Instant pot frying chicken might sound like a kitchen myth—but it’s real, and it’s a total game-changer. If you’ve ever wished fried chicken could be less messy, quicker to make, and still packed with that golden crunch, this method might just change your routine. In this guide, you’ll discover how to make ultra-tender chicken with a crispy, golden crust using your Instant Pot and a quick pan-fry finish. We’ll break it all down—how it works, why it works, and how to avoid the most common mistakes. Let’s get into the real secret of pressure-fried flavor—without deep-frying danger.

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Instant Pot Frying Chicken: The Surprising Way I Found Flavor and Simplicity

Why “instant pot frying chicken” became a family favorite

Instant pot frying chicken became a lifesaver in my kitchen the same week I received my first Instant Pot as a birthday gift. At the time, I was a full-time science teacher juggling lesson plans and toddler chaos with my twin boys—and dinner was always a race against the clock.

I had chicken thighs in the fridge and absolutely no time for deep-frying. That’s when I got creative. I tossed the seasoned chicken into the Instant Pot, let it cook under pressure, and then quickly crisped it in a skillet. What came out wasn’t just decent—it was amazing. Moist on the inside, crispy outside, and it didn’t leave my kitchen looking like a fried food truck exploded. If you’re exploring more flavor-packed, no-fuss meals, check out this Instant Pot shrimp recipe—it’s another fast favorite that brings big taste with minimal cleanup.

That one-pot trick has now become a regular in our weekly meal rotation. My kids love it. My wife asks for it. Even Mabel, our dog, knows what’s coming the second the Instant Pot hisses.

Why this method works better than traditional frying

Let’s face it—deep frying is a mess. It’s hot, greasy, time-consuming, and let’s not forget the oil splatters. But with instant pot frying chicken, the pressure cooking takes care of all the guesswork. The meat gets fully cooked and incredibly juicy, and the quick skillet fry delivers all the crunch without the chaos.

This isn’t a shortcut that sacrifices flavor—it’s a smarter way to fry. It’s the kind of chicken that stays juicy from the inside out but still crackles when your fork hits the skin—a rare combo that’s hard to beat without deep-frying. It’s exactly what busy families need—real comfort food without the extra stress.

Instant Pot Frying Chicken: Can You Really Fry with Pressure?

Instant Pot + Skillet = Crispy Chicken That’s Worth the Hype

Instant Pot frying chicken isn’t about dunking raw meat in hot oil under pressure—it’s smarter than that. What you’re really doing is pressure-cooking the chicken to make it tender and flavorful, then giving it a quick pan-fry to add that irresistible crunch.

In my kitchen, it works like this: the Instant Pot does the heavy lifting. It cooks the chicken fast, evenly, and full of flavor without drying it out. After that, I finish it in a shallow skillet with a bit of hot oil to crisp the skin. This two-stage process is the reason this method has become my weeknight hero.

Instead of worrying about whether your chicken is cooked inside, you’re just focusing on the golden finish outside. Less stress, less mess, and way more flavor. That’s the beauty of frying chicken with the Instant Pot method.

What You’ll Need for Instant Pot Fried Chicken That Shines

To make Instant Pot frying chicken truly shine, you don’t need anything fancy—just a few smart choices that work together:

• Bone-in, skin-on chicken pieces
  The bones keep the meat juicy under pressure, and the skin gets wonderfully crispy during the final fry.
• Homemade dry rub
  Mix up pantry spices like garlic powder, smoked paprika, dried thyme, and black pepper. This blend soaks into the chicken while it cooks.
• High-smoke-point oil
  Go with canola, peanut, or sunflower oil. These oils can handle the skillet heat without burning or smoking up your kitchen.
• A pressure-safe trivet
  Place the chicken on a raised trivet inside the Instant Pot—this allows steam to flow freely underneath, so the meat cooks evenly without sitting in pooled liquid.
• Optional: flour for extra crunch
  Want a thicker crust? A quick toss in flour after pressure cooking gives it a traditional fried feel when it hits the pan.

You’ll find full details—including timing, temperatures, and ingredient amounts—right at the bottom of this post in the custom recipe card made just for this method.

Instant Pot Frying Chicken: The Step-by-Step Method That Delivers Every Time

Your Foolproof Guide from Pressure to Pan

Instant Pot frying chicken is all about timing, texture, and technique. Once you master the flow—season, pressure, rest, crisp—you’ll wonder why you ever stood over a deep fryer. Below is the exact method I use every week to get juicy, golden chicken without the usual mess.

Step 1: Prep and season
Dry your chicken pieces thoroughly. This one step matters more than people realize. Moisture creates steam, not crisp. Once dry, coat each piece with your seasoning blend. I keep it classic: paprika, garlic, black pepper, a touch of thyme.

