4.8 from 801 votes
Instant Pot Rotisserie Chicken
The Instant Pot Rotisserie Chicken recipe seasons a whole 4-pound bird with a mix of dried herbs and spices, lemon, and then browns it before pressure cooking with chicken stock. The technique produces tender, flavorful chicken in significantly less time than traditional rotisserie cooking.
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings:
6
servings
Course:
Main Course
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons thyme dried
- 1 ½ teaspoons paprika
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 chicken whole, 4-pound roasting size
- 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.
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