Instant Pot Rotisserie Chicken
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
30 min for a whole rotisserie chicken? YES, please! And the chicken comes out incredibly tender, juicy, moist and packed with so much flavor!
Featured Comment
Why you’ll love this instant pot rotisserie chicken
- Tender, juicy goodness. Making a rotisserie chicken in the Instant Pot® will yield the most tender, juicy, fall apart and flavorful rotisserie chicken. So good, you’ll never want to go back to store-bought rotisserie chicken again!
- Cooks so fast. A rotisserie chicken will generally take about 1 – 1.5 hrs to cook in the oven, but it can finish cooking in the pressure cooker in just 28 minutes!
- Ridiculously easy. This recipe requires minimal prep, pantry staples and zero babysitting, the best kind of set-and-forget dinner. And the natural release of the Instant Pot even gives you time to prep your side dishes!
- Freezer-friendly and versatile. The chicken is perfect to freeze whole, in pieces or shredded, and has so many uses. It’s great on its own with a few roasted veggies or with pastas and soups as a fill-in for the quickest dinners.
Uses for rotisserie chicken
Rotisserie chicken is the ultimate meal-prep hack, repurposing leftovers for so many dishes for a quick and easy budget-friendly weeknight meal!
Tex-mex favorites
Shredded chicken can be used for tacos, quesadillas, enchiladas or even lazy enchiladas
Soups
Leftovers work so well for shortcut creamy chicken noodle soup, white chicken chili, or chicken tortilla soup
Salads
Transform leftovers into everyone’s favorite Chinese Chicken Salad
Wraps and sandwiches
Quickly whip up BBQ chicken sandwiches with your favorite BBQ sauce on toasted buns with coleslaw and pickles
Comfort food
Biscuit pot pie makes for the coziest comfort food dinner using up all the shredded chicken, topped with the flakiest biscuits
How to make instant pot rotisserie chicken
- Mix the dry seasonings. Combine the salt, pepper, thyme, paprika, oregano, onion powder and garlic powder – this will be used to season the chicken.
- Prep the chicken. Remove the giblets, if not done already, and dry the chicken thoroughly. This will prevent steaming and allow the seasoning to adhere while yielding that crisp, flavorful, golden brown crust. Rub the dry seasoning mix on the chicken, seasoning the cavity as well for even seasoning throughout.
- Sear the chicken. Using the saute function of the Instant Pot, sear the chicken until golden brown. This will help lock in all the moisture and build deep flavor through caramelization (and give it that classic rotisserie look!).
- Pressure cook. Add the metal trivet to the Instant Pot (this will ensure even steaming, drain excess fat and avoid the burn notice!) and the stock before returning the chicken to the pot. Pressure cook on high for 28 minutes, naturally releasing for 20-30 minutes.
- Let it rest. Let the chicken rest, allowing the juices to redistribute for maximum juiciness and tenderness.
- Broil. For crispy rotisserie-style skin, broil the chicken until golden brown and desired crispness is achieved, about 3-5 minutes.
- Serve or store. Carve and serve warm, or shred the meat for salads, tacos, soups, casseroles and so much more for time-saving meals throughout the week.
freezing and storage
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Separate the meat from the bones for easy reheating. Bones can be saved for later for homemade stock.
Freezing
Let the chicken cool completely; shred or dice into bite-sized pieces, portioning into 1-2 cup servings in airtight, resealable freezer bags, adding a few tablespoons of cooking liquid to prevent the meat from drying out. Squeeze out any excess air before sealing and lay the bags flat in a single layer in the freezer (this will help them freeze quickly). Freeze up to 3 months.
Defrosting and reheating
For best results and an even thaw, thaw overnight, adding directly to boiling soups or casseroles. It can also be warmed gently on the stovetop, covered, over medium low heat with a splash of water or stock, until heated through.
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.
For that crispy rotisserie-feel, broil the chicken for 3-5 minutes until golden brown. If you have the Instant Pot Air Fryer lid, you can also air fry the chicken for a few minutes without broiling.