Step 2: Pressure cook in the Instant Pot
Pour water into the bottom of your Instant Pot. Place a heat-safe rack inside the Instant Pot, then arrange the chicken pieces above the water with the skin facing upward to keep it dry and ready for crisping later. For instant pot frying chicken, this is where the flavor builds. Cook on high pressure for the correct amount of time based on the cut. Quick-release when done.

Step 3: Rest and dry out the skin
After cooking, don’t go straight to the pan. Transfer the chicken onto a clean rack or lined tray, and give it a good 20-minute breather so the steam escapes and the surface has time to dry.The surface needs time to dry so it crisps properly. This step makes all the difference for instant pot frying chicken that actually feels fried.

Step 4: Shallow fry for the perfect finish

Heat oil in a wide pan—enough to coat the bottom, not drown the chicken. Once shimmering, lay in your chicken, skin down. It should sizzle but not splatter. Cook until crisp and golden, then flip and finish the other side. This final stage gives instant pot frying chicken its signature crunch.

How to Avoid Soggy Skin and Make It Crispy Every Time

Even when the pressure part goes right, your fry can fall flat without the right finishing touches. Here’s how I keep instant pot frying chicken crispy from pan to plate:

• Let the skin breathe
  After pressure cooking, moisture sits on the skin. If you skip the resting period, it turns rubbery. Always give your chicken time to dry before frying.
• Use medium heat, not high
  You want hot oil, not scorched oil. I test it by flicking a breadcrumb in. If it sizzles instantly, it’s ready.
• Don’t crowd the pan
  Fry two or three pieces at a time. If you try to fry the whole batch at once, the oil cools down and you end up with limp, soggy skin.
• Flour is optional—but it helps
  If I want extra texture, I lightly coat the chicken in flour just before it hits the pan. It’s totally optional, but worth trying.
• Drain it right
  After frying, set the chicken on a wire rack to cool—this keeps the bottom crisp and avoids trapping steam the way napkins or paper towels would. This keeps the crust crisp, especially with instant pot frying chicken, where the inside is so moist.

Instant Pot Frying Chicken: Why Use a Pressure Cooker at All?

Big Flavor, Less Mess—And It Actually Saves Time

Instant Pot frying chicken isn’t just about being clever in the kitchen—it genuinely improves how your chicken turns out. With traditional deep frying, you’re juggling oil temperature, cook time, and messy cleanup. But the Instant Pot gives you control over the most important part: perfectly cooked meat.

Using pressure to cook the chicken means it’s already done before it even touches the oil. You’re not gambling with raw centers or dried-out edges. When it hits the skillet, all you’re doing is crisping the outside—and that takes minutes, not 30+.

What really caught me off guard wasn’t how fast it cooked—but how reliably perfect the results were, every single time.Every time I make instant pot frying chicken, the result is the same: juicy, flavorful inside, golden crispy outside. It’s also a cleaner process. You’re using less oil, avoiding splatter, and not turning your stovetop into a grease battlefield. For busy families or anyone who dreads post-dinner cleanup, that’s a huge win.

Can You Deep Fry in an Instant Pot? Here’s the Honest Answer

This is the part that trips people up. Deep frying in an Instant Pot isn’t just a bad idea—it’s a clear misuse of the appliance and can lead to serious safety issues. It simply isn’t built for that job. While it handles pressure cooking beautifully, it can’t hold the high, steady oil temperatures needed for proper deep frying. More importantly, sealing oil inside a pressurized environment creates a hazardous situation. Trapped steam and hot oil don’t mix well—and trying it could lead to equipment failure or serious kitchen accidents.

So if you’re thinking of filling your pressure cooker with oil and dropping in raw chicken—don’t. That’s not how instant pot frying chicken works, and it’s not what this method is about.

Instead, think of the Instant Pot as your chicken prep machine. It cooks the meat fast and keeps it juicy. After that, the skillet steps in to add that final layer of crunch—giving the chicken its golden, crackling finish. You get the same payoff without the risks of boiling vats of oil.

If you’re after deep-fried results with a smarter approach, this hybrid method gives you exactly that—without turning your kitchen into a danger zone.

Looking for more one-pot wins? Follow on medium and Pinterest for weekly ideas.

Frequently Asked Questions (FAQ)

Conclusion: Why Instant Pot Frying Chicken Deserves a Spot in Your Weekly Rotation

If you’ve ever struggled with greasy fryers, overcooked meat, or piles of post-dinner dishes, instant pot frying chicken is the method you didn’t know you needed. It takes the stress out of frying, gives you moist, flavor-packed chicken every single time, and brings that golden, crispy finish without the mess of deep frying.

Whether you’re cooking for picky kids, a busy weeknight, or just craving comfort food with less hassle, this method delivers. One pot to cook, one pan to crisp, and a whole lot of flavor in between. Once you try it, you’ll wonder why anyone ever fried chicken the old way.

So go ahead—pull out that Instant Pot, season up some chicken, and get ready to fry smarter, not harder. One pot, one skillet, big flavor. Every single time.