Instant Pot Rotisserie Chicken
I’m gaga over this Instant Pot rotisserie chicken. I’m going to admit that I was a little nervous to try an entire whole chicken in my Instant Pot, but I aced it. It’s much easier than I thought to get a rotisserie-cooked chicken in the Instant Pot.
You might be thinking that an Instant Pot roasted chicken is more like boiled chicken, but it’s not. With the proper seasoning and the right timing, you will get the moistest and most tender rotisserie-cooked chicken from the Instant Pot. In fact, since I started making this, I have not gone back to roasting a whole chicken in my oven. Can you believe it?
At this point, I’m not using my Instant Pot to cook just about everything. Meats and poultry are no exception. The Instant Pot can perfectly cook a whole roasted chicken. All I know is, I can’t go back to roasting chicken in the oven ever again now.
Get Your Instant Pot so You Can Make Instant Pot Rotisserie-Cooked Chicken
Instant Pot Rotisserie Chicken Instructions
Rinse and pat dry your thawed whole chicken. Place your chicken on a cutting board (I use a plastic one for meats and poultry, otherwise, the juices will stay on it).
Season your chicken with the seasoning of paprika, salt, pepper, and lay on some minced garlic. Depending on your garlic preferences, you may decide to do less or more. Do the same with the seasoning. Get the seasoning on the inside of the chicken’s cavity, too. Don’t be shy.
Use the sauté function on the Instant Pot for around 15-17 minutes, depending on how brown you want your chicken. Add the olive oil to your Instant Pot and once your Instant Pot is ready, add the chicken, breast side down.
Brown the whole chicken on all its main sides for about 3-4 minutes on each side. Once brown, turn off the sauté setting.
Once off, use your lemon and squeeze about half (so one lemon) all over your chicken. Stuff your chicken with the lemon wedges (all if possible), onion, thyme, rosemary, and sage sprigs. Use toothpicks to secure the chicken cavity. Add your 1 cup of water to the bottom of your pot. Have your trivet ready to hold your chicken. You’re going to want the breast side up to do this.
Then, press manual/pressure cook on high pressure for 25 minutes. NOTE: Add five minutes per pound so 4 lbs will cook in 30 minutes, 5 lbs will cook in 35 minutes.
Once the timer goes off, do a natural release for 15 mins then a release of the steam valve using a long kitchen utensil.
You’re now ready to take your chicken out of the Instant Pot. If you feel it should be more brown, set your chicken on a pan and under the broiler for 3-5 minutes. Either way, let your chicken sit for at least 15 minutes to rest before cutting.
How Do I Know if My Instant Pot Rotisserie Chicken is Done?
Your chicken will be completely safe to cook and eat as long as it is thawed out completely and you follow the instructions. You can also use a meat thermometer to check to make sure your chicken is cooked at 75 degrees Celsius or 165 degrees Fahrenheit. Stick the thermometer in the inner thigh area near the breast but not touching bone.
When you cut the chicken, make sure the juices are clear. If the chicken juices are slightly pink, cook it longer. I would suggest putting it in the oven for about 10 minutes at this point.
Enjoy your whole roasted chicken with mac n cheese, melting potatoes, home-made gravy, and roasted veggies on the side.
Famous Quick Instant Pot Rotisserie Chicken
Ingredients
- 1 whole chicken (I suggest 3-5 pounds)
- 1 Onion, chopped in quarters
- 2 lemons, sliced in half each
- Olive oil (3-5 tbs)
- Rosemary
- Sage
- Thyme
- 1 tbs Paprika
- 1 tbs Kosher Salt
- 1 tbs Pepper
- Garlic (minced)
- 1 cup of water (for a 6 qt Instant Pot 2 cups for an 8 qt Instant Pot)
Instructions
- Rinse and pat dry your thawed whole chicken. Place your chicken on a cutting board (I use a plastic one for meats and poultry, otherwise, the juices will stay on it).
- Season your chicken with the seasoning of paprika, salt, pepper, and lay on some minced garlic. Depending on your garlic preferences, you may decide to do less or more. Do the same with the seasoning. Get the seasoning on the inside of the chicken’s cavity, too. Don’t be shy.
- Use the sauté function on the Instant Pot for around 15-17 minutes, depending on how brown you want your chicken. Add the olive oil to your Instant Pot and once your Instant Pot is ready, add the chicken, breast side down.
- Brown the whole chicken on all its main sides for about 3-4 minutes on each side. Once brown, turn off the sauté setting.
- Once off, use your lemon and squeeze about half (so one lemon) all over your chicken. Stuff your chicken with the lemon wedges (all if possible), onion, thyme, rosemary, and sage sprigs. Use toothpicks to secure the chicken cavity. Add your 1 cup of water to the bottom of your pot. Have your trivet ready to hold your chicken. You’re going to want the breast side up to do this.
- Then, press manual/pressure cook on high pressure for 25 minutes. NOTE: Add five minutes per pound so 4 lbs will cook in 30 minutes, 5 lbs will cook in 35 minutes.
- Once the timer goes off, do a natural release for 15 mins then a release of the steam valve using a long kitchen utensil.
- You’re now ready to take your chicken out of the Instant Pot. If you feel it should be more brown, set your chicken on a pan and under the broiler for 3-5 minutes. Either way, let your chicken sit for at least 15 minutes to rest before cutting.
