Damn Delicious

Instant Pot Rotisserie Chicken

Instant Pot Rotisserie Chicken - 28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it's SO EASY!

28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!

Instant Pot Rotisserie Chicken - 28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it's SO EASY!

I love a good rotisserie chicken. I mean, I really love a good rotisserie chicken.

It’s so versatile, and has so many uses. It’s great on its own with a few roasted veggies and it’s great with pastas and soups as a fill in. But more importantly, they are so perfect with nachos and quesadillas during the wee hours of the night.

Or wait. Am I the only one making leftover rotisserie chicken nachos at 10PM?

I hope not.

But nonetheless, I am now sharing an effortless Instant Pot rotisserie chicken recipe! It’s made in the IP completely from start to finish – with a quick sear on both sides for that beautiful golden brown color before it sits in that IP for 28 minutes. Boom. Done.

Just let it release naturally as you prep your sides for dinner.

Oh and when I say dinner, I really mean nachos.

Instant Pot Rotisserie Chicken - 28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it's SO EASY!

Instant Pot Rotisserie Chicken

28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!

45 minutes40 minutes

Ingredients:

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 (4-pound) whole roasting chicken
  • 1 lemon, halved
  • 2 tablespoons canola oil
  • 1 cup chicken stock

Directions:

  1. In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
  2. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
  3. Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
  4. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.
  5. Serve immediately.

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337 comments

  1. Rated 5 out of 5

    I’ve made this recipe many times and it’s always turned out amazing, one thing I did try was adding a small squeeze of lemon juice to the broth in the pot. Makes a nice twist in the flavor of the gravy.

  2. Rated 5 out of 5

    Made this last night for dinner and it was “damndelicious”!!! I was a bit skeptical about cooking a whole chicken in the Instant Pot but I’m glad I got over that. The chicken turned out perfectly! Served it with Greek style roasted potatoes and a Greek salad which garnered me huge superstar points. This recipe will definitely be a part of my meal planning rotation going forward.

  3. Rated 5 out of 5

    Wow, this was EXCELLENT! I saved the drippings and have a soup in the crock pot as I type. This will definitely be a consistent staple in my meal planning. My chicken was 5 1/2 pounds and so I did 44 minutes (8 minutes per pound) and natural release for 30 minutes as suggested and it was a little dry. I’ll know next time how to plan and I guaranteed there will be a next time! Thanks!!!!

  4. I keep going back to this, and use. I do the math and know it os more like 90 minutes. Well worth both the wait and the truth

  5. Making it now and smells delish! Though, I thought you always need some liquid in the pot for it to come to pressure and not burn in an IP? I added a little just in case, I’m a newbie and I got a little nervous, lol – hope I didn’t ruin it! :O 

  6. At which pint in the recipe do you put the chicken under the broiler? After natural pressure realease, but before resting? Or other?

  7. Turned out great.

  8. Rated 5 out of 5

    This is the best chicken ever! It is the only whole chicken recipe I use anymore. Thanks

  9. Rated 5 out of 5

    Love your recipes!   Question on this one….since we don’t eat the skin, is there a need to sauté?  Would cooking time change and how much?

  10. Rated 5 out of 5

    Thank you for this amazing recipe! Substituted thyme for rosemary because I don’t currently have any thyme. Not sure why people complain about a soggy skin at the end. Do people understand how pressure cooking works? It’s a necessary sacrifice for cooking the chicken quickly and coming out so juicy. As other reviewers have said, if crispy skin matters to you, then broil it at the end in your oven. I prefer not to just to keep it simple with cooking and clean up. My whole family loves this chicken! A gravy from the drippings is killer too!

    • Yes! Please for the love, make some gravy out of the drippings!!! I had exactly two cups worth, and with the flavor from the browning in the first step, oh my word. Didn’t even need more salt or anything, just two tablespoons of corn starch and bring it to a boil on saute. That gravy was the best I’ve ever made. Note: I didn’t have a lemon, and subbed 2tsp poultry seasoning for the thyme and oregano.

  11. Rated 5 out of 5

    Excellent recipe. I received my instant pot for Christmas and frankly I’m a little afraid of it, but I followed this recipe exactly and the chicken was moist, deliciously favored and the instant pot made it all very easy. I made a good gravy from the juices too. Thank you for this easy and delicious cooking method!

  12. Rated 5 out of 5

    This was positively delicious. I hate making roasted chicken because I am always worried about the “doneness”. But this was as easy as could be. Husband and 4 kids LOVED it (I had to make 2 birds! Not at the same time – one after the other).

    Question though – is there some magical way everyone is getting their chicken *out* of the pot. I used tongs like the recipe says but it was a no-go. They got massacred (poor things). They were still fantastic, but the skin ripped and a couple of limbs may or may not have fallen straight off. :). I used tongs, but I ended up using two large serving spoons and not so gracefully lifting it out…but it was rough going.

    Thanks!!

    • Our instapot came with a “trivet”. The trivet has handles which eased the process of removing the chicken from the cooker.

    • I definitely had the same issue trying to turn during the sauté process. Pretty frustrating. But everything else was great!

      • Rated 5 out of 5

        I’ve made this so many times since I got my IP for Christmas, I’ve lost count! I buy the two-pack of chickens at Costco and they fit perfectly. I’ve sent visitors home with a chicken just because I wanted them to know how easy and delicious is is! For those having a hard time turning the chicken during the sauté part, I have this huge meat thermometer fork that no longer works, but for some reason I didn’t throw it away. It works perfectly. I stick the prongs into the cavity of the chicken as far as I can, and as I lift it out, the chicken just spins on its own. Magic!

  13. Rated 5 out of 5

    Such an easy recipe!!  Chicken was fully cooked, tender and tasty!  Add in high broil for 5-10 mins after to get that crispy skin. 

  14. Do I use a whole uncut lemon inside the chicken?

  15. Rated 5 out of 5

    Came back to print this recipe out as I’m giving the spice mix to my sisters for Christmas! We use this recipe almost every week to make delicious chicken. It’s a household favourite!

  16. Rated 5 out of 5

    This is so very good! Other than the browning of the chicken in the InstaPot, it’s super fast and hands-off. Great for a family dinner when you want something warm and yummy, but healthy too. I’ve made this many times, and it’s consistently excellent. 

  17. I have made this so many times I’ve lost count.  It is simply the best roast chicken I’ve ever made.  Never fails.

  18. Rated 5 out of 5

    I want to make this chicken but my chicken is totally frozen! HELP how do you suggest I do that, or can you?

    • Fill your sink with warm water. Place chicken in sink inside a ziplock bag. Change water every hour or just add very hot water to raise the temp. It will thaw in a couple of hours.

    • Do not try to thaw any meat with warm water, that is a terribly dangerous thing to do.

      It can be done with cold, changed often – But there is plenty of information around on how to do this safely online. Just remember if you make meat warm but not hot enough to start cooking this becomes a breeding ground for bacteria which is why thawing with warm water is considered so dangerous.

      You would be best off looking for full cook from frozen instructions if necessary, it is surprising what the instantpot can do from frozen but again it requires a cautious approach!

  19. Rated 5 out of 5

    Followed the guide and the chicken was amazing! I made sure that the chicken had a good session on the saute function to ensure it was nicely browned and it was popular with the whole family. The father in law kept banging on about how it’s a quality chicken from the local butcher so didn’t want to burst his bubble that it was a discounted supermarket one. Do this NOW!

  20. Rated 5 out of 5

    This came out really good! My husband said it was better than store bought rotisserie chicken. He said it was more moist! I agree and also thought it was less greasy. For some reason the rub didn’t stay on as much as I would have liked. I would have liked it to be a bit more crispy too. Nothing that was a deal breaker! I didn’t have lemon and look forward to trying this next time! Definitely recommend!!

  21. Rated 5 out of 5

    Nachos are dinner! I’m totally with you. And this is a great little recipe.

  22. Quick question… when I add the chicken back in on the metal trivet, does it go breast side up or down? Thank you! 

  23. I have to 10 in one cooker so I can switch the lids and go from instant pot to air fryer. Do you think after the chicken cooks in the instant pot for the 28 min plus natural release that I could put the air fryer lid on to brown/crisp the skin? 

  24. What is the purpose of chicken stock?

    • The stock serves 2 purposes: you must ALWAYS add liquid when pressure cooking, and it adds a depth of flavor to your chicken.

  25. Rated 5 out of 5

    I cooked the chicken for 30 minutes, than for 15 minutes I put mealthy on for 15 minutes which browned and crisped it up. It was delicious! My instant pot chicken was a success.

    • I had no idea what a mealthy was until I read your post and looked it up. Thank you. I have the Emeril 10in1 and was wondering about switching to the air fry lid to crisp it.

  26. Rated 5 out of 5

    Excellent! Good rightout of the pot and made chicken salad out of leftovers.

  27. Rated 5 out of 5

    If cooking the chicken from semi thawed, how much time would you add per pound? 

