Do you love a good rotisserie chicken but hate the prices stores now charge? A ready-to-eat rotisserie chicken seems like a great value, and it is better than going to a restaurant and all the extra charges that entails. Plus, you’ll likely have some leftovers for another meal.
However, you know how frugal I am. I recently decided I don’t want to pay $9.99 for a smallish chicken at my local grocery store. Instead, I waited for a sale and was able to get two whole chickens for just over $5.00 each. They are much larger than the ones I typically buy ready-made.
Whole Rotisserie Chicken in the Instant Pot
Since I own an instant pot and don’t use it nearly enough, I decided to try my hand at a recipe. Before I come up with a recipe, I will browse the internet and see what else is out there. Y’all, some of the spices people suggest you use–not doing it.
I did, however, take some of their advice about cooking times, and they were wrong. I wound up having to cook my chicken longer than they said. Maybe my chicken was a bit larger than theirs or something. You may have to adjust your cooking times as well.
How Long Should You Cook Your Rotisserie Chicken in the Instant Pot?
My chicken was right under 5.5 pounds and was fully unthawed. I froze the second one for a later date. So, my instant pot is the Emeril one that is also an air fryer and crock pot. It may also cook a bit different than the Instant Pot brand or some other model. I have the larger, 8-quart, pot, which can also create variation.
One site said cook for 25 minutes. My pot said 30. My chicken needed 40 minutes or even a bit more to get to a safe temperature. If you don’t already own a meat thermometer, I highly recommend investing in one. You can make sure the chicken or whatever meat is done in the center and safe to eat.
You’ll Need These Spices to Make Your Instant Pot Rotisserie Chicken
- Salt
- Pepper
- Thyme
- Paprika
- Oregano
- Onion Powder
- Garlic Powder
- Parsley (Optional)
You’ll Also Need:
- Thawed Whole Chicken (insides and neck removed)
- Lemon (cut into wedges)
- Onion (cut into fourths)
- Avocado Oil
- Chicken Broth or Stock
Shelf Cooking With What You Have
I’ve been following the advice of Jordan Page over at ShelfCooking.com for a minute or two now. I really love the way she encourages her followers to get creative and use what they already have to make a meal. You’ll save a ton of money if you aren’t constantly buying ingredients for recipes and then tossing things.
You can do the same with this recipe. Don’t have onion powder? Maybe you have onion soup packets in the pantry. Out of lemons? Use a lime or some lemon juice. Try to buy as little as possible and sub out things with stuff you already have on hand. You’ll save money and you’ll reduce waste because you’ll use up things before they go bad and have to be thrown out.
Get the taste and tenderness of rotisserie chicken in a fraction of the time.
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Thyme Optional
- 2 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tsp Parsley Optional
- 3 tbsp Avocado Oil Or other high smoke point oil
- 2 cups Chicken Stock or Broth
- 1 Whole Chicken
- 1 Lemon Cut into wedges
- 1 Yellow Onion Cut into fourths
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Remove neck and bag of gizzards from interior of chicken if present.
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Rinse chicken and pat dry. Set aside.
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Mix all dry spices together in a bowl.
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Add oil to spices and stir until mixed.
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Set your instant pot to preheat. Some have a "Sauté" setting. That is what I use.
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I actually forgot this step and my chicken turned out just fine, but I think the crispiness gives it more of a rotisserie chicken flavor.
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Rub the seasoning mix on the breast side of the chicken and place it facing down into the pot for approximately four minutes.
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While browning, add seasoning to the underside so it is already on when you flip the chicken in the next step.
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Use tongs to grab the chicken and turn it so breast side is facing up. I like to hook one tong inside the cavity and grasp the outside with the other side and just flip it fast. Be careful! You don't want to burn yourself.
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Add your chicken broth. Depending on the size of your chicken, you may only need one cup of liquid. Eyeball it. The broth should sit on the bottom so the chicken touches it but you don't want to boil your chicken either. You're just adding liquid so the chicken doesn't dry out.
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Choose the chicken setting on your pressure cooker. You should adjust the time but not the heat. It took my larger chicken almost 40 minutes to reach just over 165-degrees Fahrenheit. If your chicken is smaller or larger, you may want to adjust in five-minute increments.
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Keep in mind that your cooker will take some time to come to full pressure. 40 minutes may take closer to 50 minutes by the time the chicken starts cooking.
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When your cooker beeps, leave it alone for 15 minutes. Let the pressure escape naturally or you'll wind up with dry chicken (almost always use natural release for meats).
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After 15 minutes, release the remainder of the steam and tilt the lid away from your face as you open the cooker. Safety first!
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Use your meat thermometer to double check you are at 165-degrees when inserted.
I don't find the instant pot much faster once you allow time for heating up and natural release. However, it is very hands off while cooking. It also lets you take frozen meat and cook without thawing (adjust times, of course).
This chicken fed three of us with leftovers for at least two more meals.
