Can a Pressure Cooker Be Used as an Air Fryer Find Out Here

No, a pressure cooker cannot fully replace an air fryer due to fundamental differences in cooking methods—pressure cooking uses steam and high pressure, while air frying relies on rapid hot air circulation for crispy results. However, some multi-cookers with both functions can switch modes, offering versatility if you choose the right model.

Key Takeaways

• Pressure cookers cannot air fry: They lack rapid air circulation for crispy textures.
• Multi-cookers offer both functions: Some models include pressure cooking and air frying modes.
• Accessories can help: Use a crisping lid or basket for limited air fryer-like results.
• Texture differs significantly: Pressure-cooked food is moist, not crispy like air-fried.
• Time and energy savings: Pressure cooking is faster but won’t replace air frying.
• Check your cooker’s features: Verify if it has a broil or crisp function first.

Can a Pressure Cooker Be Used as an Air Fryer? Let’s Find Out

You’re standing in your kitchen, staring at your trusty pressure cooker and your brand-new air fryer. Both appliances promise to save time, cook delicious meals, and make your life easier. But you’re starting to wonder: Can I just use one instead of the other? Maybe you’re tight on counter space, or perhaps you’re tired of buying gadgets that end up gathering dust. You’re not alone. Many home cooks have asked the same question: Can a pressure cooker be used as an air fryer?

The short answer? Not exactly. But it’s not a flat “no” either. There’s a lot of overlap between these two appliances, and with a little creativity, you can get some air fryer-like results from your pressure cooker. The real answer lies in understanding how they work, what they do best, and where they fall short. In this post, we’ll explore the similarities and differences, share practical tips, and help you decide whether you can skip the air fryer—or if both are worth keeping.

How Pressure Cookers and Air Fryers Work (The Science Behind the Magic)

Pressure Cookers: The Power of Steam and Speed

Pressure cookers have been around for decades, but they’ve come a long way. Modern electric models like the Instant Pot use sealed environments to trap steam. As pressure builds, the temperature inside rises—often above 200°F (93°C)—cooking food much faster than traditional methods.

Here’s the cool part: the high pressure forces moisture and flavor into food. That’s why a tough cut of meat can go from chewy to tender in 30 minutes. The cooking process is mostly moist-heat, meaning your food is surrounded by steam. This is great for soups, stews, rice, and braises—but not ideal for crispy textures.

Air Fryers: The Art of Crispy, Oil-Free Cooking

Air fryers work differently. They use a heating element and a powerful fan to circulate hot air around food at high speed. This creates a convection effect, similar to a mini convection oven. The result? Food gets browned and crispy on the outside while staying juicy inside—without needing much oil.

Think of it like a deep fryer, but healthier. The fan is key here. Without it, you’re just baking. With it, you get that satisfying crunch on chicken wings, roasted vegetables, or even reheated fries. Air fryers are all about dry-heat cooking and surface browning.

The Core Difference: Moist Heat vs. Dry Heat

This is where the real divide lies. Pressure cookers thrive in a wet, steamy environment, while air fryers need a dry, ventilated space to work their magic. Trying to “air fry” in a pressure cooker without releasing steam is like trying to grill in a sauna—it just won’t work the same way.

But don’t worry. There are clever workarounds (which we’ll cover later) that let you get close to air fryer results—especially with the right accessories or techniques.

Can You Get Air Fryer-Like Results from a Pressure Cooker?

Yes, But It Takes Some Extra Steps

You can’t truly “air fry” in a traditional pressure cooker. But with the right tricks, you can get similar textures—especially if you’re willing to do a little extra work. Here are the most effective methods:

• Use the Sauté Function After Pressure Cooking: This is a game-changer. After your food is done pressure cooking (like chicken thighs or tofu), switch to sauté mode and let it crisp up. The direct heat from the bottom can brown food, especially if you pat it dry first.
• Broil in the Oven After Pressure Cooking: A classic combo. Pressure cook your chicken, then pop it under the broiler for 3–5 minutes. You’ll get crispy skin without overcooking the inside. This works great for whole chickens or drumsticks.
• Use a Crisping Lid (If You Have One): Some newer pressure cookers—like the Instant Pot Duo Crisp or Ninja Foodi—come with a special lid that turns the pot into an air fryer. It has a heating element and fan built in. If you have one of these, you can air fry directly in the same pot. No extra appliance needed!
• Air Fryer Basket Hack: Some people place a metal trivet or steaming basket inside the pressure cooker, then use the sauté function to crisp food from below. It’s not perfect, but it helps reduce sogginess and adds a little texture.