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
Video
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.
Equipment
Notes
- Stuff the cavity. Seasoning and stuffing the cavity with lemon will add moisture from the inside out, allowing the flavors to penetrate even in the thickest parts of the chicken.
- 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 and provide 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.
- Natural release is key. Once the chicken is finished cooking, naturally release for 20-30 minutes, giving ample time for the chicken to rest. Quick release of pressure can cause the chicken to dry out.
- Broil for crispy skin. As an optional step, broil the chicken on a sheet pan until crispy (and for that rotisserie-feel!), about 3-5 minutes, watching carefully so that the skin does not burn.
- 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. Store the leftover chicken bones, skin and wing tips in an airtight, resealable freezer bag to repurpose for homemade stock.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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
This recipe meets my favorite requirements, it’s quick, easy and delicious! This recipe is a definite keeper.
My family loved this! Thanks for a quick and easy recipe.
Best instant pot whole chicken I’ve ever made. I think the searing and the lotsa salt are what did it. This will be the way I make them from now on. Thank you!
This is a very good recipe. The bird came out tender, juicy, and flavorful. I made only one change and that was to substitute avocado oil for the canola oil, which I would never use because, contrary to commonly accepted belief, this oil, originally created to lubricate diesel engines, is not fit for human consumption. (Like all seed-based oils.)
Do you have a resource of where canola oil was originally used for diesel engines? I’d like to discuss it with my health coach.
Love this recipe!! Someone else said that Canola was toxic and originally used as engine lubricant, so I decided to look into it. Below is an article I found, safe to say I won’t be using Canola Oil anymore! Basically patented by Monsanto who is the definitely of evil and toxic. Anywho- the chicken turned out great. Maybe just use olive oil next time 🙂
https://www.smallfootprintfamily.com/the-inconvenient-truth-about-canola-oil
I love this chicken. First time it was hard to flip. Second time I used double pronged meat prongs to lift and flip. So easy and looked great with the Browning 4 minutes on each side. Thank you
Damn delicious
I’m new to Instantpot cooking, when you say manual setting, how is that done? I have it on the poultry. Just want to know for future reference. Thank you. It smells delicious already.
Great recipe! I have a ninja with an air fryer. I Adjusted the for the bird weight from my manual (40 mins for about six pounds). No onion powder so I chopped an onion and put in with lemons in bird and in pot. Pressure cooked first, let out pressure, sprayed with olive oil and air fried at 400 for 13 min+- Awesome!! Thanks!!
This answers my question. lol. I bought a 6.5 pound bird. Thanks Susan!
Made this recipe last week and it was perfect and everyone loved it. At this moment I have another one in the instant pot for tonight’s dinner. I have cooked whole chickens in instant pot before but the flavor and moistness was just not there. The timing and seasonings in this recipe make it a winner. Thank you so much for this recipe!
This is so good! I followed this except I added some onion salt into the mix and also threw some fresh roasting blend of herbs (rosemary, thyme, and parsley) into the cavity (in addition to the lemon and seasoning). Since I have the IP/air fryer, I also switched the lid and air fried this at 400 deg for 10 min- gave it that crisp that a lot of people want. Our oven needs to be replaced so being able to cook a whole chicken this was is amazing!
At what point did you switch the lids?
So juicy and delicious! Couldn’t believe how tender it came out. Next time I will season the bird a day ahead of time to let the seasonings really marinate. I will be making this on a regular basis from now on!
Amazing..so tender
Fantastic fail-proof roast chicken!
Family love it!
I add some knobs of butter under the skin and pierce the breasts a few times…
This recipe is the most succulent roast chicken I’ve tasted.
Mine was ok. Nothing like pic either. I did stick under broiler in over to crisp up but it fell apart taking it out of instant pot. It was a little dry but not too bad. Easy process to make. Thank you for recipe. BTW I used bone broth.