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You are here: Home / Food / Instant Pot Whole “Rotisserie” Chicken

Instant Pot Whole “Rotisserie” Chicken

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All you need is about 45 minutes to have this amazing, tender, juicy Instant Pot whole rotisserie chicken. Your whole family will LOVE it!

All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole

All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com

Preparing and roasting a whole chicken used to seem like domestic goddess territory to me. After some practice (and a few disasters), I was able to master a whole roasted chicken in the oven. I was so proud.

But oh, internet friends! I just found a game-changer: you can totally make this “rotisserie” chicken fake-out in your Instant Pot. It is practically fool-proof. And it is just so much better than the store-bought kind.

I even crisp up the skin first to give it that rotisserie feel. I use the instant pot’s sauté setting to do that, and then I flip it over and add a little chicken stock before cooking it on the manual pressure setting.

Plus, I love that you can control the quality of ingredients that you use to make this. You could go organic, for example. In my experience, pre-made rotisserie chickens are almost never organic.

Not that I am a food snob by any means. I mean, I have definitely bought my share of Costco rotisserie chickens! (See my Costco grocery hauls for that proof!)

But, this! It is perfectly tender and juicy…and ready in about 45 minutes.

All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com

It fell apart a little when I was plating it up for the pictures. See that sad little chicken wing that fell off?

I know, I know. It sounds too good to be true, right?! Don’t worry, friends. I will show you exactly how to make a whole “rotisserie” chicken in the instant pot!

If you do not have an instant pot, this recipe should still work in a large stovetop pressure cooker.

Update: I have added an additional (optional) step to this recipe. If you do not want your chicken sitting in all the liquids, you can remove the chicken after browning the second side. Then add the liquids and trivet, and return the chicken (breast side up) to the pot.

Our family loved the original recipe, and it certainly was easier just to leave the bird in the pot and pour the chicken stock right in. But this extra step may be worth it to you if you don’t want the underside of your chicken sitting in liquid.

Helpful hint: Don’t throw away the liquid or the bones. Use it to make chicken bone broth.

FAQ’s About Instant Pot Whole Rotisserie Chicken

Can I use a frozen whole chicken?

Several people in my audience have had success using frozen chicken. When I have tested this myself, I have had mixed results. So for best results, I recommend using fully thawed chicken.

Can I add vegetables or rice to the pot to cook with the chicken?

I would not recommend rice, since the cook times don’t match up. Your rice would most likely get very mushy. One vegetable that I have had luck with are small/medium red potatoes. The trick is to fit them around the chicken. They will get really soft, but they are still good. Larger/ thick carrots may work okay too. Everything else I have tried gets too mushy.

Can I make this without stuffing the cavity with lemon and onion?

Yes, I do this all the time. It is still really tasty.😋👌🏻

Do I need more liquid if I am making this in an 8 quart model?

Yes, I would recommend the minimum liquid requirement for this model, which is 1.5 cups of liquid.

Why don’t you use the “poultry” button for this recipe?

I use manual high pressure for most of my Instant Pot recipes. Honestly, I have tried the other buttons and have not noticed much of a difference. 🤷🏼‍♀️

More Instant Pot Recipes You May Enjoy

  • Instant Pot “baked” sweet potatoes
  • Instant Pot classic beef chili
  • Instant Pot red beans and rice
  • Instant Pot chicken breasts
  • Instant Pot chicken thighs
  • Instant Pot pasta e fagioli soup
  • Instant Pot hard boiled eggs
  • Instant Pot spaghetti (one pot)
  • Instant Pot chicken recipes
  • Instant Pot oatmeal (pot in pot method)

👉🏻👉🏻See ALL of my Instant Pot recipes here.👈🏻👈🏻

Tools Used to Make Instant Pot Whole Rotisserie Chicken

Note: These are Amazon affiliate links.

  • Instant pot electric pressure cooker
  • Measuring spoons
  • Small bowl or ramekin for mixing spices & oil
  • Tongs and burger flipper for flipping over the chicken
  • Meat thermometer to check internal temperature

Instant Pot Whole Rotisserie Chicken Recipe

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All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com
4.56 from 36 votes
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Instant Pot "Rotisserie" Chicken

All you need is about 45 minutes to have this amazing, tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it!
Course Main Course
Cuisine American
Keyword instant pot, rotisserie chicken, whole chicken
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 288 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1 whole chicken mine was 4.3 pounds
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola - something with a high smoke point)
  • 1 yellow onion quartered (optional)
  • 1 lemon halved (optional)
  • 1 cup chicken stock or broth

Instructions

  1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
  2. Optional: place the onion and lemon in the cavity of the chicken.
  3. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
  4. All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com
  5. Add the oil to the spices, and stir until incorporated.
  6. All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com
  7. Turn on your Instant Pot to preheat on the sauté setting on "normal."
  8. Rub half of the oil and spice mixture on the breast side of the chicken.

