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    Home » Real Food » Instant Pot » Instant Pot Rotisserie Chicken

    Instant Pot Rotisserie Chicken

    By Kristen Chidsey | 438 Comments | Published June 25, 2019 | Updated July 2, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    It only takes 30 minutes to have a delicious, juicy whole chicken on your table with this recipe for Instant Pot Whole Chicken.

    Instant Pot Rotisserie Chicken is one of the most delicious recipes for a whole chicken! In less than 60 minutes, you can have a tender, juicy, perfectly "roasted" chicken made right in your Instant Pot!

    This easy recipe for Instant Pot Whole Chicken is flavored with homemade rotisserie seasoning, for an easy copycat recipe of a store-bought rotisserie chicken. It makes a fabulous entree for an easy dinner or can be used for any recipe calling for leftover rotisserie chicken or cooked chicken.

    Rotissiere Chicken made in Instant Pot sitting on cutting board with pressure cooker in background.

    Instant Pot Whole Chicken

    I held off making a whole chicken in the Instant Pot for a long time. I felt like I already had a great recipe for Oven Rotisserie Chicken, so why mess with a good thing?

    I am so glad I decided to start experimenting because Instant Pot Rotisserie Chicken is about the best thing since sliced bread.

    Making a whole chicken in the Instant Pot results in the most flavorful, tender, juicy chicken you will ever have. The meat literally falls off the bone and each bite of chicken is oozing with juiciness.

    I predict this Instant Pot Rotisserie-Style Chicken is going to quickly become a new favorite recipe at your house.

    How to Cook a Whole Chicken in the Instant Pot

    Step one: Make Sure Your Chicken Fits

    Don't laugh! If your chicken is larger than your pressure cooker you will be cursing up a storm you can't make Instant Pot Roasted chicken--if your chicken does not fit into your pressure cooker just use my oven-roasted chicken recipe. 

    I have a 6 quart Instant Pot and I have made as large as a 5 ½ pound whole chicken. And this is the time when you can refer to Max fill line on your instant pot. If you remember, in my Instant Pot 101, I told you not to fill more than ⅔ full when pressure cooking--this is the exception to that rule (because we are not using a high volume of liquid).

    Step Two: Prepare the Instant Pot

    • Place your trivet into your pressure cooker.
    • Pour in 1 cup water of cold water--you need liquid in order for pressure to build and pressure cooking to be possible. If you have an 8 quart instant pot--use 1.5 cups of water. 

    Step Three: Season the Chicken

    • Clean out your chicken. And by clean, I mean clean out your gizzards, etc from inside your chicken--do not rinse your chicken. You can read more about why you shouldn't rinse your chicken here.
    • Stuff your cleaned chicken with an onion and lemon.
    • Rub the chicken with the homemade rotisserie rub.

    Step Four: Pressure Cook the Chicken

    • Place the lid on your pressure cooker, set the valve to sealing.
    • Set cooking time according to how large your chicken is (see recipe notes).
    Pressure Cooker with whole chicken in it seasoned with rotisserie flavoring

    Step Five: Let Pressure Release

    • After cook time has elapsed, allow pressure to naturally release for at least 10 minutes. And it is okay to leave the Instant Pot on the keep warm setting during this time.
    • Remove chicken to a cutting board and let rest for an additional 10 minutes before serving for the juices to redistribute.
    • Save bones from your roasted chicken to make Instant Pot Chicken Stock. 
    Whole chicken cooked in pressure cooker with rotisserie seasoning.

    Determining Cooking Time

    The length of cooking time for a whole chicken in the Instant Pot will vary based on the size of your chicken. A safe rule of thumb is to cook your chicken 6 minutes per pound and let naturally release for at least 20 minutes for perfectly cooked chicken.

    • 3-pound chicken: 18 minutes on high pressure
    • 4-pound chicken: 24 minutes on high pressure
    • 5-pound chicken: 30 minutes on high pressure
    • For every pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for whole chickens.

    Please Note: If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase the time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.