  28. Rated 5 out of 5

    I haven’t tried it yet. Been reading reviews for tips. I will update after I cook. One thing I noticed is that people say the skin comes out soggy after the pressure cooking part. If mind comes out soggy I am going to throw it in the oven to broil for a few minutes to crisp it up. Will let ya’ll know how it goes.

  29. Rated 5 out of 5

    I make this chicken every two weeks or so and it’s always good.  I use a gourmet chicken seasoning to make it easier for me.  I put the lemon in and it is always delicious!  Totally recommend this recipe!

  30. I’m super excited to try this! A few questions first though.
    What adjustments do I have to do to make this in a 8qt I’m new to the insta pot and just started using it. Also how many minutes per pound do you cook the chicken?

    • There should be minimal conversions. 8 minutes per lb is recommended by a great Cookery Instructor for Roast Chicken in an 8 Quart Instant Pot. 

  31. Rated 5 out of 5

    Although I’m a vegetarian, but—I live with four carnivores! This is the second time that I’ve made your roasted chicken in my IP. Anytime that I run across a recipe that you’ve posted on Pinterest, I know without a doubt, it will be good!! My husband, who’s very picky, said he really liked the spices on the chicken! He and my daughter said it was moist and tender (as you can tell from my photo). I was ready to take a picture of this beautiful bird, but it was so tender, it fell apart when my husband took it out of the IP! I took a photo anyway—lol. Now all I have to do, is figure out where to post it!

  32. Rated 5 out of 5

    Delicious! I’ve made it a bunch of times. Always a homerun!

  33. Rated 5 out of 5

    I followed directions to the T and it turned out exactly like the picture! So moist and juicy. And the spice combination was the bomb!I made gravy out of the liquid and it was the best gravy I’ve ever made. So easy and tastes great! Passing it on to all my friends with an instant pot! Thank you for this amazing recipe!

  34. Can you do this with a large split chicken breast? Any idea on time and NR. I love your recipes!!

  35. Rated 5 out of 5

    Update, sorry didn’t put all the spices in just made my own rub. 

  36. Rated 5 out of 5

    I love your recipes. I followed your basic but I made mine barbecued!! Great I put in 1/4 pineapple juice , 1/4 apple cider vinegar & regular BQ sauce. 

  37. Just made this chicken for supper, had to cook it a bit longer as it wasn’t totally thawed out but luckily had added just the right amount of time.  Chicken was so delicious and will definitely make it again.   The gravy was also delicious.   Love my insta pot and definitely loved the roast chicken.   Thanks for sharing.

  38. Rated 4 out of 5

    Very good! Skin was not crisp, despite the instruction to brown on both sides. The lemon infused the chicken with flavor, much more so than the seasonings. My chicken was only three pounds and 25 minutes of pressure cooking was a little too much. Next time I will try 23. I will make again!

  39. The chicken skin was crispy after the saute setting but after it was pressure cooked, the skin turned soggy 🙁

  40. Rated 5 out of 5

    Thank you for a brilliant recipe that only uses the IP. I don’t have an oven at my disposal and this is brilliant. Tasty, juicy, excellent. Cheers!

  41. Rated 5 out of 5

    Perfect! It had that perfect roasted chicken look. It was crispy but tender and juicy. I even made it on a weeknight after work it was that easy. Definitely my new go to for making a whole chicken. 

  42. My attempt at the skin was a complete fail– even though I let it brown for 5-6 minutes, it stuck to the bottom of the pan and tore away and what remained was not worth the effort to crisp in a broiler. The chicken, however, was delicious and tender enough that there were no complaints about the missing skin at the dinner table. Next time, I’ll skip that step entirely. And those leftovers are going to make some amazing nachos 🙂

  43. Rated 5 out of 5

    Turned out awesome!! If they’re more or more stars I’d add them. And wow the gravy!! I just added a few things to the mix. Teaspoon of cumin, teaspoon of coriander, Split the amount between regular and smoked paprika, and a little extra ground pepper. My bird was for  4 3/4 pounds so I adjusted the time accordingly. 32 minutes. OutStanding! My wife now insists that I make this at least once a week. LOL

  44. Rated 5 out of 5

    I don’t usually write reviews but Oliver’s “review” inspired me :).  This was beautifully browned and delicious!  The searing did the trick for the “oven roasted” look!  Thanks for a delicious dinner!

  45. Rated 5 out of 5

    This recipe was amazing!  My family loved it.  I had a nice amount of juice and I made it into a gravy!  Thank you so much for this Recipe and easy step by step instructions.

  46. This is the first whole chicken I have cooked in many years.  So delightful, good flavor and moist.  Thank you for the recipe.  I served it with creamed peas and potatoes fresh from the garden.  Yum

  47. I used a ninja foodi. what temperature do i set it at for 28 minutes?

  48. Rated 1 out of 5

    From your picture, the chicken looks like it was oven roasted, especially the picture of the chicken inside the pot, where the bottom of the pot has no rendered chicken broth underneath. Why the doctored pictures? Why fake the pictures if it’s about the recipe?

    • Hi Oliver. We ask that the next time you take the time to write a negative review about a recipe you have not tried yourself, please read the instructions fully. If you had, you would notice that the chicken gets cooked on the high sauté setting in canola oil, breast-side down, until evenly golden brown, which takes about 4-5 minutes. The herb rub and sautéing before pressure cooking gives our chicken it’s awesome golden-crusted look.

      If you do try this recipe, please let us know if you end up with any chicken stock leftover to take a picture of. We’d love to see it!

      Thanks so much for stopping by and stay safe!

      • Rated 5 out of 5

        I’m so sorry that people feel the need to be rude. I am just about to pictures on IG because this was so good. I was able to get similar coloring because I “sauteed” it first, like you said. I was so grateful to find and make use of this recipe. Always looking for better ways to cook and eat to maintain a healthy lifestyle.

    • Rated 5 out of 5

      I’ve read a thousand recipes and reviews and never had the feeling I wanted to comment until now.
      The chicken turned out exactly like the picture on the web page and was amazing. We’ve only had the instant pot a couple of months and are still learning but this was an absolute winner
      Thank you so much!

    • I have the pictures of my own chicken to know this wasn’t a doctored up picture. It crispy but juicy and tender. Next time take a minute to read the recipe. 

  49. We love this chicken! It comes out so juicy.

    • Rated 5 out of 5

      This looks so good! I’m going to try using a pan for the browning though because I always get a burn signal. Any scot-free way you think I can prevent the burn signal?

      • I was worried about that too so before I added the chicken back in I poured the chicken stock in and used a wooden spoon to scrape the bits off. Never got that dreaded burn signal 

  50. Rated 5 out of 5

    I made this a couple weeks ago and am making it again today. Meat was fall-off-the-bone tender, and SO flavorful! Recommending this recipe to all of my friends!

  51. Rated 5 out of 5

    This was the first recipe I tried in my new Instant Pot I purchased back during our self isolation. I have made it several times since then and it is always purr-felt. So glad I found your site!

  52. Rated 5 out of 5

    I followed the recipe exactly except that I didn’t have a fresh lemon so I poured some lemon juice into the cavity.

    It came out great.

    It was brownd only on the front and back, not on the sides like the pictures. Maybe it would have browned on the sides if I had put it down sideways too. No big loss, it tasted just fine!

  53. Rated 5 out of 5

    This was the first time I cooked a whole chicken in my instant pot and it was spectacular. I probably will brown it in a skillet on my stove just for ease in turning it over.
    My mlm husband loved it and I did too. I know that I will be cooking more chickens and I know that this is how I will do it.
    Thank you for posting this recipe!

  54. Rated 5 out of 5

    Made it following the recipe and it was delicious fall off the bone chicken.
    I am wondering if I can use the broth from this chicken to cook the next one.  It made a or of broth.  I put it in the freezer for now.

  55. Rated 5 out of 5

    This is my go to chicken recipe for the Instant pot!!  I have made this several times and we love it!! 

  56. Rated 5 out of 5

    I too love rotisserie chicken, so when I came across your recipe I wanted to try it. However, I only had some boneless, skinless chicken thighs in my freezer, (and it’s 26 miles to the store!), so I decided chicken is chicken, right?, and used them. Yum, yum so good! My elderly parents even thought they were very tender, (any of you with very old people in your life will understand this), and flavorful, (also a thing they have trouble with). I also added a bit of ranch seasoning just because, well, ranch, right? Don’t know if it added anything, but it sure didn’t hurt. Another go to for the (beloved!) Instant Pot! Thank you!

  57. Rated 4 out of 5

    Made it and it came out very tender, but not very flavorful. Not sure if I did something wrong. Might make a gravy to go with next time.

  58. Rated 5 out of 5

    Chicken is absolutely fabulous. Fall-off-the-bone tender & so flavorful! It’s really challenging flipping the chicken in the instant pot, though. And I often tear up the skin! How do you do this? What tools do you use?