  9. All you need is about 45 minutes to have this amazing tender, juicy Instant Pot whole "rotisserie" chicken. Your whole family will LOVE it! | APinchOfHealthy.com
  10. Place the chicken, breast side down, in the preheated Instant Pot.
  11. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
  12. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
  13. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
  14. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
  15. Add in the chicken stock.
  16. Place the lid on and lock it, per Instant Pot instructions.
  17. Set to manual high pressure for 25 minutes.

  18. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
  19. Remove the lid, and transfer the chicken to a serving plate. Mine was so tender that it was falling apart a little!
  20. Let the chicken rest for about 5 minutes prior to serving.
  21. I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.

Recipe Notes

* 40 minutes includes time for the Instant Pot to naturally depressurize.

Cooking time may vary slightly if your chicken is much different in size than this one, which was 4.3 pounds. Use a meat thermometer if you are unsure, just to be safe! Internal temperature for chicken should be 165 degrees Fahrenheit.

Nutrition Facts
Instant Pot "Rotisserie" Chicken
Amount Per Serving
Calories 288 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 92mg4%
Potassium 305mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 340IU7%
Vitamin C 13mg16%
Calcium 23mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

See ALL of my Instant Pot recipes here.

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(Visited 1,664,830 times, 19 visits today)
64743shares
  • Share 7227
  • Yummly 1446

Related posts:

  1. Pasta e Fagioli Soup (Instant Pot OR Stovetop)
  2. Healthy Turkey Chili (Instant Pot, Slow Cooker or Stovetop)
  3. Chicken Taco Salad (with creamy jalapeño dressing)

Reader Interactions

Comments

  1. Lauren says

    November 4, 2020 at 11:41 pm

    4 stars
    I cooked this yesterday and it was a breeze. Thank you for the recipe! Just discovered you. Hope to find the bone broth recipe. Keep up the great work!

    Reply
    • Marjorie @APinchOfHealthy says

      November 5, 2020 at 8:44 am

      Thanks Lauren! I am so glad you enjoyed it.👏🏻

      Reply
  2. Chelsea says

    November 3, 2020 at 9:47 pm

    1 star
    Quite undercooked

    Reply
    • Marjorie @APinchOfHealthy says

      November 5, 2020 at 8:46 am

      Hey Chelsea! Sorry to hear that. What was the weight of your chicken?

      Reply
  3. Susan says

    October 23, 2020 at 3:49 pm

    I am giving this a go for Sunday lunch.

    Can I just point out that you should never “wash” raw poultry, you should just wipe it with kitchen roll, washing it causes bacteria to spread across the whole bird.

    Reply
    • Marjorie @APinchOfHealthy says

      October 26, 2020 at 1:32 pm

      I hope you enjoyed it, Susan!🙌🏻

      Reply
  4. Janie says

    October 16, 2020 at 12:35 pm

    Getting ready to try this but I only want the meat to add to a casserole. Do I need to saute the skin?

    Reply
    • Marjorie @APinchOfHealthy says

      October 16, 2020 at 2:57 pm

      You can probably do it without sautéing, if you plan to remove the skin. Since sautéing cooks it a little, just make sure it cooks all the way.👌🏻

      Reply
  5. Cathy says

    March 27, 2020 at 5:34 pm

    How long for a 6lb chicken?

    Reply
  6. Lisa says

    March 22, 2020 at 11:42 am

    5 stars
    Making this now. House smells amazing. Chicken is for another recipe. But I keep the left over liquid and put in the carcass, veggies, and soup spices. Cover with water, and 2 hours later. I have an amazing chicken stock.

    Reply
    • Marjorie @APinchOfHealthy says

      March 23, 2020 at 7:07 am

      Yay, Lisa! We do the same thing with our bones. Glad you enjoyed it!

      Reply
  7. Sue T says

    February 23, 2020 at 1:56 pm

    5 stars
    So good! Making it for the 2nd time today…with little round potatoes added in-_house smells amazing LOL Thank you!

