Can an Instant Pot Be an Air Fryer Discover the Truth

No, an Instant Pot cannot fully replace a dedicated air fryer, as their cooking methods differ—Instant Pots use pressure cooking or slow cooking, while air fryers circulate hot air for crispy, fried-like results. However, some Instant Pot models with air frying lids offer hybrid functionality, letting you pressure cook and then crisp food, making them a versatile (but not perfect) alternative for small kitchens.

Key Takeaways

• Instant Pots can air fry with a compatible air fryer lid or attachment.
• No air frying in basic models—check for “Air Fryer” in the product name.
• Multi-functionality saves space by replacing two appliances with one.
• Adjust cooking times—air frying is faster than pressure cooking.
• Use proper accessories for crispy results, like a crisper basket.
• Not all recipes transfer—some need method-specific tweaks.

Can an Instant Pot Be an Air Fryer? Let’s Break It Down

So, you’ve got an Instant Pot sitting on your kitchen counter, and you’re eyeing that crispy, golden-brown air-fried chicken from your favorite food blog. You start wondering: *Can my Instant Pot do that too?* Maybe you’re trying to save space, money, or both. After all, who wants to clutter their countertop with yet another gadget that only does one thing?

I’ve been there. I remember standing in my kitchen, holding my Instant Pot lid in one hand and a bag of frozen fries in the other, wondering if I could just… *make it work*. The idea of using one appliance for multiple cooking methods is super appealing. But here’s the truth: while the Instant Pot and air fryer seem similar in their promise of convenience, they’re actually built for different things. And whether or not your Instant Pot can truly replace an air fryer depends on a few key factors—like what you’re cooking, how much you value texture, and whether you’re okay with a little compromise.

Understanding How Air Frying and Pressure Cooking Work

Before we dive into whether your Instant Pot can double as an air fryer, let’s get clear on how these two appliances actually function. It’s not just about the buttons—it’s about the science behind the heat.

The Science of Air Frying

An air fryer uses **rapid air circulation** to cook food. A powerful heating element at the top warms the air, and a fan blows it down over the food at high speed. This creates a convection effect—similar to a convection oven—but much more intense. The result? A crispy exterior and juicy interior, all with little to no oil. Think of it as deep frying’s healthier cousin.

For example, when you air fry chicken wings, the hot air hits all sides of the wing, creating that signature crunch. The Maillard reaction—the chemical process that turns proteins and sugars into that golden-brown, flavorful crust—happens quickly and evenly thanks to the airflow.

How the Instant Pot Works

The Instant Pot is primarily a **pressure cooker**, though newer models have added functions like sauté, slow cooking, and even yogurt making. At its core, it uses steam and high pressure to cook food fast. The sealed environment traps moisture, raising the boiling point of water so food cooks faster—think tender pulled pork in 45 minutes instead of 8 hours.

Even when you use the “Sauté” or “Steam” functions, the Instant Pot relies on **moist heat** rather than dry, circulating hot air. That’s a big difference. Moist heat steams and softens food, while dry heat crisps and browns it.

Key Difference: Moist Heat vs. Dry Heat

• Air fryers: Use dry, circulating hot air → crispy, browned results
• Instant Pots: Use moist, pressurized steam → tender, soft results

So, if you’re trying to make crispy tater tots in your Instant Pot using the sauté function, you’ll likely end up with soggy, steamed potatoes—not the crunchy perfection you’d get from an air fryer. The fundamental cooking methods just don’t align.

Can You *Simulate* Air Frying with an Instant Pot?

Now, let’s get real. You’re not here for a science lecture. You want to know: *Can I still get crispy results with my Instant Pot?* The short answer is: **kind of, but not really—and definitely not as well.** But there are workarounds.

Using the Sauté Function (With a Twist)

The closest thing to “air frying” in your Instant Pot is the **Sauté function**. It heats the pot’s base and lets you brown food directly. But here’s the catch: it only heats from the bottom, and there’s no fan to circulate air. So, you’re basically pan-frying—not air frying.

However, with a few tricks, you can get *closer* to that crispy texture:

• Preheat the pot for 3–5 minutes before adding food. This helps create a sear.
• Use a small amount of oil (1–2 tsp) and spread it evenly. This mimics the oil coating used in air frying.
• Work in small batches so food isn’t overcrowded. Overcrowding = steam, not crisp.
• Flip frequently to brown all sides. Think of it like stir-frying in a deep pot.

For example, I once tried making “crispy” tofu in my Instant Pot. I preheated, used a little oil, and flipped every 2 minutes. It got *decently* browned—but it wasn’t crispy. More like… *toasted on the edges*. Still tasty, but not the same.

Adding Crispiness After Pressure Cooking

Here’s a pro tip: **pressure cook first, then crisp**. This is a game-changer for foods that need tenderizing before browning.

• Pressure cook chicken wings for 8 minutes with 1 cup of water.
• Remove the wings, pat them dry (this is crucial—wet skin won’t crisp).
• Set the pot to Sauté, add a little oil, and brown the wings for 5–7 minutes, flipping often.

