All the flavors of rotisseri chicken, but conveniently made in the Instant Pot!
1 whole chicken, 4-5 pounds
2 Teaspoons smoked paprika
1 Teaspoon garlic granules, see notes
1 Teaspoon onion granules
2 Teaspoons sea salt, or to your taste
1/2 Teaspoon black pepper
1 Teaspoon dried thyme leaves
1 Tablespoon avocado or olive oil
1 1/2 cups chicken stock, see notes
Mix together all the spices with the avocado or olive oil to form a paste. Rub this paste evenly over the surface of the chicken, and under the skin on the breast meat.
Place the metal trivet into a 6 quart Instant Pot and pour the chicken stock in. Put the chicken into the Instant Pot, breast side up, and secure the lid.
Set the Instant Pot to sealing and pressure cook 6 minutes per pound, or 24 minutes for a 4 pound chicken, and 30 minutes for a 5 pound chicken. Mine always seem to be 4.5 pounds, and I’ve found 27 minutes works perfectly.
Let the Instant Pot naturally release for 15-20 minutes. If the button hasn’t dropped, do a quick release. When the Instant Pot is safe to open, carefully remove the chicken and place it in an oven safe dish. Broil the chicken to crisp up the skin on the middle rack for about 5 minutes.
Serve with your choice of sides.
Both garlic and onion granules have a bit more texture than the powdered versions, and I feel like they have better flavor.
I like to use chicken stock rather than water as my liquid in the bottom because I make gravy with it when the chicken is done. To make a quick gravy mix together either cornstarch or tapioca starch with water until there’s no lumps. Slowly drizzle it into the boiling juices whisking constantly. Add the thickener until your desire texture is reached. Season with salt and pepper, and serve with the chicken.
Add about 30 minutes to the cooking time for the Instant Pot to come up to pressure and for it to release.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Amercian
Keywords: Rotisserie Chicken Recipe, Instant Pot Roast Chicken, Instant Pot Rotisserie Chicken Recipe