separate trivet with slightly longer handles and it work's great.)
I followed your recipe, and my chicken turned out GREAT... Seriously, the most tender, fall-apart chicken I've ever made in less than 25 minutes! My skin was too soft to eat, and I didn't care for that, but I could taste all the flavors of the herbs and seasoning, and it was incredibly tender!!
First time Instant Pot user, really good tutorial! I have pressure cooker memories of my Mother-in-law in south GA, they cooked in it all the time and all I seen was a big old bomb. You make this look simple, great teaching points, timer usage / adjustments and I liked this particular recipe and how it was prepped.
I just followed your recipe and it was not completly cooked after the instant pot cooking phase. I guess that is why you"finish" cooking it another 10 mins in the oven...It'd be appreciated if you tweaked that amount of time cooking. Had I let it slow release, it might have been just right. Sigh!
I'm sure you are correct. For me using the IP in the summer is great as I live in MD but have no central air. Also, the IP uses way less electric than my oven which is also a good thing. We have to pay extra for electric as it's not included.
I use a chop stick or something similar to press down the pop-up valve to help quick release the pressure. Saves a few seconds. Thanks for the video, I'm hungry.
I have had my Hot Pot for several months now. Tried a few recipes but was still not sure I was impressed. Tried this recipe tonight and I must admit, it was the best of the recipes I have tried thus far. Thank you for a great video.
Great video! You said you'd be cooking rice in those drippings that were leftover from cooking the chicken. Do you have a video that explains that or can you explain it easily?
I'm guessing that you will want to measure the amount of chicken drippings and add enough water to create the correct ratio of water vs rice. Normally rice needs 2 parts liquid per 1 part rice, an example would be 2 cups liquid per 1 cup rice. If you have 1/2 a cup of chicken drippings you'll add 1 and 1/2 cups of water to the 1/2 cup drippings and 1 cup of rice. I hope I did a good job explaining this. Let me know if I didn't ☺
Save half of the breast, dice it and put it on a frozen cheese pizza covered with BBQ sauce, add chopped onion and more shredded cheese. Cook on your Pizzazz til hot and bubbly. Way Good !!!
I deconstructed a 12 lb Turkey to cook in my Instant pot layering the drumsticks,wings & breast on top, in my 8 quart Ultra. Used a 6 quart to make broth from the backbone, giblets and neck.
Thank you for sharing! I am planning on buying myself an instant pot and need to learn how to operate plus recipes! One thing I like cooking is Roast Chicken.
In Australia, we are scarce with 'rubs' We like to mix/make our own from what is recommended. But I get the gist of your recipe - a good one. I have been using pressure cookers for 4 decades and it was a fear from my ex-wife (maybe that was the cause of divorce:?}
This is a vey helpful video. I tried to order the Rasta Rub, but I could never get the order to go through on any of the sources I could find; that was disappointing.
I was interested in buying an Instapot for the speed in cooking that everyone seems to talk about, however, I'm not sure how much time savings over other cooking methods this is. By the time the Instapot has been readied, the bird has been seasoned, browned on all 4 sides, lemoned, stuffed, the pot has been sealed and the cooking settings have been inputted, not to mention the post oven work for crisping afterward, that same roaster could have been seasoned and put on a spit for rotisserie on my BBQ. I understand that experience has a lot to do with the efficiency of method cooking, but I guess it's just "choose your poison", so to- speak on what type works in your brain. I'm not sold on the pressure cooker method yet because I have not seen any videos that actually are that much faster AND yield better results than what I can achieve on the BBQ. And there's less clean-up with my preferred method. If I want fall-off-the-bone chicken, well, I do own a Crock Pot and an old-style pressure cooker, so it's not that I'm not familiar with the taste/texture of slow cooking or pressure cooking.... ya know what I mean? I just want a genuine time savings with excellent results and less clean-up than BBQing.
I get it. The pressure cooker doesn't cook everything faster (I think they could have named it better). It does cook many foods faster. I like the one-pot aspect, and I especially like making pasta and pot roasts in it. I still use my slow cooker, and my bbq grill, oven, etc. I just enjoy making meals in my IP as well.
