Instant Pot Rotisserie Chicken

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I stole this recipe for Instant Pot Rotisserie Chicken from damndelicious.com. This quick and easy chicken recipe has your pressure cooker doing all the work. A spice rub made with salt, pepper, thyme, paprika, oregano, onion powder and garlic powder is rubbed on a whole chicken. Then a cut lemon is placed inside the chicken. Next the chicken is seared on both sides using the sauté function of the pressure cooker. The chicken is cooked under pressure for thirty minutes. Once finished this delicious chicken tastes like it was cooking all day. A perfect recipe for any day you want roasted chicken without the wait.

The ingredients for this recipe are: 2 tsp salt, 1 tsp black pepper, 2 tsp dried thyme, 1 ½ tsp paprika, 1 tsp dried oregano, 1 tsp onion powder, ½ tsp garlic powder, 1 (4 lb) whole roasting chicken, 1 lemon, 2 tbsp canola oil and 1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Dry chicken thoroughly with paper towels. Then season chicken and chicken cavity with salt mixture. Cut the lemon in half and stuff cavity with lemon.

Set 6 qt Instant Pot to HIGH sauté setting. Next add canola oil and chicken; breast side down, and cook until evenly golden, about 4 to 5 minutes. Using tongs, flip and then cook for an additional 4 minutes; set aside.

Place metal trivet into the pot and add chicken stock. Gently place the chicken on top of the trivet.

Then adjust pressure to HIGH and set timer for 28 minutes. When finished cooking, naturally release pressure, about 20-30 minutes. Let rest 10 to 15 minutes, remove from pot using trivet.

Serve immediately.

If you liked the recipe for Instant Pot Rotisserie Chicken you can also try Slow Cooker Rotisserie Chicken.

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Instant Pot Rotisserie Chicken

This quick and easy chicken recipe has your pressure cooker doing all the work. A spice rub made with salt, pepper, thyme, paprika, oregano, onion powder and garlic powder is rubbed on a whole chicken. Then a cut lemon is placed inside the chicken. Next the chicken is seared on both sides using the sauté function of the pressure cooker. The chicken is cooked under pressure for thirty minutes. Once finished this delicious chicken tastes like it was cooking all day.
Course Entree
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Servings 8 people

Ingredients

  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried thyme
  • 1 ½ tsp paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 (4 lb) whole roasting chicken
  • 1 lemon halved
  • 2 tbsp canola oil
  • 1 cup chicken stock

Instructions

  1. In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
  2. Remove giblets and excess fat from chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
  3. Set 6 qt Instant Pot to HIGH sauté setting. Add canola oil and chicken; breast side down, and cook until evenly golden, about 4 to 5 minutes. Using tongs, flip and cook for an additional 4 minutes; set aside.
  4. Place metal trivet into the pot and add chicken stock. Gently place the chicken on top of the trivet. Select manual settings; adjust pressure to HIGH and set timer for 28 minutes. When finished cooking, naturally release pressure, about 20-30 minutes. Let rest 10 to 15 minutes
  5. Serve immediately.

Recipe Notes

Make sure to remove the chicken using the trivet handles. The cooked chicken is so tender the meat starts falling off the bone. It will fall apart if you try to use tongs to remove from the pot.