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.
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I’ve used this recipe twice with great results for a 4 Ib and 6 Ib bird and adjusted cook times. Highly recommend adding a little extra broth if necessary and thickening drippings into gravy with corn starch. Excellent flavor! Used leftover chicken to make your green chicken enchiladas and they were delicious! Thanks for a great recipe!
I found an organic 4lb chicken on sale for $4 because the “sell by” date was today. Couldn’t pass it up, even though I had no specific plans for chicken! This turned out perfectly! My kids devoured the drumsticks right away, I shredded the breast and thigh meat for later, and the bones are currently back in the IP to make stock. Well worth the $4! Thank you!
Love this recipe. Having problems finding 4 lb chickens….. Would you please tell me how long to cook a 5- 6 lb chicken, thank you.
I use the formula 6 min per pound plus 2 minutes. Works every time
Look for organic or Amish whole chickens. They are natural fed without antibiotics. Thats why they are smaller. And taste soooo much better. 🙂
This was the best Instant Pot recipe I’ve made. So delicious and so easy. I poured the broth over mashed baked potatoes and it was so tasty. Nest time, I’ll thicken it with flour. I made a small change to the recipe and used only 1 tsp of salt.
This sounds amazing!! Random question: is there a min/pound recommendation? I got a 5.5 lbs (smallest I could find). Thanks!!!
I use 6 minutes per lb of chicken in instant pot.
Yum! My chicken took longer to brown and I cooked it longer since my bird was close to 6 lbs but it turned out amazing. I’m getting 2 more chickens today while they’re on sale 🙂
How much longer did you cook your chicken?
Very delicious. Love the herbs. Your recipes are always delicious.
Super tender…lemon infused yummy-ness.
I made this last night for dinner and it turned out great! I had a considerable amount of liquid leftover. Would you consider that broth? I strained it and saved it. Not sure how to use it if at all!
Yes, I save all my leftover liquids from IP chickens and either freeze them in 1 or 2 cp serving sizes or use them right then for soups. So delicious and convenient.
This will be my first recipe in the IP. I’ve never used one and this looks like a simple recipe for the first try. Thank you
I have a question I make an oven baked rotisserie chicken that is stuffed with onion , garlic , lemon , thyme . With a few slices of lemon under the breasts . Would your recipe still work in a electric pressure cooker with these ingredients added & cook approximately the same amount of time ?
I use a standard stove top pressure cooker and I make all of the IP recipes in it just fine, though I do have to reduce the recommended cooking times.
What is the “metal trivet” mentioned? Is this the small stainless trivet that came with the pot? I thought that was intended to set a hot pot on. Is it food safe?
Can this be made in a 8-qt IP?
I am excited to try this recipe out since we are expecting 5 Inches of snow this weekend. I hope i can the sear on the chicken just how its shown. I have been following you for a year and your recipes have helped me find that confidence in cooking for my family.
Hi Sandy,
Natural release means once the pressure cooking is done, you let it sit in the pot without turning the level to release the steam. You are allowing the food to cook after the pressure cooking is done by the remaining natural steam as it’s slowing releasing.
This message was meant for Shauna.
When you say naturally release the pressure does that mean to just let it sit in the instapot that long once it’s done, or does that mean to flip the lever on top and let it sit for 30 minutes? I’m sorry I’m new to my instapot! Sounds and looks delicious
When do we add the chicken stock?
Have not done it yet. Looks great as it is done from start to finish in IP. All others I have seen involve the oven. A question can I use the broth to make gravy after the chicken is done?
Will let you know
Absolutely! I put the pan on saute and reduced the stock before added an arrowroot slurry. Seasoned to taste and it was delicious! All the herbs and lemon flavour from the chicken added a little extra yum.
Hi there recently I came across a recipe that said allow 5 mins per lb for the chicken in the instant pot..do you think the time you mention may overcook the chicken..just curious..tks
What is an Instant Pot and how can you adjust this recipe if you do not have one?
Have not tried the recipe yet but ingredients sound delicious! Would love to give it a try tonight but my chicken is frozen. Has anyone tried it with a frozen bird yet? Obviously can’t stuff the cavity if it’s still frozen so wondering how much that might take away from the flavor.
mind blowing your this rotisserie chicken recipe. looking so yummy . tonight i will try this. thanks chungah for posting this for us.