Hi. I have the 8quart instant pot. I would like to know what the metal wire rack is for? I used it to put under my chicken so it would be easy to pull the chicken back out when done. The chicken was in for 25 min and it wasn't done 5 lb chicken.
Hi, I use the metal trivet for cooking food that I don't want to touch the bottom of the pot, mainly to prevent scorching. Things like boiled eggs, ribs, and containers that I cook in, like the cheesecake, mason jars, or quiche containers. I don't use a trivet for chicken, but many people do. As for your chicken not being cooked through, Assuming you browned it for 2-3 minutes on each side first, try using 5.5 minutes per pound plus 2 minutes. A 5 pound chicken would be 30 minutes. You can also add a few minutes of natural release, which means don't let the steam out until a few minutes have gone by. There will still be some pressure in the pot and it will slowly release naturally and continue cooking the meat until you manually release the pressure. Altitude affects cook times, and sometimes you need to try it once and adjust cook time on the next attempt. You can add the chicken back in the pot and set it to steam for a few minutes to cook it further if you want. Finally, if you choose to stuff the chicken with lemon, onion, and herbs, do so very lightly as a tightly stuffed bird will require longer cook time.
OK. Thank you for the info. I had thought that because I used the trivet that the chicken wasn't touching the bottom of the pot and so chicken didn't get done. I just simply didn't have it cooking long enough. Thank you.
@@jewettsnook8337 No, you do not can with this cooker. Most electric pressure cookers do not reach a high enough temperature for it. The trivet is used as Sandy indicated, to keep things off the bottom of the pot that you do not want in direct contact with the heat or directly in the cooking liquid.
@@Buffatestuff there is brands that u can can in though .the ninja makes one etc.but ure right according to my instructions on my 8qrt duo.u do not use mine for canning.
Have you ever tried to cook the chicken without its skin? Would applying the spices on the meat itself give more flavor? No one eats the skin anyway, or do they?
What If i follow your instruction to the T but instead of using the whole chicken, I cut chicken into pieces? I want to do that because I think in my opinion a well washed chicken with lemon and by replacing water several times tastes so much better. (of course with extreme carefulness given to prevention of cross contamination) What do you think Sandy Clifton?
It's quite safe. This is great quality stainless steel, and I cook everything in this pot! Acidic foods like lemon, tomato, apple cider vinegar, you name it.
Keeping your rings on while cooking especially raw meat just spreads germs. Better to have a ring tray that you take off your rings and place in tray before you do kitchen work.
When I quick release pressure it shoots out steam and broth which makes quite a mess on the counter but if I wait for it to release naturally it overcooks and takes forever.
You can do a controlled quick release: When you turn the steam release knob to Venting, do so very slowly, and not all the way. Just push it over a little and let the steam out in slow, short bursts. If you open it fully and notice sauce spewing out, grab a long handled utensil and put the knob back over to the Sealing position. Then start again with shorter bursts. After a few times, you can open it fully and there will be less pressure, which will only have steam coming out.
You can tell the age of chicken by feeling the breast cartilage the softer and more flexible it is the younger it is , learned this from Julia Child on her show about chickens
well yeah they are all caught at 6 weeks old and processed I learned that from working in a chicken plant for 38 years
@@curtisturic1 Actually, not the case with pastured chickens! When Julia Child was teaching there were no factory farms!
@@maxmistyjla you cant prove that
@@curtisturic1 Just my thoughts. I don't care about proving it. Have a great weekend!
@@maxmistyjla you too sweetie
Using the rack that comes with the IP makes it so easy to remove the cooked bird!
Yours is the best instructional video on cooking a chicken in the Instant Pot. Thanks!
What? No garlic? Say it ain't so! Merry Christmas to all and to all I suggest that you add 6 to 8 cloves of crushed garlic to this recipe. Toss the garlic inside the cavity. Toss in some fresh thyme and chopped celery and carrot too! And of course, butter! I like to add a handful of softened butter, inside the cavity. I use salted butter but that is optional. And 1 last suggestion, under the heading of being "naughty" and not very nice, is ..... bacon! Yes, I add 6 slices of thick sliced bacon to the chicken cavity too! Why? Because everything will taste better with bacon! Ho! Ho! Ho!
Michael Salmon
You just hijacked her recipe. 😂
Omg, I did not know I had a lid holder.