    • Maybe brown the chicken under the broiler in the oven after cooking in the Instant Pot. It would certainly be easier.

  59. Rated 5 out of 5

    Can I use my air fryer for this?

  60. Rated 5 out of 5

    Great recipe! I often serve it while rather than for nachos, just leaving out the spicy/smoky ingredients and rubbing herb butter under the skin. I also have to cook additional minutes, possibly because of the butter? Anyway… It’s delicious!

  61. Rated 5 out of 5

    SOOO GOOD!! Saw everyone complaining about soggy skin so I broiled mine a little after and ugh it was perfect 

  62. Rated 4 out of 5

    This worked perfectly! I love the fact that I don’t have to check on the oven, or do anything special with broth. This turned out absolutely delicious, I will never get a roasted chicken from the store again! My only complaint was that the skin seems very mushy at the end, but that didn’t really matter since I don’t eat the skin anyway. Absolutely one of the tastiest roasted chickens I’ve ever had!

  63. Rated 5 out of 5

    AMAZINGLY simple to make and delicious!!! So good I made it two days in a row so that I wouldn’t have cook on a hot day during the week!!!!

  64. Rated 3 out of 5

    Lets start off by saying that I didn’t read the seasoning directions through.. I did not season the inside of the cavity so I assume that’s why my chicken had no flavor. It was cooked perfectly, meat was juicy and fall off the bone tender but the skin was soggy so we didn’t eat that and the meat was bland.. had to add salt to it while eating it to give it flavor. I will try this once more and will season on AND under the skin since I know I’ll be removing the skin and I’ll season inside the cavity next time. I read the reviews and no one else said the chicken is bland so I wanted to leave this review to lets others know to read the directions correctly.

  65. Perfect and delicious! I’ll never bake another chicken in the oven!

  66. Rated 5 out of 5

    Excellent flavor and simple to make. Broth makes an excellent soup base.! Substituted a quartered onion for the lemon in the cavity.

  67. Rated 5 out of 5

    Can’t get over how good and easy this is. Seriously. Prep takes no time. You set it and forget it, and when it comes out it makes you look like you actually know what you are doing. I am still in awe.

  68. Rated 4 out of 5

    Turns out delicious every time. However, it’s a bit misleading to say “cook a whole chicken in 28 minutes?!?” when in reality it is closer to an hour when you include the natural release time. 

  69. Rated 5 out of 5

    Absolutely delicious! I cooked the chicken as per this recipe and used the meat for a noodle soup, it worked perfectly and the meat was so juicy.

  70. Thank you for this delicious chicken, cooked to perfection, tender, tasty, juicy, quick. No more oven roasted chicken for me: it will now be “my” recipe!

  71. Rated 5 out of 5

    I’ve made it three times now, exactly as directed, and it’s delicious and tender — even the white meat is juicy. Skin is flavorful but not crisp, which is fine with me. I refrigerate the drippings and make a lovely gravy (with some all purpose flour) from them, and heat up the leftovers in the gravy. That’s if there are any leftovers — it’s awfully good, and my husband, teen, and I sometimes finish it off.

  72. Rated 5 out of 5

    The smell was heavenly and the chicken is literally falling off the bone. Wow!  Thanks!  Can’t wait to send this recipe to my daughter for her family to try it. 

  73. Rated 4 out of 5

    this chicken looks ah….mazing!!!! Please tell me that there is a gravy recipe for these incredible juices.

  74. Rated 3 out of 5

    Tasted pretty good but skin soggy. This is only the second time I have used my instant pot. Still practicing. 

  75. Oh my goodness is this ever good. I’ve made it a few times no with no adjustments and it’s perfection! So fast and easy too. It has quickly become my go to recipe.

  76. Rated 5 out of 5

    Oh my gawd!!!!   One of, if not the best whole
    Chickens I have ever tasted.  It melted off the bone and was so full of flavor.  I doubled up on the spices as I wanted to make sure each bit was packed full of Flavour and it did not disappoint!!!

    This is easily going to be my go to recipe for chicken from now on. 

    Thanks for posting.   Easiest 5 star review I have ever left!!!!

  77. Chicken cooked beautifully but absolutely flavourless

  78. Rated 5 out of 5

    Thank for your recipe for Instant Pot Rotisserie Chicken. It was fabulous, but I cooked it for another 20 minutes, meat fell off the bone.

    Thank You,

    Harold.

    PS Good gravy

  79. I used the juices to make a gravy by adding corn flour (not sure what you call it in the US?) and cooking it down a bit and it’s amazing. My kids are drowning their chicken in it. Thanks for a great recipe it’s perfect! 

  80. This was AMAZING Rotisserie Chicken! It was easy to prepare, delicious taste and fell off the bone. This recipe was the real deal!

  81. Rated 5 out of 5

    Hi Chungah, this recipe is soooo damn delicious!!!  I have made it several times in my IP, as it is my go-to to make a whole rotisserie chicken, and it’s amazing!  Really flavorful, and not dry. Before turning the chicken over, I remove the base pot from the IP and place on my stove top, and use a spatula and mixing spoon to turn the chicken over (makes it a little easier because the IP is really hot, and I avoid pops of oil or other mishaps that may occur).    I use pieces of potatoes and carrots seasoned with black pepper, onion powder and Italian seasoning and add to the IP and chicken before starting the 28 cooking period, and it’s so good!  I use the left over chicken to make a chicken tetrazzini dish.  Thanks for sharing!

  82. Have a larger chicken (6 lbs) how much extra time do I add?

  83. Can you cook the bag of giblets in the instant pot along with the chicken in this and in other recipes? Is it safe? If yes, how do we do this correctly? I have a Duo Plus 6 Quart Instant Pot. This will be my 1st time using my Instant pot and am scared, intimidated, have a mental block about it and am disoriented about how to use it. Thanks.

    • Hi Tamboliya, personally, I remove the giblets and as much fat off the chicken as possible (as part of the cleaning process before starting to cook).  I have an IP Nova Plus, which holds a 4.5 lb. whole chicken nicely.  I use a spatula and cooking spoon to flip the chicken over, but I remove the inside pot the chicken is in from the base before I flip.  Removing the inside pot makes it easier to flip.  Hope this helps, and enjoy!

  84. Rated 5 out of 5

    Super easy recipe! Love it!

  85. Rated 5 out of 5

    This is how I make my whole chicken! Always! It really is delish!

  86. Rated 5 out of 5

    Damn delicious is right! I will make this again and again and this is just my 2nd instant pot recipe…and fantastic!!

    Will have it for dinner tomorrow and a soup the next day and use the bones for a soup.

  87. In pot now, but pot still says “on” and it’s been 30 min.  Float valve has popped up and down twice but cooking time has not started?  I seem to have this trouble a lot with this pot…it’s the 6qt duo sv from Costco and only had since Xmas.  What is up with this?  I’m starting to get real annoyed with this so called “instant” pot!

    • Hey Laura, I get this (annoyance) all the time, too! I use the handle of a wooden spoon to tap on the float valve, since sometimes it doesn’t pop up perfectly and stay “up”, so letting it jiggle a few times usually gets it to stick. Once it stays up long enough to build pressure, the On will switch to the timer.

    • Sometimes the lock pops up but the gasket isn’t perfectly sealed. If you can hear pressure escaping from the sealed pot, you may have debris on the rim. Release the pressure, wipe the rim clean, have a look at your gasket to make sure it is okay, and re-start your cooker.  Maybe inspect the small gasket on the plunger as well. I lost mine during cleaning one time and couldn’t figure out why it wouldn’t seal. I contacted customer support and they sent one out free of charge. 

    • If you had your seal off make sure you replaced it all the way flat. Also to keep testing it just test with a couple cups of water. Shouldn’t take more than 10 min to build enough pressure to seal to float valve.

  88. Rated 3 out of 5

    I made exactly as directed; followed advice based on reviews and put chicken in broiler after cooking.  While the chicken was very moist, tender and tasty, it was no better than the rotisserie chicken you can buy at Costco, Smart and Final or Sprouts that is cooked fresh daily.  They cost about $6.99 each and taking into consideration the cost of buying a whole chicken (to cook myself), the time it took to prep, cook, and clean up,  I won’t be making this again.

    • The rotisserie chickens you buy at these stores are injected with unhealthy products.  I would never eat store bought rotisserie chickens.  

    • What a stupid comment. Your comment reflects why most of the USA and parts of Europe are over weight and sick. This recipe is about home cooking as opposed to buying processed food which you heat in the microwave and eat straight out the packaging but you don’t have any control over quality (mass produced hormone injected chickens) and unnecessary additives, preservatives, colourings, excess salt…. the list is endless. Most store bought rotisserie chickens have sugar added to their seasoning.  Unfortunately yes it takes longer and may cost more. Cool from scratch = time, cost, better for you. Store bought = quick crap!

      • Kristie,

        Sorry for  the very rude and unnecessary comment by Shanila.   As my mother would tell me…if you can’t say anything nice then don’t say anything at all.

