Instant Pot Rotisserie Style Chicken
Servings: 4
Calories: 119kcal
A super easy rotisserie style chicken cooked in the instant pot. This chicken is tender and juicy and can be served as a main meal or shredded and used for salads, wraps, sandwiches or soups. Great for making ahead and storing for busy weeknight dinners.
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Equipment
Ingredients
- 1 3-4 Pound whole chicken
- 2 Tbsps olive oil
- 2 tsps smoked paprika
- 1 teaspoon dried mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- In a small bowl, mix together the smoked paprika, mustard powder, garlic and onion powder, oregano, chili powder and salt. Set aside.
- Drizzle the olive oil over the bird and rub to coat.
- Sprinkle half of the seasoning inside the cavity of the bird and then sprinkle the rest all over the outside of the bird.
- Using butcher's twine, tie the legs together against bird. Take a length of twine and wrap it from the rear of the chicken and over the wings. Bring the twine along the sides of the bird then wrap it under the ends of the legs and bring the legs together. Tie the twine to hold it together.
- Pour the water or chicken broth into the bottom of the pot and then place the trivet in the pot.
- Place the chicken on the trivet then close the lid and turn the valve to seal. Set the instant pot to high pressure for 7 minutes per pound of chicken and add 4 minutes per half pound.
- After the timer has counted down, allow the pot to naturally pressure release for 10 minutes then turn the valve to vent to release remaining pressure.
- Remove the chicken from the instant pot. If you like you can place the chicken in a baking dish under the broiler for 5 minutes until skin is crisp, or pop it in the air fryer at 350°F for about 5 minutes to crisp the skin. If you are removing the skin and shredding the chicken you can skip this step.
- Shred or slice the chicken and serve.
Notes
While tying the chicken is not essential it will help ensure it cooks evenly and prevent it from falling apart when you lift it from the pot.
The chicken is done when a meat thermometer inserted in the thickest part of the breast reads 165°F. If the chicken is not fully cooked when you remove the lid you can reseal the pot and cook for an additional 5 minutes. It will not take as long to come to pressure the second time as the pot is already hot.
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 184mg | Fiber: 1g