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!
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Also, it just tastes better with one’s own seasoning. We end up eating all of our chicken (whereas with the one from the store, the dogs get snacks off of it for a few days – it’s tasteless on the second day).
THIS chicken (prepared almost exactly as here – sometimes I vary the seasonings and use garlic in the broth).
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 for even quicker dinners.
why i love this recipe
- Yields the most tender, juicy and flavorful rotisserie chicken
- Requires minimal prep, pantry staples and zero babysitting
- Natural release of the Instant Pot gives you time to prep your side dishes
- Freezer-friendly, perfect to freeze whole, in pieces or shredded
tips and tricks for success
- 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, as well as providing 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.
- Broil for crispy skin. As an optional step, broil the chicken on a sheet pan until desired crispness is reached, about 3-5 minutes.
- 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. Repurpose the leftover chicken bones for homemade stock.
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.
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
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.
Video
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I too love rotisserie chicken, so when I came across your recipe I wanted to try it. However, I only had some boneless, skinless chicken thighs in my freezer, (and it’s 26 miles to the store!), so I decided chicken is chicken, right?, and used them. Yum, yum so good! My elderly parents even thought they were very tender, (any of you with very old people in your life will understand this), and flavorful, (also a thing they have trouble with). I also added a bit of ranch seasoning just because, well, ranch, right? Don’t know if it added anything, but it sure didn’t hurt. Another go to for the (beloved!) Instant Pot! Thank you!
Made it and it came out very tender, but not very flavorful. Not sure if I did something wrong. Might make a gravy to go with next time.
Chicken is absolutely fabulous. Fall-off-the-bone tender & so flavorful! It’s really challenging flipping the chicken in the instant pot, though. And I often tear up the skin! How do you do this? What tools do you use?
Maybe brown the chicken under the broiler in the oven after cooking in the Instant Pot. It would certainly be easier.
Can I use my air fryer for this?
Great recipe! I often serve it while rather than for nachos, just leaving out the spicy/smoky ingredients and rubbing herb butter under the skin. I also have to cook additional minutes, possibly because of the butter? Anyway… It’s delicious!
SOOO GOOD!! Saw everyone complaining about soggy skin so I broiled mine a little after and ugh it was perfect
This worked perfectly! I love the fact that I don’t have to check on the oven, or do anything special with broth. This turned out absolutely delicious, I will never get a roasted chicken from the store again! My only complaint was that the skin seems very mushy at the end, but that didn’t really matter since I don’t eat the skin anyway. Absolutely one of the tastiest roasted chickens I’ve ever had!
AMAZINGLY simple to make and delicious!!! So good I made it two days in a row so that I wouldn’t have cook on a hot day during the week!!!!
Lets start off by saying that I didn’t read the seasoning directions through.. I did not season the inside of the cavity so I assume that’s why my chicken had no flavor. It was cooked perfectly, meat was juicy and fall off the bone tender but the skin was soggy so we didn’t eat that and the meat was bland.. had to add salt to it while eating it to give it flavor. I will try this once more and will season on AND under the skin since I know I’ll be removing the skin and I’ll season inside the cavity next time. I read the reviews and no one else said the chicken is bland so I wanted to leave this review to lets others know to read the directions correctly.
Perfect and delicious! I’ll never bake another chicken in the oven!
Excellent flavor and simple to make. Broth makes an excellent soup base.! Substituted a quartered onion for the lemon in the cavity.
Can’t get over how good and easy this is. Seriously. Prep takes no time. You set it and forget it, and when it comes out it makes you look like you actually know what you are doing. I am still in awe.
Turns out delicious every time. However, it’s a bit misleading to say “cook a whole chicken in 28 minutes?!?” when in reality it is closer to an hour when you include the natural release time.
I agree, plus the ”let it sit” time…
I’m new to instant pot cooking so this tip of leaving it without releasing the pressure helped me out.
Absolutely delicious! I cooked the chicken as per this recipe and used the meat for a noodle soup, it worked perfectly and the meat was so juicy.
Thank you for this delicious chicken, cooked to perfection, tender, tasty, juicy, quick. No more oven roasted chicken for me: it will now be “my” recipe!
I’ve made it three times now, exactly as directed, and it’s delicious and tender — even the white meat is juicy. Skin is flavorful but not crisp, which is fine with me. I refrigerate the drippings and make a lovely gravy (with some all purpose flour) from them, and heat up the leftovers in the gravy. That’s if there are any leftovers — it’s awfully good, and my husband, teen, and I sometimes finish it off.
The smell was heavenly and the chicken is literally falling off the bone. Wow! Thanks! Can’t wait to send this recipe to my daughter for her family to try it.
this chicken looks ah….mazing!!!! Please tell me that there is a gravy recipe for these incredible juices.
Tasted pretty good but skin soggy. This is only the second time I have used my instant pot. Still practicing.
Oh my goodness is this ever good. I’ve made it a few times no with no adjustments and it’s perfection! So fast and easy too. It has quickly become my go to recipe.