5 Pound Chicken...All done in the same Pressure Cooker \ Air Fryer pot, very simple and very delicious..and don't forget you get the best chicken broth known to man when doing it this way. #jelly007 #instantpot #instapot
I think it may have some effect and I do not do it on some occasions but I am honestly not sure if I can tell a difference...I will say that the new Pro Crisp I have linked a video to below will accept the Quick Cool adapter that child's the vessel down way faster...I will link a video to it too... hope this helps and thank you for watching!!! Pro Crisp Video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IDQP8uspQH0.html Quickcool device video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CbyZ1TBuWR4.html
That is almost exactly what happened...lol...I really should have made an entire video on the sandwich alone...it was unbelievably good!!! You'll not find one any better...any where!!!..I plan to cook another one soon JUST for sandwiches...thanks for watching!
Thanks for the 23/23 suggestion. I was going to do a 30/10, but I'm pretty sure I'd prefer more air frying. I also added lemon and onion in the cavity since I'm not making a soup.
Jelly, I got my duo crisp for Christmas. We adore your helpful and colorful videos. Anytime my wife and I decide to cook anything we check to see if you have already done it. You are responsible for some of the most memorable meals we've had during this quarantine. Keep doing gods work!!!
Man... thank you... that is really good to hear... glad to hear I help!!! The DUO crisp is a really neat and useful device...thanks again and thank y'all for watching!!!
so your trying to crisp the chicken....a bit had to do with the steaming broth in the pot....if you are showing people how the cook you should do it right....a wet pot will not crisp well you need to have a dry pot for things to work at there best...the air fryer will turn the broth to steam and kill any real browning you got going on....
I agree but I will say that I have done it both ways and I have found that there is very little difference if any... but what you are saying does make sense...thanks for watching!!
John, your personality comes through fantastic, I love your videos, I have the 6.5 qt. foodie and have made a lot of the recipes you have done on You Tube, please keep up the good work I really enjoy them..........Mike
No need to tie the legs. Make an incision in the skin only on the sides of the cavity and pull each chicken cross wise leg end into the slit.. Good video and appreciated 🎐
Thank you so much for sharing this video! I bought this instant pot today so I’m learning from you how it works so when it gets here I’m all set 😂 Seriously though thank you so much for taking the time to make this video. I can’t wait to make a chicken in my new instant pot!
That breast meat in a club (chicken, lettuce, bacon on tomato) three slices of toasted bread, mayonnaise on the chicken. Bit of salt on the tomato. Mmmmm.
I was a little shocked myself with that price and I'm about fifty miles west of Atlanta...chicken houses everywhere and I'm starting to understand why...lol...thanks for watching!
New sub, here. Thanks for the neat videos. Can’t wait for this new instant pot duo to come out. I love fried chicken in peanut oil. Air frying should help me out, some with that.
Thanks for the video. It’s very helpful as I’m considering purchasing one of these. This recipe browns the chicken only on the top. I’d prefer browning on the thighs as well. I’d probably experiment with removing the liquid, turning the chicken and air frying a bit more. Might that work?
New subbie here!! I found your channel today and have been binging old vids! Love your personality and honest reviews. Looking forward to seeing your content😊
Thank you for making this video, I just bought my duo air fryer recently and this is the 2nd whole chicken video I have watched today. My chicken pressure cooked and air fried but the temperature seemed weird to me. So i put my Potatoe and vegetable mixture in the Instantpot Duo to cook and since I was unsure of my chicken, I put it in the oven at 200 degrees til the vegetables are halfway close to done which I speculate will be close to 30 minutes til i can take them out. ( i mean ill wait 15 minutes and then take the chicken out of the oven!)
Some situations you will get a little smoke such as back to back hamburgers but nothing really bad and I would say no worse than a skillet...thanks for watching!!!
