Learn how to make this simple recipe for whole rotisserie chicken in the Instant Pot. The chicken comes out perfectly tender, juicy, and loaded with flavor.
You can make a whole chicken in the Instant Pot in about an hour’s time. Depending on the size of your chicken it might take longer.
If you are new to using an Instant Pot I recommend that you read my article on How To Set Up an Instant Pot first.
Even though I’m showing you how to set up on my Duo Nova. You can find useful information for Instant Pot in general.
If you don’t have an Instant Pot but would like a great recipe for whole chicken you may enjoy my Oven Roasted Whole Chicken Recipe.
How To Make A Rotisserie Chicken In A Pressure Cooker
Making a rotisserie chicken in the Instant Pot is quite simple to do. What you need for this recipe is.
- Instant Pot
- Trivet~ the metal stand that came with the IP
- Liquid measuring cup
- Measuring spoon
- Small Bowl
- A whole chicken
- Butter~ room temperature
- Black Pepper
- Seasoning Salt
- Garlic Powder
- Onion Powder
- Chicken broth
Let’s start with the seasonings. I prefer to mix the seasonings in a small bowl before I start handling the chicken.
This way I don’t have to worry about cross-contamination.
Once I start working with the chicken I try not to handle anything else. I’m a little funny about how I handle chicken and cross-contamination.
Once I have the seasonings all mixed together I add the softened butter into the seasoning mix. Making sure that the butter and seasonings get mixed together well.
In the inner pot of my Instant Pot, I place the trivet and add my broth. I like to make homemade broth. Certainly, you can use store-bought or even water if you like.
You just need to make sure there is enough liquid in the inner pot that your size Instant Pot calls for.
My 6-quart requires 1 cup, whereas my 8-quart requires a minimum of 1 1/2 cups.
To prep the chicken I will pull out anything that might be stuffed inside the cavity of the chicken. Running cold water over the chicken to clean it, then patting dry with a paper towel.
How Long Do I Cook A Whole Chicken For?
Placing the chicken onto the trivet that is in the inner pot. I will coat the chicken with the seasoned butter.
I like to get up under the skin with a spoon as well. That way the butter will melt into the meat giving it more flavor.
Once I have the whole chicken coated with the seasoned butter. I will add what is left of the seasoned butter inside the cavity of the chicken.
The amount of time that you cook a rotisserie chicken for, depends on the size of the chicken. The general rule is 6 minutes per pound of chicken. So it would look something like this.
- 4 pounds for 24 minutes
- 4.5 pounds for 27 minutes
- 5 pounds for 30 minutes
- 6 pounds for 36 minute
This is for raw – unfrozen chicken, if cooking a frozen chicken you will need to cook for 13 minutes per pound.
Once the cooking time has finished you will want to do a natural release for 15 minutes. I like to do a natural release for 20 minutes.
This just makes sure there is no steam left. However, if you leave the chicken in for too long you risk the chicken drying out.
The internal temperature of the chicken should reach 165 degrees at the thickest part of the chicken.
That would be between the leg and the breast area, avoiding any bones.
How To Get The Golden Crispy Skin
From looking at the picture you can probably tell that this chicken is done because the leg is separating from the rest of the chicken.
If you want that rotisserie goldenness to your chicken place it under the broiler of your oven. Place the chicken on a foil-lined cookie sheet, you can leave it on the trivet if you like.
Put the chicken under the broiler for 3 minutes to get that golden skin.
Serve with your favorite sides and enjoy.
Answering the question “What’s there to eat” ~ Jen
Other My Creative Manner Recipes you may enjoy are.
- Chicken and Dumplings
- Chicken Noodle Soup
- How to do a water test in an Instant Pot
- The Best Instant Pot Accessories
- Fuzzy Navel
- BBQ Sliders
- Instant Pot Tuna Noodle Casserole
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Instant Pot Whole Chicken
A simple recipe for Instant Pot Whole Chicken. This juicy and tender chicken can be done in a short amount of time.
- 4.5 Pound Whole Chicken See notes for larger chickens
- 1/2 Cup Butter Room temperature
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Dried Thyme
- 1 Cup Chicken Broth See notes
In a small bowl combine all the seasoning.
Add the room temperature butter into the bowl with the seasonings. Make sure all the seasonings and butter are combined. Set aside.
Add the required amount of liquid to your inner pot of the Instant Pot.
Place the trivet inside the inner pot.
Run the whole chicken under cold water to clean it. Remove anything that may be in the cavity of the chicken. There may be a bag with the gizzard in it.
Pat the chicken dry with a paper towel.
Place chicken on the trivet that is in the inner pot.
Coat the chicken with the seasoned butter mixture. Rubbing it all over the skin, under the skin, and place some inside the cavity of the chicken.
Add the lid to the Instant Pot, making sure to set the steam valve to sealing if it doesn't do it automatically.
Press the pressure cook button or manual button that is on the lower right of the LCD screen.
Adjust cooking time to fit the size of your chicken, see notes for the best cooking time. 6 minutes per pound is recommended. Press the pressure level button to high pressure.
Cooking time will start once the Instant Pot has time to come to pressure, this could be 15-20 minutes.
Once the cooking time is done do a natural release for 15 minutes. This means the steam will release on its own.
For that golden rotisserie skin place under the broiler for 3 minutes.
Serve and enjoy
Cook for 6 minute per pound
4 pound chicken for 24 minutes
4.5 pound chicken for 27 minutes
5 pound chicken for 30 minutes
* amount of chicken broth depoend on the size of your Instant Pot. 6-quart needs 1 cup and the 8-quart needs 1 1/2 cup.
*chicken broth can be subsituded for water or apple juice