We’ve all been there. Craving that perfect combination of crispy, golden-brown crust and juicy, tender chicken inside, but dreading the mess and the vat of hot oil that traditional frying leaves behind. As you stare at your Instant Pot on the counter, a hopeful thought pops up: “Could this thing do the trick?”
Hold that thought—because the answer is a fascinating “yes, but not in the way you might think.”
Let’s get one thing straight right away: trying to deep-fry inside your Instant Pot is a recipe for disappointment, and frankly, it’s a bit of a safety scare. The high sides trap steam, leading to soggy skin, and manufacturers will tell you it’s just not built for that. I learned this the hard way with a batch of sadly limp chicken wings.
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Can You Really Make Fried Chicken in an Instant Pot?
But here’s the good news, the secret that changed my weeknight dinners: your Instant Pot is actually the ultimate cheat code for the juiciest fried chicken you’ll ever make. It just needs a partner in crime—a simple skillet.
The magic is in a brilliant two-step dance. Your Instant Pot’s job is to make the chicken impossibly moist and flavorful in minutes, while your trusty skillet’s job is to deliver that iconic, shatteringly crisp crust. Together, they create something greater than the sum of their parts, with less mess and more reliability.
Step 1: The Instant Pot’s Secret Job (It’s Not Frying)
Think of this step as a super-powered marinade. While a buttermilk soak might take hours, the Instant Pot infuses flavor and guarantees a fall-off-the-bone texture in about 15 minutes.
What you’ll do:
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Season aggressively. Don’t be shy with the salt, pepper, paprika, or garlic powder right on the chicken pieces. This flavor gets locked in.
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Add your liquid. Pour in about a cup of something tasty—chicken broth, water with a bullion cube, or even a mix of water and a splash of vinegar or hot sauce for tang.
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Cook under pressure. Place the chicken on the metal trivet (that little rack that came with your pot), seal the lid, and set it for 8-10 minutes on High Pressure for breasts, 10-12 minutes for thighs and legs.
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The most important step: LET IT DRY. This is non-negotiable! Once cooked, transfer the chicken to a wire rack for a good 15-20 minutes. Pat it gently with a paper towel. You want the surface as dry as a desert to ensure maximum crispiness later. I use this time to clean up and heat my oil.
Step 2: The Skillet Finish (Where the Magic Happens)
Now, we create the crunch. This is fast, easy, and uses a fraction of the oil you’d normally need.
Getting that perfect crust:
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Choose your oil and pan. A neutral oil like canola or vegetable oil works great. Pour enough into a heavy-bottomed skillet (I swear by my cast iron) to cover the bottom by about half an inch.
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Get it hot. Heat the oil over medium-high until it shimmers. If you drop a tiny pinch of flour in, it should sizzle gently. That’s your cue.
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Dredge (the fun, messy part). For an extra-craggy, crunchy coating, give your dried chicken a quick roll in some all-purpose flour seasoned with a little more salt and pepper.
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Fry to golden perfection. Carefully place the chicken in the pan. Don’t overcrowd it—work in batches if you have to. Fry for just 2-4 minutes per side, until it’s a gorgeous, deep golden brown. Since the chicken is already cooked, you’re just creating that perfect exterior.
Why This “Cheat” Method Actually Wins
You might wonder if taking two steps is worth it. Let’s break it down:
| If you use… | You get… | But watch out for… |
|---|---|---|
| Just a skillet (Traditional Fry) | Classic, all-in-one crunch. | Dry breast meat, longer cook times, a full pot of oil to deal with. |
| Just the Instant Pot | Tender, juicy meat. | Soggy, steamed skin. It’s the opposite of crispy. Trust me, it’s sad. |
| The Two-Step (This Guide!) | The dream team: Guaranteed juicy interior + guaranteed crispy exterior. | Needing two pans. A small price for a perfect result! |
This method solves the classic fried chicken dilemma: how to cook the thick pieces through without burning the outside. The Instant Pot handles the “cooking through” part perfectly, leaving the skillet to focus 100% on building a beautiful crust.
A Few Tips from My Kitchen to Yours
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The Dryness Rule: I’ll say it again because it’s that important. A wet chicken will steam, not fry. The drying step is your best friend.
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Season in Layers: Season the chicken before pressure cooking, and season your flour for dredging. It builds a more complex flavor.
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Temperature Matters: If your oil isn’t hot enough, the chicken will soak it up and get greasy. If it’s smoking, it’s too hot and will burn. A steady medium-high heat is key.
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Rest on a Rack: After frying, let the chicken rest for a few minutes on a wire rack, not on a plate. This keeps the bottom from getting soggy.
So, can your Instant Pot help you make amazing fried chicken? Absolutely. It just asks you to rethink the process a little. By letting it do what it does best—creating tender, juicy meat in a flash—and letting your skillet do what it does best, you get a result that’s honestly hard to beat with less hassle.
Why not give it a shot this weekend? Grab some chicken, fire up that pot, and get ready for the juiciest, crispiest “fried” chicken you’ve made at home. You might just find it becomes your new favorite way to cook it.