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rotisserie flavored chicken in the instant pot
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Instant Pot Rotisserie Flavored Chicken
Prep Time
10 mins
Cook Time
1 hr
Resting Time
15 mins
Total Time
1 hr 15 mins
 

Get the taste and tenderness of rotisserie chicken in a fraction of the time.

Course: Main Course
Cuisine: American
Keyword: budget, chicken, dinner, instant pot, rotisserie
Servings: 10
Calories: 3742 kcal
Author: Crabby Housewife
Ingredients
  • 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
Instructions
Prep Chicken

  1. Remove neck and bag of gizzards from interior of chicken if present.

  2. Rinse chicken and pat dry. Set aside.

Make Rotisserie Chicken Rub

  1. Mix all dry spices together in a bowl.

  2. Add oil to spices and stir until mixed.

Preheat Instant Pot

  1. Set your instant pot to preheat. Some have a "Sauté" setting. That is what I use.

Crisp Chicken Skin

  1. 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.

  2. Rub the seasoning mix on the breast side of the chicken and place it facing down into the pot for approximately four minutes.

  3. While browning, add seasoning to the underside so it is already on when you flip the chicken in the next step.

  4. 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.

Cook the Rotisserie Chicken in the Instant Pot

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. After 15 minutes, release the remainder of the steam and tilt the lid away from your face as you open the cooker. Safety first!

  6. Use your meat thermometer to double check you are at 165-degrees when inserted.

Recipe Notes

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.