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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Oh my gawd!!!! One of, if not the best whole
Chickens I have ever tasted. It melted off the bone and was so full of flavor. I doubled up on the spices as I wanted to make sure each bit was packed full of Flavour and it did not disappoint!!!
This is easily going to be my go to recipe for chicken from now on.
Thanks for posting. Easiest 5 star review I have ever left!!!!
Chicken cooked beautifully but absolutely flavourless
Thank for your recipe for Instant Pot Rotisserie Chicken. It was fabulous, but I cooked it for another 20 minutes, meat fell off the bone.
Thank You,
Harold.
PS Good gravy
I used the juices to make a gravy by adding corn flour (not sure what you call it in the US?) and cooking it down a bit and it’s amazing. My kids are drowning their chicken in it. Thanks for a great recipe it’s perfect!
An fyi in the US it’s called corn starch! Thanks for the tip!
This was AMAZING Rotisserie Chicken! It was easy to prepare, delicious taste and fell off the bone. This recipe was the real deal!
Hi Chungah, this recipe is soooo damn delicious!!! I have made it several times in my IP, as it is my go-to to make a whole rotisserie chicken, and it’s amazing! Really flavorful, and not dry. Before turning the chicken over, I remove the base pot from the IP and place on my stove top, and use a spatula and mixing spoon to turn the chicken over (makes it a little easier because the IP is really hot, and I avoid pops of oil or other mishaps that may occur). I use pieces of potatoes and carrots seasoned with black pepper, onion powder and Italian seasoning and add to the IP and chicken before starting the 28 cooking period, and it’s so good! I use the left over chicken to make a chicken tetrazzini dish. Thanks for sharing!
Have a larger chicken (6 lbs) how much extra time do I add?
Usually it is 6 minutes per pound.
Can you cook the bag of giblets in the instant pot along with the chicken in this and in other recipes? Is it safe? If yes, how do we do this correctly? I have a Duo Plus 6 Quart Instant Pot. This will be my 1st time using my Instant pot and am scared, intimidated, have a mental block about it and am disoriented about how to use it. Thanks.
Hi Tamboliya, personally, I remove the giblets and as much fat off the chicken as possible (as part of the cleaning process before starting to cook). I have an IP Nova Plus, which holds a 4.5 lb. whole chicken nicely. I use a spatula and cooking spoon to flip the chicken over, but I remove the inside pot the chicken is in from the base before I flip. Removing the inside pot makes it easier to flip. Hope this helps, and enjoy!
Super easy recipe! Love it!
This is how I make my whole chicken! Always! It really is delish!
How’s recipe change with a 6lb chicken
Damn delicious is right! I will make this again and again and this is just my 2nd instant pot recipe…and fantastic!!
Will have it for dinner tomorrow and a soup the next day and use the bones for a soup.
In pot now, but pot still says “on” and it’s been 30 min. Float valve has popped up and down twice but cooking time has not started? I seem to have this trouble a lot with this pot…it’s the 6qt duo sv from Costco and only had since Xmas. What is up with this? I’m starting to get real annoyed with this so called “instant” pot!
Hey Laura, I get this (annoyance) all the time, too! I use the handle of a wooden spoon to tap on the float valve, since sometimes it doesn’t pop up perfectly and stay “up”, so letting it jiggle a few times usually gets it to stick. Once it stays up long enough to build pressure, the On will switch to the timer.
Sometimes the lock pops up but the gasket isn’t perfectly sealed. If you can hear pressure escaping from the sealed pot, you may have debris on the rim. Release the pressure, wipe the rim clean, have a look at your gasket to make sure it is okay, and re-start your cooker. Maybe inspect the small gasket on the plunger as well. I lost mine during cleaning one time and couldn’t figure out why it wouldn’t seal. I contacted customer support and they sent one out free of charge.
If you had your seal off make sure you replaced it all the way flat. Also to keep testing it just test with a couple cups of water. Shouldn’t take more than 10 min to build enough pressure to seal to float valve.
