Whole Rotisserie Chicken
By :Chop Secrets
Print Recipe
Votes: 17
Rating: 3.76
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 - 6 servings
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
Whole Rotisserie Chicken :
  • 3 1/2 - 4 lbs whole chicken , rinsed and patted dry
  • 1 cup chicken broth
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 - 6 servings
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
Whole Rotisserie Chicken :
  • 3 1/2 - 4 lbs whole chicken , rinsed and patted dry
  • 1 cup chicken broth
Votes: 17
Rating: 3.76
Rate this recipe!
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet--meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

23 replies
  1. Smit402@telus.net
    Smit402@telus.net says:

    Turned out great! Made good gravy with lots of flavour. used 3T cornstarch with cold water to thicken and only 1t salt.
    3.5lb chicken cooked for 24 minutes

  2. Woods
    Woods says:

    Question: If the recipe doesn’t say what the pressure should be set at does that imply it should be on normal pressure?

  3. GrammaCat
    GrammaCat says:

    My large chicken was split down the breastbone when i opened lid. Seasoning was good. Just a stewed chicken though. I actually boned it and made chicken and dumplings instead.

  4. Lindaclark
    Lindaclark says:

    The chicken turned out perfect. I also added chopped potatoes and carrots which made it a one meal deal.

  5. Zeifgeist
    Zeifgeist says:

    The recipe is simple and the rub can be easily modified. I found the white meat came out overcooked. Perhaps taking it out of the pot right at the end if cooking would fix that. Check internal temp though!

  6. TnA76
    TnA76 says:

    This is a zero flavor steamed chicken recipe. I reduced the cook time to 22 min and it was still way overcooked. If you like boiled chicken, this recipe is for you!

  7. Instant Pot
    Instant Pot says:

    It should have flavor if the chicken itself was seasoned and not the liquid to pressurize. Some people like heavy seasoning or light, recipes here are aimed to be liked by everyone so you may need to add more seasoning.

    It is pressure cooked and not boiled, the similarity is due to being cooked by wet heat and not dry heat. If you want to crisp it up, you can stick it under a boiler for a few minutes.

    With meat if you do not have the same size you will have to increase or decrease the time accordingly.

    I hope these tips help you the next time you cook chicken.

  8. Dvermillion
    Dvermillion says:

    I took off the chicken skin and threw in a cup of red rice.
    I seasoned it lightly with garlic salt and Paul Prudhome’s “chicken magic”
    Also added a half cup of apple juice.

    Later….
    The chicken fell off the bones and the dish was a little soupy and had a great, savory taste.
    It was a home run!!!!

  9. Avi8or63
    Avi8or63 says:

    Great recipe. Chicken came out so tender it fell off the bones. Very flavourful and juicy. Very well cooked. Delicious and easy to make!

  10. Rtelasky
    Rtelasky says:

    Just bought my Instant Pot and this was the first thing I tried. Fail! I got a BURN message 15 minutes in. Always use 2 cups of liquid! This recipe should be corrected!

  11. Instant Pot
    Instant Pot says:

    Hi Rtalasky,

    Did you use the steam rack or have the steam release on sealing? The “burn” feature shouldn’t have turned on unless all the water had completely evaporated. Sometimes recipes call for less liquid than it states in the manual. Unless you have an 8qt, which would need 1/2 cup more liquid, this recipe should have worked. Please try the water test in your manual to test functionality.

  12. mjgburn
    mjgburn says:

    Very first thing I made in the instant pot and it was very good. I brine my chicken before hand.

  13. JonivdW
    JonivdW says:

    Made this for our first InstantPot dinner, added a little bit extra homemade veg stock & chicken broth & added some butter with the rub mixed in under the breast skin. It turned out totally delicious & moist. We all sipped the rich broth as a starter. Perfect winter warmer

  14. Instant Pot
    Instant Pot says:

    If you are using frozen chicken the time may need increasing. It is also recommended to use a meat thermometer after cooking to ensure it has reached a safe temperature.

  15. aparsons63
    aparsons63 says:

    First attempt was perfect.
    6.5lb chicken, increaed time to 27m, needed an additional 5m.
    15m release with first 27m, quick release after additional 5m.
    Full can of chicken broth and used a thermometer and finish at 168 in the breast.

  16. Reillocb
    Reillocb says:

    A keeper recipe for me, only thing I would do differently is add slightly more seasoning! 5/5

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