Instant Pot Whole Chicken (Rotisserie Chicken)

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Course Main Course

Cuisine American

Keyword homemade whole chicken

Prep Time 10

Cook Time 25

Total Time 35

Servings People

Calories 503

Author Abeer Rizvi

Ingredients

Herb butter

3/4 cup Butter Unsalted, Room temperature
1 tbsp Onion powder
1 tbsp Garlic powder
1 tsp Ginger powder
2 tsp Italian seasoning Dried
1/2 tsp Paprika
1 tsp Lemon pepper
Salt To taste
Black pepper To taste

Stuffing

6-8 cloves Garlic
1 Lemon Diced, Use small lemon
2 sprigs Thyme Fresh
2 sprigs Rosemary Fresh
2 sprigs Oregano Fresh
2 Bay leaves

Additional ingredients

1 Whole chicken 4 pounds, Skin intact, Giblets removed, Patted dry with paper towels
1 cup Chicken broth Low sodium

Instructions

In a small Ziploc bag or small bowl, prepare the herb butter by mixing together butter, onion powder, garlic powder, ginger powder, Italian seasoning, paprika, lemon pepper, salt, black pepper. Keep aside.
Stuff whole chicken with garlic, lemon, thyme, rosemary, oregano, bay leaves.
Spread half the butter mixture all over the chicken (on the skin and under the skin).
Tie the legs together.
Place a trivet/ wire rack in the pressure cooker and pour broth.
Place chicken on wire rack, breast side down.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 25 minutes.
When the cook time is over, allow the pressure to release naturally for 15 minutes. Then, do quick pressure release to remove remaining pressure.
Use a food thermometer to check the internal temperature of the thickest part of the chicken. It's ready when the temperature reads 165 degrees F.
Gently remove the whole chicken from the instant pot. The chicken will be so tender that the meat will likely pull away from the bone. This is obviously the best! Due to that, it's ideal to use a trivet with handles so that it's easier to remove that rather than trying to remove the chicken itself.
Place the chicken on a baking tray, lined with foil paper.
Melt remaining butter. It should not be too hot and should be a thick paste-like consistency. Brush it over the entire chicken.
Place in oven and broil for 5-10 minutes or until top is crispy and golden brown. Rotate the pan, if necessary, to prevent burning.
Remove from oven and brush additional melted butter from the pan on top of the chicken. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition