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Instant Pot Rotisserie Chicken - Moist, tender, fl

Instant Pot Rotisserie Chicken

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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!

Overhead view of a plate of sliced Instant Pot Rotisserie Chicken

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!

Whole Instant Pot Rotisserie Chicken on a white platter with lemon wedges

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.

Instant Pot Rotisserie Chicken sliced with asparagus on a white dinner plate

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.

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Instant Pot Rotisserie Chicken - Moist, tender, fl

Instant Pot Rotisserie Chicken

Moist, tender, flavorful chicken that’s cooked in less than an hour!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 3 servings
  • Category: Entree, Chicken
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Spice Rub

  • 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

Chicken

  • 4 pound roasting chicken, giblets removed
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • Lemon quarters, onion quarters, optional

Instructions

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.

Notes

If you want crispy skin, place the chicken on a baking sheet and broil, watching very carefully, until the skin browns.

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15 comments on “Instant Pot Rotisserie Chicken”

  1. This is such a great idea and the result is amazing!

  2. bet this came in so handy with the remodel. looks fabulous

  3. I had leftover rotisserie chicken last night lol, store bought. Very cool you can make one in an IP. Great tip on dry brining will try that. Marble island in, will there be a functioning kitchen soon?

  4. Oh that looks wonderfully delicious Liz! I have never used a pressure cooker (nor did my mother ever have one). I have heard many good things about these appliances and you have me thinking it might be a good investment!!! I must try your dry rub recipe and love the dry brining method you use!

  5. Love my IP, this looks like something fun to try:@)
    PS-When should your kitchen be done?

  6. Yum, what a great idea, I know it must be delicious!

  7. This sounds delicious- so much flavor and so much faster than normal! I will definitely be trying the various seasonings on the leftovers for tacos!

  8. This rotisserie chicken sounds amazing and I don’t mind waiting 1 hour to cook this. And that spice rub combo sounds so good.

  9. This chicken looks super moist and tender. My family would love this chicken.

  10. An instant pot is almost a kitchen in itself. Well, not really, but gosh, those devices are SO versatile. What a brilliant idea — and easy. Plus it looks like it tastes terrific. Really creative — thanks so much.

  11. This is delicious – the chicken comes out juicy! Love the instant pot for chicken.

  12. OMG, just look at those yummy chicken! You should cook more often, Liz! xoxo

  13. OMG Brilliant! I love rotisserie chicken, and this is such an easy way to do it!

  14. This looks delicious, and I will be making them for my upcoming housewarming party!
    Always love reading your recipes for inspiration.

  15. I LOVE this recipe….I have been on the hunt for more Instant Pot recipes and will definitely be trying this one soon.

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