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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LOVE this recipe! This is 3rd time and it is delicious !
Also, rather than try to use tools/tongs to lift out the chicken I lifted it out by gripping one end of the cavity. This was much easier. Cheers~
This chicken is extra special – juicy, tasty, perfect! It is super easy to make. In fact, the hardest parts were turning the chicken over in the Instant Pot during the saute phase and pulling it out to place it on the trivet. The cooking part was a snap and very fast, too!
this was yummy, although the sauteeing of the chicken at the beginning didn’t seem to do much so I stuck it under the broiler at the end. My chicken was larger so I did 6 minutes per lb and it turned out great.
Just a question. My chicken is 2.69 lbs…how much do I decrease the time in the IP?
Any suggestions for making gravy with left over stock without using cornstarch or regular white flour ?
What about adding Xanthum gum? A little goes a long way, I’d recommend sieving a bit at a time.
I do a roux with gluten free flour (Paleo or 1:1 are my go tos by bob mills) and then add in the chicken juice and left over juices from cooking.
Love this recipe! I’ve made this many times. I usually set the time for 33 minutes. I felt that at 28 it was still a little underdone. I usually make gravy out of it; no secrets there. The recipe makes a really nice rub. I sometimes place it under the broiler for 3-5 minutes to crisp the skin and breasts. Thank you for this recipe! Start the InstantPot and head to your local gym class – back in time for a delicious chicken dinner!
Tapioca or Arrowroot
You can cook carrots and or potato flakes for gravy just puree the vegetables it will make it’s own gravy
Most other gluten free flours will work. I usually use either cassava flour or rice flour, or sometimes arrowroot or tapioca (but with those two you have to be extremely careful not to add too much as it can easily turn the gravy “gloopy”!).
Well, that was damn delicious! Thanks! Super easy and very tasty. Great recipe, it’s in my rotation for sure. 🙂
This is the only way I’ve ever made rotisserie chicken. Love this recipe and instructions so so much!
It was perfect
Making this delicious and easy recipe for the 4th time! There’s nothing not to like. I love a traditional oven roasted chicken but this is great for 90 degree days when you don’t want to heat up the house! Leftovers make a flavorful addition to different salads.
Made this for my family for dinner and got rave reviews! Will definitely make this again!
This is my go to recipe when I’m in a rush to get a great meal on the table. Grandkids love Nanny’s chicken and the gravy from the drippings is amazing. I’ve made it 3 times already and they ask for it every Sunday!
Care to share how you make the gravy from the drippings?
CROWD PLEASER! Made this ahead for company coming the next day. Used 7 lbs of chicken cut into uniform sizes for more even cooking. Brined chicken for 1-2 hours first, doubled the spices, then seasoned and sauteed as directed. Cooked for 15 minutes on high in IP then quick released. To reheat the next day I lined the IP with carrots, added chicken back in, 1 c broth saved from day before, and cooked at high pressure for 2 minutes only + quick release. AMAZING & TENDER! This recipe is a keeper!!!
So, your version is a completely different recipe.
Lol exactly what I was thinking, why even put that comment?
Wow! Thanks for the detailed instructions of cooking ahead and reheating! I know it’s more work to cut and sauté, but certainly doable. I have a Breville Fast-Slow Pro and an IP Max, so I plan to cook and store two chickens.
This recipe is the Bomb! I was a little skeptical that it would be that good but trust me, it is! My hubb gym agreesits better than Sam’s rotisserie chicken!
First of all thank you for your recipe. We loved the tenderness of the chicken it was so juicy! But the flavor was not what I expected. We do not eat the skin…for those who do I imagine it is very flavorful! Next time I will mix the spices with unsalted butter and push it under the skin.
The flavor
Is amazing. I have made
This three time. I just can’t seem to get that crispy skin that yours appears to have
Better than store bought. It is fun to make and lots of leftovers to make other dishes during the week. Super moist, never dry. My “go to” when we want something special.
The best damn Delicious rotisserie chicken ever.I keep a jar of the spice mix at the ready…pork chops, steak, and always chicken. Quick and easy in the I P. Gravy…yum! Chicken stock…yum!
This was delicious! I’d definitely put it under a broiler to crisp up the outside. It was a bit on the lemony side so I will try it without the lemon or only 1/2 of the lemon.
Love this chicken and recipe!, very easy and very moist!!
Very straight forward and chicken came out lovely. One advantage is the instant pot collected the stock and run-off and, coupled with the spices, it was a lovely stock to combine with the leftovers next day. I used the leftovers with a jar of mild curry sauce here in Scotland and put in a couple of ladles of the jelly. (Used the instant pot for the rice). Thank you for this method.