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Homemade Instant Pot Rotisserie Chicken photo

Instant Pot Rotisserie Chicken

A simple spiced rotisserie-style chicken made tender and juicy in the Instant Pot.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Tongs
  • Trivet (for Instant Pot)
  • Small Bowl
  • Baking tray
  • Platter

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 whole chicken (about 4 pounds) approximate size referenced in directions
  • olive oil for searing in Instant Pot
  • broth about 1 cup for the Instant Pot
  • lemon and/or onion quarters for stuffing the cavity (optional)

Instructions
 

  • The day before cooking, combine kosher salt, paprika, onion powder, dried thyme, white pepper, cayenne, black pepper, and garlic powder in a small bowl to make the spice mixture.
  • Pat the whole chicken dry with paper towels and rub the spice mixture all over the outside of the chicken. Place the chicken on a tray, cover with plastic wrap, and refrigerate overnight.
  • When ready to cook, stuff the chicken cavity with lemon and/or onion quarters if using.
  • Set the Instant Pot to Sauté on High. Add a little olive oil and sear the chicken, using tongs to turn, about 5 minutes per side, until browned. Remove the chicken to a platter.
  • Place the trivet into the Instant Pot and pour in about 1 cup of broth. Set the chicken on the trivet breast side up.
  • Lock the lid and set the valve to SEAL. Select High Pressure and set the timer for 24 minutes (this timing is for a 4-pound chicken).
  • When cooking finishes, allow a natural pressure release for 15 minutes, then carefully open the valve to release any remaining pressure.
  • Transfer the chicken to a platter, tent with foil, and let rest about 10 minutes before carving.

Notes

  • Make the spice rub the day before for deeper flavor.
  • Use a 4-pound chicken for the 24-minute cook time.
  • Searing is optional but improves color and flavor.
  • Allow the 15-minute natural release for juicier meat.