    Reply
    • Marjorie @APinchOfHealthy says

      February 24, 2020 at 7:16 am

      I am so glad you are enjoying it!

      Reply
    • Jennifer says

      July 21, 2020 at 4:13 pm

      How did the potatoes turn out? I’m wondering if they got all mushy.

      Reply
  8. Terry Jordan says

    December 20, 2019 at 7:26 am

    Thank y’all for all the comments. I too will be making this very soon. I can’t wait. I love me some good rottiserri chicken. Any suggestions before I do this.

    Reply
  9. elizabeth boyd says

    September 27, 2019 at 12:07 pm

    I dont have a trivet anymore. Can I cook it without? I will also be cooking from frozen.

    Reply
    • Marjorie @APinchOfHealthy says

      October 1, 2019 at 11:11 am

      You can, yes. It’ll just be sitting in the juices a little.

      Reply
    • Linda says

      February 10, 2020 at 2:14 pm

      You can pick up replacement trivets pretty much anywhere that sells instant pot accessories. There’s even a really cool silicone one that has long handles.

      Reply
  10. Kay Moreland says

    August 12, 2019 at 9:02 am

    4 stars
    Loved this recipe! Only comment would be that in the instructions, it doesn’t say to only use one half of the spice/oil mixture to spread on the chicken breast side – so when we slathered the breast side with the mixture, we didn’t have any left for the other side. (I should have read the whole recipe through before starting). We just made more, and it was wonderful – so we are going to double the mixture in the future! We did add 3-inch chunks of very fat carrots and they came out fine.

    Reply
  11. ashley says

    August 6, 2019 at 5:16 pm

    5 stars
    LOVE LOVE LOVE THIS recipe! My kids busted into the kitchen from the amazing smell through the house. I did put it on the trivet and I think that’s a good way to go. This will be my once a week staple instead of getting the rotisserie chicken from the grocery store!!

    Reply
    • Marjorie @APinchOfHealthy says

      August 7, 2019 at 2:49 pm

      Yay Ashley! I am so glad that y’all enjoyed it.💖

      Reply
  12. Nicole Clark says

    July 27, 2019 at 12:31 am

    4 stars
    I thought this was pretty good, especially for the amount of energy put into making it. I would probably not use the lemon next time (personal preference) .this was my first instant pot meal. One thing I noticed is that the start to finish time actually takes longer, because you have to account for the time the instant pot takes getting itself to the pressurize state before it starts the cook time. I would definitely make again, this was easy breezy and the chicken was super moist.

    Reply
    • Marjorie @APinchOfHealthy says

      July 29, 2019 at 3:54 pm

      Glad you enjoyed it, Nicole!

      Reply
  13. Courtney says

    June 5, 2019 at 6:18 pm

    Can i (and how do I) cook rice or veggies in the pot with the chicken?

    Reply
    • Marjorie @APinchOfHealthy says

      June 8, 2019 at 2:28 pm

      The only ones I have done successfully with this recipe are some red potatoes. Mostly because they can stand up to the extra long cook time. Most veggies would get mushy.

      Reply
  14. Jordan says

    April 25, 2019 at 6:54 pm

    So this was delicious! but i followed your instructions to the letter and mine just fell apart lol. I didn’t set mine on the trivet, maybe I need to next time!! I just pulled all the meat off and i used it for chicken sandwiches and im going to use the wonderful broth and left over meat for chicken noodle tomorrow. but why did mine fall completely apart?! LOL!! I even crisped the skin up, and i made sure my chicken was very close in weight to yours. Any advice? 🙂 thanks for the recipe tho! if nothing else, this is the best to get chicken meat & some seriously delicious broth!

    Reply
  15. Sue Smith says

    April 23, 2019 at 5:27 pm

    The skin did not crisp up. What went w
    Rong?

    Reply
    • Marjorie @APinchOfHealthy says

      April 24, 2019 at 2:09 pm

      Hi Sue! The chicken cooks in steam when it pressure cooks, so it won’t be truly crispy. It reminds me of the store-bought rotisserie chickens that are packaged in those plastic containers, which also sit in their own steam. To get that truly crispy skin, you can opt to finish off in the oven for a few minutes. We never do this since we like it as is.

      Reply
  16. Chris says

    April 6, 2019 at 11:15 am

    Can you rub the seasoning under the skin instead since I will not be eating the skin?

    Reply
    • Marjorie @APinchOfHealthy says

      April 7, 2019 at 10:18 am

      Yes! I love doing this, and it gives the chicken great flavor.

      Reply
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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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