Instant Pot Garlic Herb Rotisserie Chicken
A juicy, hands-off whole chicken seasoned with garlic and herbs and pressure-cooked in the Instant Pot.
Equipment
- Instant Pot or electric pressure cooker
- wire rack or trivet
- Small Bowl
- Tongs
- Measuring cups and spoons
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
Instructions
- In a small bowl, combine the avocado oil, minced garlic, garlic powder, onion powder, paprika, oregano, rosemary, basil, and sea salt; stir to form a paste.
- Rinse the whole chicken and pat it dry thoroughly with paper towels.
- Insert the wire rack/trivet into the Instant Pot and pour in 2 cups of chicken or beef broth.
- Place the chicken on the rack breast-side up and rub the oil-herb mixture all over the outside of the chicken, coating it evenly.
- Secure the lid and set the valve to sealed. Pressure cook on High for 6 minutes per pound (for a 4.5 lb chicken, set 30 minutes).
- When cooking finishes, allow a natural release (Keep Warm) for 20 minutes, then carefully release any remaining pressure.
- Open the lid and let steam dissipate a few minutes, then use tongs to lift the rack/trivet out with the chicken (the meat may fall away from the bone).
Notes
- For chickens larger than 4–5 lb, pressure cook 6 minutes per pound.
- Example: a 6-lb bird cooks 36 minutes plus 20-minute natural release.