The Instant Pot might not be the first thing that comes to mind when you think of fried chicken. There is a reason for that. Pressure cookers are not really built for deep frying. You can, however, cook the chicken in the pot first and then fry it the usual way on the stove.
There are videos and recipes out there showing how to use the Instant pot to deep fry chicken inside the pot. I’m not going to tell you it won’t work. Apparently, it does for some, but you might void your pot warranty, and it is of questionable safety. See this article on pressure frying.
So, what I am going to do here is tell you how to precook chicken in the pot and then regular fry it, but I’ll clue you in on what some people do to fry it in the pressure cooker. But that doesn’t mean I recommend that. I actually don’t!.
People love to fry chicken because it makes the meat inside juicy and flavorful while making the outside crispy and golden. But traditional frying can be time-consuming and messy. That’s where the pressure cooker comes in! If you know how to use it right, you can “fry” chicken in a pressure cooker and get very tasty results in a lot less time.
In this comprehensive guide we’ll walk through everything you need to know to fry up tender juicy chicken with an incredibly crispy crust using your pressure cooker.
Benefits of Pressure-Fried Chicken
Pressure frying chicken provides several advantages over traditional frying methods:
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Speed: Chicken that is pressure cooked takes only 10 to 15 minutes to cook, compared to 30 to 45 minutes when it is fried. This makes it ideal for weeknight meals.
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Moisture retention: The pressurized environment locks in moisture, ensuring the chicken stays tender and juicy.
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Less oil: Pressure cooking uses less oil than deep cooking, so the food is healthier. About 1-2 cups of oil is sufficient.
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Easy cleanup: With less splattering and mess, pressure frying creates less hassle after dinner.
How It Works
Pressure frying chicken is a two-step process:
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The chicken is browned in hot oil in the pressure cooker to develop color and flavor.
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Then the pot is sealed and pressure cooked to finish cooking the chicken, trapping steam to keep the meat incredibly moist and tender.
Last but not least, a quick sear at the end makes the skin extra crunchy.
Ingredients Needed
- Bone-in, skin-on chicken pieces – thighs, drumsticks, or wings work best
- 1-2 cups high smoke point oil – canola, vegetable, avocado, or peanut oil
- Chicken broth or water (about 1/2 – 1 cup)
- Spices and seasonings of your choice
- Flour for dredging (optional)
Step-By-Step Guide
Follow these simple steps for foolproof pressure-fried chicken every time:
1. Marinate the Chicken (Optional)
For extra flavor and tenderness, soak the chicken pieces in buttermilk overnight in the fridge. Add herbs, spices, or hot sauce to the buttermilk marinade if desired.
2. Pat Chicken Dry
Remove chicken from the buttermilk and pat dry thoroughly with paper towels. This helps achieve a crispy coating.
3. Season the Chicken
Generously season both sides of the chicken with your favorite spices. Common options include salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4. Dredge in Flour (Optional)
For a crisper crust, dredge the chicken in seasoned flour. Shake off any excess.
5. Preheat Pressure Cooker
Preheat cooker on sauté mode and add oil. Heat oil to 325-350°F.
6. Brown the Chicken
Carefully add chicken pieces skin-side down. Brown for 3-5 minutes per side until golden. Work in batches to avoid overcrowding.
7. Pressure Cook
Add broth or water to pot. Place browned chicken pieces on a trivet. Lock the lid. Pressure cook for 8-12 minutes depending on size.
8. Quick Release
When time is up, quick release the pressure according to your cooker’s instructions.
9. Crisp the Skin (Optional)
For extra crispiness, place chicken pieces skin-side up under the broiler for 2-3 minutes until browned and sizzling.
10. Enjoy!
Allow chicken to rest briefly before serving. Enjoy your juicy, golden pressure-fried chicken!
Tips for Success
Follow these tips for the best results when frying chicken in a pressure cooker:
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Use bone-in, skin-on chicken – this keeps the meat extra moist.
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Don’t overcrowd – fry in batches for even cooking.
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Completely dry chicken before searing for a crispy coating.
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Use tongs to gently lower chicken into the hot oil to prevent splattering.
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For ideal crispness, finish under the broiler after pressure cooking.
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Allow chicken to rest before serving so juices can redistribute.
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Take care when releasing the pressure and opening the lid to prevent steam burns.
Common FAQs
Can I use frozen chicken?
Yes, but frozen chicken will take longer to cook through and may steam instead of browning. Thaw first for best results.
What oil works best?
Use high smoke point oils like canola, vegetable, avocado or peanut oil. Do not use olive oil as it has a low smoke point.
How do I get a thicker crust?
Double dredge chicken in flour for extra coating. Or dredge in a seasoned flour and cornstarch mixture.
Do I need a special pressure cooker?
Any electric or stovetop pressure cooker will work. Make sure to consult your manual before pressure frying.
How long does the chicken keep for?
Cooked pressure-fried chicken will last 3-4 days tightly covered in the fridge. Reheat gently before serving.
Enjoy Your Perfectly Cooked Chicken
By combining traditional frying techniques with the speed and moisture retention of the pressure cooker, you can enjoy the best of both worlds – incredibly crispy, golden fried chicken in a fraction of the time. With the tips provided, you’ll be a pro at pressure frying juicy, tender chicken with an irresistibly crunchy crust. Get ready to enjoy this game-changing shortcut to a fried chicken dinner any night of the week!
About Precooking Chicken for Frying in the Instant Pot or Other Pressure Cooker
To make fried chicken in the Instant Pot or to make other fried foods in a pressure cooker, you basically are using the pressure cooker to precook the meat and drive the flavor or marinade into it.
The key is marinate your meat and then pressure cook it. Allow it to cool.
Next, remove the meat, let it cool. coat it in breading, and fry on teh stove top (or air fry). Do conventional frying in a pot on your stove or a dedicated deep fat fryer. DO NOT PRESUURE COOK OIL!.
Let me repeat that: DO NOT PRESSURE COOK OIL! You do not want to put hot oil under pressure.
Making Instant Pot Fried Chicken
The recipe below uses a marinade. By pressure cooking the chicken first, you basically use the pressure cooker to force the marinade into the meat. Plus, it speeds things up. Otherwise, you might have to marinate the meat overnight.
Mix up the marinade and coat the chicken. Put a trivet in the post and add water. Place the chicken on the rivet and pressure cook.
Next, remove the chicken, let it cool a bit and coat in the breading. Then fry in a standard manner, not in the Instant Pot.
Warm up a few inches of oil in a large pot or skillet over 375 degrees. Then, fry the chicken in batches until the internal temperature reaches 165 degrees. I recommend using peanut oil or Avocado oil if you want to be healthier. Olive oil tends to not handle heat for deep frying as well, so I don’t recommend that. Vegetable oil will often also work.
Some people do heat oil in the sauté or soup setting of their pressure cooker and then fry the chicken in that. There are some recipes and videos of this. But it’s not always easy to get the oil hot enough, and the makers will tell you not to. Again, DO NOT PRESSURE COOK OIL!.
I really think you are best off frying on the stove. If you want to air fry (which is what I often do with wings), try this recipe: Instant Pot Duo Crisp Chicken Wings.