Instant pot rotisserie chicken


  • Whole chicken
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 3/4 Tablespoons coconut or canola oil 
  • 1 yellow onion quartered
  • 1 lemon halved
  • 1 cup chicken stock or broth

Instructions

Take out gizzard and liver then wash and dry chicken throughly with paper towels.  This removes bacteria which may have gotten on it.  The dryness of the skin is what allows it to turn crispy later.  

Put the onion and lemon in the chicken cavity.

Combine all spices into a small dish then mix throughly.

Add the oil to the spices, and gently stir.
Turn on Instant Pot to preheat on the sauté setting on "normal."

Rub the oil and spice mixture on the breast side of the chicken.

Place the chicken, breast side down, in the preheated Instant Pot.
Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
Using two pairs of tongs carefully flip the chicken over to crisp up the skin on the other side for about 2 minutes. 

Optional step:  Put the chicken, breast side up, on the trivet.

Pour in the 1 cup chicken stock.

Lock lid in place.

Set to manual high pressure for 25 minutes.
Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)

Remove the lid, and transfer the chicken to a serving plate.   Carefully.  The instant pot will render the tendons very soft so the chicken may fall apart because it is so deliciously tender.  

Let the chicken rest for about 5 minutes prior to serving.

Brush 4-6 tablespoons of the cooking liquid over the top before serving.  Or thicken with corn starch for a tantalizingly tasty gravy.  

Recipe Notes

* 40 minutes includes time for the Instant Pot to naturally depressurize.
Note:  1/23/2018
Used lemon pepper on outside as well on 6.5 pound chicken.  Could have used more browning.  Took 36 minutes of cooking plus browning on both sides.  Total time:  45 minutes including drying the chicken with paper towels.  Tasty.  
5/4/2018  Friday
Used 2 teaspoons salt, 3/4 teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon lemon pepper on 4.4 pound whole chicken in instant pot.  Press manual, pressure, + until you reach the number of minutes you need.

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