The result? Tender, juicy wings with a decent sear. Not air-fryer-level crisp, but pretty darn close. I’ve used this method for ribs, pulled pork, and even roasted vegetables. The texture is more *crispy-edged* than *uniformly crunchy*, but it works in a pinch.

Limitations You Can’t Ignore

Even with these tricks, there are limits:

• No top-down browning: The Instant Pot only heats from the bottom. You can’t get the 360-degree crisp of an air fryer.
• Moisture buildup: Steam from pressure cooking makes food wet. Even if you dry it, it’s hard to fully recover.
• Longer cooking time: You’re doing two steps (pressure + sauté), so it takes longer than a true air fryer.

So, while you *can* fake it, it’s not a true substitute. It’s like using a hammer to screw in a nail—it might work, but it’s not ideal.

Instant Pot Models with Air Fryer Functions: The Game Changer?

Hold up—what if your Instant Pot *does* have an air fryer function? Some newer models, like the **Instant Pot Duo Crisp, Pro Crisp, or Air Fryer Lid**, actually include a dedicated air fryer lid. This changes everything.

How the Air Fryer Lid Works

The **air fryer lid** is a separate, top-mounted lid that replaces the standard pressure lid. It has a built-in heating element and fan, just like a standalone air fryer. When you attach it, your Instant Pot transforms into a convection oven.

Here’s how it works:

• Remove the pressure lid.
• Attach the air fryer lid (which has a vented design).
• Set the function to “Air Fry,” “Roast,” or “Broil.”
• Hot air circulates from the top, crisping food evenly.

With this lid, you *can* make real air-fried food—crispy chicken, golden fries, even reheat leftovers without sogginess. I tested it with frozen mozzarella sticks: 12 minutes at 375°F, flipped halfway. They came out crispy on the outside, gooey inside—just like a real air fryer.

Which Instant Pots Support Air Frying?

Not all models do. Here’s a quick breakdown:

Instant Pot Model	Has Built-in Air Fryer?	Needs Air Fryer Lid?	Max Temp (Air Fry)
Instant Pot Duo Crisp	Yes (with lid)	No (lid included)	400°F
Instant Pot Pro Crisp	Yes (with lid)	No (lid included)	400°F
Instant Pot Duo Plus	No	Yes (sold separately)	400°F
Instant Pot Max	No	Yes (sold separately)	400°F
Instant Pot Duo Nova	No	No (not compatible)	N/A

So, if you have a compatible model, you can *literally* turn your Instant Pot into an air fryer. But if you have an older model without this feature, you’re out of luck—unless you buy the lid separately (around $80–$100).

Is the Air Fryer Lid Worth It?

It depends. If you:

• Love crispy foods (fries, wings, roasted veggies).
• Hate clutter and want one appliance for multiple uses.
• Already own a compatible Instant Pot.

…then yes, the lid is a great investment. But if you already have a standalone air fryer, it might feel redundant. I bought the lid for my Duo Plus, and it’s been a lifesaver for weeknight meals. But if I didn’t already have the pot, I’d probably just buy a dedicated air fryer.

What Foods Work Best (and Worst) in an Instant Pot vs. Air Fryer

Not all foods are created equal when it comes to these two appliances. Some shine in the Instant Pot, others in the air fryer. Let’s break it down by category.

Foods That *Need* an Air Fryer (Avoid the Instant Pot)

These foods rely on dry, circulating heat for their texture. The Instant Pot just can’t replicate it.

• Frozen snacks: French fries, mozzarella sticks, onion rings. The air fryer gives them that crispy, golden crust. In the Instant Pot, they’ll steam and get soggy.
• Roasted vegetables: Air frying gives veggies a caramelized, slightly charred edge. In the Instant Pot, they’ll be soft and steamed (still tasty, but not the same).
• Reheating leftovers: Pizza, fried chicken, or crispy tofu. An air fryer restores crispness in 3–5 minutes. The Instant Pot will make them wet and limp.
• Homemade chips: Thin potato or zucchini slices. The air fryer dries them out perfectly. The Instant Pot will steam them into mush.

I tried making sweet potato chips in my Instant Pot using the sauté function. After 15 minutes of flipping, they were… *edible*, but chewy and uneven. In my air fryer, they’re crisp in 12 minutes.

Foods That *Need* an Instant Pot (Avoid the Air Fryer)

These foods benefit from moisture and pressure. The air fryer would dry them out.

• Meat stews and braises: Beef bourguignon, short ribs, lamb shanks. The Instant Pot tenderizes tough cuts in under an hour. An air fryer would overcook and dry them out.
• Whole chickens or turkeys: The Instant Pot cooks them juicy and tender. An air fryer might dry out the breast meat.
• Beans and legumes: Dried chickpeas or black beans cook in 30–45 minutes. In an air fryer, they’d burn before softening.
• Rice and grains: The Instant Pot steams them perfectly. Air frying would scorch them.

One time, I tried “air frying” a whole chicken. It took 50 minutes, and the skin was crisp—but the breast was dry. In the Instant Pot, it’s juicy every time.

