Whole Rotisserie Chicken
Servings Prep Time
4 – 6servings 5minutes
Cook Time
40 minutes
Servings Prep Time
4 – 6servings 5minutes
Cook Time
40 minutes
Ingredients
Spice Mixture:
  • 2tbsp olive oil
  • 2tsp paprika
  • 2tsp salt
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1/2tsp pepper
Whole Rotisserie Chicken :
  • 3 1/2 – 4lbs whole chicken, rinsed and patted dry
  • 1cup chicken broth
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.