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 |
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3.59 from 362 votes

Instant Pot Faux-tisserie Chicken

Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings!
Prep Time5 mins
Cook Time33 mins
Total Time38 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 443kcal
Author: Lisa Johnson


  • 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


  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • 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}
  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • 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. Make sure the lid is in the "Sealing" position.
  • Set the pressure cooker to Manual and set timer for 25 minutes.
  • 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.
  • Allow chicken to rest for 5 to 10 minutes before serving.


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!


Calories: 443kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 209mg | Potassium: 390mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1.9mg