Rotisserie chicken from the supermarket is one of the greatest food inventions of all time. What else can you pick up in a quick stop and serve as is as a satisfying meal or use as a convenient ingredient in any number of satisfying recipes? With an Instant Pot, you can have that same convenience and cut down on your spending by cooking it yourself.
If I’m planning to use the chicken as filling for other dishes—like enchiladas, pot pies, or tacos—I serve it after pressure cooking. For a more presentation-worthy bird that will be carved and eaten as the main dish itself, I use the broiler method. This only takes a few extra minutes and gives the chicken a nice golden brown color and crispy skin.
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Instant Pot Rotisserie Chicken
6
10 minutes
40 minutes, plus 15 minutes to come to pressure and 5 minutes to release pressure
1 hour and 10 minutes
1 cup water
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 (3- to 4-pound) chicken
In a small bowl, stir together the paprika, garlic powder, onion powder, salt, pepper, and 1 tablespoon of the oil.
Rub the spice mixture all over the chicken and under the skin where possible.
Heat the remaining 2 tablespoons of oil in the Instant Pot using the sauté function. Place the chicken into the pot and cook until browned, about 7 minutes. Turn the chicken over and brown the other side. Remove the chicken from the pot.
Put the trivet into the Instant Pot and add the water.
Place the chicken on top of the trivet, close the lid, and turn the valve to the sealing position.
Choose high pressure and set the timer for 18 to 24 minutes, depending on the size of your chicken (6 minutes per pound).
When the cooking time is up, let the pressure release naturally for 15 minutes. Quick release any remaining pressure.
Serve immediately or heat the broiler to high heat and place the chicken under it for 5 to 7 minutes to brown and crisp the skin before serving.