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January 8, 2017 64 Comments

Instant Pot Faux-tisserie Chicken

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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? Yikes! My Instant Pot Faux-tisserie Chicken is pure goodness…..

Your family is going to love this Instant Pot Faux-tisserie Chicken just as much as the ones you buy in the store, but you get to control the ingredients | cookingwithcurls.com

It is not injected with brown sugar or any crazy sounding ingredients. There is no caramel coloring to be found, just chicken, olive oil, fresh onions, garlic, and seasonings. That’s it!!

*Notes:

  • You can use any pressure cooker to prepare this recipe, but you may have different times and buttons.
  • If you do not have a pressure cooker, follow the directions in my Classic Roast Chicken post to bake in the oven.

Are you ready to make your own Instant Pot Faux-tisserie Chicken? Tons of pictures are to follow, lol

Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper. Place the onion wedges and garlic cloves inside the chicken…..

Instant Pot Faux-tisserie Chicken stuff cookingwithcurls.com

Use butcher’s twine to secure the legs…..

Instant Pot Faux-tisserie Chicken twine cookingwithcurls.com

Turn on the pressure cooker and press the Sauté button…..

Instant Pot Faux-tisserie Chicken normal cookingwithcurls.com

Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side…..

Instant Pot Faux-tisserie Chicken saute cookingwithcurls.com

Guess who forgot to oil the chicken first? Guess who’s skin stuck to the bottom?

Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock or water…..

Instant Pot Faux-tisserie Chicken broth cookingwithcurls.com

Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken. Place the chicken, breast side up on top of the trivet and secure the lid…..

Instant Pot Faux-tisserie Chicken pot cookingwithcurls.com

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

Instant Pot sealing cookingwithcurls.com

Set the pressure cooker to Manual and set timer for 25 minutes by pushing the + button…..

Instant Pot Faux-tisserie Chicken timer cookingwithcurls.com

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…..

Instant Pot Faux-tisserie Chicken done cookingwithcurls.com

Allow chicken to rest for 5 to 10 minutes before serving…..

This Instant Pot Faux-tisserie Chicken is the perfect family meal, and you don't even need to turn on the oven | cookingwithcurls.com

Sharpen your knife before using!! 😉

More Notes:

  • Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 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.
  • Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock!

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. 🙂

I use this 6 Qt Instant Pot® {affiliate link} 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. 😉

Some other flavor options include: Greek Roasted Chicken and Peruvian Roasted Chicken. The Peruvian Chicken will need to marinate, so plan ahead. Make it Whole 30 by switching out the soy sauce for Coconut Aminos. 🙂

I am serving my Instant Pot Faux-tisserie Chicken this week with baked sweet potatoes, in Chicken Fried Rice, and in Asian Chicken Chopped Salad…so yummy!!

Update: 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. {affiliate links}

Enjoy!!

4.75 from 4 votes
Your family is going to love this Instant Pot Faux-tisserie Chicken just as much as the ones you buy in the store, but you get to control the ingredients | cookingwithcurls.com
Print
Instant Pot Faux-tisserie Chicken
Prep Time
5 mins
Cook Time
33 mins
Total Time
38 mins
 
Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings!
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 443 kcal
Author: Lisa Johnson
Ingredients
  • 3 pound whole chicken
  • 2 Tablespoons olive oil {divided}
  • sea salt & black pepper, to taste
  • 1/2 medium onion, cut into quarters
  • 5 large cloves fresh garlic, peeled and left whole
  • southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}
  • 1 cup chicken stock/broth, or water
Southwest Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil
Instructions
  1. Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  2. Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
  3. Turn on the pressure cooker and press the Saute button.
  4. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}

  5. Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  6. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  7. Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position.
  8. Set the pressure cooker to Manual and set timer for 25 minutes.
  9. 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.

  10. Allow chicken to rest for 5 to 10 minutes before serving.
Recipe Notes

Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 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.
Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock!

Nutrition Facts
Instant Pot Faux-tisserie Chicken
Amount Per Serving
Calories 443 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Cholesterol 124mg 41%
Sodium 209mg 9%
Potassium 390mg 11%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 32g 64%
Vitamin A 7.5%
Vitamin C 3.6%
Calcium 1.8%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe will be partying at these link parties!

Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings | cookingwithcurls.com

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Filed Under: Chicken, Instant Pot, Main Course, Paleo 64 Comments

Reader Interactions

Comments

  1. Rachel says

    January 17, 2017 at 6:11 pm

    Wow. Looks easy and delicious! I need to get me an Instant Pot this instant 😉

    Reply
    • Lisa Johnson says

      January 18, 2017 at 9:39 pm

      It was ridiculously easy, Rachel. My Instant Pot has become my favorite kitchen appliance, lol

      Reply
  2. maxine says

    January 19, 2017 at 12:29 pm

    So…you use 2 tbs of seasoning mix *and* all of the following spiced?

    Reply
    • Lisa Johnson says

      January 19, 2017 at 10:05 pm

      No Maxine, it is 2 Tablespoons of your favorite seasoning OR the spices that I listed which equal 2 Tablespoons. Sorry for the confusion, I will need to adjust the post. Thanks so much for letting me know how confusing I made that. 🙂

      Reply
      • maxine says

        January 24, 2017 at 9:57 am

        Thanks for the clarification! Making it tonight…

        Reply
  3. Sabrina says

    February 10, 2017 at 8:24 am

    The directions don’t seem to jive with the pictures. At what point , do you add all the seasonings and rub them in ? It looks like in the pic you saute the chicken first then add the seasonings but in your directions it seems to read that all seasonings are added prior to sautéing ?

    Reply
    • Lisa Johnson says

      February 10, 2017 at 11:39 pm

      Ooops, thank you for pointing that out Sabrina! You rub the seasonings on the chicken after it has been seared. I will go in and fix that. 🙂

      Reply
  4. Cassie says

    February 26, 2017 at 5:29 pm

    How much time should I add if my chicken in 4lbs? This is my first time using my instantPot or any pressure cooker for that matter 😊

    Reply
    • Lisa Johnson says

      February 27, 2017 at 1:25 pm

      Hi Cassie, from what I have been able to find from other people much more knowledgeable than me: 6 minutes per pound + 2 additional minutes. So a 4 pound chicken should take 26 minutes. I have not tried out this theory myself, but everyone else seems to follow that rule. 🙂

      Reply
      • Cassie says

        February 27, 2017 at 5:01 pm

        Wonderful! Thank you 😄

        Reply
    • Atti says

      April 30, 2017 at 3:53 pm

      Cassie, my bird was just under four pounds and 25 minutes was waaaaay too long, but you have likely learned that by now. Laura @ hippressurecookingdotcom gives a range of 20-25 minutes up to 4#. Next time I will stop and check internal temp at 20 mins. Also, the SW seasoning is fine, but desperately needs salt. The surface s & p disappears into the bottom of the pot with searing.

      Reply
  5. Denise says

    March 6, 2017 at 12:33 pm

    When you say “allow the pressure to release naturally for 15 minutes” are you saying not to turn the small steam release valve at the top? Do you mean, leave the pot alone and turn the steam release valve just prior to taking the lid off? Thank you.

    Reply
    • Lisa Johnson says

      March 6, 2017 at 5:09 pm

      Yes Denise, that is exactly what I mean. 🙂

      Reply
  6. Brendah says

    March 13, 2017 at 4:25 pm

    Mine doesn’t come with the trivet insert, what do I do?

    Reply
    • Lisa Johnson says

      March 13, 2017 at 7:47 pm

      Brendah, I would suggest buying a trivet or a steamer basket to fit inside. You will use it with several recipes so it would be well worth it. 🙂

      Reply
  7. Joyce says

    April 2, 2017 at 12:32 pm

    Hi, I love this recipe and am going to try it for supper. I do not have an Instant Pot but rather a pressure cooker that I use on my stove. Any suggestions as to how to convert Instant Pot recipes to my pressure cooker? Can I brown in my cooker? Thanks for any suggestions or ideas.

    Reply
    • Lisa Johnson says

      April 2, 2017 at 4:15 pm

      I am sorry Joyce, I have no idea. I have never used a pressure cooker in my life, so I only know how the Instant Pot works. Here is a link to a website that specializes in all different types of pressure cookers and has tables to convert recipes. I hope it helps. 🙂 https://www.hippressurecooking.com/pressure-cooking-times/

      Reply
  8. Fiorenza says

    April 19, 2017 at 7:42 pm

    Hi Lisa,
    After the pot beeps, do you turn it off while waiting those extra 15 minutes, or you let it be on the Keep Warm setting?
    Many thanks.

