NEW to Uk Instant pot duo duo crisp with ultimate lid!!!! Unboxing

[@optimisticnihilist3417]

Haven't bought one yet, but given how I live in staff accommodation with access to only an induction stove and microwave for cooking, I think this will definitely be a must-buy.

[@ludwig8474]

I was just distracted by your knife set in the background. I need that 😂

[@Crochetandcooking]

😆 we’ve had him for years now. Literally about 10years old. He definitely stands out on the kitchen counter too 😆

[@sueg2470]

Hi I bought this yesterday and am new to the whole air fryer/ pressure cooker scene. I initially wanted just an airfryer but saw this and thought with all the functions it can be more useful. I already have a slow cooker so may use this instead , the airfryer basket was great on first use. I don't know anything about what I would cook in the pressure cooker so need to do research. I know my mum had the old stove top years ago. Will you be doing a follow up with how to use ideas ? Thanks 👍

[@Crochetandcooking]

Hi sue. I don’t plan on doing a series though I will try to remember to film myself using the machine. We use our pressure cooker function very regularly as a family. I find it amazing for “all in one spaghetti bolognese” and also risottos. Quick and simple curry’s and rice is also great using the pressure cook functions. I do have a couple (I think) recipes on my channel using my other instant brands pressure cooker and the times and temperatures would be the same for the ultimate model.

[@georginaharvey2002]

Hi, when you make a roast or meat and some kind of side, how does this work without a rack? For example you said you half cook your pork then add part boiled potatoes do you add this under the meat and sit the pork on top of them? And does the pork (or any meat) just sit in the silver pot? I'm just trying to get my head around it as never used before but very keen to buy one. Surely you need some kind of tiered rack?

[@educatingflumpa9734]

I just add my potatoes around the side of the pork. Typically the joint of meat will pull up as it cooks and there is normally ample room to stack the spuds around the sides of the meat. You just need to rotate the spuds every so often to allow even colouring. Alternatively you could cook you meat through and then remove and rest under foil. Then add your spuds to the inner pot (toss in the meat juices) and cook on high as the meat rests.

[@Crochetandcooking]

FYI educating flumpa is me also. I’m under the weather and accidentally posted from my other KZbin channel You can absolutely layer food up in the airfryer. Just be cautious that you will need to move the food around more often to get even cooking/colour the more filled the pot is.

[@georginaharvey2002]

Thank you for replying. This is really helpful. I think I'm going to just take the plunge 🤞🤞I love it!!

[@debbiechaplin7636]

What have you cooked in it... I'm contemplateing the other pot with 2 lids as all my sides have cupboards above, is that a problem? Also can you actually cook a roast dinner completely in it?

[@debbiechaplin7636]

OK ignore question about lid lifting, you answered it 😂 🤦‍♀️🤦‍♀️

[@Crochetandcooking]

You could use the pot if you have cabinets over. You would just need to turn the pot facing sideways on the counter (hope that makes sense)

[@Crochetandcooking]

I’ve made porridge, belly pork and potato wedges, risotto so far. As for a roast dinner you would cook in stages and keep the parts warm under foil. Works well with meals were the meat benefits from resting. For me I’ve used the pro crisp to cook a full roast pork dinner many times. I par cook potatoes. Then half cook my pork before adding the potatoes to make roasties. Once they are cooked the meat and spuds go under foil whilst I cook my veggies. You can then use sauté and utilise the leftover veg water to make gravy by adding gravy granules.

[@Crochetandcooking]

I will say I’ve only had this pot 3 days and I’m loving it. It has a number of new features but found on any of the other instant pot models which are fantastic. My two favourite so far are 1) the sauté setting has 6 levels and each level tells you the actual temperature in °c so you know just how hot the pot will get. 2) the automatic steam release setting. Especially the Pulse release. When I made risotto earlier tonight I used pulse release and it was fantastic. No more standing flipping the steam release button.