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
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.
Did you make this recipe?
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I loved this recipe and make it often. Love the herbs used and keep a batch ready in my cupboard.
I don’t have an Instant Pot-any idea how to do this in a Sliw Cooker? Recipe looks amazing.
My suggestion would be 8 hours on low.
One of our favorite recipes — I make it 3 or 4 times/month at least. Tips: I don’t use the sautee feature on my 6qt IP to brown things because I find it awkward (I’m not very tall & reaching down into the pot without burning myself isn’t that easy). I season the chicken well inside & out, toss in a quartered lemon, truss the legs together with string & sautee it until dark golden in a heavy cast iron frying pan on the stove top, turning it until I get most of the skin browned. I use the herbs in the recipe but blend sweet & smoked paprika & add a tsp each of chili powder & cumin OR a generous tsp of lemon-herb seasoning, the stuff I use on salmon — it’s amazing on this chicken! I often add a squeeze of lemon juice to the broth & toss in some chopped celery or celery tops, a spring or two of fresh parsley & a carrot for added flavour. Cook as directed. When it’s done I shove it under the broiler for 10-12 minutes to crisp up the skin while I thicken the broth with a bit of corn starch. I’m a pretty good cook & roast a damned good chicken, but this recipe makes me a Damned Delicious Cook every single time with none of the guess-work that arises when you’re oven roasting a chicken & trying to make sure it’s cooked but not drying out. Can’t recommend this recipe enough!
love this recipe, came up just right and crispy skin. will use this again
BEST CHICKEN RECIPE EVER!!! I am a huge fan of all Damn Delicious recipes. This one, I make once usually twice a week. It is SOO EASY and SO delicious. The leftovers are perfect for meal prepping, chicken sandwiches, add to salads, or even toss into tacos or pizzas. The possibilities are endless and everyone must try!!!! It makes the most tender, fall apart, juiciest chicken every single time. Follow the recipe exactly, and you too will have the best dinner ever to look forward too.
I’ve made this recipe many times and it’s always turned out amazing, one thing I did try was adding a small squeeze of lemon juice to the broth in the pot. Makes a nice twist in the flavor of the gravy.
Made this last night for dinner and it was “damndelicious”!!! I was a bit skeptical about cooking a whole chicken in the Instant Pot but I’m glad I got over that. The chicken turned out perfectly! Served it with Greek style roasted potatoes and a Greek salad which garnered me huge superstar points. This recipe will definitely be a part of my meal planning rotation going forward.
The seasoning mix for this is spot on! Rotisserie chicken has always been a favorite and this takes it up a notch. I have done the traditional whole chicken as well as skinless boneless chicken thighs and it always comes out amazing. When doing chicken thighs I shake them in the seasoning blend in a ziploc to fully coat and then layer in Instant Pot on trivet skipping the sauté step. 20 minutes on high for 3.5 lbs and they are perfect.
Wow, this was EXCELLENT! I saved the drippings and have a soup in the crock pot as I type. This will definitely be a consistent staple in my meal planning. My chicken was 5 1/2 pounds and so I did 44 minutes (8 minutes per pound) and natural release for 30 minutes as suggested and it was a little dry. I’ll know next time how to plan and I guaranteed there will be a next time! Thanks!!!!
I keep going back to this, and use. I do the math and know it os more like 90 minutes. Well worth both the wait and the truth
Making it now and smells delish! Though, I thought you always need some liquid in the pot for it to come to pressure and not burn in an IP? I added a little just in case, I’m a newbie and I got a little nervous, lol – hope I didn’t ruin it! :O
You’re supposed to add chicken stock! Check the recipe again.
At which pint in the recipe do you put the chicken under the broiler? After natural pressure realease, but before resting? Or other?
Turned out great.
This is the best chicken ever! It is the only whole chicken recipe I use anymore. Thanks
Love your recipes! Question on this one….since we don’t eat the skin, is there a need to sauté? Would cooking time change and how much?
Thank you for this amazing recipe! Substituted thyme for rosemary because I don’t currently have any thyme. Not sure why people complain about a soggy skin at the end. Do people understand how pressure cooking works? It’s a necessary sacrifice for cooking the chicken quickly and coming out so juicy. As other reviewers have said, if crispy skin matters to you, then broil it at the end in your oven. I prefer not to just to keep it simple with cooking and clean up. My whole family loves this chicken! A gravy from the drippings is killer too!
Yes! Please for the love, make some gravy out of the drippings!!! I had exactly two cups worth, and with the flavor from the browning in the first step, oh my word. Didn’t even need more salt or anything, just two tablespoons of corn starch and bring it to a boil on saute. That gravy was the best I’ve ever made. Note: I didn’t have a lemon, and subbed 2tsp poultry seasoning for the thyme and oregano.
Excellent recipe. I received my instant pot for Christmas and frankly I’m a little afraid of it, but I followed this recipe exactly and the chicken was moist, deliciously favored and the instant pot made it all very easy. I made a good gravy from the juices too. Thank you for this easy and delicious cooking method!
This was positively delicious. I hate making roasted chicken because I am always worried about the “doneness”. But this was as easy as could be. Husband and 4 kids LOVED it (I had to make 2 birds! Not at the same time – one after the other).
Question though – is there some magical way everyone is getting their chicken *out* of the pot. I used tongs like the recipe says but it was a no-go. They got massacred (poor things). They were still fantastic, but the skin ripped and a couple of limbs may or may not have fallen straight off. :). I used tongs, but I ended up using two large serving spoons and not so gracefully lifting it out…but it was rough going.
Thanks!!
Our instapot came with a “trivet”. The trivet has handles which eased the process of removing the chicken from the cooker.
I definitely had the same issue trying to turn during the sauté process. Pretty frustrating. But everything else was great!
I’ve made this so many times since I got my IP for Christmas, I’ve lost count! I buy the two-pack of chickens at Costco and they fit perfectly. I’ve sent visitors home with a chicken just because I wanted them to know how easy and delicious is is! For those having a hard time turning the chicken during the sauté part, I have this huge meat thermometer fork that no longer works, but for some reason I didn’t throw it away. It works perfectly. I stick the prongs into the cavity of the chicken as far as I can, and as I lift it out, the chicken just spins on its own. Magic!
Such an easy recipe!! Chicken was fully cooked, tender and tasty! Add in high broil for 5-10 mins after to get that crispy skin.
Do I use a whole uncut lemon inside the chicken?
The recipe says 1 lemon cut in half.
Came back to print this recipe out as I’m giving the spice mix to my sisters for Christmas! We use this recipe almost every week to make delicious chicken. It’s a household favourite!