Pin it
This Instant Pot rotisserie chicken is my answer to busy weeknights when I want a comforting homemade meal without the hours of oven roasting. The cook time is surprisingly quick but the bird stays juicy and full of herby flavor all the way to the bone. My whole family gathers around the table for this one and not a crumb goes to waste.
Ingredients
- Kosher salt: for seasoning deeply and drawing out flavor Aim for coarse salt for best results
- Freshly ground black pepper: gives a little bite Use a pepper mill for bright flavor
- Dried thyme: brings earthy herby notes Select leaves over powder for aroma
- Paprika: gives color and a sweet smoky depth Even basic paprika works but smoked is wonderful
- Dried oregano: for herbal freshness Rub in your hand before adding to awaken its oils
- Onion powder: boosts umami and provides a savory backbone Choose a fresh container for rich flavor
- Garlic powder: another layer of savoriness Essential for rotisserie style chicken
- Whole roasting chicken: tender moist and the star of the show Look for a bird around 4 pounds with firm skin
- Lemon: halved and stuffed inside for zing and aroma Pick a lemon that feels heavy and yields slightly under pressure
- Canola oil: helps brown the chicken Use any high heat neutral oil
- Chicken stock: adds moisture and deepens the flavor Use homemade or a quality low sodium boxed version
Step-by-Step Instructions
- Prepare the Seasoning Mix:
- Combine kosher salt black pepper dried thyme paprika dried oregano onion powder and garlic powder in a small bowl until everything looks evenly mixed and aromatic This will be the flavor backbone for your bird
- Get the Chicken Ready:
- Remove any giblets or loose fat from the chicken cavity then use plenty of paper towels to dry every part of the chicken This helps the seasoning stick and the skin brown Season both the outside and the inside with the salt mixture making sure to pat it all over the chicken Stuff the two lemon halves inside the cavity for extra moisture and aroma
- Brown the Chicken:
- Set the Instant Pot to the high saute mode Pour in canola oil and let it shimmer Place the chicken into the pot breast side down Let it cook until the skin gets golden brown and crispy around four to five minutes Use tongs to flip the chicken and brown the other side for four more minutes Browning is key for rotisserie flavor
- Prepare to Pressure Cook:
- Place the metal trivet in the Instant Pot and pour in the chicken stock so it covers the bottom Carefully nestle the browned chicken on top of the trivet Try to keep the breast side up so the juices flow through while cooking
- Pressure Cook the Chicken:
- Seal the lid and set the pot to manual high pressure for twenty eight minutes When the timer beeps let the Instant Pot release pressure naturally This takes about twenty to thirty minutes and keeps the meat moist and tender Open the lid and let the chicken rest for another ten to fifteen minutes before you slice
- Serve and Enjoy:
- Transfer the chicken to a cutting board Carve and arrange on a platter Drizzle with some of the cooking juices Spoon over rice or potatoes for a heartier meal
Pin it
Storage Tips
Leftovers keep well in the fridge for up to four days Wrap pieces tightly or store in a shallow container to retain their juiciness Remove skin before freezing if you like to prevent rubbery texture after thawing For best flavor warm slices gently with a splash of chicken stock in a covered skillet
Ingredient Substitutions
No canola oil Use avocado or grapeseed oil No fresh lemon Try stuffing a peeled clementine or a quartered onion for a new twist If you only have fresh herbs triple the amount compared to dried as they are milder
Serving Suggestions
The magic of this chicken is its versatility Serve hot with mashed potatoes or over rice Make sandwiches with cold slices Use any leftovers on a big salad with crunchy croutons and creamy dressing The juices from the pot are gold for making quick gravies too
Cultural And Historical Context
Rotisserie chicken is a staple in markets around the world Its origins date back to traditional European spit roasting which produces tender juicy meat with crispy skin This Instant Pot version channels all the classic flavors just with modern speed and reliability
Frequently Asked Questions
- → How do you ensure the chicken is tender in the Instant Pot?
Use high pressure for the right cooking duration, and let the pressure release naturally to help retain moisture and tenderness in the chicken.
- → Can I use different seasonings for the chicken?
Absolutely. Feel free to adjust the herbs and spices, such as adding rosemary, sage, or chili for a personalized flavor profile.
- → Should I brown the chicken before pressure cooking?
Browning the chicken in the Instant Pot adds rich color and deeper flavor to the finished dish. It's recommended but optional.
- → How long should the chicken rest after cooking?
Allow the chicken to rest 10-15 minutes after pressure cooking. This helps juices redistribute for moist, easy carving.
- → Do I need to use a trivet in the Instant Pot?
Using a trivet elevates the chicken above the stock, preventing sogginess and helping the meat cook evenly throughout.