January 8, 2017 93 Comments

Instant Pot Faux-tisserie Chicken

Name: Instant Pot Faux-tisserie Chicken
Prep time: 5 min
Cook time: 27 min
Total time: 47 min
Ingredients: 4.5 pound whole chicken (you can go up to 5 pounds); 2 Tablespoons butter (olive oil or ghee for Whole30/Paleo); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon basil; 1/2 medium onion, cut into quarters; 5 large cloves fresh garlic (peeled, smashed, and left whole); sea salt & black pepper, to taste; 1 cup chicken stock (broth or water); 4 tablespoons flour (cornstarch, arrowroot, 1/2 teaspoon glucamannan (keto))

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Do you ever find yourself at the grocery store buying a week’s worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken? This Instant Pot Faux-tisserie Chicken is tender and juicy just like the rotisserie chickens at the store, but you control the seasonings.

It is not injected with brown sugar or any crazy sounding ingredients. There is no caramel coloring to be found, just chicken, butter or olive oil, fresh onions, garlic, and seasonings. That’s it!! Oh, and it also hasn’t been sitting under warmers for hours.

Update 9/15/2020: I have updated this post to make some clarifications and simplifications based on readers suggestions, and created all-new images to reflect these changes. We will no longer be searing the raw, whole chicken. Instead, we will broil it in the over after it has been cooked. This allows us to add seasoning under the skin for even more flavor and juicy chicken. Below is the original image so you know you that Pinterest sent you to the right place. 🙂

What you need

How to make Instant Pot Whole Chicken:

Mix the softened butter and seasonings together in a small bowl.

Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.

Place a handful of the butter mixture under the skin and rub it around to cover as much as you can.

Rub the remaining butter all over the chicken.

Place the onion wedges and garlic cloves inside the chicken.

Use butcher’s twine to secure the legs.

Place the trivet inside the liner of your pressure cooker. Pour in the chickens stock (or liquid of your choice), and place the chicken on top of the trivet.

Make sure the lid is in the “Sealing” position, not “Venting”.

Secure the lid, press the Manual or Pressure Cook button and adjust the time with the + or – buttons to the length of minutes needed*, mine is 27 minutes on High pressure for a 4.5 pound chicken.

When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.

Carefully remove the chicken from the pressure cooker and place on a foil lined baking sheet and sprinkle with salt and pepper.

Place under the broiler for 4 to 5 minutes to brown the skin. Remove from oven and allow chicken to rest for 5 to 10 minutes before serving.

Reminder, sharpen your knife before using!!

To make a pan gravy:

Press the cancel button. Lift the liner/pan out of the pressure cooker and pour the chicken stock through a strainer into a measuring cup.

Add additional stock to equal 2 cups. Place 4 tablespoons of the hot stock and 4 tablespoons of flour or cornstarch(arrowroot starch for Whole30/Paleo) into a small bowl. Whisk to combine.

Pour the remaining stock back into the liner of the pressure cooker. Press the Saute button. Add the flour/stock mixture into the pan and whisk to combine.

Heat until mixture starts to thicken. Serve with chicken and Instant Pot Mashed Potatoes.

Cooking Times for Instant Pot Rotisserie Style Chicken

The general rule to cook a whole chicken is 6 minutes per pound with 15 minute natural pressure release.

3 pounds = 18 minutes with high pressure + 15 minutes natural release.
3.5 pounds = 21 minutes with high pressure + 15 minutes natural release.
4 pounds = 24 minutes with high pressure + 15 minutes natural release.
4.5 pounds = 27 minutes with high pressure + 15 minutes natural release.
5 pounds = 30 minutes with high pressure + 15 minutes natural release.

Recipe Notes & Tips:

Cooking time does not include the time it takes for the pressure cooker to reach pressure, this will add an additional 15 to 30 minutes.
Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.
If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed.

This recipe is Whole 30 and Paleo compliant, but you would never guess it. The chicken is still moist and full of flavor. Best of all, when you use your Instant Pot you can walk away and do other things until it’s ready.

Tools used to make this recipe: contains affiliate links

I use this 6 Qt Instant Pot® and it comes with a trivet. I actually used this Steaming Rack to lift the chicken up higher, but it’s not necessary. I just don’t want anyone coming back asking why their trivet looks different than mine.
If your pressure cooker did not come with a trivet you can purchase this one, it’s the one that I used to make this chicken, or this version with handles.

More Instant Pot Whole Chicken recipes:

Check out my Instant Pot Page for more recipe ideas!

Enjoy!!