While you can't fry, in the traditional sense, in a pressure cooker, this recipe makes use of the technique to brown the chicken, then quickly finishes cooking under pressure.

Even though I was afraid to use pressure cookers at first, now I could not live without them.  Meats cooked in the pressure cooker are similar in texture to slow cooker meats, but are done very quickly. There are so many things you can fix in a pressure cooker. You'll be amazed at the amount of time you'll save and how tender meats and beans come out.

This recipe allows you to make a big batch of "fried" chicken, then you can keep it in the freezer and heat in the oven when you want a quick meal -- much more economical than the store bought frozen fried chicken varieties.

Click here for our Pressure Cooker Primer and learn all about this invaluable kitchen tool as well as recipes and safety precautions.

For a 6 quart pressure cooker:

Mix all dry ingredients in bag, add chicken and shake. Put shortening in pressure cooker and fry chicken just like you would in a regular frying pan without the lid or rack. Once browned remove chicken .  Add diced onions and water put rack in pressure cooker.  Put chicken back in pressure cooker and on the rack and put on lid.  When your cooker reaches pressure, lower heat to stabilize pressure and  time for 15 minutes.  After 15 minutes of cooking remove from  heat and and let sit until you no longer hear the pressure hissing out -- run cold water over cooker for a few minutes to completely release pressure.