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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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.
Just wondering about the pressure release. You let it sit 20-30 minutes more after the 28 minutes of cooking time? Thanks!
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.
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!
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.
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!
Broil it after cooking!! It crisps up the skin!
If you season it as per the recipe and sear it for 4 or 5 minutes before pressure cooking it looks just like the picture!
This was so delicious, tasty, and moist. Thank you for sharing. I will be using this again and again.
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!!
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!!!!
A 4lb bird at 28 minutes is 7 minutes per pound.
If that’s how you calculate it, that would be 42 minutes for a 6lb bird.
I’m cooking one now that is just over 6lb.
Jack, how did the 6lb chicken go at 42 minutes? I have a 6lb chicken and curious as to the best cooking time for it.
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.
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.
It sounds like maybe you didn’t brown it enough before pressure cooking it? What did it look like?
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
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!
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!
I used my own mix of seasonings, but the receipe worked great! It’s on my list of keepers.
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…
Excellent! We both loved it!
This is my go-to chicken recipe now – love it – perfect every time!
My instant pot would not pressurize for this recipe until I added a cup of water to the pot.
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!
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!