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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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!
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!
This recipe is amazing! Love it!
Question: do you place the chicken breast down or breast up when you cook it?
Can you use avocado oil instead of canola?
I use grape seed oil! High smoke point!!
Avocado oil has a smoke point of 500 f so you are good to go. The creaminess of the avocaso oil will likely complement the flavor.
I have just bought an 8qt instant pot so would I need to change amount in recipe?
Turned out great!
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!
Question: you don’t pop it in the oven to crisp the skin?
We tried this as we were in a hurry and it was the first one we saw, definitely a keeper, it was yummy
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!!
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?.
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.
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
Do you think I could make the recipe without the trivet?
Amazing!
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!
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 !!
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
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.
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 !
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.
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. 🙂
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.
https://www.amazon.com/Trivet-Compatible-Instant-Pot-Accessories/dp/B07FY3X2J4
Is what came with my Instant Pot.
Super easy, fool proof too. Thanks so much.
Will be making this recipe often. Easy, good and so much flavor.
Super easy and delicious! I saved this to my favorites.