Instant Pot Whole Chicken (Rotisserie Style)
Whole chicken made in the Instant Pot with rotisserie seasonings.
Servings: 6 servings
Calories: 3532kcal
Ingredients
- 5 lb chicken see post for adjustments
- 3 tablespoon oil
- 2 tablespoon paprika
- 1 teaspoon oregano
- 2 teaspoon thyme
- 3 teaspoon garlic powder
- 2 teaspoon onion powder
- 3 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon butter melted, optional
- 1 cup chicken broth
Instructions
- Combine the seasonings and set them aside in a bowl. (Paprika, oregano, thyme, garlic powder, onion powder, salt, and black pepper)
- Gently lift the skin up from the breast of the chicken and baste with 1 tablespoon of oil.
- Rub half of the spices under the skin and place the skin back on the chicken.
- Baste the remaining oil on the chicken and rub with the remainder of the seasonings.
- Pour 1 cup of chicken broth into the Instant Pot and place the trivet inside.
- Set the chicken down inside the pot on top of the trivet.
- Close the lid and vent.
- Cook on MANUAL/PRESSURE COOK 6 minutes per pound. (5 lb chicken is pressure cooked for 30 minutes.)
- Allow the Instant Pot to Naturally Release for 15 minutes before removing. This will the chicken from being dry.
OPTIONAL (BROILER)
- Set the oven to BROIL.
- Place the chicken onto a baking sheet once it is done naturally releasing.
- Melt the butter and drizzle over top of the chicken.
- Broil for about 3- 5 minutes to make the skin crispy.
- Carve and serve!
Nutrition
Serving: 1serving | Calories: 3532kcal | Carbohydrates: 4g | Protein: 1g | Fat: 390g | Saturated Fat: 117g | Polyunsaturated Fat: 81g | Monounsaturated Fat: 175g | Trans Fat: 0.3g | Cholesterol: 337mg | Sodium: 1356mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