I truly love this video because I was wondering how do you brown a chicken in the instapot.. I just got the 8 quart instapot yesterday and I cant wait to try out your chicken recipe in it..
Just curious, do you use it all the time after having it 4 months? Thinking about getting one.
C_ Farther I bought mine about 2 years ago and I use it at least twice a week, sometimes more! I find that it’s a great time saver as well as power saver. I live in Florida and in the summer it can be way too hot to turn the oven or even toaster oven on this time of year.
@@ohbrandyjune Thanks for answering. Not heating up the house is truly important.
Hello
sandy you speak very professional and clear
chris devito thank you!
Piercing the skin allows the extra fat to flow out
Instant pot should just send your video out instead of their instruction manual
Yum 😋. Really enjoying your videos. I appreciate the time and care you take. As well I appreciate how thorough you are. Thank you for step by step detailed instruction. I have already watched 4 of your videos.. Looking forward to the next. So wonderful your passion for cooking in this pot. I love my new pot. Since I’m a beginner I have been keeping it simple. I’m excited to venture out and try all these delightful meals. Thank you
Hello, how are you doing my friend?
Don't have time to read all the comments - thanks for this tutorial. Just rec'd Instant Pot Mini for Xmas - but BTW it's not pronounced GIBlets, it's pronounced JIBlets. :)
Since you have the mini, you're not going to have a poultry setting. I have a 6-quart and a 3-quart mini. Haven't done it yet, but I intend to cook a cornish hen in the mini. Just have to thaw it.
What have you cooked in yours so far? I've done salmon and broccoli; chili; boxed Rice a Roni Spanish Rice(after some adjustments); glazed carrots and several soups. Pot roast you can do alone with the trivet then add veggies to cook for an additional 5 minutes, then make the slurry for gravy.
Depends on what part of the country you Hail from.
Hello, how are you doing today?
FYI,another good seasoning for chicken is Herbes de Provence ,which gives the chicken a nice flavor
I liked the fact you put your half of lemon inside the chicken which helps soften the chicken. I have yet to try chicken in my IP as my IP is brand new
Bon Apetit!!
Thank you
You're AWESOME. professional, to the point, with useful advice. I will follow your recipes. Thank you, well done.
very good presentation thank you just got my cooker delivered early this Evening going to follow your recipe thanks
I have a very tiny old oven. sometimes the timer doesn't work so I have to watch it if I'm cooking a small pan of biscuits. I can't put a very big pan or skillet in there because it will not fit. I usually use a small round pan or my small square pan. can't put anything very big in the small oven. 😏 Oh well it will be ok 👌
Great video. I like to add aromatic vegetables (one onion, one or two carrots and one or two ribs of celery chopped roughly) to a recipe like this so the gravy has a wonderful flavour. Add a cup of white wine or water for an incredible gravy. I also put the chicken on the trivet after I have seared it so it’s easy to remove when done. For the time I use the base time 20 min per chicken and add one min per pound. Also, I let it release automatically for 10 - 15 min. depending on the size of chicken I’m cooking. Love using the lemons. It’s definitely adds flavour. I have not cooked a chicken in the oven since getting my IP.
With all that you did, it wasn't any faster than roasting it in the oven and avoiding all the handling. I'm convinced that us ladies just LOVE our instant pots!!! Smiles! If you had to to choose any 2 household appliances to assist you in a ladies almost daily routines..?? hhm what would yours be?? Mine would be my cross wave and instant pot. HHAHAHAHAHA!
This is a must try recipe!
Bad news to be born a chicken in America.😳🍗🐣🐥🐔🍗😄
Thank you for doing this - I just got an Instant Pot for Mother's Day and have been afraid to use it.
Joan Milano my sister bought our mom one and I want to show her how to use it.... I’ve been watching vids on all kinds of great recipes but haven’t used it yet but soon
After you finished the sautéing why didn't you remove the chicken for a second and then insert the trivet that came with the Insta-Pot so when the chicken was done it would have been easier to remove? (I bought a separate trivet with slightly longer handles and it work's great.)
Well, I do that now, but back then I just hadn't thought of it yet.
Sometimes you get a chicken that has had a hard life and is a little tougher that others…..
