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Rotisserie Chicken – Instant Pot

Rotisserie Chicken in the Instant Pot is absolutely delicious and tender. It falls right off the bone, you won’t even be able to pick it up out of the pot. This is great for chicken salads, or some soups call for rotisserie chicken, this would be great for that as well. This weekend I chose to make it for my chicken, mushrooms and asparagus I was interested in making this week. Below I will show how I make this chicken, with some pictures and a quick step-by-step.

How do I prep the chicken?

Remove gizzards (if any) from the cavity of the chicken. Pat dry the chicken with paper towel to by making sure the chicken is mostly dry. This ensures that the seasonings will stick to the skin nicely.

Pull the skin on the breast side, apart from the breasts themselves and sprinkle some seasonings in there. Add a little olive oil and spread it around so the breasts soak up some of the flavors from the seasonings.

Seasoning the inside cavity and the outside of the chicken. As much as you feel necessary, really no measuring involved here. Ensure to coat the entire chicken so there is a lot of flavor.

Now that you have seasoned your chicken to your liking, it is time to stuff the cavity. There are plenty of things you can stuff in there. I tend to use onions, when I am making just a plain chicken. If I want to make my Dill Pickle Chicken, I stuff the cavity with pickles. Lemons are also a great choice, to stuff the inside of the chicken. Pretty much anything to give it some flavor.

Once your chicken is all seasoned and ready to go, now get your pot ready. I like my chicken skin a little crispy so I like to sauté the outside skin before I pressure cook it. You can simply do this by setting your pot to sauté and tossing the chicken in. Saute both sides for a few minutes and than remove from the pot to deglaze the bottom.

Deglazing the pot is when you remove the meat, add in your broth and continue scraping at the bottom of the pot until all the seasonings that are stuck to the bottom of the pot is off. Your broth will have all the seasonings to give it the flavor and then you can put your chicken back in the pot on the trivet.

The trick to this chicken and my turkey (Thanksgiving time), is to cook it breast down. All the juices from the dark meat will run into the breasts. making sure the breasts stay extra juicy. Nobody likes dry chicken or turkey breasts. Place the chicken on the trivet, breast side down and set the timer on the pot and walk away.

Set the timer for 60-65 minutes, for a 5lbs chicken. Allow the pot to naturally pressure release for 15-20 minutes, If you have time, you can let it pressure release completely naturally. Once it is fully cooked, you more than likely can’t remove it from the pot because it is going to fall off the bone. You can typically pick it apart with some tongs, no problem.

This is my favorite chicken, I love how absolutely juicy and tender it is. I am looking forward to some salads and asparagus and mushrooms this week. If you are new to the instant pot, this is a really easy dinner to try. You can’t really mess this one up in any way. Let me know what you think of it, when you try it. I can guarantee you will make it a second time.

Much Love & Honey,
Megan

Yield: 4-5 Servings

Rotisserie Chicken - Instant Pot

Rotisserie Chicken - Instant Pot

Juicy and EXTREMELY tender whole chicken, in the Instant Pot. Cooks in a hour and a half total.

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 2 hours

Ingredients

  • 5 lbs - Whole Chicken - Gizzards Removed
  • 1 Whole Yellow Onion
  • 1 Cup Chicken Broth
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Black Pepper
  • 1 Tbsp Paprika
  • 1/2 Tsp Salt
  • Recommended: All Greek Seasoning

Instructions

    1. Removed the gizzards from the inside of the chicken.

    2. Pat dry your chicken with paper towel - so seasonings can stick to the skin nicely.

    3. Lift skin from the breasts and season inside on the breasts. Season the cavity and the outside of the bird. As much seasonings as you feel comfortable with.

    4. Stuff the cavity with your onions.

    5. Turn on the saute function on the pot, add some olive oil to the pot enough to crisp up the skin. Brown both sides of the chicken for about 5 minutes each side and than remove chicken and set aside.

    6. Pour in your cup of chicken broth, and scrap the bottom of the pot so there is nothing burnt on the bottom of the pot.

    7. Place the trivet into the pot and add the chicken back into the pot. Ensure it is breast side down. Set timer for 60-65 minutes.

    8. Allow to naturally pressure release for 5-10 minutes. If you have more time, let it naturally release completely. Remove lid and serve.

Notes

  • It does take time for the pot to come to pressure, which is where that additional time comes from.
  • If your bird is larger, add an additional 6 minutes per pound. This recipe is designed to be "fall off the bone" when done.

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