Ah thanks so much . It's a 6 litre(ish) but significantly less tall (wider) than the Crisp so I was worried that clip on the lid would dig into the large chicken but I managed to avoid it with a bit of careful re-arranging as you saw! The chicken was 1.75k (about 3lb) chicken so lots of leftovers. I'll be working on the timings as it cooked super quick - still really moist but if it needs less time all the better for energy saving! There's a version for the Crisp I did ages ago if you haven't seen it- similar but different gravy. czcams.com/video/YEZe_3Ojtbk/video.html
I'll have a look at the ultimate because I might give this one to my daughter. It's great that it cuts down on the cooking time I'll have to see if I can store an ultimate in my hall cupboard
Maddang Sounds like a plan! I haven't tested it enough to see if this shorter cooking time is more general but it definitely shocked me . I'm not 100% yet, but I think it might be taking longer to come to pressure (also slower to release steam) so it may not save time overall. I'm thinking I'll do a video of this compared to my 8L Crisp to help see some of differences. I don't have a 6L crisp so it's not really comparing equals, but it might give you an idea on size and the difference in functions. Would that help?
@@CookingandCalm I I think that would be really helpful for everybody. I don't think the size would make that much difference really. I've put the pan on saute with some hot water for a few minutes just to heat it up a bit before doing the pressure cooking
Yeah, you're back & better than ever! A new Instant Pot? I didn't know. Looks fantastic! I have the Duo Crisp & love it to pieces. Certainly make my whole chicken in it & potatoes too. Yummy! Be well.
Hi Millie and thanks so much for the welcome back! How are things over there? We're having a cold snap (in more ways than one) over here but I still remember that wind chill in Boston and NYC - brrr! Makes our cold weather seem warm :) Yes I've finally given in and got this new one to try but I won't be getting rid of my Duo Crisp anytime soon! I love mine too. Warm wishes to you for the holiday season Millie
@@CookingandCalm NYC weather all over the place right now but it's to be expected. Wishing you & your family the most wonderful holiday & fantastic new year! Be well.
Oh hi there you! Lovely to see your face again. I hope you have been well? It's been a bit of a trying year (again) but emerging and getting back to balance now. Right back atcha with the kind thoughts for the holidays and well wishes to you and yours for the turn of the year 💚
Glad it was helpful Laura. I have health problems too and batch cooking and pressure cooking make a big difference for those tough days. The pressure cooker is so helpful for this and you can also just go off and sit down somewhere if you're tired as they are very much 'set and forget'. Contact me anytime if you think I can help with anything - except baking , I'm a terrible baker ;)
I have one,but as you point out there is no trivet. I might be tempted to roast cook and air fry the chicken then rest it while I do the potatoes. The sauce looked delicious. I was struck by how much chicken flavour is retained by pressure cooking. It’s quite noticeable
Hi James, you can absolutely do them separately and they'll probably be better, it's just that I like to 'one pot' cook whenever I can so I'm always cramming things in. You are so right about the flavour- more chickeny chicken for sure :)
Great seeing the pot working correctly. I have just got one and it will have to go back - but I'm looking forward to the replacement based on this video!
HI, I just bought my very first pressure cooker on black Friday and it was this model so I'm so glad you have it too. All I've done so far is some brown basmati rice so lots still to experiment with. Hoping you will do some vegan recipes at some point with it. Merry Christmas ❤️
Ah welcome Angie! It takes some getting used to but pressure cooking is such a time and money saving thing. I'm going to be trying out my tomato lentil soup and also a leek and potato soup (with cashews and butter beans) soon in the Ultimate so I hope you like soup? A great place to start for pressure cooking
Hi Angie, my Instant Pot Tomato Lentil Soup recipe (with a focus on beginners, is going up tonight, in about 15 minutes hopefully. Hope you like it. Have a lovely weekend
Thank you too Rick. If it was falling apart in 'a bad way', try reducing the pressure cooking time down a little but do check with an Instant Read Thermometer once you've air fried to make sure cooked through. With this dish it is indeed very tender and a traditional carve at the table probably won't work. I tend to take the whole chicken breast off and carve once it's had a little rest. I hope that helps and thank you for your kindness and positivity. Happy new year to you.
hi Susan ive not been having much success with pressure cooking chicken. Ive recently tried chicken thighs curry to have another go but again chicken was rubbery. Any advice and suggestions would be very welcome.
