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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So delicious & easy . Great for several meals for my weekly menu!!❤️
Super easy to follow instructions. My husband said, “simply one of the top three chickens I’ve ever had.” He ate almost the the bird all.to himself!
I’ve never ever made an entire chicken before and this recipe worked perfectly!! I followed all steps of the recipe, but lowered my cooking time to 26 minutes since my chicken was 3.5 lbs. The meat fell completely off the wings and wasn’t dry at all. The only unfortunate part is that there were no leftovers for tomorrow.
This was so easy and delicious.
Love that I had all the seasonings and ingredients.
This truly was so easy and so delicious. The chicken comes out so tender. I don’t see myself making a whole chicken any other way now!
Absolutely my favorite Instant Pot recipe!!!
Made a quick, damn delicious Thanksgiving chicken for my small family. Keep the recipes coming!
I really like this receipe. I made it several times and it works well.
Very good taste and easy to do. The drippings made a very delicious gravy!
This was so easy. The chicken was so moist. My family gobbled it up. My chicken was 5lbs so I added an extra 2 minutes to the cook time.
This is great information, Stacey. Thanks!
I don’t have a lemon can I use limes instead
I used a small orange instead!
No more wasting hours and hours to oven bake a whole chicken just for the best to come out very dry and tough. This recipe is fantastic – juicy chicken in 45 minutes total. I added extra spices to the seasoning but the roasting and pressure cooking remained the same.
So good!!! Made a few times and about to make again. Only recipe I use for a whole chicken cause it’s delicious!!!
As advertised! My favorite chicken recipe!!
I am a mediocre cook and this chicken turns out great for me every time. I’m going to get adventurous and try some different spices next time.
I used avocado oil because it’s what I had on hand and I love it.
The instructions are great. The seasonings perfect. I had a 4.13 pound organic chicken. I browned it, cooked it for 28 minutes and naturally released for 25 minutes. It looked great, however was not totally cooked in the leg joints. Next time I will add 2 or 3 minutes to the pressure time. The chicken was totally defrosted. Great flavor.
Delicious and easy! Adding it to the weekly routine. Skin didn’t get crispy but not a big loss for us. Extremely flavorful and juicy chicken. Highly recommended.
I made this for my parents last weekend and it was a huge hit. Now I am going to make it for my friends and I wanted to make more than the recipe calls for. I bought a 6.5 pound chicken. How do I figure out how much more cooking time is needed?
Wow! Surprised at how the skin crisped so nicely and without needing follow-up roasting in the oven. Truly a foolproof recipe. I used olive oil because I didn’t have canola and it didn’t harm the outcome. I would remember to let the finished bird sit for 5min before cutting to keep the juices from running out and maintain a moist, finished product. The biggest challenge I had was flipping the bird (it wanted to separate) and then pulling it out of the pot to place the rack. I’m sure someone has figured a way of doing this with finesse. Excellent flavor. Keeper, going into the family favs pile.
I had a lot of trouble hoisting the chicken in and out of the instant pot as well. Would love a video on how to do so!
This recipe is great. Can you tell me if it’s OK to leave it in the instapot on “warm” setting for an hour or more after it’s done with natural release time? I made it too early and guests won’t be here yet I don’t want to over do it.
Gail
Fantastic ! I used 2 forks to flip it and get it out of the pot. I was astonished at how it easy it was to debone, which I use to make stock. The flavor was awesome too! I added the 3 min someone recommended as my organic chicken was also just a little over 4 lbs.I just cut the cost of buying a premade by half. House smells so good too! Keeper! Thanks!
Omg omg so simple and delicious. This recipe is staying with me forever and ever . I live my IP