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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I love your recipes. I followed your basic but I made mine barbecued!! Great I put in 1/4 pineapple juice , 1/4 apple cider vinegar & regular BQ sauce.
Just made this chicken for supper, had to cook it a bit longer as it wasn’t totally thawed out but luckily had added just the right amount of time. Chicken was so delicious and will definitely make it again. The gravy was also delicious. Love my insta pot and definitely loved the roast chicken. Thanks for sharing.
Very good! Skin was not crisp, despite the instruction to brown on both sides. The lemon infused the chicken with flavor, much more so than the seasonings. My chicken was only three pounds and 25 minutes of pressure cooking was a little too much. Next time I will try 23. I will make again!
If the chicken is only a 3 lber, 18 minutes is perfect; 6 minutes per pound.
The chicken skin was crispy after the saute setting but after it was pressure cooked, the skin turned soggy 🙁
Thank you for a brilliant recipe that only uses the IP. I don’t have an oven at my disposal and this is brilliant. Tasty, juicy, excellent. Cheers!
Perfect! It had that perfect roasted chicken look. It was crispy but tender and juicy. I even made it on a weeknight after work it was that easy. Definitely my new go to for making a whole chicken.
My attempt at the skin was a complete fail– even though I let it brown for 5-6 minutes, it stuck to the bottom of the pan and tore away and what remained was not worth the effort to crisp in a broiler. The chicken, however, was delicious and tender enough that there were no complaints about the missing skin at the dinner table. Next time, I’ll skip that step entirely. And those leftovers are going to make some amazing nachos 🙂
Turned out awesome!! If they’re more or more stars I’d add them. And wow the gravy!! I just added a few things to the mix. Teaspoon of cumin, teaspoon of coriander, Split the amount between regular and smoked paprika, and a little extra ground pepper. My bird was for 4 3/4 pounds so I adjusted the time accordingly. 32 minutes. OutStanding! My wife now insists that I make this at least once a week. LOL
I don’t usually write reviews but Oliver’s “review” inspired me :). This was beautifully browned and delicious! The searing did the trick for the “oven roasted” look! Thanks for a delicious dinner!
This recipe was amazing! My family loved it. I had a nice amount of juice and I made it into a gravy! Thank you so much for this Recipe and easy step by step instructions.
This is the first whole chicken I have cooked in many years. So delightful, good flavor and moist. Thank you for the recipe. I served it with creamed peas and potatoes fresh from the garden. Yum
I used a ninja foodi. what temperature do i set it at for 28 minutes?
From your picture, the chicken looks like it was oven roasted, especially the picture of the chicken inside the pot, where the bottom of the pot has no rendered chicken broth underneath. Why the doctored pictures? Why fake the pictures if it’s about the recipe?
Hi Oliver. We ask that the next time you take the time to write a negative review about a recipe you have not tried yourself, please read the instructions fully. If you had, you would notice that the chicken gets cooked on the high sauté setting in canola oil, breast-side down, until evenly golden brown, which takes about 4-5 minutes. The herb rub and sautéing before pressure cooking gives our chicken it’s awesome golden-crusted look.
If you do try this recipe, please let us know if you end up with any chicken stock leftover to take a picture of. We’d love to see it!
Thanks so much for stopping by and stay safe!
I’m so sorry that people feel the need to be rude. I am just about to pictures on IG because this was so good. I was able to get similar coloring because I “sauteed” it first, like you said. I was so grateful to find and make use of this recipe. Always looking for better ways to cook and eat to maintain a healthy lifestyle.
I’ve read a thousand recipes and reviews and never had the feeling I wanted to comment until now.
The chicken turned out exactly like the picture on the web page and was amazing. We’ve only had the instant pot a couple of months and are still learning but this was an absolute winner
Thank you so much!
I have the pictures of my own chicken to know this wasn’t a doctored up picture. It crispy but juicy and tender. Next time take a minute to read the recipe.
We love this chicken! It comes out so juicy.
This looks so good! I’m going to try using a pan for the browning though because I always get a burn signal. Any scot-free way you think I can prevent the burn signal?
I was worried about that too so before I added the chicken back in I poured the chicken stock in and used a wooden spoon to scrape the bits off. Never got that dreaded burn signal
I made this a couple weeks ago and am making it again today. Meat was fall-off-the-bone tender, and SO flavorful! Recommending this recipe to all of my friends!
This was the first recipe I tried in my new Instant Pot I purchased back during our self isolation. I have made it several times since then and it is always purr-felt. So glad I found your site!
I followed the recipe exactly except that I didn’t have a fresh lemon so I poured some lemon juice into the cavity.
It came out great.
It was brownd only on the front and back, not on the sides like the pictures. Maybe it would have browned on the sides if I had put it down sideways too. No big loss, it tasted just fine!
This was the first time I cooked a whole chicken in my instant pot and it was spectacular. I probably will brown it in a skillet on my stove just for ease in turning it over.
My mlm husband loved it and I did too. I know that I will be cooking more chickens and I know that this is how I will do it.
Thank you for posting this recipe!
Made it following the recipe and it was delicious fall off the bone chicken.
I am wondering if I can use the broth from this chicken to cook the next one. It made a or of broth. I put it in the freezer for now.
This is my go to chicken recipe for the Instant pot!! I have made this several times and we love it!!