Instant Pot Rotisserie Style Chicken

Instant Pot Rotisserie Style Chicken

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I’m still loving my new Instant Pot. It saves me so much time in the kitchen and allows me to make recipes that I used to only have time for on the weekends. Like a whole roasted chicken! Crazy to think you can cook an entire bird in under 40 minutes, and for most of that cooking time you can sit around and enjoy a glass of wine! This is why I’m so excited to share my Instant Pot Rotisserie Style Chicken with you.

Instant Pot Rotisserie Style Chicken is one of my favorite meals because it’s:

A. SO delicious 

B. Healthy

C. Makes enough chicken to use in other recipes throughout the week.

D. You can make homemade chicken broth with the carcass. 


The hardest part of this recipe is turning the chicken and putting it on a trivet. One of the best parts of this meal is that as it makes it own pan gravy which is SO good ladled over the the meat and potatoes. Yum.

Instant Pot Rotisserie Style Chicken Ingredients

Whole Chicken, 3-4lbs

2 tsp Paprika

2 tsp garlic powder

1 1/2 tsp Kosher salt

1 1/2 tsp Onion powder

1/4 tsp Turmeric

1/4 tsp ground pepper

1/2 tsp Dried Thyme

1 tbl oil (avocado is my favorite but anything with a high smoke point will do)

1 medium white onion

1 stalk celery

1 lemon, cut in half and seeded

1/2 cup chicken stock or water

1 tbl cornstarch


Instant Pot Rotisserie Style Chicken Ingredients

  1. Prep chicken. Remove all innards and cut off any extra bits of fat (especially around neck area). Rinse chicken and pat dry with paper towels. The drier the skin, the crispier it will cook.
  2. Measure out spices into a small dish. Add in 1 tbl of oil and stir together to make a thick paste. 
  3. Coat bird all over with spices and massage into skin, and under skin. Turn the Instant Pot to “saute.” Once hot, place the chicken in the pot and let brown for about 4-5 min. 
  4. While the first side is browning, prepare the veggies. Cut celery stalk in half. Cut onion in half. Slice half the onion into thin slices. Leave the other half of the onion whole.
  5. Once the chicken has browned, carefully, using a large spatula and tongs, flip the bird over so you can brown the other side. After another 3-4 minutes, carry remove bird onto a large plate.
  6. Pour in the chicken stock (or water) and using a wooden spoon, scrape up any browned bits and stir into the broth. (Mmmm flavor!). Add in the thinly sliced onion. Then turn off Instant Pot.
  7. Place cut lemon, half of the onion, and the celery into the chicken cavity. This helps impart a delicious flavor to the meat AND keep everything nice and juicy.
  8. I love crispy skin, so I love to place a trivet into the Instant Pot, on top of broth. Place stuffed chicken on top and set for 25 minutes.
  9. After timer goes off, let the the pressure naturally release (about 8-10 minutes)
  10. Remove chicken and place on carving board to rest.
  11. Turn the Instant Pot to “saute” and remove about a 1/4 cup of the juices into a small bowl. Mix in the cornstarch and add back to Instant Pot. Simmer for 3-5 minutes until gravy reaches desired thickness.



I hope you love this Instant Pot Rotisserie style Chicken! Check out some of my other Instant Pot recipes like my Instant Pot Pork Loin or Instant Pot Chicken Tikka Masala

Don’t you just love your Instant Pot?! And in case you don’t have one – take the plunge and try it out! I promise it’s a life changer.


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