Sorry to hear that Marie. I had this happen once when I first started pressure cooking, but it's not been something I've seen much of since. I'd be tempted to put it back on for another 5 mins or so and then do a slow release with the whole chicken and see if that makes a difference. I always use a thermometer to check if done as it really can vary which is why it's so hard to be definitive - I was so surprised at how quickly this chicken cooked in my first test in the Ultimate so you just ever know until you've got used to your own cooker and setting. I live at sea level here but if you have high altitude it may be different. A thermopen or similar will help you diagnose whether it is 'underdone rubbery' or 'overdone rubbery' then you'll be able to crack it from there! (if you are high altitude, search Amy and Jacky high altitude pressure cooking as they have a great guide) Here's some other things to maybe think about, though you might already have tried all of these so apologies if that's the case • for a whole chicken , always cook 'untrussed' • Try resting the chicken longer after cooking with foil cover. Especially important for whole chicken dishes like this one • Every Instant Pot model has a different amount of suggested liquid. Maybe worth checking it's not going below that for your model and check some recipes re: getting the timing right for your size chicken and IP model. • Check if the whole chicken is too big for your pressure cooker and 'jammed in' - it might prevent steam moving • Thighs - timing will be very different if they are bone in versus boneless. I mainly cook bone-in with pressure cooking as lots of extra advantages, but the timing would be much shorter for boneless. I suppose it could even be the batch of chicken in terms of amount of fat to protein but now I'm really digging deep! I hope that helps with some ideas and you have better luck. I just love the Instant Pot for chicken, and I know you will crack the code!
Don't worry - I LOVE my Crisp and I don't think I'll be giving it up anytime soon! Most recipes will work in both from what I've seen so far - it's just a bit more 'automatic' on some things which is a mixed blessing for people like me who like to get creative with it! I have a terrible feeling I'm going to need space in my cupboards for both - we're going to need a kitchen extension! 😆
I am not a fan of this machine to be honest. There are no cleaning instructions for the pressure cooking cover. Also, if you break that little black tab on the pressure cooker cover, the machine is not going to work. And as of now there are no replacement parts which really worries me because this machine was not cheap.
Hi Carrie, I get that and also a bit worried re lack of spare parts so far. For cleaning I just use a damp cloth on pressure cooker lid. There's a lot to like and I'm still testing but I won't be throwing out my Duo Crisp just yet 😊
@@CookingandCalm I ended up getting mine replaced because that black tab broke lol. I do like it a lot. I just hope for my sake they offer replacement parts 😅
I like the idea of switching the covers instead of the heavy lids, but the black tab is a concern and a turn off...They should make it metal so it's more durable! I need a new instant pot and I want the air fryer function. Do you still recommend this duo crisp with ultimate lid?
Hi Carrie, I'm just working on a video but wanted to let you know that after a lot of testing I'm not really happy with the Ultimate and going back to my Instant Pot Duo Crisp. A few issues for me as someone who does a lot of pot-in-pot cooking and combined pressure cooker /air frying plus the lack of accessories etc you mentioned ( I do like a second bowl!) then I had one of the lid failures others have mentioned this week, so that was the turning point for me. I'm a bit devastated to lose that hinged lid and will be hauling the old one about again, but for my kind of cooking I think the original set up is a better fit. I hope yours is doing better.
@@CookingandCalm So far it's working fine. Roast chicken, stew,Beef bourguignon,Calamarata and hot chocolate fondant cake. I've been looking for recipes online and found my inner Gorden Ramsay minus the temper.
Great demo! What was the weight of the chicken and the size of the Ultimate?
Ah thanks so much . It's a 6 litre(ish) but significantly less tall (wider) than the Crisp so I was worried that clip on the lid would dig into the large chicken but I managed to avoid it with a bit of careful re-arranging as you saw! The chicken was 1.75k (about 3lb) chicken so lots of leftovers. I'll be working on the timings as it cooked super quick - still really moist but if it needs less time all the better for energy saving! There's a version for the Crisp I did ages ago if you haven't seen it- similar but different gravy. czcams.com/video/YEZe_3Ojtbk/video.html
I'll have a look at the ultimate because I might give this one to my daughter. It's great that it cuts down on the cooking time I'll have to see if I can store an ultimate in my hall cupboard
Maddang Sounds like a plan! I haven't tested it enough to see if this shorter cooking time is more general but it definitely shocked me . I'm not 100% yet, but I think it might be taking longer to come to pressure (also slower to release steam) so it may not save time overall. I'm thinking I'll do a video of this compared to my 8L Crisp to help see some of differences. I don't have a 6L crisp so it's not really comparing equals, but it might give you an idea on size and the difference in functions. Would that help?
