This Instant pot rotisserie style chicken is super moist and tastes just like the chickens you buy ready made. Just add a few simple spices and it’s ready in less than an hour.
One of my favourite kitchen shortcuts is buying a rotisserie chicken and using it for various recipes throughout the week. Depending where you buy them, though, they can be pricey and sometimes small. Our grocery store often has whole chickens on sale and recently I noticed I could buy two chickens for the price of one ready-made chicken. Since I didn’t want to pull out the grill and rotisserie attachment, I decided to try the instant pot.
I will admit, I have been very slow at warming up to the instant pot. It just isn’t my favourite kitchen appliance. I prefer the method of cooking where I can see, smell, and taste my food as I go. Because of the nature of the instant pot, and the need to release pressure and bring it back to pressure every time you want to sneak a taste, you really have to trust that everything you tossed in will come out tasting how you hoped.
However, there are times I find it useful. Usually that is when I’m cooking proteins, such as this whole chicken, when they will be used in other recipes. There really is no other way to get a perfectly cooked whole chicken done in less than an hour with anything other than a pressure cooker.
For this recipe I kept things really simple. I mixed up the spice mix I usually use as a BBQ rub, coated the chicken, and added it to the pot along with some chicken broth. Then I closed the lid, turned it on and walked away.
How long does it take to cook a whole chicken in the instant pot?
I find that about 7 minutes per pound results in a perfectly cooked bird. The chicken I used here was almost 3 and a half pounds and I set it to cook on high for 24 minutes. Including time for the pot to reach pressure, cook, and release pressure, it was done in 50 minutes. I added a quick 5 minutes under the broiler to crisp up the skin and dinner was served.
I usually keep it easy and simply shred it to put on salad. Then I serve it with some fresh bread or buns, but there are endless ways you could serve it. If you are cooking it to use in recipes throughout the week then one skillet chicken pot pie or buffalo chicken spring rolls are both great options.
Now let’s get started.
How to make instant pot rotisserie style chicken
Begin by tying the legs of the bird together using butcher’s twine. This will help ensure even cooking and will prevent the bird from falling apart when you lift it out of the pot.
Place the middle of a piece of twine behind the neck of the bird, bring the ends around the sides and then up and over the tips of the legs. Wrap the twine a couple of times to hold the legs together and then tie it off.
Next, coat the bird with the seasoning mix.
Place the trivet that came with your cooker into the pot, then pour the chicken broth or water into the bottom.
Place the bird on the trivet then closet the pot and turn the valve to seal. Set it to cook on high pressure for 7 minutes per pound.
When the time is up, allow the pot to naturally pressure release for 10 minutes, then turn the valve to release any remaining pressure.
Remove the chicken from the pot. If you want to crisp the skin you can place it in a baking dish and set it under a broiler for 5 minutes. If you won’t be eating the skin you can skip this part.
Slice or shred the chicken and serve.
Things to know & helpful tips
- Can you cook a frozen chicken in the instant pot? The directions for this recipe are for a thawed chicken. I have read recipes for frozen chicken, but I have yet to try it.
- Do you need to tie the chicken legs together before cooking? I recommend not skipping the step of tying the legs together. Not only does this help ensure the bird doesn’t fall apart when you lift it, but it also helps it cook more evenly.
- What size instant pot do I need for a whole chicken? I use a 6qt instant pot and a 3-4 pound chicken fits perfectly. You could use a chicken a bit bigger or smaller. Remember to cook for 7 minutes per pound and add 4 minutes for half a pound.
- How can I make gravy in the instant pot? If you want gravy, be sure to use chicken broth, not water. Add a diced onion and some fresh garlic. You can then make the gravy on the sauté setting when you remove the bird. Simply scoop out the onions, whisk about 2 tablespoons of flour with 1/4 cup of chicken broth and pour it into the pot. Whisk until smooth and allow to heat until thickened.
Other recipes you might like
Instant Pot Rotisserie Style Chicken
- 1 (3-4 pound) Whole Chicken
- 2 tsp Smoked paprika
- 1 tsp Mustard powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Oregano
- 1/2 tsp Chili powder
- 1/2 tsp Salt
- 1.5 Cups Water or Chicken broth
- In a small bowl, mix together the smoked paprika, mustard powder, garlic and onion powder, oregano, chilli powder and salt. Set aside.
- Tie the ends of the legs together with butcher's twine so they are tight against the bird.
- Season the chicken on all sides with the spice mix.
- Pour the water or chicken broth into the bottom of the pot and then place the trivet in the pot.
- Place the chicken on the trivet then close the lid and turn the valve to seal. Set the instant pot to high pressure for 7 minutes per pound of chicken.
- After the timer has counted down, allow the pot to naturally pressure release for 10 minutes then turn the valve to vent to release remaining pressure.
- Remove the chicken from the instant pot and set it in a baking dish. Place under the broiler for 5 minutes until skin is crisp. If you are removing the skin and shredding the chicken you can skip this step.
- Shred or slice the chicken and serve.
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