The manufacturer recommends using 1 1/2 cups of liquid in the 6qt and 2 cups of liquid in the 8qt Instant Pot! If you contact them they will confirm this information. Not following their guidelines can cause the Instant Pot to burn...
You may have a point...i think i have saw different amounts of required water in different manuals... but...i will say that too much is almost always better than too little... thanks for the tip and thanks for watching!!!
@@JohnSanders, I'm a new subscriber, I hope you do some more Instant Pot recipes, I plan to buy the 8 qt with the Fryer built-in, next week...Enjoy how you explain things, Cheers!
If you want to brown and crisp, use a culinary torch. I get perfect skins on every part of the chicken every time. Watch several RU-vid videos on different brands, sizes and how to use. Always keep a culinary torch moving. Torches differ and have adjustment settings so take it slow and keep it moving. If nothing is happening, increase the flame and move closer. If your broiler doesn't work, get a torch. If you only have a microwave, after microwaving, crisp with a torch. I have 5 torches, from travel size to ham and turkey size. I get mine from Amazon for about $20 (small). Search *culinary torch.* Torching your food can become addictive.
I have done it many times I use a automating lighting Benzomatic torch from home depot with Mapp gas which gets hotter than regular propane...I have videos using it in my Sous Vide videos and my Big Green Egg salmon video and I agree...it is very useful...thanks and thanks for watching!
Hi John! This looks great. I've had the regular instant pot about 2 years, and I haven't made a whole chicken yet. I really want to try it. I expect to pick up my new duo crisp this week! I'm getting excited! (: this looks so good. It's good that I already ate dinner before I watched....lol! I'm gathering some ideas for the first meals I'll make. Tell me, do you plan to use the dehydrator or bake/broil functions? I'm so curious about those. I've never made homemade jerky. Hope you're well. Kind Regards, ~Kristen
You will love this device and the chicken is excellent...I've used the bake roast feature several times...the fan is a little slower...but I have never dehydrated in any of these type devices, I have large dehydrator and I usually do a bunch when I do it but I feel positive they would work fine...thanks for watching!
Everything looks amazing John and as an actor I plan on doing a video impression of you at some point. My only comment is that with the air fryer, only the top of the chicken seems to be crispy so would you not consider putting the chicken on its sides during the air frying to Brown up more evenly? The whole point of air frying is to get that crispy skin right so I feel like that's a missed opportunity.
Lol...I would be honored... and you do have a point but I am usually surprised at how well the undersides are exposed to the heat and air flow... especially in this type device where the fan kinda blows it down the sides which forces it to the underside of the chicken...I will say that it does help this situation if you drain all the water out before you start the air crisp function... but with all that being said... I'm sure turning the bird over for a few minutes would be even better... can't wait to see your version of me...lol...thanks...and thanks for watching!!!
@@JohnSanders regarding the impression I want to make sure I choose the right accent. I gather you live in Georgia but is that a Georgia accent? Don't want to do Texas or Alabama or something else. Definitely one of the most endearing accents I've ever heard. Almost as twangy as a guitar LOL. As far as these cookers, I feel like I'm leaning towards the instant pot because of the sous-vide function. Also unless you know exactly how high the ninja foodi is not being able to take off the top could make storage tricky. It's a shame I have a 5 quart instant pot and looks like if I want to add air fryer sous vide ability I am going to have to junk it.
I am born and raised in georgia... and for the record I did not have good experience with the sous vide function on the Duo crisp... on the other hand though...I thought both the Instant Pot EVO duo plus and the Ninja Pro did very well with it... duo crisp took too long to heat up and did not maintain temp very well... the lid will come off under a counter but seems like it was hard to do...I think i cover that in the video I have linked below but I am away from home and can't check to be sure if it is actually doable... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tnUkUjyMb9g.html
@@JohnSanders love your accent! southern accents sound always so funny to me. i could listen to you for hrs. i just got one of these insta pots for christmas and i am scared to use it. much love from michigan! i wonder if my accent sounds as funny and nice as yours. take care.
