A grocery store rotisserie chicken is so versatile, but I love making a quick Instant Pot Rotisserie Chicken at home! With only about 30 minutes of cooking time, this succulent chicken is ready to eat in no time!

The flavor of this Instant Pot Roast Chicken 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.

Why You’ll Love Instant Pot Roast Chicken

  • It’s a quick way to get a delicious roast chicken on the table.
  • Using the Instant Pot makes for tender juicy chicken in less time than oven roasting.
  • Instead of buying a grocery store rotisserie chicken, make one at home where you’ll have control of all the ingredients!

The family enjoys my oven-roasted 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 is that you have the option to saute in the same device. So, since I have no stove, just a hot plate, I was able to eliminate the extra mess and hassle. So first, I applied the rub the night before, and 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 pressure cooker rotisserie 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.

Recipe Tips

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 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. Using the same procedure, I took a salt-heavy, flavorful rub and massaged it into the chicken, leaving it in the refrigerator overnight to allow osmosis to infuse the seasonings into the bird.
  • Putting some onion, fresh lemon wedges, and even some garlic cloves into the chicken’s cavity 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.
  • PRO-Tip: 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.
  • PRO-Tip: 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 Leftover 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

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 4 servings

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


Spice Rub

  • 1 tablespoon kosher salt
  • 1 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder


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


  1. 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.
  2. Place in the refrigerator on a tray and cover with plastic wrap.
  3. The next day, when you're ready to cook the chicken, stuff the cavity with lemon and/or onion quarters.
  4. Press the SAUTE button HIGH. Add olive oil to the pot, then sear one side of the chicken, for about 5 minutes, then the other, until browned. Use tongs to help maneuver the chicken.
    Remove the chicken to a platter, and place the trivet into the Instant Pot, then add the broth.
  5. Place the chicken in the Instant Pot, breast side up. Place the lid on, lock it, and set the vent to SEAL.
  6. SELECT the high pressure and SET the timer for 24 minutes (for a 4-pound chicken).
  7. 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.
  8. Remove chicken to a platter, cover with foil, and let rest for 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1132Total Fat: 65gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 400mgSodium: 1548mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 125g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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