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
Equipment
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.
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28 minutes! Moist, tender, great flavor!!
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
So sorry I misspelled your name Chungah!
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!
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.
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.
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.
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.
Did you skip the searing process all together and just air fryer it. That sounds like a great idea.
Very yummy; I added lime instead of lemon and used it for taco’s. Super tasty, thanks for the recipe!
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?
Seasoning should go under the skin and in the cavity as well
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.
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.
I agree! I’m new to insta pot and just want to know the total ACTUAL time.
Question: Do you use store bought chicken stock? If so, what brand should I use?
I use Better Than Boullion and that way you can control the salt. I use half of what they recommend and still get great flavor!!
Should I drain the canola oil after saute?
I would like to know this also!
I didn’t drain or rinse after sauteeing, the chicken absorbed most of the oil anyway.
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!!!
I made this tonight with my Crock Pot Express cooker. It turned out very very well!! Tender and flavorful. Thank you!
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!
The chicken comes out way more tender and moist in the IP vs the oven.
I live in Houston. I don’t use the oven May-September. The IP works well as a summer oven.
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!
, 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
Your suggestions were spot on! Thank you so much!
? New 8qt with air fryer? Any advice? Yours looks yummy.
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.
ha gravy not gravity