Instant Pot Turmeric Rotisserie Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
1 whole chicken
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Turmeric Rotisserie Chicken
Description
The recipe involves mixing avocado oil with a spice blend including paprika, turmeric, onion powder, garlic powder, oregano, and sea salt. This mixture is rubbed all over a rinsed and patted dry whole chicken. The chicken is placed on a wire rack inside the Instant Pot with 2 cups of apple cider or broth poured underneath to provide steam and enhance flavor.
Pressure cooking is done on manual high for about 6 minutes per pound, depending on the chicken's weight, followed by a natural pressure release and resting period. This method gently cooks the chicken, resulting in tender meat that easily pulls away from bones.
This rotisserie-style chicken can serve as a main dish for family meals and is flavored by the turmeric and herb rub, which adds subtle earthiness and aroma. The use of Instant Pot saves time and keeps the chicken moist without drying out.
The recipe includes a low-FODMAP variation by omitting garlic and onion powders, substituting ground ginger or mustard instead.
Ingredients
- 2 cups apple cider or chicken broth
- 1 whole chicken 4 to 5 pounds
- 1/3 cup avocado oil
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp oregano dried
- 1/4 tsp Turmeric ground
- 1 tsp salt sea salt
Instructions
- Combine the oil, paprika, turmeric, garlic powder, minced onion, oregano, garlic powder, and sea salt in a small bowl and stir well to combine.
- Rinse the whole chicken and pat it dry with a paper towel.
- Plug in your Instant Pot, insert the wire rack, and pour in 2 cups of apple cider, chicken broth or beef broth.
- Pour the spice slurry over the chicken and rub it all over the chicken with your hands. Transfer the chicken to your instant pot.
- Secure the lid of your Instant Pot and press the Manual button. Pressure cook on high for 6 minutes per pound (about 30 minutes for a 4.5-pound chicken). Keep the vent to the sealed position.
- Allow Instant Pot to go into its Keep Warm mode for 20 minutes after it runs its course. Release any remaining pressure using the release valve. Open the Instant Pot and allow steam to dissipate for a few minutes.
- Use tongs to remove the chicken from the Instant Pot - note, the chicken will be so tender that the meat will likely pull away from the bone. This is normal (and ideal)! For this reason, it is easiest to lift the wire rack/ trivet below the chicken out rather than trying to remove the chicken itself.
Notes
- Omit onion and garlic powders for a low-FODMAP version; substitute with ground ginger or mustard for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1whole chicken
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 320kcal | 16% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
