Instant Pot Rotisserie Herb Chicken

I know it’s tempting to just grab a bird at the store, but once you know how to make rotisserie-style chicken at home, you may never buy a grocery store chicken again! The Instant Pot (get yours here: https://amzn.to/2QmSPR1) makes it an easy, hands-off process–more time for you to tick other things off your list, or just relax with a well-deserved glass of wine.

Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]

The secret to the rotisserie taste is the simple spice mixture of paprika, garlic and onion powders, salt and pepper. No mystery packets here, just delicious, simple flavors! And this chicken is so fall-off-the bone tender, you’ll want to use the steam rack handles to remove it from the pot. It’s so moist, you’ll be amazed!

Being able to make your own rotisserie-style chicken at home is like the ultimate ace in the hole. Serve it up as is with a fantastic side like our Sweet Corn Risotto [link], Crispy Potatoes [link] or Mac and Cheese [link], or use to top a salad or make a soup into a meal.

Pro Tip: The spice rub is what gives you that rotisserie color, so go extra heavy on the breast and legs where the chicken would normally brown when roasted.

You may never buy a grocery store chicken again!

Ingredients:

Spice Mixture:

• 2 tbsp olive oil
• 2 tsp paprika
  
• 2 tsp salt
  
• 1 tsp garlic powder
• 1 tsp onion powder
  
• 1/2 tsp pepper 
• 1 whole chicken, (3 1/2 – 4 lbs), rinsed and patted dry
• 1 cup chicken broth

Instructions:

1. In a small bowl, combine the Spice Mixture ingredients.
2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
3. Pour broth into the pot and insert the steam rack.
4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
9. Let the meat rest for 5 minutes before carving.

*The MANUAL and PRESSURE COOK buttons are interchangeable.