Real-Life Example: Crispy Pressure-Cooked Chicken

Let’s say you want crispy chicken without an air fryer. Here’s how:

1. Season your chicken (thighs or breasts work best).
2. Pressure cook with 1 cup of liquid (like broth or water) for 10–12 minutes.
3. Quick release, then remove chicken and pat it completely dry with paper towels.
4. Switch to sauté mode. Add a little oil to the pot, then sear the chicken for 2–3 minutes per side.
5. Optional: Transfer to a baking sheet and broil for 2–3 minutes for extra crunch.

The result? Juicy inside, crispy outside. Not quite air fryer-level, but pretty darn close.

What About Frozen Foods?

Air fryers shine with frozen snacks—tater tots, mozzarella sticks, you name it. Can a pressure cooker do the same? Not really. Frozen foods need dry heat to crisp up. Pressure cooking will steam them, making them mushy. But you can:

• Pressure cook first (to thaw and cook through), then crisp in the oven or under the broiler.
• Use the sauté function with a little oil—but expect a softer texture than true air frying.

So while you can adapt, it’s not the same experience.

When a Pressure Cooker Can (and Can’t) Replace an Air Fryer

Great for These Tasks (Yes, You Can Use a Pressure Cooker!)

There are plenty of foods where a pressure cooker can stand in for an air fryer—especially with a little extra effort:

• Meats (with crisping): Roast beef, pork chops, or chicken can be pressure cooked for tenderness, then seared or broiled for crispness.
• Tofu and Veggies: Press tofu first, pressure cook for 5–10 minutes to infuse flavor, then sauté to crisp. Veggies like potatoes or carrots can be pressure cooked, then roasted in the oven.
• Reheating Leftovers: Got leftover fried chicken? Pressure cook it on low for 2–3 minutes to warm through, then broil for 2 minutes. It won’t be perfect, but it’ll be better than soggy microwave chicken.
• Dehydrating (with a twist): Some people use the sauté function to dry out fruit or herbs slowly. It’s not fast, but it works in a pinch.

Not So Great for These (Stick with an Air Fryer)

There are times when a pressure cooker just can’t compete:

• Frozen Snacks: Tater tots, onion rings, or fish sticks need dry, circulating heat. Pressure cooking will steam them into mush.
• Small, Delicate Foods: Think shrimp, scallops, or thinly sliced vegetables. They’ll overcook or fall apart in a pressure cooker.
• Foods That Need Airflow: Anything that benefits from 360-degree heat exposure—like wings or nuggets—won’t crisp evenly without a fan.
• Low-and-Slow Crisping: Air fryers can run for 20–30 minutes at moderate temps. Pressure cookers aren’t built for long, dry-heat cycles.

The Hybrid Solution: Two-Step Cooking

The best strategy? Use both methods together. Pressure cook first to save time and lock in moisture, then crisp up with dry heat. It’s not one appliance replacing the other—it’s using them as a team. Think of it like a tag team in wrestling: pressure cooker does the heavy lifting, then air fryer (or broiler) delivers the knockout crunch.

Accessories and Hacks to Make Your Pressure Cooker More “Air Fryer-Like”

Must-Have Tools for Crispy Results

You don’t need to buy a whole new appliance to get closer to air fryer results. A few smart accessories can help:

• Air Fryer Lid: If you have an Instant Pot, the Air Fryer Lid (sold separately) adds a heating element and fan. It turns your pressure cooker into a true air fryer. Worth it if you already own the pot.
• Metal Trivet or Steamer Basket: Elevates food so steam circulates underneath. Helps reduce sogginess when using sauté mode.
• Silicone or Metal Roasting Rack: Similar to a trivet, but with more surface area. Great for crisping chicken or veggies.
• Non-Stick Liners: Prevent food from sticking during sautéing. Makes cleanup easier and reduces oil use.
• Oven-Safe Baking Sheet: For the broiler method. Place your pressure-cooked food on it and pop under the broiler for 3–5 minutes.

Pro Tips for Better Texture

Want crispier results? Try these:

• Dry Your Food: After pressure cooking, pat everything dry. Water is the enemy of crispiness.
• Use a Little Oil: A light spray or brush of oil helps with browning. Avocado or grapeseed oil works best.
• Don’t Crowd the Pot: When sautéing, give food space. Overcrowding = steaming, not crisping.
• Preheat the Pot: Let the inner pot heat up for 2–3 minutes on sauté mode before adding food. Hot surface = better sear.
• Shake the Pot (Carefully): Toss food gently to promote even browning. Just don’t scratch the non-stick coating!

Example: Crispy Potatoes Without an Air Fryer

Cut potatoes into wedges. Pressure cook with 1 cup water and a trivet for 8 minutes. Quick release, drain, and pat dry. Switch to sauté mode, add oil, and cook for 6–8 minutes, tossing occasionally. Finish under the broiler for 2 minutes. Result? Crispy outside, fluffy inside.

