Instant Pot Whole Faux Rotisserie Chicken

Instant Pot Whole Faux Rotisserie Chicken

Published on February 13, 2018 | In | By
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Inspired by M. Mediavine
I don’t know about you but we sure do enjoy Rotisserie Chicken. Something about watching that Chicken slowly turning and getting juicier and brown. Not everyone has a Rotisserie though but more and more people have an Instant Pot. The inspiration for this recipe intrigued me and after making it a few times and tweaking it some, it sure does turn out a great juice Chicken.
Prep time: 5 – 30 mins (It only takes 5 mins to get it ready but I like the seasonings to have time to start working so I leave to for a half hour or more.

An herbed seasoning recipe that we really enjoy on Poultry is here:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-garfunkel-spice-blend-baste

NOTE: if your bird has been brined, don’t use salt on it as it is already salted.

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Recipe Rating

  • (4.5 /5)
  • 2 ratings

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Ingredients

  • 1 whole chicken
  • Seasoning Options
  • Just Salt and Pepper
  • Option a half of a lemon
  • 2 Tablespoons Canola Oil
  • 1 Cup Chicken Stock

Instructions

  1. 1. Prepare the bird by removing all packaging and parts from inside the cavity. Some say to rinse, others say don’t rinse, take your pick, and pat dry.
  2. 2. Paint the bird lightly with oil and use your seasonings inside and out. Inside is the most important.
  3. 3. If you are using the lemon, put it inside the bird.
  4. 4. This is the point I rest the bird for 30 mins to get the seasons to start working. Sometimes I will rest it for an hour or so. Just put it in the Fridge while it is resting.
  5. 5. Turn on your Instant Pot and push the “sauté” button. Add in the Oil. Wait for it to say “HOT” before proceeding.
  6. 6. Place the Chicken into the Pot, it really doesn’t matter which side as you are going to brown all four sides. Check the browning but lifting the bird and looking after a couple mins to gauge if more is needed. If it looks good, flip it to the next side and repeat for all four sides.
  7. 7. When browning is complete, remove the bird; turn the pot off, and place the trivet in the bottom with the handles up along the sides. Pour in the Chicken stock and return the bird to the pot.
  8. 8. Place the lid on and lock it. Be sure the Vent is turned to the “Sealing” position.
  9. 9. Set the Pot to Manual, High Pressure, for 25 mins
  10. 10. When the Pot beeps that it is done, turn the pot off and let it naturally release. That will take about 15 minutes. Check the temperature of the bird and see if it is 165 F, if it is great it is done, if not, leave it in the pot and cook as before but, depending on how close it is to 165 will give you an idea of how much more cooking is needed. My guess is that it won’t me more than 3 or 4 mins.
  11. 11. Open the Pot and remove the Chicken for serving. Give it a few mins to rest before serving.
  12. 12. Don’t forget the liquid at the bottom of the pan, it is liquid gold. Reduce it and use it as a sauce for one of the sides you are serving, or the chicken itself. Save it for another dish, but it is too good to just toss.

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