    Reply
    • Lisa Johnson says

      April 19, 2017 at 10:13 pm

      Hi Fiorenza, you can turn it off or push the keep warm button, both will work. 🙂

      Reply
  9. Lauren says

    May 10, 2017 at 10:03 am

    Iv tried another one of your recipes and I lived it. This one sounds great also, but I have a slow cooker, not an instant pot. Any suggestions on how to do it in a slow cooker?

    Thanks

    Reply
    • Lisa Johnson says

      May 10, 2017 at 11:53 pm

      Thank you Lauren! I would follow these instructions, but swap out the seasonings with the Faux-tisserie seasonings. 🙂 https://cookingwithcurls.com/2014/10/15/slow-cooker-lemon-rosemary-chicken/

      Reply
  10. Debbie B. says

    May 13, 2017 at 11:43 am

    I just got my instant pot. Looking for a first recipe to try and want to use this one sounds delicious. The total time you listed is 30 minutes. But then you said doesn’t include 30-40 minutes to reach the pressure. So the total time from start to finish is more like an hour? I’m confused because I’ve never used and Instant Pot and need to plan enough time for this to cook. Thanks so much can’t wait to try it 🙂

    Reply
    • Lisa Johnson says

      May 14, 2017 at 12:23 pm

      Yes Debbie, the total time will be at least an hour. There are a lot of variables that affect how long it takes for an Instant Pot to come to pressure, so I can’t include it in the cooking time. If I leave mine out on the counter for an hour before I cook it, but you pull your straight out of the refrigerator, our times will be different. 🙂 Good luck!!

      Reply
  11. cindy skarin says

    June 8, 2017 at 4:10 pm

    Found this reciepe and just made it. It was perfect, and just what I was looking for!

    Thank you!

    Reply
    • Lisa Johnson says

      June 11, 2017 at 12:59 pm

      That makes me so happy to hear Cindy, thank you!!

      Reply
  12. Connie says

    June 16, 2017 at 8:22 pm

    I tried this recipe tonight. I just bought my instant Pot so this was my first time using it. I had a 6 pound chicken. I used the spice recipe you gave. I saute and tried to get it to brown but the skin just stuck to the bottom of the pot. I was not detoured. lol The cook time I used was 25 min. and it was completely done. The onions went well and helped give it some flavor. mine turned out looking like a wet steamed bird. It fell apart and tasted good after I added salt and pepper . It was bland to me, I guess I expected a wow flavor. I thought the flavor would be saturated through the bird. My husband still had seconds and it was tasty.

    Reply
  13. Christine says

    July 17, 2017 at 4:23 pm

    So I just tried this recipe and the chicken was not cooked all the way through and the skin was not crispy at all. What did I do wrong?

    Reply
    • Lisa Johnson says

      July 19, 2017 at 11:15 am

      Christine, the skin will not be as crispy as being roasted in an oven. What size was your chicken? If it was significantly larger, it will take longer to cook. If it was the same size, I have no idea, sorry.

      Reply
  14. Mary says

    July 28, 2017 at 4:34 pm

    I made this tonight. My husband says it is the best chicken he has ever eaten. That is something! We are in our mid fifties so we’ve eaten a lot of chicken over the years. He is very picky & idolizes his mom’s cooking! Looks like I’ve finally bested her cooking–at least in HIS mind! Woohoo!

    Reply
    • Lisa Johnson says

      August 15, 2017 at 9:26 am

      Woohoo,that is awesome Mary! I am so glad you both enjoyed it. 🙂

      Reply
  15. Mimi says

    August 1, 2017 at 6:23 pm

    Hi Lisa, I have the 8 quart Instant Pot. Do I need to add more than just one cup of broth to the bottom?

    Reply
    • Lisa Johnson says

      August 5, 2017 at 9:37 pm

      I am not sure Mimi, it should say how much liquid to use in the instruction manual. 🙂

      Reply
  16. Mandy says

    August 5, 2017 at 8:03 pm

    Was your chicken thawed? I’ve never tried to cook a whole chicken before. I wanted to try this recipe. I’m trying to come up with as many recipes as possible before school starts back.