Comparing Pressure Cookers and Air Fryers: A Side-by-Side Look

Let’s break down how these appliances stack up across key factors. This table will help you decide which one (or both) to keep in your kitchen.

Feature	Pressure Cooker	Air Fryer
Best For	Soups, stews, rice, beans, tough meats, one-pot meals	Crispy snacks, reheating, small batches, dry-heat cooking
Cooking Time	10–30 minutes (after preheat)	10–25 minutes (no preheat needed for most models)
Texture Results	Soft, tender, moist (unless crisped separately)	Crispy, golden, crunchy
Oil Use	Low (mostly steam cooking)	Low (1 tsp or less for crisping)
Capacity	6–8 quarts (great for families)	3–6 quarts (best for 2–4 people)
Ease of Use	Medium (learning curve for pressure settings)	High (set time and temp, walk away)
Cleanup	Inner pot and lid are dishwasher-safe (usually)	Basket and tray are dishwasher-safe (most models)
Multi-Function?	Yes (sauté, slow cook, steam, etc.)	Sometimes (some models have bake, roast, reheat)
Can It Air Fry?	Only with special lid or two-step method	Yes, natively

As you can see, they’re both powerful tools—but they excel in different areas. The pressure cooker is the master of moisture, while the air fryer is the king of crunch.

So, Should You Keep Both or Choose One?

Here’s the truth: you don’t need both. But you’ll probably want both. It depends on your cooking style, kitchen space, and what you eat most.

If You’re On a Budget or Low on Space

Start with a multi-functional pressure cooker like the Instant Pot Duo Crisp or Ninja Foodi. These models have a built-in air fryer lid or crisping function. You get the best of both worlds in one appliance. It’s a smart compromise.

Or, if you already have a regular pressure cooker, buy the air fryer lid separately. It’s cheaper than a whole new appliance.

If You Love Crispy Foods

An air fryer is hard to beat. If you eat a lot of wings, fries, or reheat leftovers daily, it’s worth the counter space. The speed and crispiness are unmatched.

If You Cook Mostly One-Pot Meals

A pressure cooker is your MVP. It’s perfect for busy families, meal preppers, or anyone who wants dinner ready in 30 minutes. You can still get crispy textures—just with a little extra effort.

The Hybrid Approach (Our Favorite)

Use your pressure cooker for the bulk of cooking, then finish with dry heat. It’s efficient, healthy, and gives you the best textures. Example: pressure cook a whole chicken, then broil for 5 minutes. Or cook lentils and rice, then sauté with veggies and spices for a crispy pilaf.

This way, you’re not replacing one with the other—you’re using them as a dream team.

At the end of the day, can a pressure cooker be used as an air fryer? Not directly. But with the right techniques, accessories, and a little patience, you can get very close. And if you have a hybrid model, you can do it all in one pot.

The key is knowing what each appliance does best—and playing to their strengths. Don’t force a pressure cooker to be an air fryer. Instead, let it be a pressure cooker, and use clever tricks to get that crispiness you crave.

So go ahead. Try searing your pressure-cooked chicken. Broil those potatoes. Experiment. You might just surprise yourself. And who knows? You might find that you don’t need an air fryer after all—or that both are essential tools in your kitchen.

Happy cooking!

Frequently Asked Questions

Can a pressure cooker be used as an air fryer?

While both appliances cook food quickly, a traditional pressure cooker cannot fully replace an air fryer. Pressure cookers use steam and high pressure, whereas air fryers rely on rapid hot air circulation for crispy results.

Is it safe to use my pressure cooker for air frying?

No, using a pressure cooker as an air fryer is not safe unless it has a dedicated air fryer lid or function. Attempting to mimic air frying in a standard pressure cooker can damage the appliance and create safety risks.

What’s the difference between a pressure cooker and an air fryer?

A pressure cooker uses steam and pressure to cook food quickly, ideal for tender meats and soups. An air fryer circulates hot air to crisp food with little oil, perfect for fries and snacks—key distinctions in how each appliance achieves its results.

Are there pressure cookers that can double as air fryers?

Yes, some multi-cookers, like the Instant Pot with an air fryer lid, combine both functions. These hybrid models let you pressure cook and air fry, offering versatility without needing two separate appliances.

Can I achieve crispy food in a standard pressure cooker?

Not easily—pressure cookers trap moisture, making it hard to crisp food like an air fryer. For a crunchy texture, you’d need to broil or bake afterward, which defeats the convenience of all-in-one cooking.

Why should I choose an air fryer over a pressure cooker?

If you prioritize crispy, fried textures with less oil, an air fryer is the better choice. Pressure cookers excel at moist, fast cooking, but for dishes like wings or roasted veggies, an air fryer delivers superior browning and crunch.