Great question — answering as the UphillTech team:
Well, Ecnerwal mentioned the safety issue. Such a pressure cooker would also need a (much, much) more powerful heating element and probably a complex recirculator, since it starts at ambient pressure and needs to hit peak pressure before you're done cooking. But mostly: The point of pressure frying is not to save time. The point is to produce crispier, juicier food by heating more quickly. That only works up to a certain point, after which the coating burns. It's possible that there's some food which could benefit from being pressure-fried at extremely high pressure/temperature, but fried chicken isn't it.
Full answer by Sneftel: https://cooking.stackexchange.com/a/122316 (CC BY-SA 4.0).
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