Not ALL the chicken is cooked in a pressure cooker. The strips, wings (hot and regular) and the crispy is cooked in a regular fryer. As long as the oil is 350 F up to 375 F, pressure isn't a must. It will float as it gets done, just remember to put breast in first, then thighs, then legs and last wings. That way they will come closer to being done at the same time."