Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
User Reviews
4.7
-
Prep Time
6 mins
-
Cook Time
24 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
288 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
Description
The whole chicken is seasoned with a blend of paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper, both under and over the skin, along with olive oil to enhance browning and flavor. It is first browned breast side down, then flipped to sear the other side in the Instant Pot sauté mode, creating a golden crust similar to rotisserie chicken.
Chicken broth is added to the pot to provide moisture and pressure steam. The chicken is placed on a trivet above the liquid for even cooking under pressure. Cooking times vary by weight and include natural pressure release to ensure the meat is tender and safe to eat, reaching an internal temperature of 165°F.
This method offers a hands-off approach to preparing a whole chicken that is moist and flavorful, suitable for meals needing a roast-style chicken. Browning before pressure cooking contributes to both texture and appearance.
Cooking time adjustments based on weight range from 18 to 32 minutes of high-pressure cooking with 15 minutes natural release, plus time for the pot to reach pressure. Monitoring internal temperature is important for safety.
Ingredients
- 1 (4-pounds) chicken whole
- 3 tablespoons olive oil divided
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 cup chicken broth
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
- Gently loosen the skin from the chicken breast, lifting and separating the skin from the meat with your fingers. Rub about 1 tablespoon of olive oil and about 1/3 (a third) of the seasonings under the skin. Next, rub another tablespoon of olive oil and the rest of the seasoning all over the chicken and chicken cavity.
- Press the Saute function and add the remaining olive oil to the pot.
- Place the chicken in the pot, breast side down and cook for about 4-5 minutes or until golden brown. Using kitchen tongs flip the chicken over and sear for about 5 minutes, or until brown.
- Remove the chicken from the pot and pour in the chicken broth. Gently scrape the bottom of the Instapot with a wooden spoon to remove the brown bits that are stuck at the bottom.
- Press Cancel/Warm and place the trivet at the bottom of the pot then lay the chicken on top of trivet, breast side up.
- Close the lid and set the valve to "seal". Press the MANUAL or HIGH PRESSURE button and set the timer to 24 minutes (this is for a 4-pounds chicken). **Check the recipe notes for smaller/bigger chickens.
- When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure.
- Open the lid and remove the chicken from the pot. Serve.
- Optional: Place the chicken under the broiler for about 4-5 minutes for extra crispy skin.
Notes
- Adjust cooking times according to chicken weight: 3 lb needs 18 min, 4 lb about 24 min, and 5 lb around 32 min at high pressure with 15 min natural release.
- Ensure chicken reaches an internal temperature of 165°F before serving.
- Pressure cookers vary; include time to reach pressure when planning total cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 766mg | 32% |
| Potassium | 258mg | 5% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
