Instant Pot Rotisserie Chicken
The ultimate comfort food, this Instant Pot Rotisserie Chicken is juicy, flavorful, and incredibly easy to make. With its crispy skin and tender meat, it's perfect for weeknight dinners or special occasions. Try this simple recipe tonight!
Equipment
- Baking Sheet
- Instant Pot
- Oven
- Frying Pan
- Mixing Bowl
- Chef's Knife
Ingredients
- 4 pounds whole chicken frozen
- 1/4 cup olive oil extra virgin
- 2 tablespoons salt
- 1/4 cup rosemary fresh, chopped
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 cup water
Instructions
- Start by rinsing the frozen chicken under cold water. Pat it dry with paper towels. This ensures a good sear and helps the spices adhere better.
- In a small bowl, combine the olive oil, salt, rosemary, paprika, and granulated garlic. Mix until well-blended. This mixture will be the magic that flavors your chicken.
- Generously rub the spice mixture all over the chicken, making sure to get it inside the cavity as well. This step is crucial for flavor infusion.
- Next, pour 1 cup of water into the bottom of the inner pot of the Instant Pot. This is necessary for the pressure cooking process.
- Place a wire trivet inside the Instant Pot and carefully set the seasoned chicken on top. This elevates the chicken and ensures even cooking.
- Seal the Instant Pot and set the valve to the sealing position. This will trap steam and ensure proper cooking.
- Set the pressure cooking function to high. For a 4-pound chicken, set the timer for 40 minutes. If your chicken is larger, add 10 minutes for each additional pound.
- When the timer goes off, allow the pressure to naturally release for 15 minutes. After that, perform a manual release for any remaining pressure before opening the lid.
- Preheat your oven to broil on high while the pressure is releasing. This step is essential for crisping up the skin.
- Check the internal temperature of the chicken. It should reach 165 degrees F. If it's undercooked, seal the Instant Pot again and cook on high pressure for another 5 minutes.
- Once cooked, transfer the chicken to a rimmed baking sheet or roasting pan. Broil for about 5 minutes until the skin is golden brown and crispy.
Notes
- Tip 1: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- Tip 2: You can freeze cooked chicken for up to 3 months. Make sure to slice or shred it before freezing for easier use later.
- Tip 3: Serve your chicken with roasted vegetables, rice, or a fresh green salad for a complete meal.
- Tip 4: Feel free to experiment with different spices and herbs to personalize the flavor profile to your liking.
- Tip 5: If you're preparing multiple chickens, you can stack them in the Instant Pot using extra trivet layers; just adjust the cooking time accordingly.