AND just a reminder you can put your IP lid in the slot on the IP.. notice how it fits in .. you just set it in there ... and always open the lid AWAY from you!
I've been putting it off and putting it off but, after watching the video you finally convinced me! Plus I actually like that this one has a simpler front panel. I bought two IP Duo Evo 9's for my niece and nephew and they love theirs! But it seemed a little overwhelming for me (and I've always had a weird fear of stovetop pressure cookers, go figure). SO - mine should be arriving today. Will have leftover pasta tonight, but I have a chicken ready to cook tomorrow once I've read up on it! Wish me luck!! haha A co-worker turned me on to your videos and if you get commissions from IP, they should pay you double for giving us all such great info!
@@JohnSanders Thanks (you totally should get commissions!). I am very sad though; my IP just arrived, I unpacked everything (holy cow, it's HUGE) and sadly one side of the IP was completely dented in. So, back it goes...... not sure I'll replace it at this point, it was just so darn big :-( Might try my luck with the regular IP at some point though, if only for the creme brulee recipe!
That Ghee oil is very interesting. There is a new device out that melts a pat of butter and sprays it through an aerosol when you push the button. But it’s a very expensive tool. Buying a can of this looks like the far better choice for the home. Plus they use premium butter from grass fed cows. Definitely going on the shopping list. Some of that on some biscuits before baking... beyond words.
I just got mine, but haven't had a chance to cook on it yet - I'm going to do some chicken legs in it this afternoon. I am new to your channel and I LOVE you videos !!! (I have been binge watching them since last night !! Keep doing what you're doing !!
You didn’t empty the water after you pressure cooked it and before you air fried it? Other videos say that is very necessary or it won’t air fry properly?
Seeing this video this morning was perfect! I have a whole chicken thawing for dinner tonight & planned to cook it in the Ninja Foodi! Thanks for such a thorough and informative video! I have both the Foodi & standard I.P. and am always looking for new recipes. (New subbie here in FL). :)
Great video your chicken looks delicious and it came out perfect! I plan on getting the instant pot duo crisp. And l look forward to it. Thanks for sharing your video!
Hiya John. You got yourself a new subbie. Love the fact that you try to reply to as many comments as possible. I notice a lot of people don't give a darn. I love the IP......Have an 8 quart just for me and my hubby. But I've fallen in love with the air fryer......PROBLEM......Can't get it in here. I'm in Rome, Italy and have tried all the sites. Can find Ninja Foodi in Costco, UK.....but too big for my kitchen....'cos of the double lid, one of which cannot be removed. We guys here don't have big huge kitchens like in the US and Canada .Wish there was come way I can lay my hands on this IP with the air fryer !
Have you tried eBay or Amazon...I imagine you have but just thought I would ask... and I think that lid design is going to sell a lot of these units for the same reason you are looking...thanks for watching! And subbing!!!
WHy wouldn't you empty the fluid from the bottom before air frying? Isn't air frying supposed to blow air all around the food? WOuld the pressure cooking of the chicken already bring it up to correct temp? I'm new - sorry for the questions.
I got this gadget and I've been watching your videos the past week to learn. I really enjoy your videos. Very honest, informative and entertaining. But I have one question... where do you store all your gadgets like this?
I recently bought some shelving for my garage...it is getting a little out of hand...lol... I'm glad you enjoy the videos and thank you for watching them!!!
Very glad to hear that!!! And I do think every cook is different and things like chicken size and starting temp have affects as long as you got it to save levels everything is good... thanks for sharing this and thanks for watching!!!
I enjoy your videos so much! They are helping me decide what I should choose for my next kitchen device. One question: What is carry over? I’ve heard you mention it in several videos while you’re checking with your Thermopen. Thanks!
Sorry about that...carry over is a term used to describe what happens after you remove the item from the heat or the cooking device and temperature continues to rise from "carry over heat" it can be 10 degrees or more with some things...thanks for watching!
