Honestly I usually buy rotisserie chickens from my local grocery stores. But I’m here to tell you that when I first tried rotisserie chicken in my instant pot, It was amazing. So tender, flavorful, even able to give it that rotisserie look with the crispy skin.
Instant Pot Rotisserie Chicken
Ingredients
- 1 whole chicken
- 1 cup chicken stock
- 1 yellow onion quartered
- 1 lemon quartered
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp pepper
- 1 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 TBS oil (I used avocado oil)
Instructions
- Clean chicken and remove inner parts. Pay dry.
- Place onions & lemons inside bird.
- Combine all spices and oil together.
- Turn on Instant Pot to Saute mode on level "normal" heating it up for 3-5 minutes.
- Rub 1/2 of the seasoning mixture onto the breast side of bird, include the wings and legs.
- Place chicken breast side down in preheated Instant Pot.
- Carefully rub other half of the seasoning mixture to other side of chicken that's facing up in Instant Pot.
- Allow breast side of chicken to crisp up for 5 minutes.
- Carefully flip bird over to other side and crisp up skin for another 2 minutes.
- Remove chicken to a plate or place on the trivet on a plate.
- Add chicken stock. Deglaze the bottom of instant pot of all bits.
- Add chicken back to instant pot with or without trivet.
- Place lid on and lock it in place.
- Set instant pot to "manual" "high pressure" for time. (6 minutes per lb of chicken). I used a 6 lb bird so I cooked it for 35 minutes.)
- Allow Instant Pot to depressurize naturally about 15 minutes. At this time carefully vent to release the steam that's left.
- Remove chicken carefully and rest for 5 minutes.
- Spoon liquid from pot onto bird for extra juiciness
- Serve and enjoy.