Learn how to make rotisserie chicken in your Instant Pot for tender, mouth-wateringly delicious rotisserie-style chicken every time!
Looking for more easy chicken recipes? I think you’ll love my Chicken Pot Pie, Chicken Noodle Soup, Chicken Parmesan, and Easy Baked Chicken.
One of the most comforting meals is a roasted chicken with any mixture of side dishes from mashed potatoes to green beans or a simple house salad. I’ve been turning to my Instant Pot for making this rotisserie-style recipe for the most tender, juicy, and delectable chicken! You can use the Instant Pot Rotisserie Chicken recipe as you would for any meal, whether making with side dishes or to use in any number of other dishes. Just skip the grocery store takeout and crank up your Instant Pot instead!
Why I Love This Recipe
Instant Pot Rotisserie Chicken Recipe
Ingredients
To make this Instant Pot Rotisserie Chicken, you’ll only need 5 ingredients! You’ll need the following:
- Chicken – you’ll need a 4 – 4 1/2 pound whole chicken. This size of chicken cooks perfectly with the cooking times provided. I prefer to use organic chicken whenever possible.
- Seasoning – you’ll combine Stone House Seasoning, olive oil, and paprika to form a paste that is then rubbed or brushed onto the chicken. This seasoning adds color and flavor to the cooked chicken.
- Chicken stock, broth, or water – you’ll need a liquid to cook your chicken in the Instant Pot. You can choose between your favorite chicken stock, broth, or water.
Step-by-Step Instructions
Make seasoning rub and prep the chicken. Stir together your Stone House Seasoning, 1/2 of the olive oil, and the paprika in a small bowl to form a paste. Rub or brush half of the paste all over the breast side of the chicken.
Prep the Instant Pot. Set your Instant Pot to Saute. Drizzle half of the olive oil into the bottom of the Instant Pot container.
Brown the chicken. Using tongs, place the chicken breast side down into the Instant Pot. Brown the outside of the chicken for about 5 minutes. Meanwhile, carefully brush the remaining paste onto the bottom side of the chicken.
Remove the chicken. Once the breast side of the chicken has browned, using the tongs, carefully remove the chicken from the Instant Pot.
Transfer the chicken. Place the chicken onto the trivet with handles. I like to do this on a parchment-lined baking sheet for easy cleanup.
Add the stock and chicken to Instant Pot. Pour the chicken stock, broth, or water into the Instant Pot. Carefully lower the trivet with the chicken back into the Instant Pot.
Pressure cook the chicken. Seal the Instant Pot and cook at high pressure for 25 minutes. Allow the pressure to release naturally for about 15 minutes. Check the temperature of the chicken by inserting an instant-read meat thermometer into the side of the chicken breast closest to the bone. The chicken breast should register 165º F.
Serve the chicken. Remove the chicken from the Instant Pot using the handles of the trivet. Transfer the chicken to a serving platter and serve warm.
Storage Tips
To Make Ahead. Store as a whole chicken or remove the chicken from the bone and store in the refrigerator 3 to 4 days. Serve cold or reheat to 165º F to serve warm.
To Freeze. Store in a freezer-safe container or freezer-safe zip-top bag for up to 4 months. Thaw in the refrigerator overnight and serve cold or reheat to 165º F to serve warm.
Here’s my Instant Pot Rotisserie Chicken Recipe. I hope you love it as much as we do!
Instant Pot Rotisserie Chicken Recipe
Equipment
Ingredients
- 1 (4 – 4.5 pound) whole chicken
- 1 1/2 teaspoons Stone House Seasoning
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup chicken stock or broth
Instructions
- Make seasoning rub and prep the chicken. Stir together your Stone House Seasoning, 1/2 of the olive oil, and the paprika in a small bowl to form a paste. Rub or brush half of the paste all over the breast side of the chicken.
- Prep the Instant Pot. Set your Instant Pot to Saute. Drizzle half of the olive oil into the bottom of the Instant Pot container.
- Brown the chicken. Using tongs, place the chicken breast side down into the Instant Pot. Brown the outside of the chicken for about 5 minutes. Meanwhile, carefully brush the remaining paste onto the bottom side of the chicken.
- Remove the chicken. Once the breast side of the chicken has browned, using the tongs, carefully remove the chicken from the Instant Pot.
- Transfer the chicken. Place the chicken onto the trivet with handles. I like to do this on a parchment-lined baking sheet for easy cleanup.
- Add the stock and chicken to Instant Pot. Pour the chicken stock, broth or water into the Instant Pot. Carefully lower the trivet with the chicken back into the Instant Pot.
- Pressure cook the chicken. Seal the Instant Pot and cook at high pressure for 25 minutes. Allow the pressure to release naturally for about 15 minutes. Check the temperature of the chicken by inserting an instant-read meat thermometer into the side of the chicken breast closest to the bone. The chicken breast should register 165º F.
- Serve the chicken. Remove the chicken from the Instant Pot using the handles of the trivet. Transfer the chicken to a serving platter and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Robyn,
I have made many of your recipes but this one we didn’t care for so much. The chicken didn’t have the slightest color of brown or crispness as did your pictures when I took off the lid after it rested for 15 minutes. It didn’t look appetizing at all, was very pale looking so I decided to put it under the broiler for 10 minutes to crisp it and hopefully brown it. I reread your recipe this morning and thought maybe I missed something but nowhere does it mention to broil to brown up the chicken.
I wonder if anyone else had any issues with this. The gravy turned out awesome but next time I’ll get a rotisserie chicken from the store and save all the time. Thank you for all your recipes.
I’m so sorry you didn’t care for it, Susan. If your chicken didn’t have any color on it at all, I would recommend making sure that it gets great color on it as your brown it in the Instant Pot (step 2). It really doesn’t get a great deal more color after this step, so you’ll want to make sure that it has the amount of color you are looking for during this step. I don’t broil my chicken after taking it out of the Instant Pot since that can cause it to overcook and not be as tender and juicy. xo
Just one question… do you flip the chicken so that the breast is facing up when you put it on the trivet or do you cook it breast side down? Can’t wait to try this!
Robin, after browning the breast, you flip it breast side up on the trivet and cook it breast side up for the remainder of the time. Hope you enjoy!
After browning is the chicken breast up for the rest of the time on the trivet?
Yes, the chicken is breast up for the remainder of the time, Cheryl. Hope you enjoy!
Hi!
I don’t have an Instant Pot yet. I have though about getting one for a long time. So forgive me if ask a silly question. After the 25 minute high pressure cooking, do you turn off the Instant pot & let it sit for 15 minutes, then open it up & check the temperature? If the temperature is too low at that point, do you turn it back on to High pressure for another few minutes?
It seems like it would be messy, taking the chicken out after sautéing it. I guess you need some heavy duty tongs for that.
Thanks!
Joan
Joan, after the Instant Pot has cooked on high pressure for 25 minutes, it will start to release pressure. Let it continue to release pressure for 15 minutes before you open the Instant Pot to check the internal temperature of the chicken. You don’t turn the Instant Pot off until the pressure has released. You do need to use tongs to turn the chicken after it has sauteed. Thanks.