I’ll admit I’ve gotten all too reliant on convenient cuts of boneless meats, especially chicken. And I think so many of can relate to the ease factor and quick cooking nature of these cuts of meat. But I really love a good roast/roasted chicken. Even more so because the leftovers can be turned into bone broth or soup. However more often than not, I just don’t find myself taking the time to roast a whole chicken. Enter the Instant Pot because it’s so good at speeding things up, as well as being very hands off. I’m definitely more of the kind of person who likes to be in the kitchen and cooking. But just like anyone else, I’m always looking for easier dinners, and hand off types of meals to make things simpler!
How long does it take to cook a chicken in the Instant Pot?
You can figure on 6 minutes per pound. So for your average 4 pound chicken, you’re looking at 26 minutes + 10-15 minutes to come up to pressure + 15-20 minutes of natural release for a total of about 1 hour. My Easy Herb Roasted Chicken takes about 1 1/2 hours in the oven, so you definitely save some time. Plus you don’t have to keep an eye on it!
How to make this Instant Pot Rotisserie Chicken:
What size of chicken should you use in the Instant Pot?
For a 6-quart Instant Pot, a 4-5 pound chicken works really well. Anything over 5 pounds is just too big, and usually chickens come at the 4-5 pound range anyways.
Serve with:
Simple Mashed Sweet Potatoes or The Best Mashed Potatoes and a simple roasted veggie or side salad. I hope you enjoy this Instant Pot version of a rotisseri chicken! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos. P.S. With the leftover chicken bones, head over to my post for How to Make Chicken or Turkey Stock – also referred to in the food world as ‘liquid gold’! No reviews Spice Rub: 2 Teaspoons smoked paprika 1 Teaspoon garlic granules, see notes 1 Teaspoon onion granules 2 Teaspoons sea salt, or to your taste 1/2 Teaspoon black pepper 1 Teaspoon dried thyme leaves 1 Tablespoon avocado or olive oil 1 1/2 cups chicken stock, see notes Place the metal trivet into a 6 quart Instant Pot and pour the chicken stock in. Put the chicken into the Instant Pot, breast side up, and secure the lid. Set the Instant Pot to sealing and pressure cook 6 minutes per pound, or 24 minutes for a 4 pound chicken, and 30 minutes for a 5 pound chicken. Mine always seem to be 4.5 pounds, and I’ve found 27 minutes works perfectly. Let the Instant Pot naturally release for 15-20 minutes. If the button hasn’t dropped, do a quick release. When the Instant Pot is safe to open, carefully remove the chicken and place it in an oven safe dish. Broil the chicken to crisp up the skin on the middle rack for about 5 minutes. Serve with your choice of sides. I like to use chicken stock rather than water as my liquid in the bottom because I make gravy with it when the chicken is done. To make a quick gravy mix together either cornstarch or tapioca starch with water until there’s no lumps. Slowly drizzle it into the boiling juices whisking constantly. Add the thickener until your desire texture is reached. Season with salt and pepper, and serve with the chicken. Add about 30 minutes to the cooking time for the Instant Pot to come up to pressure and for it to release.
