Name: Instant Pot Garlic Herb Rotisserie Chicken
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 cups chicken broth or beef broth; 4 to 5 lb whole chicken (see note); 1/3 cup avocado oil; 4 cloves garlic (minced); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground paprika; 2 tsp dried oregano; 1 1/2 tsp dried rosemary; 1 tsp dried basil; 1 tsp sea salt

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If you’re craving tender, juicy chicken with a deep, aromatic herb crust but don’t want to wait for hours or mess with a rotisserie, this Instant Pot Garlic Herb Rotisserie Chicken is the answer. It delivers the same comforting, roast-style flavors with a fraction of the time and an easy cleanup. This recipe uses simple pantry herbs, a splash of broth for moisture, and a quick sear to lock in flavor. It’s perfect for weeknight dinners, meal prep, or a relaxed weekend roast that won’t heat up your whole kitchen.

Why you’ll love this version

Speed: The Instant Pot makes a whole chicken fall-off-the-bone tender in far less time than the oven.
Flavor: A garlic-and-herb rub creates a savory crust while the broth keeps the meat juicy from the inside out.
Simplicity: Few ingredients, straightforward steps, and a reliable result every time.
Versatile: Serve it with rice, roasted vegetables, or shred the meat for tacos and sandwiches.

Ingredients

Use the exact amounts below for best results.

2 cups chicken broth or beef broth
14 to 5 lb whole body chicken, see note*
1/3 cup avocado oil
4 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp ground paprika
2 tsp dried oregano
1 1/2 tsp dried rosemary
1 tsp dried basil
1 tsp sea salt

Equipment

6-quart or larger Instant Pot (or similar electric pressure cooker)
tongs
small bowl for the rub
meat thermometer
trivet or steaming rack (usually included with the Instant Pot)
cutting board and sharp knife

Prep note

The ingredient listing includes “14 to 5 lb whole body chicken, see note*.” Use a whole chicken that falls between 1.4 and 5 pounds. Pat the bird dry and remove any giblets from the cavity before applying the rub. Let the chicken sit at room temperature for 15 minutes if you have time to help it cook more evenly.

Flavor profile and swaps

This recipe leans on a classic garlic-herb profile: garlic (both minced and powdered), onion powder, paprika for color and warmth, and a blend of oregano, rosemary, and basil. Avocado oil is used for its high smoke point and neutral taste, but you can substitute another neutral oil if needed. The broth provides steam and a savory base; choose chicken broth for a traditional flavor or beef broth for deeper, richer notes.

Important cooking note

Always check the internal temperature in the thickest part of the thigh without touching bone; it should read at least 165°F (74°C) for safe consumption. If the temperature is lower, continue pressure cooking for a few more minutes and allow a brief natural release to finish the cook.

Step-by-step Instructions

The directions here are rewritten into clear steps that follow the ingredient list and keep the original order intact. Do not change the ingredient amounts listed above.

Prepare the chicken and workspace. Remove the chicken from packaging and take out any giblets from inside the cavity. Pat the outside and cavity very dry with paper towels. This helps the rub adhere and promotes a better sear.
Mix the herb-garlic rub. In a small bowl combine 1/3 cup avocado oil, 4 cloves minced garlic, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground paprika, 2 tsp dried oregano, 1 1/2 tsp dried rosemary, 1 tsp dried basil, and 1 tsp sea salt. Stir thoroughly until a uniform paste forms.
Rub the chicken. Use your hands to rub the herb-garlic mixture all over the chicken, getting some under the skin where possible and inside the cavity. Make sure the exterior is evenly coated for maximum flavor.
Pour the broth into the Instant Pot. Add 2 cups chicken broth or beef broth to the Instant Pot insert. Tilt the pot slightly and pour along the side to avoid washing the rub off the chicken when you place it in the pot.
Position the trivet and place the chicken. Set the trivet or steaming rack inside the Instant Pot. Using tongs, carefully place the whole chicken breast-side up on the trivet. Tuck the wing tips under the body if you can for even cooking.
Seal and set pressure. Close the lid and make sure the valve is set to the sealing position. Select the pressure cooking setting and set the time based on the chicken weight: for a bird between 1.4 and 2.5 lb, set 20 minutes; for 2.6 to 4 lb, set 25 minutes; for 4.1 to 5 lb, set 30 minutes. (Use the lower end of the range for smaller birds and the higher end for larger birds.)
Natural release. When the pressure cooking time completes, allow a natural pressure release for 10 minutes. Do not immediately switch to quick release; the natural release helps the juices redistribute and keeps the meat tender.
Finish the pressure release and check temperature. After the 10-minute natural release, carefully turn the valve to venting to release any remaining pressure. When the lid unlocks, open and use a meat thermometer to check the thickest part of the thigh; it must read at least 165°F (74°C). If the temperature is still below that, reseal and cook on high pressure for an additional 3–5 minutes, then perform another 10-minute natural release.

Rest and serve. Transfer the chicken to a cutting board and let it rest 10 minutes before carving. Resting allows the juices to redistribute and keeps the meat moist. Carve into pieces or shred the breast and thigh meat for sandwiches, salads, or tacos.

Serving suggestions

This Instant Pot Garlic Herb Rotisserie Chicken is incredibly versatile. Try it with:

fluffy rice and steamed broccoli for a quick weeknight meal
roasted potatoes and a green salad for a comforting dinner
shredded chicken warmed with a little reserved broth for tacos or wraps
thin slices on top of a grain bowl with lemon-tahini dressing

Make-ahead and storage

Refrigerate: Cool leftover chicken to room temperature, then store in an airtight container for up to 4 days.
Freeze: Shred or portion the meat and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet with a splash of broth, or microwave in short intervals to avoid drying out.

Troubleshooting

If the skin is soggy after pressure cooking: finish under a broiler or in a hot oven to crisp it.
If the chicken is underdone: check your Instant Pot’s sealing ring and make sure the amount of broth was correct. Always finish by checking internal temperature and add a few minutes of pressure cooking if needed.
If the rub slips off: pat the bird very dry before applying the rub and press the mixture under the skin when possible.

Notes on ingredients and dietary considerations

The recipe uses chicken broth or beef broth as the cooking liquid; both add savory depth and keep the chicken moist during pressure cooking. Choose a broth that aligns with your taste preference—chicken broth will highlight the poultry, while beef broth gives a heartier note. All other components are shelf-stable pantry items. If you need to avoid a specific herb, you can omit it, but keep the spice quantities the same overall to maintain the balance of flavor.

Timing summary

Prep: 10–15 minutes (including rubbing the chicken)
Pressure cook: 20–30 minutes depending on bird size
Natural release: 10 minutes (plus any additional time if you add more pressure cooking)
Optional broil to crisp: 3–12 minutes
Total: about 45–60 minutes from start to table

Final tips

Let the Instant Pot do the heavy lifting but don’t skip the rub or the finishing crisp if you want that classic rotisserie experience. Use a reliable meat thermometer; it’s the best guarantee of perfectly cooked poultry. And remember: resting is as important as cooking—carve too soon and you lose all those juices you worked to preserve.

Enjoy this Instant Pot Garlic Herb Rotisserie Chicken as a centerpiece for dinner or as a go-to meal prep protein that tastes like you slaved over it all afternoon. It’s comforting, quick, and full of bright garlic-and-herb flavor—exactly what a reliable, weeknight-friendly roast should be.