        • you accused the wrong person of the rudeness, shanila was addressing donna’s comment, the recipe is in the pot as I type this and it’s the 3rd time making, we enjoy it and bonus the chicken was on sale for 99cents a lb so a 6 lb chicken for 6 bucks compared to store bought 3 lb for the price of 6.99 and I’m quite impressed with the outcome, fyi using a bigger chicken may require using more spice for those claiming no flavor tvm for the recipe

      • I very seldom post reviews. I am sorry you felt that way about my comment.  However, I want to point out that in general I am a healthy eater; I am not fat, sick, or lazy.  I want to thank Damn Delicious for their recipes.

    • Don’t worry Donna, I don’t think your cats could tell the difference, they probably prefer the 6.99 Costco deal. 😉 

  89. Rated 5 out of 5

    I’ve made this recipe several times with great success. My family loves it and there’s plenty of leftovers for soup the next day

  90. I just have a question before making this. Can you substitute the chicken stock for chicken Broth.
    Thanks!

    • I usually use chicken stock instead of broth 9 time out of 10 because it’s what is in my cupboard most and have never noticed a difference personally.

    • Rated 5 out of 5

      I have used vegetable broth and have not noticed a difference, the chicken is still delicious!

  91. Rated 5 out of 5

    This recipe yielded the most juicy, tender chicken! I followed this recipe and after shredding off the meat I followed with the Instant Pot Chicken Stock recipe to get a great chicken noodle soup. I really appreciate how simple and effective both of the recipes were to produce a flavorful meal to feed us for a couple of days.

  92. Rated 5 out of 5

    This is THE best whole chicken Instant Pot Recipe. I will make this again! 

    • Rated 5 out of 5

      People! The instant pot will never crisp except in sauté mode. Meaning, after you cook it, you must put it under a broiler for crisp skin. It’s a pressure cooker, not an air fryer. When you post that it didn’t get crispy, it makes me laugh. Mine looked and tasted amazing. Just broil for 5 mins and you will be 100% HAPPY!~

  93. I just tried this recipe however my chicken didn’t look like the photo at all! The skin was not crispy and actually fell off. It was not a problem this time because I wanted the meat for a soup and it fell right off the bones. Perfect if you want to make soups or casseroles. Any hints on how to crisp the skin for future dinners.

  94. Rated 5 out of 5

    This recipe made my day. We had a slightly
    frozen chicken & I kept insisting it could be done in the instant 
    pot.  My sister was prepping for a 2 hour cook time.  I hopped online looking for an instant pot & so happy I stumbled 
    on yours.  We skipped the sauté step because our chicken was frozen & so glad we did. We broiled at then end for 10 minutes for crispness.  So divine I couldn’t stop eating it.  Reminds me of Swiss Chalet (I live in Canada).  Just can’t say enough good things.  The sauce was dreamy (only had 1/2 cup of beef broth & used water for the rest).  Definitely printing out this recipe.  

  95. The best instant pot whole chicken recipe!!! So delicious every time. 

  96. Rated 5 out of 5

    This recipe is so easy. I was in a hurry to make some lunch and had a whole chicken, It was ready in 30 minutes. I served it with a aside of veggies.

  97. Rated 5 out of 5

    A fool-proof recipe for a newbie instant pot cook. Thank you from the whole family.

  98. We are big-time membership store roaster chicken fans, so making one at home better be good. Our grocery store chicken came trussed which I’m sure helped the attractive outcome. It was delicious, better than expected considering some people’s experience. I followed the directions exactly, seasoning it and browning it on both sides. I greased a piece of foil to lay on top of the trivet to improve cleanup, then concluded with broiling the bird after pressure cooking. Will definitely make again!

  99. It was really flavorful and moist and made an amazing broth to use with leftovers for Chicken Noodle Soup! Thanks for the great recipe. My family has never eaten so well as we have since being in quarantine… now that we have time to try all of these new recipes.

  100. Rated 4 out of 5

    I made this in my Ninja Foodi. Overall was good, but a little on the dry side. After a 15 minute natural release, the temp of my chicken registered over 180. Can probably cut the cooking time down if you have a Foodi to closer to 20 minutes, to help maintain moisture, while still getting all the way cooked through.

  101. Rated 3 out of 5

    Too much liquid. Shoulda left out the stock. Def bypass sauté and save that time to broil after for crispy skin. Almost the same amount of time to roast in the oven. 

  102. Rated 5 out of 5

    omg so good!!! I didnt have a whole chicken so used 4lbs of chicken thighs (bone in, skin on) instead.
    Didn’t have paprika, use chile powder instead.
    Also add lemon pepper seasoning to the salt mix.
    Same cooking time.
    Stuck it under the broiler for 5 mins, flipped it over halfway bc i like my chickens crispy.
    SO YUMS! Thank you so much for this recipe! I was getting so bored w/my usual chicken recipes and this brought me LIFE. Super easy to make as well!!
    Def going into the rotation.

  103. Rated 5 out of 5

    Bomb-diggity chicken. I was thinking about a rotisserie unit. Not anymore.

  104. Rated 5 out of 5

    I make this all the time now. It has become a staple in my home. I never take the time to sear because I generally use the meat (and the broth too!) for soup. I quadruple the recipe for the seasoning and keep it in the spice cupboard so I don’t have to mix the spices every time I make this chicken recipe. The seasoning mix comes in handy for other dishes as well. 

  105. Rated 4 out of 5

    The overall result was awesome, but I do suggest following the comments made by one poster + skipping the sauteeing beforehand and instead sticking the chicken under the broiler after. You’ll get the crispy skin you’re looking for + save a ton of time. Like someone else said, this bird comes out UGLY so you’ll definitely want to truss it or be cool with the idea that it won’t look like much but will taste great.

  106. Rated 4 out of 5

    Delicious, but I wish you’d be accurate about cooking time.

    8-9 minutes sauteing, 28 minutes pressure cooking, 25-30 minutes release time. That’s roughly an hour, not “28 minutes.” I’m not sure how you got 40 minutes prep time and 45 minutes cook time, either.

    • I’m so glad you enjoyed this recipe!

      Prep time of 45 minutes can be broken down to actual prep time and the IP coming to pressure.

      Cook time of 40 minutes can be broken down to the searing of the chicken and the 28 minutes on high pressure.

      Prep time/cook time is simply an estimation, Mara. We are going to be okay! 🙂

  107. Rated 5 out of 5

    Best chicken I’ve ever made!

    I had to modify a little bit since I only have a 3 quart InstaPot so I cut the whole chicken in half and reduced the high pressure cooking to about 19-20 minutes for each half. Seriously wonderful!

  108. Rated 4 out of 5

    The chicken was inevitably fantastic!

    The only problem I had was the cooking time. I set my 6qt. InstaPot on high for 30 mins and let rest in the sealed pot for another 30 mins, but the thighs were still pink. So I cooked in the oven a little then broiled to make the skin crispy.

    I recommend cooking for longer than indicated by recipe.

  109. trying this right now! go instapot go! I did the sear in a cast iron skillet before putting it in the instapot. on/ in my oven i made buttered new potatoes, and corn roasted in the shuck to accompany it… I am still new to this whole instapot pressure cooker thingy LOL but although the chicken went in with crisp-ed skin, it came out looking boiled. still tasted great though!

  110. Rated 3 out of 5

    The taste was fine but the chicken split in half, so the look wasn’t great (it looked exploded from the inside ) and the skin did not stay crispy. Perhaps I’ll try sauteeing longer next time.

    • Rated 4 out of 5

      Just broil it in the oven for 5 mins AFTER cooking. It’s the only way to make the skin crispy.

  111. I have tried this twice, followed your recipe EXACTLY and neither time did it come out crispy as in your picture. Taste was excellent but it did not come out as you show in your picture.

  112. Rated 5 out of 5

    This turned out great! The seasoning was right on point. After the chicken was done, I popped it under the broiler for about three minutes to crisp up the skin. I also reduced the drippings, adding the chicken liver to it. This made a great gravy to go over the chicken and an added gravy for the white rice too.

    I’m glad that I tried this recipe. I have an 8-quart unit that cooked a 6 lb bird. I pressured for 40 minutes and let it NPR for 25 minutes before manually releasing the final pressure.

    Thanks!!

  113. Rated 5 out of 5

    Started off my IP with some boneless pork chops, came out excellent. Wife was very excited for me to try the roasted chicken, so giving it a try now. Mixed the spices as suggested, coated the bird, sauteed on both sides and added a little extra broth because planning to make gravy, put it on for the 28 minutes and can’t wait, it smells amazing. Will repost with reviews from the Family in a while. Love the recipes, and the instant pot.

    • Oh my goodness. Tender, juicy, tasty and the leftovers are awesome. Great recipe. Thank you.
      Today are the pork ribs, prepped and waiting for dinnertime to crank up the instant pot.

  114. Rated 5 out of 5

    Best chicken ever! We make it several times a week. Thank you!