I've done it both ways and there was very little difference... it does help some and if I'm not in a hurry I do it but I'm just not sure it's worth the trouble...thanks for watching!!!
really enjoying your videos. The Wife and I just started keto and watching videos for recipes yours popped up, we had no intention on getting one of these but you sold us on it. Just got it yesterday and can't wait to start using it. god bless
@@Beepbopboop19 love it, use it at least once a week. I can't pick one favorite but I make a green chili enchilada soup in it a lot when I'm in a hurry, it takes 45 min to make. I use it for sous vide cooking often and wings come out really good with the air fryer.
I did this today with a 4 lb chicken and did the 23 , 28 and my chicken was still red.. so I am pressure cooking again for another 20 minutes. I have a brand new instant pot duo crisper the temperature was only at 158 in the deep part of the chicken..
It could have to do with the temperature of the chicken when it is put in...I have saw fresh chickens that were frozen in the middle of even had ice present in the cavity but glad to hear you were using an Instant read thermometer... they are priceless in my opinion and as I always try to say... every cook is different... thanks for watching!!!
I usually start with something around that depending on size of chicken but I still go by look and more importantly temp... but probably a good point to start... thank you and thanks for watching!!!
Hey, John - thanks for the chicken vid - do you ever flip the bird doing the airfry portion? It always seems the breast side is cooked well when I do chicken - but the underside seems a little undercooked - that may just be me. Plus, browning would be nice all'round.... I know you're prepping this for Babydoll's soup, so it wouldn't be necessary in this case fo sho.
Thank you! Because of you I now have me a new instant pot duo crisp coming. I was wondering that black mat does it come with it? I can't wait to start using this I usually have my ninja and instant pot going at the same time this is going to save so much time! Like when I do my pulled chicken I could actually use my handheld blenders to chop it up in the instapot where in the Ninja I couldn't. Once again thank you.
John, great video "again". But it just doesn't look very CRISPY on the computer screen. If you'd spray more butter spray, and add more spices, would that crisp it up better? THANKS
Hey John, I like to put stuffing in my chicken instead of aromatics. Do you think it makes much difference in cooking time? It does in a regular oven, so I’m wondering about it. Love your videos!
I'm sure it would but I have never cooked one like that so I'm honestly not sure about how much... glad you enjoy the videos and thank you for watching!!!
I would say it might depend on what tippy intend to do with it but both methods work really well... air roasting a small chicken is really good though... thanks for watching!!
Thanks for the broadcast its going to be Thanksgiving dinner for me since we are in l Iock down. So I'm.praying it works well. When you cancel the pressure cook do you remove the broth before you sir fry? Thank you!
I assume you should remove any stickers on the liner or where any food is going to touch but warning labels should remain on the unit...hope this helps and thanks for watching!
Thank you for the video. I think I would rather head to Costco or Sam’s and pay $5 for a whole chicken rotisserie cooked. Why spend 3 times the $ and time?? I guess some people don’t live close to either store.?? My wife really wanted the Insta pot duo and we just received ours 2 days go and haven’t tried it yet. From a couple of videos you have I think I’m not too impressed with these machines.. 25 minutes to cook french fries??? I can do that in my convection oven. Help me out here... what am I missing?? Thank you.
I think you should compare the fries to the ones in the connection and the chicken might surprise you at how good it is... plus I'm 40 minutes from Sam's but that is where I usually buy my fresh chickens nowadays and they are really cheap... but I like the rotisserie chickens from Sam's too...thanks for watching!!!
You do not have to... pressure cook a few minutes following a recipe similar to what you have and then stir crisp... they are always very good...thanks for watching!!!
I tried this with a 5ib chicken. I have the same pot as you. I pressure cooked it for 23 min and air fried it for 27 min and it was still bloody. I had to repressure cook it for an additional 15 min and that did it but it was no longer crispy because I had to cook it again. Still trying to see what I did wrong.
