The BEST Instant Pot Rotisserie Chicken. This whole chicken pressure cooker recipe is seasoned with the BEST seasoning blend. Instant Pot Rotisserie Chicken is my favorite way to cook a whole chicken. The pressure cooker locks in an intense amount of flavor and juice. The result is a texture much like a grocery store rotisserie chicken and one that you won’t get by oven roasting it. The skin crisps up under the oven broiler in 5 minutes. This recipe includes a quick gravy made in the same pot with the leftover broth and drippings.
When it comes to Instant Pot cooking, I can’t pass up a good recipe. I make this Instant Pot Whole Rotisserie Chicken at least once a week. I’m hooked on the combination of spices and herbs. The combination of Greek seasoning, onion powder, salt, pepper, garlic powder, paprika, and dried parsley makes this Rotisserie Style Chicken one for the books! This recipe couldn’t be any easier to make. The result is a moist, tender rotisserie chicken that just falls apart because it’s so moist. It’s then removed on its trivet and placed under the broiler in the oven for 5 minutes to crisp up the skin. While it’s crisping in the oven, I use the leftover chicken broth and drippings to make a quick chicken gravy with cornstarch.
How does an Instant Pot Rotisserie Chicken differ from an oven roasted Rotisserie Chicken? For starters, the texture alone in the Instant Pot whole chicken is far superior to an oven roasted chicken. The quality of the chicken is moist, and fork tender. I like to pressure cook mine to the point that the chicken falls apart. I use two kitchen tongs to remove the trivet and then place it under an oven broiler to crisp the skin. The chicken is out of this world good and it most resembles the texture of a grocery store rotisserie chicken. It’s incredibly soft and full of flavor. I’m confident that you’ll love this recipe as much as I do. I will never go back to making it in the oven again. Plus, with this homemade Instant Pot version, you won’t get any preservatives or sugar that a grocery store typically uses. The salt is controlled in this recipe which is enough for me to prefer this method.
The best part of this recipe is that gravy can be made with the leftover chicken broth and juices. I whisk in cornstarch to the Instant Pot insert while the chicken is under the broiler. The gravy just takes a few minutes to make. This meal reminds me of Thanksgiving. Out of all the Instant Pot recipes I make weekly, this is the one I return to over and over again. Our family is addicted to this pressure cooker whole chicken recipe.
PRESSURE COOKER DIRECTIONS IN DEPTH
If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions. You’ll want to insert the stainless steel insert into the pressure cooker. In the insert, add in the chicken broth. Next, mix the seasoning blend together in a small bowl. In another small bowl, pour the oil. Place the chicken on a cutting board. Reach into the hole of the bird to remove any pieces that may have been added for packaging. I usually remove the neck bone as well. Use a sharp knife to gently loosen the skin on both ends just enough to fit your hand. Pour a little oil under the skin then coat with half the seasoning blend. Add the remaining oil to the top of the skin and coat it well. Sprinkle the remaining seasoning over the top of the skin. Place the whole chicken on the Instant Pot trivet then place it in the Instant Pot.
Next, plug the pressure cooker in and turn it to “ON”. Secure the lid on top and set the Steam Release Handle to the SEALED position. This is the knob on top of the pressure cooker by the handle. Select the “MANUAL” or “PRESSURE COOK” button on the panel. Use the ( + ) and set it to #lbs X 8 minutes. That’s NUMBER OF POUNDS (TIMES X) 8 MINUTES. In my case of a 5 lb. chicken, I do 5X8=40 minutes. Note that I set it to 8 minutes so that the chicken falls part but holds its shape sort of. For a chicken that’s fully cooked but completely holds its shape use this calculation of #lbs X 6 minutes. I prefer my bird cooked longer because the texture is much more like a true rotisserie chicken. If this is your first time making an Instant Pot Whole Chicken, try my calculation of #lbs. X 8 minutes. You won’t regret it! The pressure cooker should then beep and say “ON” which means it is working to come to pressure. Once it comes to pressure, it will beep and count down from 40 minutes. After it has cooked, the Instant Pot will beep to indicate it’s done. Since meat should always be naturally released, keep the “SEAL” position on for at least 10-15 minutes. After 10-15 minutes, turn the Steam Release Handle to the “VENTING” position.
Once the pressure pin drops, it’s safe to open. During this time, I like to prepare a baking sheet with foil. Open the lid and use kitchen tongs to life the trivet out and onto a prepared baking sheet. Broil on high in the oven for 5 minutes or until the skin is crispy.