  115. Did anyone brine their chicken first?

  116. I have a 3qt Instant Pot and was wondering what size Chicken would work and how do you suggest adjusting the seasonings. I have never used it before since most all recipes need a larger cooker. I love rotessire chicken so I would love to make this. Thank you.

  117. Just wondering about the pressure release.  You let it sit 20-30 minutes more after the 28 minutes of cooking time?  Thanks!

  118. Rated 5 out of 5

    This recipe is fantastic! We always consider Costco rotisserrie chicken the best until now. This recipe was amazing , I followed the recipe exactly and it was so wonderful. Several people said that the skin stuck to the pan. What I found is that if you heat the sautee function on high until it says hot; then add the oil ( i used avocado oil since it is good for high heat), it does not stick. It was tender and moist. Thank you for this great recipe.

  119. Rated 5 out of 5

    Do yourself and your family a favor and just make this! It….is….amazing. I have 4 boys and a husband who were drooling over this..it literally falls apart..I did put some of the seasoning inside the cavity, cut my lemon in quarters and gave them a little squeeze as i put them in. I also did season it, wrapped it in plastic wrap and put in the fridge for a cple hours prior to cooking. 1 thing I did differently like another gal is I seared the outside in a pan on the stove, Like her i am not crazy about doing it in the IP and when u do it you need to get a really good dark sear. This will become a regular meal in my house, we had it with a vegetable and jasmine rice. Mine looked just like in the pics, as long as you get a good sear it will for sure!

  120. Rated 5 out of 5

    Super Yummy! I followed the directions verbatim, just added a little extra onion and lemon on the inside of the chicken. I suggest sautéing the chicken and getting it really brown on both sides! Mine turned out so awesome, had tons of amazing flavor and juice for gravy. We paired this with rice, and also a salad. 

  121. Rated 4 out of 5

    I’ve made this recipe 3 or 4 times now, and it’s become on of my favorite go-to recipes. It really is damned delicious! The only criticism I could give is that it looks nothing like the picture when it comes out of the pot heh. It kinda resembles the turkey in National Lampoon’s Christmas Vacation .  So in light of that, I might not make it for company that I was trying to impress. But for an easy delicious meal for the family? Hell yeah! 

  122. Rated 5 out of 5

    This was so delicious, tasty, and moist. Thank you for sharing. I will be using this again and again.

  123. Rated 5 out of 5

    It was so delicious and moist. I followed the recipe exactly as it was listed. My husband and I really enjoyed it, will definitely make it again!! 

  124. I plan to make this recipe tonight. I have a 6 lb chicken vs the 4 lb in the recipe. I’m a newbie with IP as it was a Christmas gift. How should I modify the cooking time to be sure it’s cooked thoroughly and still has good flavor?

    • 4 3 min per lb conversion so 36 min plus same rest time. Standard conversion for roast chx in IP. I am making recipe 2nd time the dry rub is so tasty! I am using smoked paprika it adds that little sumpin sumpin. Thank you for the awesome recipe!!!!

  125. Rated 5 out of 5

    I just made it before we went for the family walk with the dog. And I already had one wing. Gotta stop myself to finish the whole chicken!!! Haha

    I’m not sure if it makes difference, but I did put the whole chicken into the salted water for 48 hours tho.
    Wasn’t sure which recipe that I’m going to follow, but I’m glad I made it with this one.

  126. Rated 3 out of 5

    I made this last night and note sure what went wrong but it did not turn out like the photo. The chicken, especially, the legs were very difficult to brown so the legs and wings tasted good but had to take that awful uncooked looking skin off. 

  127. Rated 4 out of 5

    This is really good, it will never look like the photos after cooking due to photos being taken of uncooked chicken . In real life its much duller looking but and this is why I love this recipe ITS CRAZY JUICY!!!so yummy. Light delicate flavor

  128. This was amazing.  I was skeptical at first because I love a good oven roasted chicken…but this was way mor flavorful. I did the exact recipe but but half an onion in the cavity with the lemon.  I used about a third of the seasoning in the cavity as well.   It was falling apart when it was done and you could taste the flavors in every bite.  I whisked one some cornstarch in the drippings left in the pot and it was the best gravy ever!  

    • Rated 5 out of 5

      Wow this was absolutely perfect. I seared the chicken first like the recipe said, mostly to sear in those herbs and spices then followed recipe exactly and then broiled for 4 min after it came out perfect! Skin was crispy and delicious AND the meat tender and juicy. I used most of the meat for a Japanese curry I make and used the broth for the curry. Best 2 recipes I’ve made!

  129. I used my own mix of seasonings, but the receipe worked great! It’s on my list of keepers.

  130. I just read your instant pot chicken recipe. I have both a presser cooker and a slow cooker. Your recipe will do well in the pressure cooker. I have been reading instant pot recipe books at stores and online. Most all can readily be applied to the pressure cooker. I really see no reason since I have both cooking pots for me to get an instant pot. Can you see a reason why I should have the instant pot?

    • The instant pot is a pressure cooker.

    • I have both a pressure cooker and slow cooker and now an Instant Pot, I LOVE My Instant Pot, but still use my slow cooker for certain recipes as it tastes better and is not as slow as the one program on the instant Pot…But I am super happy with the Instant pot, I haven’t used my stove pot pressure cooker since receiving the Instant Pot as a gift…

  131. Rated 5 out of 5

    Excellent! We both loved it!

  132. Rated 5 out of 5

    This is my go-to chicken recipe now – love it – perfect every time!

  133. My instant pot would not pressurize for this recipe until I added a cup of water to the pot.

  134. Rated 5 out of 5

    Made this tonight. Instant pot newbie here. It was delicious. I bought the chicken on sale and it was cheaper and larger and better than any grocery store chicken. Thank you for recipe. I am looking forward to cooking many more of your recipes!

  135. Rated 5 out of 5

    This was my first attempt with the Instant Pot that I received as a gift for Christmas. This recipe is wonderful! I prepared it exactly according to the instructions and our family devoured this chicken for dinner! We will definitely make this again. It was fool-proof. As noted by other reviewers, the spice mixture doesn’t permeate the inside of the chicken, but the lemon sure does!

  136. 28 minutes! Moist, tender, great flavor!!

  137. Rated 5 out of 5

    Hi Changuh, I tried your recipe last night and it turned out excellent! My house smelled so good and the chicken was delicious. The only thing I did differently was to brown my chicken in a large skillet. I’m not a fan of browning in the Instant Pot. Once it was done, I pulled all the meat off for another recipe I use. Then put the skin and bones back in the IP and cooked for another 120 minutes to make bone broth! Yummy

  138. Rated 5 out of 5

    Hi! Instant pot newbie here and came across this recipe! I truly am in love and obsessed! I altered the seasoning slightly but other than that followed the recipe to a T. It is incredibly succulent. I saw some comments saying the flavour didn’t transfer to the chicken at all however I disagree. I shredded it up straight from the cooker and placed it in a bowl and poured some of the cooking juice over it Which I’d highly recommend everyone to try as it made it even juicier, if thats possible. (I’ve never written a recipe review before despite using many but this really blew my mind and it deserves acknowledgement) Thank you for creating this masterpiece! 

  139. I have made this recipe and variations and use this pretty much as my go to guide. Keep in mind that no matter what method you are using, there is no cooker that will lessen your prep time before sealing the pot. The 28 minutes given is for time under pressure. While it may or may not reduce your total time, it beats babysitting your stovetop while you can be busy with other things or preparing the rest of the meal or waiting 2 hours for the oven to do its job.

    Truth be told, the Instant Pot changed my life since I limit my stovetop use due to being distracted these days. This recipe is a great one to keep on hand and tweaking a minute here and there for your particular pot or preferences does indeed produce a rotisserie style chicken. Left to sit for about 10 minutes after removing from the pot gives time for the skin to dry and the juices to settle and it will slice like it came out of your oven.

  140. Rated 3 out of 5

    The chicken came out good but it’s frustrating to start a recipe because you’re looking for something fast and think you can cook a chicken in 28 minutes. Not true at all since it took over an hour with searing and releasing the pressure. A little honesty in the title of this recipe would go a long way.

    • well most people, except newbies know that there is the heating up timeframe, also we all know that if there is a time given, that is how long it takes to cook it, nothing else. prep time is not included because that is your own speed. what do you see when you see a cookie recipe?? bake for 15 min, does that include any other time? no. Not being rude, just stating the facts.

  141. Rated 5 out of 5

    This is a great recipe!  I have made it multiple times and the chicken is delicious and the bones and skin go back into the pressure cooker for broth!  Much healthier than the warehouse stores since I know what’s going into my meal. 

  142. Rated 5 out of 5

    I made the recipe as directed, however, I purchased a Mealthy Air Fryer lid for my Instant Pot and instead of searing the chicken, I placed it on a rack to keep it above the liquid and added some of the seasonings to the chicken broth.  I set the timer for 28 minutes, vented the steam when it was done.  I replaced the Instant Pot lid with the air fryer lid and set it on 400 degrees for 10 minutes.  The chicken was melt in your mouth tender, full of flavor and had crispy skin.

