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Instant Pot Rotisserie Chicken

Author: Catherine's Plates

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.