@@CookingandCalm I I think that would be really helpful for everybody. I don't think the size would make that much difference really.
I've put the pan on saute with some hot water for a few minutes just to heat it up a bit before doing the pressure cooking
Done - on my list ✅
Yeah, you're back & better than ever! A new Instant Pot? I didn't know. Looks fantastic! I have the Duo Crisp & love it to pieces. Certainly make my whole chicken in it & potatoes too. Yummy! Be well.
Hi Millie and thanks so much for the welcome back! How are things over there? We're having a cold snap (in more ways than one) over here but I still remember that wind chill in Boston and NYC - brrr! Makes our cold weather seem warm :)
Yes I've finally given in and got this new one to try but I won't be getting rid of my Duo Crisp anytime soon! I love mine too.
Warm wishes to you for the holiday season Millie
@@CookingandCalm NYC weather all over the place right now but it's to be expected. Wishing you & your family the most wonderful holiday & fantastic new year! Be well.
Right back atcha!
Susan- glad to see you back in action. I hope you are doing well and that you have a lovely holiday season ❤
Oh hi there you! Lovely to see your face again. I hope you have been well? It's been a bit of a trying year (again) but emerging and getting back to balance now. Right back atcha with the kind thoughts for the holidays and well wishes to you and yours for the turn of the year 💚
I’m getting my first instapot on Wednesday, can’t wait! Roast chicken to make chicken & dumplings!
Happy InstantPot Day Laura - welcome 😊
What an Instant Pot PRO! I'm enjoying my Duo Crisp with Ultimate Lid, now that you've inspired me to really use all its features! Thank you!
You're welcome. Glad it's working out 😊👍
The best intro to Ultimate! I have Arthritis & need more efficient ways of living. Great info, thanks much!
Glad it was helpful Laura. I have health problems too and batch cooking and pressure cooking make a big difference for those tough days. The pressure cooker is so helpful for this and you can also just go off and sit down somewhere if you're tired as they are very much 'set and forget'. Contact me anytime if you think I can help with anything - except baking , I'm a terrible baker ;)
@@CookingandCalm Thanks much, Flo. I made your chicken thighs & it’s the first time I used brown sugar in the marinade/sauce, wonderful!
I have one,but as you point out there is no trivet. I might be tempted to roast cook and air fry the chicken then rest it while I do the potatoes. The sauce looked delicious. I was struck by how much chicken flavour is retained by pressure cooking. It’s quite noticeable
Hi James, you can absolutely do them separately and they'll probably be better, it's just that I like to 'one pot' cook whenever I can so I'm always cramming things in. You are so right about the flavour- more chickeny chicken for sure :)
I'm making this tonight. Wish me luck
Good luck!🤞
Great seeing the pot working correctly. I have just got one and it will have to go back - but I'm looking forward to the replacement based on this video!
Good luck, I had problems with mine which you’ve probably seen. I loved it but had to return 🙁
HI, I just bought my very first pressure cooker on black Friday and it was this model so I'm so glad you have it too. All I've done so far is some brown basmati rice so lots still to experiment with. Hoping you will do some vegan recipes at some point with it. Merry Christmas ❤️
Ah welcome Angie! It takes some getting used to but pressure cooking is such a time and money saving thing. I'm going to be trying out my tomato lentil soup and also a leek and potato soup (with cashews and butter beans) soon in the Ultimate so I hope you like soup? A great place to start for pressure cooking
@@CookingandCalm thank you. I love a good soup, especially this time of year 🍲
Hi Angie, my Instant Pot Tomato Lentil Soup recipe (with a focus on beginners, is going up tonight, in about 15 minutes hopefully. Hope you like it. Have a lovely weekend
Hi my friend, your chicken came out beautiful mine fell apart, thank you for sharing your delicious recipe.
Thank you too Rick. If it was falling apart in 'a bad way', try reducing the pressure cooking time down a little but do check with an Instant Read Thermometer once you've air fried to make sure cooked through. With this dish it is indeed very tender and a traditional carve at the table probably won't work. I tend to take the whole chicken breast off and carve once it's had a little rest. I hope that helps and thank you for your kindness and positivity. Happy new year to you.
hi Susan ive not been having much success with pressure cooking chicken. Ive recently tried chicken thighs curry to have another go but again chicken was rubbery. Any advice and suggestions would be very welcome.