  143. Rated 5 out of 5

    Very yummy; I added lime instead of lemon and used it for taco’s. Super tasty, thanks for the recipe!

  144. I followed your receipe using my Ninja Foodi and made the chicken using the seasonings that you suggested. The chicken was moist but the flavor was on the skin only and not into the chicken. What can I do so that the seasonings go into the chicken and not just on the skin?

    • Peppy – if you want more flavor in the chicken a basic brine marinade for a couple of hours before cooking will do the trick. Brining is a must for any chicken with bones dish. Makes my chicken wings very flavorful and I’m sure a whole chicken will be amazing too.

    • How about putting some of the seasonings under the skin before cooking?

  145. Rated 4 out of 5

    My second time using instant pot and not sure if its gonna be a disaster lol. My first snafu was during the searing process, the skin fell off the chicken when I turned it over. Maybe I seared it too long? Then when I started the pressure cooking and I’m sitting and watching it…it occurred to me that I neglected to reinstall the rubber gasket…ugh…since it had already been cooking to some extent…I restarted with 20 minutes…well see how it goes lol. I will attempt again but skipping the searing and doing it in the broiler afterwards.

  146. I LOVED this recipe!! I have never made a chicken this good in my life. Thank you for sharing this easy and foolproof recipe. One thing is that I wish Iinstapot blog posters (this recipe included) would be honest and less misleading with the time advertised. I am sure you get fewer hits on a recipe that says “chicken in one hour” but that is really what it is. Yes, you set the Instapot for 28 minutes but that is after you browned it for 10 minutes, cooked it for 28 minutes, then let it slow release for 20-30 minutes then let it sit for 10 minutes. The chicken is great and worth the hour but You can do the math as well as I can–its a one hour+ chicken. Please start the trend of honesty in Instapot advertising.

  147. Question: Do you use store bought chicken stock? If so, what brand should I use?

  148. Rated 5 out of 5

    Should I drain the canola oil after saute?

  149. Rated 5 out of 5

    Fantastic recipe! 

    It was quick and easy. I’m still new to the instapot world – I swear by my slow cooker but this recipe may convert me! 

    Perfect for a Sunday evening and the leftovers are great for a quick chicken pot pie! 

    • I followed the recipe exactly as written…except I didn’t have a lemon so I squeezed Real Lemon juice inside the chicken before seasoning. Also, I bought the non-stick InstaPot pot nsert at Canadian Tire. Clean up is a breeze! The chicken tastes amazing!! Wait for it to release naturally and then it is ready to serve.. SO GOO!!!

  150. Rated 5 out of 5

    I made this tonight with my Crock Pot Express cooker. It turned out very very well!! Tender and flavorful. Thank you! 

  151. Rated 4 out of 5

    Factoring in all of the browning time and the pressure release waiting time, etc, wouldn’t you agree that this isn’t necessarily faster or easier than rubbing a chicken with butter and seasoning and sticking it in the oven? I can roast a chicken in about 80 minutes. I am not suggesting that your method or recipe are “bad” at all, just that it isn’t any faster or more convenient (or better) than a traditional oven. For someone without access to an oven though it is a great alternative. Thanks!

  152. Rated 5 out of 5

    Wow! This was amazing! Followed the advice of others and broiled after pressure cooking. Used a 5.65-pound chicken and selected the poultry setting for 37 minutes. Literally came out falling off the bone. My picky 15-year old son gobbled it up and went back for seconds. This will become a family favorite!

  153. Rated 5 out of 5

    , where do I begin. Let’s just say, how easy this is to make. The only different thing I did, was use lemon pepper seasoning in place of the lemon. Mixed it right in there with the other powders. So I used the whole recipe (minus the lemon), and I didn’t seer at the beginning, but at the end under the broiler. I can’t tell you, and after reading all of the other reviews on this, that you really just can’t get chicken any juicier than this. There was literally, bones left. Every piece of bird was gone in an hour Ofcourse, I had to be the first to try it. And then it was on. Had them lined up to try, and before I knew it, it was gone Before I give you my directions of how I did this recipe, the only ones besides my wife approving this, was the grandkids. I know, happy wife happy life Had 3 grands in line for every last bite. The sounds they made were never heard of. Double D, you didn’t just create a recipe, you created the monster in me that needed to be released for so long. Ok, enough about us. Here’s what I did. Mixed all of the powders in a bowl, cleaned out the bird, dried it, rubbed the canola oil on it, and on top of the oil cane the powder mix. Poured the chicken stock in the IP, and Kaye’s that bird gently inside. I pressed Meat/stew, and it gave me an option for how long I wanted it in for. I chose 40 minutes. The bird was 6lbs. WAS Once you set your time, the machine takes over, and in 12 minutes, the countdown begins. When the bell rang that it was done, I vented it right away. I didn’t open it until 10 minutes after, as I remembered my fellow chefs to let it set. Ya know, at that point, your making your sides. So I began to get said bird out and it separated in 3 parts No kidding, left drum side, breast meat in the middle, and right side drum. Put it on a baking sheet and broiled it to get the skin crispy. 10 minute broil is all you need. I’ll just put it out there, the skin was devoured in seconds. WOW, that seasonal blend is no joke. The chicken was so juicy, just couldn’t get enough. Did not use the drippings for gravy, but as a chicken based Au Jus. We all slept like babys last night, and the house still smells like I’m still making it. Best recipe ever Double D, thank you… William

  154. Rated 5 out of 5

    ? New 8qt with air fryer? Any advice? Yours looks yummy.

  155. Rated 5 out of 5

    We LOVE this.  I use a small apple halved instead of lemon.  I also make gravity in the pot on sauté – add a flour slurry and whisk until desired thickness. 

  156. Rated 5 out of 5

    Have made this a few times now 
    It’s my go to recipe for a yummy easy chicken dinner. I make Air Fryer spiced potato wedges with it. So good even without the lemon 

    • I just got my instant pot Duo yesterday. The first meal I want to make is rotisserie chicken and potatoes. Can you please tell me how to make the potatoes with the chicken?

  157. Rated 4 out of 5

    Made this dish using my own rub (we love fennel, so I use fennel seed in my rub). Used a 5.5lb chicken, so I increased the cooking time to 37 minutes, and finished under the broiler to crisp the skin a bit. Came out juicy and tender, with just a bit of lemon tang. Rivals the rotisserie chicken we sometimes buy from our big box store.

  158. Could you place the chicken on top of carrots and potatoes instead of the inset piece?

    • I wouldn’t advise it. The bottom of the instant pot does get quite hot, and the carrots and potatoes could very well burn.

  159. Rated 5 out of 5

    This was absolutely delicious!!! Tasted exactly like the rotisserie chicken you buy at the store!!! The only thing we did differently at the end was make gravy from the broth & seasonings left in the pot. Right there in the pot, turned back on sauté cornstarch with some water & whisk. Just made the dish!!!! 

  160. Rated 5 out of 5

    My husband was wanting homemade chicken noodle soup on this fall night …! I went to Kroger to get a rotisserie chicken because that’s my cheat way to make excellent soup!! Being 8:30pm there was not one chicken left !  I was scouring my brain as to how to make the soup ! Then it hit me !! I will use my IP to cook a chicken!! It cut the time to 34 minutes (5.65 lb) and I was able to get soup in the table when he got home from the gym !  Basically this kitchen appliance gets rid of the need for a slow cooker etc !! Yea instant pot! 

  161. Rated 5 out of 5

    Absolutely excellent recipe! After the chicken was complete, I placed it in the oven on broil to crisp the skin. OMG! The seasoning was delish!

  162. Rated 5 out of 5

    I’m new to Instant Pot (and also to writing reviews). This was AWESOME. 

  163. Rated 5 out of 5

    This is the BEST chicken I’ve ever made. This is my family’s favorite recipe. They call it THAT chicken and would eat every night if I made it. Thank you for the delicious recipe

  164. Rated 4 out of 5

    Full disclosure: I made this in a proper, stove-top pressure cooker. I did not make the recipe as written, but used it as a jumping-off point.

    The spice rub is delicious! I love how it really mimics the flavour of store-bought rotisserie chicken. I did make a few small changes: I quartered an onion and placed it underneath the trivet, and put fresh thyme sprigs inside the chicken cavity instead of dried thyme in the rub.

    I also did one major change. I browned the chicken after cooking instead of before. Once the chicken was finished pressure cooking, I removed it from the pot, poured the liquid into a jug and skimmed the fat. Then I heated the pressure cooker pot, added some of the skimmed fat to the hot pot, and browned the cooked chicken until crispy and golden brown. Then I took the chicken back out, added some flour to the drippings in the pot , and made gravy with the reserved liquid in the jug.

    If the Instant pot’s controls allow it, if people want crispy skin, I would suggest browning afterwards. It works!

