Need something to bring to a potluck this weekend, to to feed a crowd at your house? Here is a wonderfully moist roast chicken, cooked up on days when it’s just too hot out to fire up the oven or to run in and out of the house to attend to the grill. This is so ridiculously easy and so full of possibilities for your own unique flavors. I use my Instant Pot whole birds for meal prep, freezing 1-lb packets of meat for casseroles, salads, tacos…use your imagination.
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For today’s bird, I gave the chicken a little olive-oil rubdown, both on the surface, under the skin as much as possible, and inside the cavity. You don’t have to go crazy here, but just enough to give it a little flavor and something to help the seasonings stick and to keep the skin from sticking to the side of the pot. I also used some mild Slap Ya Mama Cajun rub all over. If you want to get fancy, you can sauté some onions, and then stuff the cavity with those caramelized babies for an extra flavor boost. There are many options for flavorings. You’ll find a few of my favorites, both homemade and store-bought, here.
Next, place 1 cup of cold water into the stainless steel Instant Pot pan. Place the trivet inside, and add the chicken. This was about a 6-1/4 lb chicken, so it was a bit of a squeeze, but it will turn out fine. You don’t have to worry about the fill lines as much when you’re cooking solid foods, and not soups and stews.
The general rule of thumb for whole chicken is to cook at high pressure for 6 minutes per pound. For my 6-1/4 lb chicken, that translated to roughly 15 minutes to come to pressure, 38 minutes cooking at high pressure, followed by a full natural pressure release, which will take at least 20 minutes. That gives you plenty of time to relax and do your thing while dinner cooks, unwatched.
Once the pin on the lid drops, open the lid and check the temperature of the thigh. It should read at least 160 degrees F (71 degrees C). When in doubt, consult https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature for optimal cooking times. If your chicken hasn’t reached a safe temperature, run the lid and ring under cold water. This will shrink the expanded ring and allow the pot to seal properly once again. Add another 6 minutes to your cooking time, and then allow the pressure to release again. Don’t worry–this is a very forgiving process. You’re basically poaching the chicken, and it takes a lot to dry it out.
When chicken is cooked, remove from pot and allow to rest for at least 10-15 minutes before slicing. I loved the chicken as is, but if you want a crisper skin, you can put it under the broiler for just a few extra minutes, then allow it to rest before slicing.
What you’ll need:
- Instant Pot with trivet
- Meat thermometer. I love the ThermoPro for the quick and easy read
- Whole chicken
- Olive or vegetable oil
- Seasoning mixture of choice
Instant Pot Rotisserie Chicken
- 1 whole chicken, innards removed, rinsed, and patted dry with paper towels
- 1-2 tablespoons olive oil, vegetable oil, or butter
- Seasoning of choice
- Rub the chicken inside and out with oil or butter.
- Rub the chicken inside and out (and under skin) with seasoning mix.
- Add one cup of water to Instant Pot.
- Place trivet in pot, add chicken, breast side up.
- Seal lid, set to 6 minutes per pound at high pressure.
- Allow a full, natural pressure release (about 15-20 minutes) before removing from pot.