Instant Pot Rotisserie Chicken (Print Version)
# Ingredients:
01 -
2 teaspoons kosher salt
02 -
1 teaspoon freshly ground black pepper
03 -
2 teaspoons dried thyme
04 -
1.5 teaspoons paprika
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon garlic powder
08 -
1 whole roasting chicken, approximately 1.8 kilograms
09 -
1 lemon, halved
10 -
2 tablespoons canola oil
11 -
240 millilitres chicken stock
# Instructions:
01 -
Combine kosher salt, black pepper, dried thyme, paprika, dried oregano, onion powder, and garlic powder in a small bowl.
02 -
Remove giblets and excess fat from the cavity. Pat chicken dry with paper towels. Rub the prepared spice blend over the exterior and inside the cavity, ensuring even coating. Place lemon halves inside the cavity.
03 -
Set a 6-litre Instant Pot to high sauté. Add canola oil. Place the chicken breast side down and sear for 4-5 minutes until golden. Using tongs, turn the chicken and brown the reverse side for an additional 4 minutes. Remove and set aside.
04 -
Insert the metal trivet into the Instant Pot and pour in chicken stock. Gently position the chicken breast side up on the trivet.
05 -
Seal the lid and select the manual setting. Adjust pressure to high and set the timer for 28 minutes. Upon completion, allow pressure to naturally release as per manufacturer instructions, 20-30 minutes.
06 -
Transfer chicken to a cutting board and let rest for 10-15 minutes. Carve and serve immediately.
# Notes:
01 -
Patting the chicken dry contributes to crispier skin, even after pressure cooking.