Instant Pot Rotisserie Chicken
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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
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 1 ½ teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 (4-pound) whole roasting chicken
- 1 lemon, halved
- 2 tablespoons canola oil
- 1 cup chicken stock
Instructions
- In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
- 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.
- 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.
- 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.
- Serve immediately.
Did you make this recipe?
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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.
A fool-proof recipe for a newbie instant pot cook. Thank you from the whole family.
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!
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.
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.
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.
This is exactly what I was looking for. Thanks
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.
Bomb-diggity chicken. I was thinking about a rotisserie unit. Not anymore.
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.
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.
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! 🙂
Lol! Great recipe and we sure are going to be okay!
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!
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.
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!
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.
Just broil it in the oven for 5 mins AFTER cooking. It’s the only way to make the skin crispy.
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.
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!!
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.
Best chicken ever! We make it several times a week. Thank you!
Did anyone brine their chicken first?
I did, and it was amazing!