Thank you Nili for doing all this experimentation which will save me lots and lots of aggravation.

I love my CrispLid. It has really changed the way I cook. Thanks for including the rice recipe.

I think using the crisp lid to cook a whole chicken takes longer. I’d use the IP lid to cook in less time, then crisp it with the crisp lid.

I was wondering if the sky would fall if I used the crisplid without the basket. Great tutorial. Thanks

Awesome! Thank you for this! I’ve been debating on whether to add a crisp lid or an air fryer to my collection. 🤔 this is helpful!

Thank you, Nili, for this and other great videos. My 3.4 lb whole (organic) chicken with your spice rub turned out fabulous. I used the crisplid only method. I did not pressure cook it first. The chicken was so juicy and not dried out. This is my new method for roasting chicken. I used the juices left in the pot (adding more liquid) to make a very tasty gravy.

Looks fantastic!
I haven't been around lately, haven't seen any of your Crisp lid vids yet... Definitely need to check them out

Thanks for all your efforts, you know we love you!

Thanks for the video.  I just bought the air fryer lid. I have a 5.5 lb chicken.  I didn't want to pressure cook it first. Thanks for figuring that out. Your awesome

You don't need to heat up the house with oven! 👏👏👏

You did a great job figuring out the cook time for the different sizes... Much appreciated..Just ordered the lid.. & subscribed...

Terrific video, thank you for doing all that testing, your chickens looked delicious!

Great experiment. Thx

This looks so good.  Try making homemade croutons and pour some of  the drippings on top, then serve the juicy chicken on top of a bed of croutons.  I buy a loaf of unsliced sour dough bread with a crust, cut it into 1 inch cubes.  In a large skillet pour a couple of tablespoons of olive oil, and heat.  Add the cubes of bread, toss them until they are medium crisp.  You can flavor them with a touch of lemon pepper or garlic salt.  Roast chicken goes great with them, and a green salad.

it looks so good

Thank you for your honest video.

Very interesting. Glad you're experimenting and we get to learn from it. Thanks 😊

So glad you did this video. We learn by doing, trial and error.  Its important to show the good and not so good because it builds trust.

Nili, your chicken rice is fantastic! Made tonight after pressure cooking 2 bone-in thighs in IP 3-qt. I added chopped onions but forgot to saute first, so just threw them in raw. 8 minutes, 8 min quick release, air fried thighs to brown. Sure hope you include the recipe in your cookbook! YUM!!!

I usually buy 5.5-6# chickens and have found the optimal cook time and temp in my Paula Deen 8.5 is 350 for 90 minutes. That thigh area is a stinker with these larger chickens but 90 min (45 ea side) makes a tender juicy near fall off the bone experience. Great video, thanks for sharing.

ok, so this is the first time I have heard of the term 'crisp lid'. I have had a halogen oven for quite a few years, and a pressure cooker very similar to the instant pot (here in the UK main brands are power pressure cooker and pressure cooker xl) for a couple of years. Yes the halogen oven can cook entire meals from scratch, but is best for different types of dishes. Excellent for belly pork, fillets, fish, jacket potatoes, roast potatoes, roast chicken, though I'd strongly recommend starting breast down and then the last 10-15 minutes breast up to finish it off. The cooking time, compared to a regular oven is significantly reduced, and cooking from frozen is also an option. Extra crispy bacon is also a winner, also Roast pork, with cracking is a favourite but you have to watch is closely towards the end as it is easy to over do it. I prefer to use my pressure cooker for 'slow cook' stews in a fraction of the time of a slow cooker, such as brisket, beef casseroles or to quickly cook large joints of meat, which would otherwise take 3 to 4 hours in a regular oven., and have the confidence of knowing it is cooked all the way through, whereas radiant heat takes much longer to get through large cuts of meat.


So in short, pressure cooker for wet dishes, halogen oven for dry roasts.