I followed your recipe, and my chicken turned out GREAT... Seriously, the most tender, fall-apart chicken I've ever made in less than 25 minutes! My skin was too soft to eat, and I didn't care for that, but I could taste all the flavors of the herbs and seasoning, and it was incredibly tender!!
Pronounced JIBlets, not giblets. JIB JIB JIB
First time Instant Pot user, really good tutorial! I have pressure cooker memories of my Mother-in-law in south GA, they cooked in it all the time and all I seen was a big old bomb. You make this look simple, great teaching points, timer usage / adjustments and I liked this particular recipe and how it was prepped.
You can use your air fryer lid to brown your chicken afterwards while it is still in the instant pot.
I just followed your recipe and it was not completly cooked after the instant pot cooking phase. I guess that is why you"finish" cooking it another 10 mins in the oven...It'd be appreciated if you tweaked that amount of time cooking. Had I let it slow release, it might have been just right. Sigh!
Seems like it took the same time to cook as it would if I just put it in the oven. And I would have had the crispy skin.
I'm sure you are correct. For me using the IP in the summer is great as I live in MD but have no central air. Also, the IP uses way less electric than my oven which is also a good thing. We have to pay extra for electric as it's not included.
Hello, how are you doing my friend?
I use a chop stick or something similar to press down the pop-up valve to help quick release the pressure.
Saves a few seconds.
Thanks for the video,
I'm hungry.
Chicken looks good!!I needs to get me a pressure cooker!! Subbing
I have had my Hot Pot for several months now. Tried a few recipes but was still not sure I was impressed. Tried this recipe tonight and I must admit, it was the best of the recipes I have tried thus far. Thank you for a great video.
Then u suck at cooking lol
Hello Nancy
Thanks for the clear instructions. It turned out DELICIOUS. I will be adding this recipe to my files!
Thanks. I just got an instant pot and learning how to use it.
Very helpful
steps were presented well. Thanks. 5.5 min per pound, good info too! Is that the same for beef and pork?
Hey there! New subscriber from Spokane. Thanks for saying it right 👍🏻
Gracias, las instructions faciles de seguir. Desde Orlando. Tambien, en mi familia estamos enamorados de la instant pot. Yo le llamo mi Reyna jajaja.
Once the hot does get hot.....that was like it ain’t over until it’s over. 😆 good video👍🏼
Great video and recipe
So.....basically it's a pressure cooker. Nothing new about that. Pressure cookers have been around for decades.
Yep! That's what it is. The electric pressure cookers are really great, in my opinion.
Very nice and simple.thanks for sharing.
Wow....I didn’t know it was a lid holder. TY!
I didn't either..lol
Lemon and chicken are wonderful together.
can you put stuffing in the chicken and then cook in the instant pot
Hi Nancy
You could use the silicon ones to pick up the bird and then just rinse them off when you're done.
What’s going to happen if you just add very little of water? Will it burn?
Hello, how are you doing my friend?
Thank you
GUESS I'D BETTER THAW OUT THE CHICKEN FIRST...
Adam Smith there’s a lot of ppl using frozen chickens in the ip!!!
Looks delicious. I cooked my 7 pound chicken for 15 min and 10 min natural release and it was perfect.
Hello Linda
What are the ingredients of the product? Spices
That looks awesome I love chicken anyway you can make it 👍👍👍
Great video! You said you'd be cooking rice in those drippings that were leftover from cooking the chicken. Do you have a video that explains that or can you explain it easily?
I'm guessing that you will want to measure the amount of chicken drippings and add enough water to create the correct ratio of water vs rice. Normally rice needs 2 parts liquid per 1 part rice, an example would be 2 cups liquid per 1 cup rice. If you have 1/2 a cup of chicken drippings you'll add 1 and 1/2 cups of water to the 1/2 cup drippings and 1 cup of rice. I hope I did a good job explaining this. Let me know if I didn't ☺
@@unapologeticallyamy9031 Yeah, but I'd throw those giblet things away! I am going to try this tomorrow. 10/28/19.
So timely! I just bought a chicken today! 😊
Nice video! Thanks for those spicy tips etc.