    Thanks for the inspiration!

  165. Rated 2 out of 5

    New to Instant Pot so didn’t know what to expect, but my wife and I agreed this was pretty bad. Despite the deceptively lovely golden-brown color produced by the spices and searing, the pressure-steaming process left the skin flabby and unappetizing. Meanwhile with the quick cooking time the flavor of the spices and even the salt didn’t penetrate leaving the meat tasteless. The spices are basically wasted, except for color. One star because the “doneness” was right, and after smothering the meat with BBQ sauce we got a nutritious if disappointing meal out of it. Another star because I can make a chicken salad out of the leftovers. Based on this experience I think Instant Pot just isn’t the right tool for a whole chicken. I don’t see how the skin could ever be made appetizing using the pressure-steam method.

    • I understand what you are saying but you can make 2 simple adjustments.
      1) once you rub the chicken with the spices, let is sit in the refrigerator for a few hours
      2) once the chicken is finished cooking, put it on a backing sheet under the broiler for 5-10 minutes.

  166. Rated 5 out of 5

    Great flavor, easy to cook!! Everyone has gone back at least once for more!! Thank you 🙂

  167. Rated 5 out of 5

    So delicious! And without the pale, pasty look that many IP chickens have. 5#bird, 30 mins high pressure, 30 mins NPR. Rave reviews!

  168. Rated 2 out of 5

    this is our first time using our instapot following your recipe. The recipe looks great and easy to follow, when was all said and done the chicken didn’t come out like it does on the grill. That’s my idea of rotisserie chicken. Is there something I did wrong, since this is the first time constructive criticism accepted thank you I will keep you posted on more recipes

  169. Rated 5 out of 5

    This is the most amazing homemade rotisserie chicken recipe. It’s easy and flavorful and super tender. I love the addition of lemons. It gives the chicken a nice subtle citrus flavor. This is the first recipe that popped up when I wanted to cook a chicken in the instant pot, and it’s the only one I will use because I love it so much!

  170. Rated 5 out of 5

    Easy to make and delicious!

  171. I made this before I saw your recipe. I lather mine with butter and brown all sides of the chicken. Even turn it to brown the neck and cavity side. I have even marinated it in seasonings without butter and then marinated it with more same seasonings in a 1/2 cup of yogurt and then brown on all sides making a moroccan style chicken. I serve it with a Lebanese garlic rice recipe I got from YouTube and made a yogurt sauce and salad. I cook my chicken for 30 to 35 minutes. Pour out juices and slide my chicken into a baking dish because it’s so tender it will fall apart.

  172. Question, does the skin actually crisp up? I love crispy skin on Rotisserie chicken. It just doesn’t seem like it would. Curious?

  173. I can only find 51/2 lb whole chickens.  Can you tell me how much time I need to add?

    • The chart that came with my Instant Pot says 8 min. per lb for whole chicken.

    • I read in another post its 30 mins for a 5lb chicken. Add 6 minutes for every pound and 3 minutes for every half a lb. So I’d say 33 minutes for a 5 1/2 lb bird. Hope that helps!

  174. Rated 5 out of 5

    Can you tell me if it would be possible to sauté it ahead of time and then place it back into the insta -pot to cook it later? I would like to prep it and sauté it the night before so my family can begin the actual cooking process on a might I have to work a bit later than normal. 

  175. Rated 5 out of 5

    This is absolutely damn delicious!!

  176. Rated 5 out of 5

    Best tasting chicken that I have had in a long time!!!

  177. Rated 5 out of 5

    It was easy to prepare and tasted great. BUT the cook time for was not 28 minutes. I put it on for 32 and then had to cook it an additional 20 minutes because it was not completely done all the way through. I’m not sure why it took double the time to cook ?? Next time I’ll just have to remember to cook it longer. 

    • Rated 5 out of 5

      To those having a hard time with the length of cook time, the time can typically be averaged out per pound. An example is a four pound chicken for 28 minutes equals 7 minutes per pound.

  178. Rated 5 out of 5

    This turned out so delicious! It was moist an tender. It’s a recipe that I will make again! 

  179. Can I substitute olive oil or avocado oil for canola oil?

  180. Rated 5 out of 5

    sooo good, i won’t be buying supermarket rotisserie chicken any longer. thank you for a great recipe, it turned out wonderful! the chicken was literally falling off the bone before i could get it out of the instant pot. may i post your recipe and link to your site?

  181. Rated 5 out of 5

    I’ve made this twice now and it is delicious. So juicy, tender and full of flavor. I used the leftover broth in chicken soup the next day. My husband, King of the roasted chicken and my son who is a chef, were gobsmacked when they had this! Thanks for a great go-to recipe!

  182. Can you use the left over bones and meat to put back in IP for homemade bone broth?

    • We made this a few days ago, and it turned out absolutely fantastic!
      We crisped it up on the grill afterwards, but honestly unless you need crispy skin, this is not a necessary step.
      And the bone broth we made the next day (also in the IP) is incredible! 8 cups!
      We’re making it again tonight.

  183. Rated 5 out of 5

    I’m not a huge fan of rotisserie chicken because I find it dry,kind of chewy and bland. This is anything BUT. It’s juicy, tender, full of flavor! I also made a cornstarch slurry to make a gravy out of what was leftover in my pot for my husband. My kids and I don’t even LIKE gravy, but we were all licking our plates. The lemon really make it! This is one of our new favorite recipes! My dad is a pretty picky eater, but I raced about it so much to my mom that she made it the other night and said that even he adores it. Definitely going to become a normal meal in our rotation!

  184. Rated 5 out of 5

    How long would you cook a 3lb chicken for? Recipe sounds delicious! And so many great reviews!!

  185. Rated 5 out of 5

    My first attempt at a whole chicken in Instantpot. This recipe was simple and so delicious! Will definitely make again. 

  186. Rated 5 out of 5

    I found this website yesterday, looking for a roasted chicken recipe for my brand new Instant Pot. It just finished and I had a sandwich on large hamburger buns with pico de gallo, mayo and mustard.

    I had to come here immediately to praise this recipe! It’s the best, most flavorful, tender roast chicken I’ve ever eaten, much less cooked. Excellent! Bravo!

  187. Has anyone added veggies like potatoes or carrots to the pot to roast at the same time as the chicken? I’d love to do this but I’m not sure how they’d turn out with the extra time they’d be cooking. 

    • Yes! I just tried this recipe last week and added carrots, onions and potatoes. I had a 1.1kg (2.3lbs) chicken so I reduced the pressure cook time to 15 minutes. I added the carrots, onions and potatoes, and didn’t have a lemon so used oranges instead, and the recipe turned out sooo great! So easy too. 

    • I am at this very moment!! 5 quartered yellow potatoes, a whole bag of baby carrots, an onion cut in orange slice sizes!!  Let’s see in about an 18 minute cook let’s see what happens.  I might have to cook a bit longer but I did cover in a butter and other flavor rub and added buttery Panko to the top and broiled it!

  188. Rated 5 out of 5

    I used a pastured chicken from a local farm and followed the recipe exactly. Came out perfect! Tender, juicy & full of flavor. Will definitely be making again, thanks so much!

  189. Rated 5 out of 5

    Have made this twice in 2 weeks and am now bringing it over to a friend that just had a baby. Super easy. I sear it on 4 sides so the sides of the legs and wings get a good sear. Now that I’ve made this a few times I am looking forward to trying different spice mixes. The drippings make a great gravy with just a little corn starch to thicken.

  190. Hi there! Really want to try this recipe, but I don’t have an Instant Pot. I do have an electric pressure cooker. Would that work?

  191. Can I use a frozen chicken?

  192. Excellent recipe. Chicken falls off the bone.

  193. Rated 5 out of 5

    Oh my gosh, this chicken was delicious! We made this on a super hot, super humid day and it made the house smell fantastic without making the house feel like a thousand degrees. The meat was so tender and full of flavour. We had enough drippings for a gravy, which was to die for. I can’t believe something that yummy came out of so little effort. My husband asked me specifically to hang onto this recipe. Lots of leftovers for sandwiches and salads. This is absolutely getting made again in our house!

  194. Rated 5 out of 5

    Amazing……….so tender. I made gravy with the drippings and it was so good.

  195. Rated 5 out of 5

    Hands down THE BEST Instant Pot rotisserie chicken! Wicked easy to make. I change out the thyme for rosemary for personal preference and couldn’t be happier with the results. The whole family enjoys this meal and leftovers are good in quesadillas, soup, sandwiches, or even cold.

  196. Rated 5 out of 5

    Can we say fall off the bone chicken. It did take a while to natural release so in essence my chicken would have taken less time in the oven, but for the fact that one, no oven in the summer so no extra heat, barely anything to clean after, the tenderness and crispy skin, this is a win in my book and I’m making it again today for food prep. Thanks!

  197. Rated 5 out of 5

    Have made this numerous times and it’s never fails to give us a damn delicious chicken! What flavor and texture! We love chicken fixed this way. Now that summer is I need full swing, who wants to heat up the kitchen? Not me!