Meanwhile, turn Instant Pot to SAUTEE mode. To change the sautee temperature, press sautee until it reaches medium or high. If you don’t have the option on your pressure cooker to change the sautee temperature, it’s not important. Next, simply whisk in the cornstarch until it’s dissolved. Allow gravy to come to a boil then turn off the Instant Pot and unplug it. Serve the Rotisserie Style Chicken with gravy.
Pressure cooking is my go-to method in the kitchen. I can usually have dinner on the table in less time than traditional ways. It’s not always the case, but sometimes it’s easier to use this method instead of standing over a stove or watching a pot on the burner.
I have an Instant Pot 8 quart Duo but if you have a smaller pressure cooker, be sure to use a smaller whole chicken. I only reduce the salt in this seasoning blend if I have a chicken that’s less than 3.5 pounds. I usually just remove a little so use your best judgment.
My first time making this recipe, I used regular chicken broth and made gravy with it at the end. Since I’ve seasoned the chicken pretty well with my own spice blend, too much salt drips into the broth below the trivet. If you plan on making gravy out of the leftover broth, be sure to use LOW SODIUM CHICKEN BROTH. I always make gravy. It’s insanely delicious, too. You don’t want an over salty gravy.
Instant Pot Rotisserie Chicken is my favorite way to cook a whole chicken. The pressure cooker locks in an intense amount of flavor and juice. The result is a texture much like a grocery store rotisserie chicken and one that you won’t get by oven roasting it.
If this is your first time making a whole chicken in the pressure cooker, I’ve written detailed instructions above in my post. Be sure to read it before getting started. Once you try this recipe, you’ll never go back to buying a grocery store rotisserie chicken again. Plus, it gets easier to make this recipe usually after your first try. I know this recipe by heart now and cook it at least once a week. I like to use this meat to meal plan our lunches throughout the week, too.
Want to make more or less servings? Hover over the serving size and choose how many servings you’d like to make. The recipe will update the correct measurements, however the nurtitional facts are based on the full servings that I’ve stated!
Instant Pot Rotisserie Chicken
- 1 cup low sodium chicken broth
- 5 pound whole chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Greek seasoning ( I like Cavender's )
- 2 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon dried parsley
- 3 tablespoons cornstarch
- Pour 1 cup of low sodium chicken broth into the pressure cooker insert.In a small bowl, whisk together salt, black pepper, Greek seasoning, paprika, garlic powder, onion powder, and dried parsley. If your chicken is less than 5 pounds, still use this amount of seasoning but reduce salt by a little.In another small bowl pour 2 tablespoons olive oil.On a cutting board, place chicken. Reach into the neck cavity and rip off the neck. Check the middle cavity to ensure no other packaging is in the center.Use a knife to loosen skin if needed. You should be able to fit fingers under the skin. Pour half the olive oil under skin. Sprinkle half the seasoning blend under the skin and evenly spread it throughout the underside of the skin. This will lock the flavor in.Spread remaining oil on top of skin, Sprinkle evenly with remaining seasoning blend.Tie chicken legs with kitchen twine. Place chicken breast side up on trivet then place in the pressure cooker insert.Secure lid. Turn STEAM knob to SEALED. Turn on pressure cooker. Press MANUAL OR PRESSURE COOK. Use the ( + ) and set it to 40 minutes. NOTE that the calculation of pounds and pressure cook time is as follows. Use #lbs X 8 minutes. A 3lb chicken is 3X8=24minutes. A 4lb chicken is 4X8 minutes=32minutes. A 5lb chicken X 8 minutes=40 minutes. Once the pressure cooker time is set, the pot will beat and indicate "ON". This means that it is coming to pressure. Do not open the lid. Pressure may take 10-15 minutes to build. Once the pot comes to pressure the "ON" will switch to count down the time. After the chicken has cooked, the pot will beep. Do not do anything. The pot should then COUNT UP or simply set a timer for 15 minutes. Allow pressure cooker to NR NATURAL RELEASE. After 15 minutes, turn STEAM knob to VENTING. Once pressure pin drops, remove the lid.Prepare a rimmed baking sheet with foil. Use 2 sets of kitchen tongs to lift trivet handles onto baking sheet. Place trivet with chicken in oven and BROIL on HIGH for 5 minutes.To make the gravy, set pressure cooker to SAUTEE mode. Whisk 3 tablespoons cornstarch into 3 tablespoons of cold water. Pour slurry into pot. Allow to come to boil and whisk. Carve chicken and serve with gravy.