davelogit Agreed

Yes, thanks!

She doesn’t say how much water. Edit: it’s at end of video

Same.

I was hella late on that too haha. Better late then never, and like you said.....open counter space.

Mine certainly wasn't great.

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?

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.

Jason i wouldnt recommend unplugging it the safety functions may not work correctly...but u can manual release the pressure

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.

yes it does under pressure.

I'm thinking a can of green curry will be easy peezy.

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.

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....

12 minutes will still cook bone-in chicken 10-15 minutes for bone-in.

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.

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&

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.

+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) ; )

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

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.

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

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.

She said you cook it for about 18 minutes I believe

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.

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

Mayra yes it does

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.

8qt

Where do you store this monster when you're not using it?

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 👍:)

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!

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.

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