  198. Rated 5 out of 5

    This recipe is amazing! Love it!

    Question: do you place the chicken breast down or breast up when you cook it?

  199. Rated 5 out of 5

    Turned out great!

  200. Rated 5 out of 5

    Best chicken I’ve ever made!  The meat was so moist and flavorful.  This will be my weekly go to recipe.  I pull all the meat and use for sandwiches the following week.  Delicious!  Thank you!

  201. Rated 5 out of 5

    Question: you don’t pop it in the oven to crisp the skin?

  202. Rated 4 out of 5

    We tried this as we were in a hurry and it was the first one we saw, definitely a keeper, it was yummy

  203. Can I use a lime instead of lemon?

    • The first time I made an i.p. whole chicken, I used a mandarin orange, it was all I had on hand, now that’s all I use for my citrus ! And a couple of slices of red onion inside with the mandarin, oh so good!!

  204. Rated 5 out of 5

    Love the recipe but did not turn out like that. With a little trial an error I will get it perfect. Thank you so much for sharing. I do have one question. When returning the chicken to the IP do I put it breast down or does it matter?.

    • Rated 5 out of 5

      If I may add a little FYI about breast meat chicken or turkey, I’ve never like breast meat because it was always dry till I learned breast side down allows juices to go to the breast meat it keeps it’s moisture. Even though this works I’m still a fan of dark meat. I’m looking forward to trying this recipe, my Daughter just made it and loved it. 

  205. Rated 5 out of 5

    This was so easy to make!  My husband and I both loved this chicken. It was tender and moist and the flavor was outstanding. He’s already planning when we’ll have this again!  Please give it a try…you won’t be sorry! I

  206. Rated 5 out of 5

    Amazing! 

  207. Rated 5 out of 5

    First, I can’t begin to tell you how intoxicatingly delicious the aroma is to this. I actually didn’t have onion powder, so I doubled my amount of garlic powder. I used a 5 lbs chicken and set pressure to 35 minutes, with 15 minutes of natural release before letting the pressure free. Since I love chicken livers, I cut them up and put them below the trivet as the chicken cooked. Finally, after cooking the chicken in the instant pot, I browned it in the oven at 450 degrees until brown and crispy. I made gravy with the rendered fat and flour roux. Delicious!

  208. Rated 5 out of 5

    I made the whole rotisserie chicken & I must say it was the “Best Damn Delicious Chicken” we ever had in the Instant Pot. It was so flavorful & moist !! My husband went back for seconds which he rarely ever does !! I had a 5+ lb. chicken and set it for 35 min after the saute process !! It was so delicious…I will def make again & thank you for the wonderful recipe !!

  209. Rated 5 out of 5

    Loved this chicken.   Made it with everything except I didn’t have a lemon so I squeezed some lemon juice in the cavity of the chicken. It was amazing and juicy.  Thank you

  210. Rated 4 out of 5

    Made this in my Ninja Foodi, and it was yummy! I brined the chicken in salt water overnight just to tenderize the meat. The next time I make it, I plan to use the air fryer on the Foodi to crisp up the skin. I think that will bring it right up to a five-star meal.

  211. Rated 5 out of 5

    Mine was a bit over done because I left it in the instantpot for an extra half hour after it depressurized. I got busy and couldn’t get to it . Next time I will be a bit more prompt. It was still a great recipe. I think I’ll try your chicken enchiladas next with the left overs. Thank you for all the great recipes. I will use this recipe again. Happy Easter !

  212. Rated 5 out of 5

    I just bought my first Instant Pot and have been looking forward to making a roasted chicken. Yours recipe looks good and I will definitely try it. I already give it five stars because I just know it will be delicious!

    However I don’ believe my chicken dinner will be ready in 28 minutes, as your title indicates.. The 28 minutes is pressure cooking time, right? Add to that 10 minutes to brown the chicken, 20-30 minutes for the pressure to release, and another 15 minutes for the chicken to set before you should cut into it. That adds up to an hour and fifteen minutes, or thereabouts. Still less time than the oven, but still.

    • Rated 5 out of 5

      I thought the same thing. It actually turned out to take a little longer in the IP than in my oven just from memory of oven roasting. I actually didn’t let mine rest and opened it up after 20 minutes on natural release. It was perfect and fell right off the bone when carving. The plus for me was that there was no oven heat and the skin was still decently crispy. It was definitely worth it. 🙂

  213. What is the metal trivet and do I need to buy it. I am looking at the manual and I don’t see that it is included. 

  214. Rated 5 out of 5

    Will be making this recipe often. Easy, good and so much flavor.

  215. Rated 5 out of 5

    Super easy and delicious! I saved this to my favorites.

  216. Rated 5 out of 5

    I’ve used this recipe twice with great results for a 4 Ib and 6 Ib bird and adjusted cook times. Highly recommend adding a little extra broth if necessary and thickening drippings into gravy with corn starch. Excellent flavor! Used leftover chicken to make your green chicken enchiladas and they were delicious! Thanks for a great recipe! 

  217. I found an organic 4lb chicken on sale for $4 because the “sell by” date was today. Couldn’t pass it up, even though I had no specific plans for chicken! This turned out perfectly! My kids devoured the drumsticks right away, I shredded the breast and thigh meat for later, and the bones are currently back in the IP to make stock. Well worth the $4! Thank you!

  218. Love this recipe. Having problems finding 4 lb chickens….. Would you please tell me how long to cook a 5- 6 lb chicken, thank you.

  219. Rated 5 out of 5

    This was the best Instant Pot recipe I’ve made.  So delicious and so easy.  I poured the broth over mashed baked potatoes and it was so tasty.  Nest time, I’ll thicken it with flour.  I made a small change to the recipe and used only 1 tsp of salt.

  220. Rated 5 out of 5

    This sounds amazing!! Random question: is there a min/pound recommendation? I got a 5.5 lbs (smallest I could find).  Thanks!!!

  221. Rated 5 out of 5

    Yum! My chicken took longer to brown and I cooked it longer since my bird was close to 6 lbs but it turned out amazing. I’m getting 2 more chickens today while they’re on sale 🙂

  222. Very delicious. Love the herbs. Your recipes are always delicious.

  223. Rated 5 out of 5

    Super tender…lemon infused yummy-ness. 

  224. Rated 5 out of 5

    I made this last night for dinner and it turned out great! I had a considerable amount of liquid leftover. Would you consider that broth? I strained it and saved it. Not sure how to use it if at all!

    • Yes, I save all my leftover liquids from IP chickens and either freeze them in 1 or 2 cp serving sizes or use them right then for soups.  So delicious and convenient.

  225. Rated 5 out of 5

    This will be my first recipe in the IP. I’ve never used one and this looks like a simple recipe for the first try. Thank you

  226. Rated 5 out of 5

    I have a question I make an oven baked rotisserie chicken that is stuffed with onion , garlic , lemon , thyme . With a few slices of lemon under the breasts . Would your recipe still work in a electric pressure cooker with these ingredients added & cook approximately the same amount of time ? 

    • I use a standard stove top pressure cooker and I make all of the IP recipes in it just fine, though I do have to reduce the recommended cooking times.

  227. What is the “metal trivet” mentioned? Is this the small stainless trivet that came with the pot? I thought that was intended to set a hot pot on. Is it food safe?

  228. Can this be made in a 8-qt IP?

  229. Rated 4 out of 5

    I am excited to try this recipe out since we are expecting 5 Inches of snow this weekend. I hope i can the sear on the chicken just how its shown. I have been following you for a year and your recipes have helped me find that confidence in cooking for my family.

    • Hi Sandy,

      Natural release means once the pressure cooking is done, you let it sit in the pot without turning the level to release the steam. You are allowing the food to cook after the pressure cooking is done by the remaining natural steam as it’s slowing releasing. 

  230. When you say naturally release the pressure does that mean to just let it sit in the instapot that long once it’s done, or does that mean to flip the lever on top and let it sit for 30 minutes? I’m sorry I’m new to my instapot! Sounds and looks delicious  

  231. When do we add the chicken stock?

  232. Have not done it yet. Looks great as it is done from start to finish in IP. All others I have seen involve the oven. A question can I use the broth to make gravy after the chicken is done?

  233. Hi there recently I came across a recipe that said allow 5 mins per lb for the chicken in the instant pot..do you think the time you mention may overcook the chicken..just curious..tks

  234. What is an Instant Pot and how can you adjust this recipe if you do not have one? 

    • Rated 4 out of 5

      Have not tried the recipe yet but ingredients sound delicious! Would love to give it a try tonight but my chicken is frozen. Has anyone tried it with a frozen bird yet? Obviously can’t stuff the cavity if it’s still frozen so wondering how much that might take away from the flavor.

      • mind blowing your this rotisserie chicken recipe. looking so yummy . tonight i will try this. thanks chungah for posting this for us.