1. The amount of oil you use has to be carefully measured to avoid any problems. The way to do it is by putting about 5 or 6 pieces of chicken in your cooker ( I have a 6-qt. cooker and I find 5 pieces about right) then adding water until the water reaches the fill limit mark on the inside of the cooker.
DO NOT FILL THE COOKER PAST THIS LINE.
After you have added the water until it reaches this line, remove all the chicken. The amount of water left will be the right measurement of oil to use. So, for example, if there is about 3 inches of water left behind, then you will put this amount of oil in to heat.
2. Make sure the cooker is dry, and add the correct measure of oil for your cooker. Heat it until it reaches 350 degreesF. Meantime, dredge your chicken pieces in flour seasoned as you wish.
3. When the oil has reached 350 degrees, carefully add your chicken pieces. Allow them to cook for about 1 minute, then place the cover on the cooker according to manufacturer's instructions.
4. Cooking over medium heat, wait until the counterweight begins to jiggle and rock rythmically and start timing your chicken. Cook for 10 minutes, then place in the sink and run cold water over the cooker. This will drop the pressure within a minute and as soon as the pressure has dropped, remove the chicken and drain on paper towels and place in a baking pan in the oven at 170 degrees F. to keep warm until you are through cooking all your chicken. Cook the rest of the chicken in the same manner. Yumm!
But, always, ALWAYS make sure that you do not exceed the fill line limits of the cooker and be sure that all vents are open and clear before you seal the lid down. Also, always make sure that the pressure has dropped /completely /before opening the cooker (most cookers nowadays have a safety feature that will not allow opening until the pressure is completely down).