Thanks so much. I can’t wait to try this.
such a great recipe thanks so much
I just purchased an instapot and bought a whole chicken, to try for my first meal. I appreciate the video.
Washing State is located in Western United States, NOT Eastern!!
I know. I have lived here my entire life. I was talking about EASTERN WASHINGTON.
Thats really delicious... hmmmm.. thanks for sharing
Hello, how are you doing my friend?
Have you discovered oven mitts yet?
Save half of the breast, dice it and put it on a frozen cheese pizza covered with BBQ sauce, add chopped onion and more shredded cheese. Cook on your Pizzazz til hot and bubbly. Way Good !!!
I deconstructed a 12 lb Turkey to cook in my Instant pot layering the drumsticks,wings & breast on top, in my 8 quart Ultra. Used a 6 quart to make broth from the backbone, giblets and neck.
I thought about doing that for Christmas. How did your Turkey turn out
Hello, how are you doing my friend?
making it right now! Thank you!!!
VIEWERS-don't forget to give a -THUMBS UP, if you enjoyed this video, I DID!
is that steam that gets released oily since there was a fair bit of oil in the bottom...would you drain it off before adding the water?
No, oil does not release as steam only water vapor. I would have used a trivet though.
Very good chicken
You should brown the chicken after you cook it in the oven. If you brown it first it will be soggy!
I miss eating animal products, looks fantastic. Cooking is much easier though on plant based. I can almost smell that, love hearing the sizzle.
Thank you for sharing! I am planning on buying myself an instant pot and need to learn how to operate plus recipes! One thing I like cooking is Roast Chicken.
Great demo! Might get one. Everyone who bought the 6 quart says it is not big enough. I'll go for the 8 quart.
This is an awesome idea!
Thanks for your very easy to understand demo.
Hello, how are you doing my friend?
does the oil splatter much from such a deep pot while browning/
Not too bad.
Great tips, very helpful!! :-) Thank you!!
Hello, how are you doing my friend?
I also love Spiceology. Good recommendation!
Great video. Thanks
In Australia, we are scarce with 'rubs' We like to mix/make our own from what is recommended. But I get the gist of your recipe - a good one. I have been using pressure cookers for 4 decades and it was a fear from my ex-wife (maybe that was the cause of divorce:?}
U have a lucky husband
I found the smaller the bird, like under 4 lbs or less is more bone than meat. So a bird 4-1/2 or so for this size pan is giving you the most meat.
This is a vey helpful video. I tried to order the Rasta Rub, but I could never get the order to go through on any of the sources I could find; that was disappointing.
I was interested in buying an Instapot for the speed in cooking that everyone seems to talk about, however, I'm not sure how much time savings over other cooking methods this is. By the time the Instapot has been readied, the bird has been seasoned, browned on all 4 sides, lemoned, stuffed, the pot has been sealed and the cooking settings have been inputted, not to mention the post oven work for crisping afterward, that same roaster could have been seasoned and put on a spit for rotisserie on my BBQ. I understand that experience has a lot to do with the efficiency of method cooking, but I guess it's just "choose your poison", so to- speak on what type works in your brain. I'm not sold on the pressure cooker method yet because I have not seen any videos that actually are that much faster AND yield better results than what I can achieve on the BBQ. And there's less clean-up with my preferred method. If I want fall-off-the-bone chicken, well, I do own a Crock Pot and an old-style pressure cooker, so it's not that I'm not familiar with the taste/texture of slow cooking or pressure cooking.... ya know what I mean? I just want a genuine time savings with excellent results and less clean-up than BBQing.
I get it. The pressure cooker doesn't cook everything faster (I think they could have named it better). It does cook many foods faster. I like the one-pot aspect, and I especially like making pasta and pot roasts in it. I still use my slow cooker, and my bbq grill, oven, etc. I just enjoy making meals in my IP as well.
Looks so good ,try beer can chicken by Weber
Hello Carol
Look so yummy!!
Hi. I have the 8quart instant pot. I would like to know what the metal wire rack is for? I used it to put under my chicken so it would be easy to pull the chicken back out when done. The chicken was in for 25 min and it wasn't done 5 lb chicken.