    Reply
    • Lisa Johnson says

      August 7, 2017 at 10:59 pm

      Yes it was Mandy. A frozen whole chicken may be hard to get into the pot since it doesn’t bend, but I have not tried it. 🙂

      Reply
  17. Caryn says

    August 7, 2017 at 11:50 am

    I’m new to InstantPot. When I set the timer for 25 min, does the timer start once the post has reached pressure or do I need to set the time for 45 – 55 min? Thank you!

    Reply
    • Lisa Johnson says

      August 7, 2017 at 10:51 pm

      Once you set the timer for 25 minutes it will beep and I believe the screen shows ON while it is building pressure. The Instant Pot will start the timer once it reaches pressure. Once the timer is finished, it will start a new count for holding/keeping it warm until you press the Cancel button. So if you need natural pressure release, it will count it for you. 🙂

      Reply
  18. Jillian says

    August 7, 2017 at 5:10 pm

    I put the chicken in the instant pot. Hit manual and hit timer. It would only let me increase the time by 5 minute increments. It started counting down but never came to pressure. After 45 minutes there is still raw chicken in there. When I hit poultry it is now acting like it is starting to come to pressure. What’s wrong with the manual setting on my IP?

    Reply
    • Lisa Johnson says

      August 7, 2017 at 10:57 pm

      I have not run across that issue Jillian, it would be best to contact support and open a ticket. If there is an issue with your Instant Pot they will tell you exactly what to do to fix it. http://instantpot.com/support/

      Reply
  19. Taylor says

    August 24, 2017 at 8:31 am

    Hi there! Tried this recipe last night in my 8qt instant pot, and while it was tasty, the skin wasn’t crispy at all. Where did i go wrong?

    Reply
    • Lisa Johnson says

      August 25, 2017 at 9:11 pm

      The skin will not be crispy like traditional rotisserie chicken because it is steamed, not baked in a dry oven. You can always put put the cooked chicken in a 425 degree oven for about 15 minutes to get it crispy!

      Reply
  20. Penny davidson says

    October 16, 2017 at 8:20 am

    Does the basil go in the seasoning mix
    The recipe for southwest seasoning doesn’t list it

    Reply
    • Lisa Johnson says

      October 17, 2017 at 11:13 pm

      Yes Penny, the basil goes in the seasoning mix. I rewrote the recipe this morning to try and make it more clear, so hopefully that will help. 🙂

      Reply
  21. Whitney says

    October 27, 2017 at 10:24 am

    Help me. The smallest chicken I could fiind was a 5 pound chicken. How would this change cooking time??

    Reply
    • Lisa Johnson says

      October 27, 2017 at 6:12 pm

      I would cook it for 32 minutes, assuming that you can fit it inside the pot. You may also want to sear it in a separate pan to make it easier to turn. 🙂

      Reply
  22. Chanie says

    November 30, 2017 at 8:57 am

    I just ordered my insta-pot and I’m stockpiling on recipes. Can’t wait to make this one. My question is why do you mention to throw away the onions & garlic? Is it because it was cooked in the cavity of the chicken? My family loves cooked garlic & onions

    Reply
    • Lisa Johnson says

      December 3, 2017 at 5:27 pm

      I throw them away because I didn’t have a use for them, Chanie. 🙂

      Reply
  23. Marie says

    December 30, 2017 at 8:59 am

    I have a 6 qt IP. I don’t know how anyone is able to even fit a small chicken in the IP. I hadn’t a 4lb chicken which wound not fit flat and it would’ve too tall to fit in the pot and put a cover in it. What am I missing here that others have even put a 6 lb chicken in an IP

    Reply
    • Lisa Johnson says

      December 31, 2017 at 9:06 pm

      You would need to use an 8 quart to fit a 6 pound chicken, nothing over 5 pounds will fit in a 6 quart. My chicken was just under 3 pounds, Marie.

      Reply
      • Marie says

        December 31, 2017 at 9:08 pm

        Others on this reply have said they have cooked bigger than 3 lbs I their pots and I thought they were also 6 qts. Even a 3 lb chicken looks too big to fit to me.

