Instant Pot Rotisserie Chicken

You only need about 40 minutes to make this delicious, tender, and moist Instant Pot Rotisserie Chicken. It’s made in the Instant Pot completely from start to finish.

I came across this surprising Instant Pot Rotisserie Chicken recipe this week. I found it in the 5-Ingredient Instant Pot Cookbook by Marilyn Haugen published by Robert Rose.

Disclosure: This cookbook was given to me for review purposes. All opinions are mine. The Flying Couponer is a participant in the Amazon Services LLC Associates Program.

Making Instant Pot Rotisserie Chicken

I couldn’t believe how easy it was to make Instant Pot Rotisserie Chicken. You will definitely enjoy making it too.

If you have the 5-Ingredient Instant Pot Cookbook, go to page 98 and find the recipe called Almost Rotisserie Chicken. If you don’t have it, I suggest that you buy it now on Amazon.

All recipes in this cookbook look absolutely delicious and I love that the author is giving so many interesting tips about using an Instant pot.

Almost Rotisserie Chicken

Why buy a rotisserie chicken at the grocery store when you can easily make almost rotisserie chicken at home? This delicately seasoned, moist, tender chicken can be served as is, or can be shredded and used in a variety of recipes. Or you can do a little bit of each.

Cooking Programs

• Sauté
• Pressure Cook

What You Need to Make the Almost Rotisserie Chicken

Steam rack

• 1 whole chicken (about 3 lbs/1.5 kg), 1 trussed with wings and legs tied
  together (see tip), patted dry
• 11⁄2 tbsp poultry seasoning 22 mL
• 2 tsp paprika 10 mL
• 11⁄2 tsp salt 7 mL
• 2 tbsp butter 30 mL
• 1 tbsp vegetable oil (approx.) 22 mL
• 3⁄4 cup ready-to-use chicken broth 175 mL or Chicken Stock
• 1 bay leaf (optional)

How to Make the Almost Rotisserie Chicken

1. Season chicken all over with poultry seasoning, paprika and salt. Set your Instant Pot to sauté on Normal. When the display says Hot, add butter and oil; heat until butter is melted. Add chicken and cook for about 8 minutes, turning often and adding more oil as necessary, until browned on all sides. Using tongs, transfer chicken to a plate.

2. Pour in broth and cook, scraping up any browned bits from the bottom of the pot, for about 1 minute. Add bay leaf (if using). Press Cancel.

3. Place the steam rack in the pot. Transfer chicken to the rack, breast side up. Add any accumulated juices from the chicken.

4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 18 minutes.

5. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted in the thickest part of the breast should register at least 165°F (74°C). (If more cooking time is needed, continue pressure cooking on High for 2 minutes.)

6. Transfer chicken to a cutting board, cover with foil and let rest for 10 minutes or until ready to carve or shred. Strain cooking liquid and make gravy (see tip), or let cool, cover and refrigerate for up to 3 days to use as stock (see tip).

Almost Rotisserie Chicken Tips

Measure the diameter of your inner pot and purchase a chicken that will fit in it.

If your chicken didn’t come trussed, here’s how to truss it:

Cut a long piece of kitchen string (about 3 feet/90 cm). Place the chicken on a work surface, with the legs pointing away from you. Slide the middle of the string underneath the tail and back. Bring both ends up and over the legs, then crisscross the string between the legs and wrap it around the foot end.

Pull the string tight until the legs are up and tight to the body. Pull the string down to the work surface and over the top of the wings. Flip the chicken over, pulling the string over the top.

Wind the string three times around itself and, with the string under the neck, pull it very tight. Tie a knot in the string and cut off excess. Turn the chicken over, tuck the wing tips down behind the body and push the breast tip into the cavity.

Your chicken should now be nice and compact.

More Recipes Published by Robert Rose That You Will Love

• Air Fryer Breakfast Puffed Egg Tarts
• Ham and Cheese Egg Puffs
• Dandelion Salad with Balsamic Pepper Strawberries
• Lemon Cheesecake Cupcake
• Lemon Yogurt Cupcake
• Strawberry Lemon Concentrate

Print

Almost Rotisserie Chicken

Cooking Programs

• Sauté

• Pressure Cook

Servings 4

Ingredients

• Steam rack
• 1 whole chicken about 3 lbs/1.5 kg,
• trussed with wings and legs tied
• together see tip, patted dry
• 11 ⁄2 tbsp poultry seasoning 22 mL
• 2 tsp paprika 10 mL
• 11 ⁄2 tsp salt 7 mL
• 2 tbsp butter 30 mL
• 1 tbsp vegetable oil approx. 22 mL
• 3 ⁄4 cup ready-to-use chicken broth or chicken stock 175 mL
• 1 bay leaf optional

Instructions

1. Season chicken all over with poultry seasoning, paprika and salt. Set your Instant Pot to sauté on Normal. When the display says Hot, add butter and oil; heat until butter is melted. Add chicken and cook for about 8 minutes, turning often and adding more oil as necessary, until browned on all sides. Using tongs, transfer chicken to a plate.
2. Pour in broth and cook, scraping up any browned bits from the bottom of the pot, for about 1 minute. Add bay leaf (if using). Press Cancel.
3. Place the steam rack in the pot. Transfer chicken to the rack, breast side up. Add any accumulated juices from the chicken.
4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 18 minutes.
5. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted in the thickest part of the breast should register at least 165°F (74°C). (If more cooking time is needed, continue pressure cooking on High for 2 minutes.)
6. Transfer chicken to a cutting board, cover with foil and let rest for 10 minutes or until ready to carve or shred. Strain cooking liquid and make gravy (see tip), or let cool, cover and refrigerate for up to 3 days to use as stock (see tip).

Recipe Notes

Measure the diameter of your inner pot and purchase a chicken that will fit in it. If your chicken didn’t come trussed, here’s how to truss it: Cut a long piece of kitchen string (about 3 feet/90 cm). Place the chicken on a work surface, with the legs pointing away from you. Slide the middle of the string underneath the tail and back. Bring both ends up and over the legs, then crisscross the string between the legs and wrap it around the foot end. Pull the string tight until the legs are up and tight to the body. Pull the string down to the work surface and over the top of the wings. Flip the chicken over, pulling the string over the top. Wind the string three times around itself and, with the string under the neck, pull it very tight. Tie a knot in the string and cut off excess. Turn the chicken over, tuck the wing tips down behind the body and push the breast tip into the cavity. Your chicken should now be nice and compact. To make gravy, transfer the cooking liquid to a glass measuring cup and spoon off as much fat as possible. In a small bowl, stir together 1 tbsp (15 mL) all-purpose flour and 2 tbsp (30 mL) cold water to make a slurry. Stir slurry into cooking liquid until well combined. Set your Instant Pot to sauté on Less. When the display says Hot, add gravy and cook, stirring, for about 2 minutes or until thickened to your liking. If using the leftover cooking liquid as stock, cover and refrigerate for up to 3 days. Skim fat from stock before using. You will have 2⁄3 to 1 cup (150 to 250 mL) stock. In place of poultry seasoning, you can use 11⁄2 tsp (7 mL) each dried sage, thyme and rosemary.

Courtesy of 5-Ingredients Instant Pot Cookbook by Marilyn Haugen © 2018 Reprinted with permission www.robertrose.ca.