Sorry to hear that Marie. I had this happen once when I first started pressure cooking, but it's not been something I've seen much of since. I'd be tempted to put it back on for another 5 mins or so and then do a slow release with the whole chicken and see if that makes a difference. I always use a thermometer to check if done as it really can vary which is why it's so hard to be definitive - I was so surprised at how quickly this chicken cooked in my first test in the Ultimate so you just ever know until you've got used to your own cooker and setting. I live at sea level here but if you have high altitude it may be different. A thermopen or similar will help you diagnose whether it is 'underdone rubbery' or 'overdone rubbery' then you'll be able to crack it from there! (if you are high altitude, search Amy and Jacky high altitude pressure cooking as they have a great guide)
Here's some other things to maybe think about, though you might already have tried all of these so apologies if that's the case
• for a whole chicken , always cook 'untrussed'
• Try resting the chicken longer after cooking with foil cover. Especially important for whole chicken dishes like this one
• Every Instant Pot model has a different amount of suggested liquid. Maybe worth checking it's not going below that for your model and check some recipes re: getting the timing right for your size chicken and IP model.
• Check if the whole chicken is too big for your pressure cooker and 'jammed in' - it might prevent steam moving
• Thighs - timing will be very different if they are bone in versus boneless. I mainly cook bone-in with pressure cooking as lots of extra advantages, but the timing would be much shorter for boneless.
I suppose it could even be the batch of chicken in terms of amount of fat to protein but now I'm really digging deep!
I hope that helps with some ideas and you have better luck. I just love the Instant Pot for chicken, and I know you will crack the code!
@@CookingandCalm thank you so much Susan. I’ll certainly have another go. Great suggestions thank you
You're welcome Marie 👍
Dammit. I've only recently bought the Instant Pot Duo Crisp + Airfryer!
Don't worry - I LOVE my Crisp and I don't think I'll be giving it up anytime soon! Most recipes will work in both from what I've seen so far - it's just a bit more 'automatic' on some things which is a mixed blessing for people like me who like to get creative with it! I have a terrible feeling I'm going to need space in my cupboards for both - we're going to need a kitchen extension! 😆
@@CookingandCalm that's what I was thinking. I don't need just made room for the previous one!
I am not a fan of this machine to be honest. There are no cleaning instructions for the pressure cooking cover. Also, if you break that little black tab on the pressure cooker cover, the machine is not going to work. And as of now there are no replacement parts which really worries me because this machine was not cheap.
Hi Carrie, I get that and also a bit worried re lack of spare parts so far. For cleaning I just use a damp cloth on pressure cooker lid. There's a lot to like and I'm still testing but I won't be throwing out my Duo Crisp just yet 😊
@@CookingandCalm I ended up getting mine replaced because that black tab broke lol. I do like it a lot. I just hope for my sake they offer replacement parts 😅
I like the idea of switching the covers instead of the heavy lids, but the black tab is a concern and a turn off...They should make it metal so it's more durable! I need a new instant pot and I want the air fryer function. Do you still recommend this duo crisp with ultimate lid?
And how do you clean the air frying fan that's under the coil? Is it also easy to clean the regular duo crisp?
Hi Carrie, I'm just working on a video but wanted to let you know that after a lot of testing I'm not really happy with the Ultimate and going back to my Instant Pot Duo Crisp. A few issues for me as someone who does a lot of pot-in-pot cooking and combined pressure cooker /air frying plus the lack of accessories etc you mentioned ( I do like a second bowl!) then I had one of the lid failures others have mentioned this week, so that was the turning point for me. I'm a bit devastated to lose that hinged lid and will be hauling the old one about again, but for my kind of cooking I think the original set up is a better fit. I hope yours is doing better.
6.2L?
Yes, Ultimate Lid
@@CookingandCalmI'm scared to take it out of the box.
I hope you've managed to get it out of the box now? It's a learning curve at first, but will be fine.
@@CookingandCalm So far it's working fine.
Roast chicken, stew,Beef bourguignon,Calamarata and hot chocolate fondant cake.
I've been looking for recipes online and found my inner Gorden Ramsay minus the temper.
@TheMightsparrow love it!