        Reply
  24. Jen says

    January 3, 2018 at 7:42 am

    This was great but I do have a question as I am new to using the instant pot… Any tips for how you flipped the bird when doing the searing? Once it was down in there seating and the pot was hot with hot oil… it was VERY difficult to flip over an oiled chicken without burning myself. Luckily my husband walked in right as I was attempting and helped. How do you do it?

    Reply
    • Lisa Johnson says

      January 3, 2018 at 10:32 pm

      Flipping the chicken over is the hardest part, Jen. I start with tongs, one inside one on the outside. If that doesn’t work, I just grab the legs, lift it up and flip it over, LOL

      Reply
  25. Cynthia Aguilo says

    January 13, 2018 at 5:46 am

    Hi Lisa!

    New to the IP world, this recipe sounds awesome, want to try it soon; That said, I have an IP Mini, any variations on time? Assuming I can find a small bird.

    Thanks in advance!!!

    Reply
    • Lisa Johnson says

      January 18, 2018 at 8:34 pm

      Hi Cynthia, I do not know anything at all about the Mini. I would check the owner’s manual and see if they have a chart for cooking times. Sorry. 🙁

      Reply
  26. Dan says

    January 25, 2018 at 9:00 am

    This looks great but I’ve read a lot of comments about dry and over-cooked chicken when done this way. Contrary to your recipe notes, we made a similar recipe without the trivit and reduced the broth to 2/3 cup. The bird was juicy and perfect, with no sogginess. Also, after making a few different whole chicken recipes in he IP, we’ve found that a pressure cooking time of 8 min/lb followed by a NR of 15-20 mintes gives a consistently juicy and tender chicken. Thanks for your wonderful post and great photos, all very nicely done!

    Reply
  27. Toni Annette says

    January 28, 2018 at 10:46 am

    Oh sweet baby James, that was one good chicken. I pulled the bone right out of the drumstick, trying to carve it. My husband, after he ate, said, “You need to use that little robot to cook all your chickens from now on.”

    Reply
    • Lisa Johnson says

      January 28, 2018 at 11:07 pm

      Hahaha, I love it Toni! I’m so glad your husband approves of your robot cooked chicken. 😉

      Reply
  28. Celia says

    February 5, 2018 at 4:51 pm

    Hey there! Loved this. One point of clarification: it’s listed at 91 calories per serving (love that there are nutrition facts–thanks!). How many ounces do you mean a serving of this to be? One? Four? Thank you!

    Reply
    • Lisa Johnson says

      February 11, 2018 at 8:58 pm

      The total serving size was a guess and the nutrition calculator broke it down from there, Celia. It’s difficult to determine the actual amount of meat on the chicken without weighing it, which I did not think to do. A 2 1/2 pound chicken “could” be half skin and bones, which would leave 1 1/4 pounds of chicken meat divided between 4 people would be a little over a 1/4 pound each…or about 5 ounces. 🙂

      Reply
  29. Alyssum says

    February 6, 2018 at 3:11 pm

    Hello Lisa! This is a wonderful recipe! I had a little question: I tend to go for white wine when dealing with a whole chicken – would it be okay, in your opinion, to opt for wine over the broth in the bottom of the IP? Or half wine, half broth? Wine just tends to deliver SUCH lovely flavor with poultry.

    Thank you!

    Reply
    • Lisa Johnson says

      February 11, 2018 at 8:52 pm

      That sounds like an awesome idea Alyssum! I use beer and wine in mine all the time. 🙂

      Reply
  30. Scott says

    February 11, 2018 at 1:08 pm

    Curious how you came to 91 calories per serving but only 1 gram of protein.

    Reply
    • Lisa Johnson says

      February 11, 2018 at 8:50 pm

      I use an app that generates the nutritional data, something must have not have calculated correctly, LOL

      Reply
  31. Allen says

    March 27, 2018 at 1:40 pm

    Nutrition facts seem off (1 gram of protein?) especially since the recipe includes a chicken.

    I’m still trying it though 😉

    Reply
    • Lisa Johnson says

      March 28, 2018 at 10:23 am

      I fixed it Allen. Apparently I cannot use 2 1/2 to 3 as a value in the nutritional calculator, it was calculating the chicken as 0 pounds. 🙁

      Reply

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