I made exactly as directed; followed advice based on reviews and put chicken in broiler after cooking. While the chicken was very moist, tender and tasty, it was no better than the rotisserie chicken you can buy at Costco, Smart and Final or Sprouts that is cooked fresh daily. They cost about $6.99 each and taking into consideration the cost of buying a whole chicken (to cook myself), the time it took to prep, cook, and clean up, I won’t be making this again.
The rotisserie chickens you buy at these stores are injected with unhealthy products. I would never eat store bought rotisserie chickens.
What a stupid comment. Your comment reflects why most of the USA and parts of Europe are over weight and sick. This recipe is about home cooking as opposed to buying processed food which you heat in the microwave and eat straight out the packaging but you don’t have any control over quality (mass produced hormone injected chickens) and unnecessary additives, preservatives, colourings, excess salt…. the list is endless. Most store bought rotisserie chickens have sugar added to their seasoning. Unfortunately yes it takes longer and may cost more. Cool from scratch = time, cost, better for you. Store bought = quick crap!
Kristie,
Sorry for the very rude and unnecessary comment by Shanila. As my mother would tell me…if you can’t say anything nice then don’t say anything at all.
you accused the wrong person of the rudeness, shanila was addressing donna’s comment, the recipe is in the pot as I type this and it’s the 3rd time making, we enjoy it and bonus the chicken was on sale for 99cents a lb so a 6 lb chicken for 6 bucks compared to store bought 3 lb for the price of 6.99 and I’m quite impressed with the outcome, fyi using a bigger chicken may require using more spice for those claiming no flavor tvm for the recipe
I very seldom post reviews. I am sorry you felt that way about my comment. However, I want to point out that in general I am a healthy eater; I am not fat, sick, or lazy. I want to thank Damn Delicious for their recipes.
Don’t worry Donna, I don’t think your cats could tell the difference, they probably prefer the 6.99 Costco deal. 😉
I’ve made this recipe several times with great success. My family loves it and there’s plenty of leftovers for soup the next day
I just have a question before making this. Can you substitute the chicken stock for chicken Broth.
Thanks!
I usually use chicken stock instead of broth 9 time out of 10 because it’s what is in my cupboard most and have never noticed a difference personally.
I have used vegetable broth and have not noticed a difference, the chicken is still delicious!
This recipe yielded the most juicy, tender chicken! I followed this recipe and after shredding off the meat I followed with the Instant Pot Chicken Stock recipe to get a great chicken noodle soup. I really appreciate how simple and effective both of the recipes were to produce a flavorful meal to feed us for a couple of days.
This is THE best whole chicken Instant Pot Recipe. I will make this again!
People! The instant pot will never crisp except in sauté mode. Meaning, after you cook it, you must put it under a broiler for crisp skin. It’s a pressure cooker, not an air fryer. When you post that it didn’t get crispy, it makes me laugh. Mine looked and tasted amazing. Just broil for 5 mins and you will be 100% HAPPY!~
I just tried this recipe however my chicken didn’t look like the photo at all! The skin was not crispy and actually fell off. It was not a problem this time because I wanted the meat for a soup and it fell right off the bones. Perfect if you want to make soups or casseroles. Any hints on how to crisp the skin for future dinners.
This recipe made my day. We had a slightly
frozen chicken & I kept insisting it could be done in the instant
pot. My sister was prepping for a 2 hour cook time. I hopped online looking for an instant pot & so happy I stumbled
on yours. We skipped the sauté step because our chicken was frozen & so glad we did. We broiled at then end for 10 minutes for crispness. So divine I couldn’t stop eating it. Reminds me of Swiss Chalet (I live in Canada). Just can’t say enough good things. The sauce was dreamy (only had 1/2 cup of beef broth & used water for the rest). Definitely printing out this recipe.
Meant to say I hopped online looking for an instant pot recipe.
The best instant pot whole chicken recipe!!! So delicious every time.