A grocery store rotisserie chicken is so versatile, but I love making a quick Instant Pot Rotisserie Chicken at home!
The flavor is outstanding, and it’s super moist and tender from being cooked in a pressure cooker. Plus shredded leftovers can be used in so many wonderful dishes!
Instant Pot Rotisserie Chicken
The family enjoys my Rotisserie Style Chicken so I used the same dry rub and tried a speedier method, via the Instant Pot! My regular readers know I’ve been without a kitchen since March. Sigh. So I’ve turned to my Instant Pot in times of desperation! And I must admit, this Instant Pot Rotisserie was a delicious surprise.
The nice perk of an Instant Pot versus a slow cooker, it that you have the option to saute in the same device. So, since I have no stove, just a hot plate, I had was able to eliminate the extra mess and hassle. So first, I applied the rub the night before, then when I was ready to cook, I sauteed the chicken to give the skin some color before cooking it under pressure.
As with my previous, though few and far between, Instant Pot entrees, the meat was extremely juicy and could easily be cut with a fork! Picking up a boxed rotisserie chicken from the market is easier, of course, but this chicken hasn’t been sitting in a warming case, you know exactly what you’re eating, and it can be tweaked with the flavors you love!
Tips for Making Instant Pot Rotisserie Chicken
I’m a relative newbie to pressure cooking. My mom never owned one, but I remember hearing stories of kitchen explosions with the old fashioned, rattly appliances! With Instant Pots, as long as the recipe states what buttons and how long to cook, it’s a just a matter of reading and re-reading the instructions. And these pressure cookers are much safer than their predecessors.
- I started dry brining my Thanksgiving turkey a few years ago and now it’s my go-to method for instilling flavor into the bird. I took the same procedure and took a salt heavy, flavorful rub and massaged it into the chicken, left it in the refrigerator overnight to allow osmosis to infuse the seasonings into the bird.
- I like putting some onion, fresh lemon wedges and even some garlic cloves into the chicken’s cavity to add to the flavoring process. Not a must, but if you have any of those aromatics in your kitchen, you might give it a try.
- Drying the skin before sauteing (I use paper towels), helps the browning process. And if you want crispy skin, consider broiling it for just a few minutes after it comes out of the Instant Pot.
- The resulting chicken will be fall off the bone tender, so it’s great for shredding. You can use the Instant Pot rotisserie chicken pieces in casseroles, chicken salad, or soups. Or just slice and serve it for dinner as is!
- Use a Tex-Mex rub and the leftovers will be perfect for tacos, fajitas and more. Greek, Asian, French; the options are endless. Remember, a poultry rub designated for dry brining has a good amount of kosher salt which helps keep the meat moist and adds wonderful flavor.
- If you’d prefer an oven roasted Rotisserie Chicken, cook at 250º for 3 1/2 hours or until a meat thermometer registers 180º.
How to Use Your Rotisserie Chicken
With autumn approaching, comfort foods are replacing grilled meats, entree salads and the lighter dishes that come with hot weather. Here are some suggestions for how to use leftover rotisserie chicken. You may need to make TWO!
I adore this Fruity Chicken Salad, which can be adapted to your tastes! My husband, for example, would pick out all the nuts. My Buffalo Chicken Dip recipe was originally made with canned chicken, so you know it’s a heck of a lot tastier with rotisserie chicken. This Green Chili Chicken Casserole has my attention, as does this creamy Chicken Tetrazzini Casserole. I bet you have your own favorite recipes that would be perfect for any leftovers.
- 1 tablespoon kosher salt
- 1 teaspoons paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 4- pound whole chicken ( roasting chicken, giblets removed)
- 1 tablespoon olive oil
- 1 cup chicken broth
- Lemon quarters, onion quarters, optional
The day before you plan to cook the chicken, mix together the spice mixture. Pat the chicken dry and rub the mixture all over the surface of the chicken.
Place in the refrigerator on a tray and cover with plastic wrap.
The next day, when you're ready to cook the chicken, stuff the cavity with lemon and/or onion quarters.
Press the SAUTE button HIGH. Add olive oil to pot, then sear one side of the chicken, about 5 minutes, then the other, until browned. Use a tongs to help maneuver the chicken.
Remove the chicken to a platter, and place the trivet into the Instant Pot, then add the broth.
Place the chicken in the Instant Pot, breast side up. Place the lid on, lock it and set the vent to SEAL.
SELECT the high pressure and SET the timer for 24 minutes (for a 4 pound chicken).
Allow to cook, then when the Instant Pot signals the chicken is done, allow the Instant Pot to release pressure naturally for 15 minutes. After that time period, open the valve and let any extra pressure release.
Remove chicken to a platter, cover with foil and let rest about 10 minutes before carving.
If you want crispy skin, place the chicken on a baking sheet and broil, watching very carefully, until the skin browns.
Amount Per Serving: Calories: 1132 Total Fat: 65g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 41g Cholesterol: 400mg Sodium: 2191mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 125g