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!
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Also, it just tastes better with one’s own seasoning. We end up eating all of our chicken (whereas with the one from the store, the dogs get snacks off of it for a few days – it’s tasteless on the second day).
THIS chicken (prepared almost exactly as here – sometimes I vary the seasonings and use garlic in the broth).
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 for even quicker dinners.
why i love this recipe
- Yields the most tender, juicy and flavorful rotisserie chicken
- Requires minimal prep, pantry staples and zero babysitting
- Natural release of the Instant Pot gives you time to prep your side dishes
- Freezer-friendly, perfect to freeze whole, in pieces or shredded
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your chicken. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Don’t skip the metal trivet. After browning the chicken, place the chicken on top of the metal trivet. This will help ensure that the chicken does not burn, as well as providing better circulation for even cooking throughout.
- Lift the trivet to remove the chicken. The chicken will be very fall-off-the-bone tender (quite literally). Working carefully, lift the trivet to remove the chicken from the Instant Pot and serve.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F, inserting through the thickest part of the thigh between the breast and leg but avoiding the bone.
- Broil for crispy skin. As an optional step, broil the chicken on a sheet pan until desired crispness is reached, about 3-5 minutes.
- Let your chicken rest. Let your chicken rest for at least 5-10 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Save the chicken bones. Repurpose the leftover chicken bones for homemade stock.
what to serve with instant pot rotisserie chicken
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Rotisserie Chicken: Frequently Asked Questions
The metal trivet helps elevate the chicken from the bottom of the Instant Pot, ensuring even cooking and avoiding the dreaded “burn” error.
Place the chicken back in the Instant Pot, cooking for an additional 2 minutes for every 5 degrees below 165°F.
Yes! But be sure to increase the chicken stock to 1.5 cups.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Rotisserie chicken is very freezer-friendly and can be frozen whole, in pieces or shredded in plastic freezer bags. Label, date and freeze up to 3 months.
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.
Video
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Best tasting chicken that I have had in a long time!!!
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.
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.
This turned out so delicious! It was moist an tender. It’s a recipe that I will make again!
Can I substitute olive oil or avocado oil for canola oil?
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?
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!
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.
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!
How long would you cook a 3lb chicken for? Recipe sounds delicious! And so many great reviews!!
My first attempt at a whole chicken in Instantpot. This recipe was simple and so delicious! Will definitely make again.
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!
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!
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!
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.
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?
Can I use a frozen chicken?
We have made it with a frozen chicken. 60 minutes plus NPR and it was perfect.
Excellent recipe. Chicken falls off the bone.
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!
Amazing……….so tender. I made gravy with the drippings and it was so good.
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.