Hi, I use the metal trivet for cooking food that I don't want to touch the bottom of the pot, mainly to prevent scorching. Things like boiled eggs, ribs, and containers that I cook in, like the cheesecake, mason jars, or quiche containers. I don't use a trivet for chicken, but many people do.
As for your chicken not being cooked through, Assuming you browned it for 2-3 minutes on each side first, try using 5.5 minutes per pound plus 2 minutes. A 5 pound chicken would be 30 minutes. You can also add a few minutes of natural release, which means don't let the steam out until a few minutes have gone by. There will still be some pressure in the pot and it will slowly release naturally and continue cooking the meat until you manually release the pressure. Altitude affects cook times, and sometimes you need to try it once and adjust cook time on the next attempt. You can add the chicken back in the pot and set it to steam for a few minutes to cook it further if you want.
Finally, if you choose to stuff the chicken with lemon, onion, and herbs, do so very lightly as a tightly stuffed bird will require longer cook time.
OK. Thank you for the info. I had thought that because I used the trivet that the chicken wasn't touching the bottom of the pot and so chicken didn't get done. I just simply didn't have it cooking long enough. Thank you.
The rack is for canning
@@jewettsnook8337 No, you do not can with this cooker. Most electric pressure cookers do not reach a high enough temperature for it. The trivet is used as Sandy indicated, to keep things off the bottom of the pot that you do not want in direct contact with the heat or directly in the cooking liquid.
@@Buffatestuff there is brands that u can can in though .the ninja makes one etc.but ure right according to my instructions on my 8qrt duo.u do not use mine for canning.
cooking the rice in the broth was a great idea!! I love your no gimmick take on this..Thanks Sandy!!
where can I purchace the rub???
spiceologist.com/collections/rubs/products/rasta-rub
Hello, how are you doing my friend?
Have you ever tried to cook the chicken without its skin? Would applying the spices on the meat itself give more flavor? No one eats the skin anyway, or do they?
Thank you for your informative video. I just subscribed and look forward to more of your videos.
Great presentation.
Drives me insane when people say spo-cane lol definitely can tell they aren't from around here.
What If i follow your instruction to the T but instead of using the whole chicken, I cut chicken into pieces? I want to do that because I think in my opinion a well washed chicken with lemon and by replacing water several times tastes so much better. (of course with extreme carefulness given to prevention of cross contamination) What do you think Sandy Clifton?
I think that's fine. You might need to cut the cook time down a bit for cut pieces.
@@SandyGClifton Thank you so much for your quick reply. I will try that now!
Is it safe to put lemon (acid) on the stainless pot? I heard it’s not good anybody can verify
It's quite safe. This is great quality stainless steel, and I cook everything in this pot! Acidic foods like lemon, tomato, apple cider vinegar, you name it.
Sandy Clifton okay was just wondering cuz I heard acidic foods can take off some metal elements was just wondering about this one thx
Haha I’m from Spokane and it drives me nuts how people say it wrong. I’m gonna have to they that seasoning tho! Thank you for posting this!
That's awesome! We were just over there 2 weeks ago.
I'm trying this now... hope mine looks as good as yours..
Keeping your rings on while cooking especially raw meat just spreads germs. Better to have a ring tray that you take off your rings and place in tray before you do kitchen work.
I do wash my hands thoroughly.
Give me Break, there is always one in the Crowd GEEEZ
wow ... didn't know this can be used for browning... wonder if it can be used as a deep fryer? TU!
NOOOOOO
When I quick release pressure it shoots out steam and broth which makes quite a mess on the counter but if I wait for it to release naturally it overcooks and takes forever.
You can do a controlled quick release: When you turn the steam release knob to Venting, do so very slowly, and not all the way. Just push it over a little and let the steam out in slow, short bursts. If you open it fully and notice sauce spewing out, grab a long handled utensil and put the knob back over to the Sealing position. Then start again with shorter bursts. After a few times, you can open it fully and there will be less pressure, which will only have steam coming out.
Thanks, I'll try that next time
Mine doesnt have poultry button or manual. What should I choose?
Use the Pressure Cook button. High pressure.
Can instant pot roast be cooked in the crockpot like you did instead of instant pot roast
Cookie Seville yes, it just takes longer.
Hello, how are you doing my friend?
What a great video.!! Thank you!!