Instant Pot Rotisserie Chicken PT85M https://img4.recipesrun.com/201907/2019/1012/d9/3/083256/300x200x50.jpg 6 servings Ingredients: 1 cup chicken stock 2 tbsp. canola oil 1 lemon, halved 1 (4-pound) whole roasting chicken 1/2 tsp. garlic powder 1 tsp. onion powder 1 tsp. dried oregano 1 1/2 tsp. paprika 2 tsp. dried thyme 1 tsp. freshly ground black pepper 2 tsp. kosher salt
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Instant Pot Rotisserie Chicken

  • 6 Person
  • 85 Minutes
  • 0 Calories
Whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!

Ingredients

  • 1 cup chicken stock

  • 2 tbsp. canola oil

  • 1 lemon, halved

  • 1 (4-pound) whole roasting chicken

  • 1/2 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. dried oregano

  • 1 1/2 tsp. paprika

  • 2 tsp. dried thyme

  • 1 tsp. freshly ground black pepper

  • 2 tsp. kosher salt

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Method

  • 01
    In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder, and garlic powder.
  • 02
    Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
  • 03
    Set 6-qt Instant Pot to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
  • 04
    Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust the pressure to high, and set timer for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes. Serve immediately.

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Instant Pot Rotisserie Chicken

Whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 45 Mins
  • Cook Time 40 Mins
  • Total Time 85 Mins
02 Ingredients
    • 1 cup chicken stock
    • 2 tbsp. canola oil
    • 1 lemon, halved
    • 1 (4-pound) whole roasting chicken
    • 1/2 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. dried oregano
    • 1 1/2 tsp. paprika
    • 2 tsp. dried thyme
    • 1 tsp. freshly ground black pepper
    • 2 tsp. kosher salt
03 Method
  • Step 1
    In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder, and garlic powder.
  • Step 2
    Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
  • Step 3
    Set 6-qt Instant Pot to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
  • Step 4
    Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust the pressure to high, and set timer for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes. Serve immediately.
04 Author
Jennifer Jennifer
104 Recipes
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