Foods That Work in *Both* (With Adjustments)

These are the happy middle ground. You can get decent results in either appliance, but the texture will differ.

• Chicken wings: Air fryer = crispy all over. Instant Pot = tender, with crispy edges if you sauté after pressure cooking.
• Roasted nuts: Air fryer = dry, evenly toasted. Instant Pot = slightly chewy, but still flavorful if sautéed.
• Hard-boiled eggs: Instant Pot = easy, no mess. Air fryer = also works, but less common.

For wings, I prefer the air fryer. But if I’m making a big batch and want them tender, I’ll pressure cook first, then crisp in the oven or air fryer.

When to Choose an Instant Pot, an Air Fryer, or Both

Now that you know the strengths and weaknesses, how do you decide what to buy—or what to keep?

Choose an Instant Pot If…

You:

• Love one-pot meals (stews, curries, soups).
• Need fast cooking for tough cuts of meat or legumes.
• Want to save time on weeknight dinners.
• Have limited storage space (and don’t mind less crispiness).

The Instant Pot is a **time-saver** for moist, tender foods. It’s not great for crispiness, but it’s unbeatable for convenience in certain dishes.

Choose an Air Fryer If…

You:

• Crave crispy, crunchy textures (fries, wings, roasted veggies).
• Want to reheat leftovers without sogginess.
• Love healthy cooking (minimal oil, no deep frying).
• Don’t mind having a second appliance.

The air fryer is a **texture master**. It’s not great for soups or stews, but it’s perfect for anything that needs to be dry, golden, and crunchy.

Choose Both (or a Hybrid) If…

You:

• Want the best of both worlds.
• Have the countertop space (or a compatible Instant Pot).
• Love variety in your cooking.

A hybrid model (like the Duo Crisp) or adding an air fryer lid is the ultimate solution. You get pressure cooking *and* air frying in one appliance. It’s a bit more expensive, but it saves space and offers unmatched flexibility.

My Personal Recommendation

I own both. My Instant Pot is for soups, stews, and grains. My air fryer is for snacks, reheating, and crispy sides. But if I had to choose one, I’d pick the **Instant Pot with air fryer lid**. It gives me 90% of the functionality of both appliances in one. The only downside? It’s heavier and takes up more space than a standalone air fryer.

Final Thoughts: Can an Instant Pot Be an Air Fryer?

So, back to your original question: *Can an Instant Pot be an air fryer?* The answer is nuanced.

If you have a **standard Instant Pot** (no air fryer lid), then **no—it can’t truly replace an air fryer**. You can mimic some crispy results with the sauté function, but you’ll never get that 360-degree, fan-powered crunch. It’s a compromise, not a solution.

But if you have a **compatible model with an air fryer lid**, then **yes—your Instant Pot *can* be an air fryer**. The lid transforms it into a convection oven, giving you real air-frying capabilities. It’s not magic, but it’s close.

At the end of the day, the best choice depends on your cooking style. If you prioritize **speed and tenderness**, go for the Instant Pot. If you crave **crispiness and texture**, get an air fryer. And if you want **both**, invest in a hybrid model or add the air fryer lid.

I’ve learned to embrace both appliances. My Instant Pot handles the heavy lifting (meals, grains, tough meats), while my air fryer delivers the crunch I love. Together, they’ve made my kitchen more efficient—and my meals more delicious.

So, can your Instant Pot be an air fryer? Maybe. But should it? That’s up to you—and what you love to cook.

Frequently Asked Questions

Can an Instant Pot be used as an air fryer?

Yes, certain Instant Pot models (like the Instant Pot Duo Crisp or Pro Crisp) come with an air fryer lid that transforms your pressure cooker into an air fryer. However, standard models without the air fryer lid cannot replicate true air frying.

What’s the difference between an Instant Pot and an air fryer?

An Instant Pot excels at pressure cooking, slow cooking, and steaming, while air fryers use rapid hot air circulation for crispy, fried-like results. Some Instant Pots now combine both functions with specialized lids.

Can an Instant Pot air fryer replace a dedicated air fryer?

Yes, if you have a compatible Instant Pot air fryer lid, it can replace a standalone air fryer for most tasks like roasting, dehydrating, and crisping. But dedicated air fryers often offer larger baskets and more precise controls.

How do you air fry in an Instant Pot?

Attach the air fryer lid to a compatible Instant Pot, select the air fry function, set the temperature/time, and place food in the crisping basket. The lid’s heating element and fan circulate hot air for crispy results.

Does the Instant Pot air fryer cook as well as a traditional air fryer?

It performs similarly for most foods, but dedicated air fryers may cook faster due to better airflow. The Instant Pot’s air frying function is ideal for smaller batches and multi-cooking (e.g., pressure cook then crisp).

What Instant Pot models work with an air fryer?

Models like the Instant Pot Duo Crisp, Pro Crisp, and Air Fryer Lid-compatible versions (e.g., Duo Nova) support air frying. Check your model’s specs to confirm compatibility with the Instant Pot air fryer lid.