Rotisserie Chicken, Instant Pot

docdanack,

Yield: 6 Servings

Prep Time: 45 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 25 Minutes

  • 1 (4-lb.) Whole roasting chicken
  • 1 Lemon, halved
  • Seasoned salt (to taste)
  • 2 T canola oil
  • 1 cup chicken stock

Directions:

  1. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with seasoned salt. Stuff cavity with lemon.
  2. If you wish, you can brown the skin by setting your 6-qt Instant Pot® to the high sauté setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. I often skip this step when the family is excited for this delicious chicken.
  3. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high and set time for 29 minutes (more if it’s a larger chicken). When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.
  4. The dark meat should be 165°F.

This delicious recipe brought to you by DAMN DELICIOUS (Thank you!)
https://damndelicious.net/2019/01/15/instant-pot-rotisserie-chicken/

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Published by docdanack

I'm a retired music professor and conductor (hence the profile picture). Although I never thought I'd be the cook for my family, I've discovered the satisfaction of cooking and am surprised by it.

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