    How to Achieve Crispy Skin

    When cooking whole chickens in the pressure cooker, the chicken skin will not have a chance to crisp up. For me, that is not a problem because I remove the skin before eating the chicken or use it in recipes that call for pre-cooked chicken. BUT if you would like crispy skin on this chicken, you can either opt to broil your chicken or use an air fryer lid to crisp up the skin.

    • Broiling Option: Cook the chicken as directed in your pressure cooker. After removing the chicken from your instant pot, transfer it to a baking sheet. Brush with oil and place under broiler for 2-4 minutes, watching closely as to not burn the chicken.
    • Air Fryer Lid Option: After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400 degrees and air fry for 3-4 minutes or until the skin is crispy.

    Cooking a Frozen Whole Chicken

    You CAN cook a whole frozen chicken in the Instant Pot if your frozen chicken already has the innards/gizzards removed and has no plastic ties around the feet. You will not be able to remove a plastic insert or bag of gizzards from a frozen chicken. Therefore, you can not put a frozen chicken with either of those items into your pressure cooker.

    If you have a chicken that comes without the gizzards or plastic clamp around the legs, you would need to increase the time by 5 minutes per pound, for a total of 11 minutes per pound, and for frozen chicken, let the pressure release for at least 20 minutes.

    Frozen Whole Chicken Cook Times

    • 3 pound frozen chicken: 33 minutes on high pressure
    • 4 pound frozen chicken: 44 minutes on high pressure
    • 5 pound frozen chicken: 55 minutes on high pressure
    • For each pound increase by 11 minutes, for each half a pound increase by 6 minutes for frozen whole chickens.

    Recipe FAQs

    How do I know if my chicken is fully cooked?

    Once pressure releases, use a digital thermometer to check to ensure the temperature of the chicken has reached 165 degrees.

    What if my chicken is not fully cooked after pressure cooking?

    If it is below 165 degrees, place the lid back on the pressure cooker and cook for an additional 2 minutes for every 5 degrees below 165 degrees. (It will not take as long for your pressure cooker to come to pressure a 2nd time.)

    What if my pressure cooker doesn't have a poutry setting?

    No worries! The poultry setting on your pressure cooker is just high pressure. Set to high pressure for suggested cooking time.

    Can I brine my chicken before cooking in my electric pressure cooker?

    Yes, you can brine your chicken before cooking in your pressure cooker. Use your favorite brine recipe (or my Turkey brine recipe) and then omit salt from the seasoning blend. Cook as the recipe states for a brined chicken.

    What other seasonings can be used?

    If you don't happen to like this rotisserie seasoning blend, you can simply sprinkle the chicken with salt and pepper or your favorite spice blend before cooking. Seasoned salt or a Cajun seasoning are both great options for seasoning chicken as well.

    Can I make chicken stock while cooking a whole chicken?

    I recommend making Instant Pot Whole Chicken as this recipe suggests and then following my recipe for Instant Pot Chicken Stock with the leftover carcass from your chicken. But if you want to cook the whole chicken and make stock together, place an unseasoned whole chicken directly into the inner pot of your instant pot. Add in 1 diced onion, 1 carrot, 1-2 stalks of celery, and 2 teaspoons kosher salt. Cover with water and cook according to the size of your whole chicken. Let pressure release naturally and then remove chicken and strain broth. Use cooked chicken and stock as desired.

    Recipes Using Leftover Instant Pot Chicken

    Instant Pot Whole Chicken is perfect for using in any recipe that calls for cooked chicken. I have shared a few of my favorites below.

    • Creamy Chicken and Rice
    • Creamy Parmesan Chicken Casserole
    • Chicken Waldorf Salad
    • Homemade Chicken Pot Pie
    • Easy Chicken Enchiladas

    More Instant Pot Chicken Recipes

    Looking for more Instant Pot Chicken Recipes? These are a few fan favorites!

    • Instant Pot Chicken Breasts
    • Instant Pot Chicken Wings
    • Instant Pot Chicken Tacos
    • Instant Pot White Chicken Chili
    • Instant Pot Sweet and Sour Chicken

    If you make and enjoy this Instant Pot Whole Chicken, I would love for you to leave a comment and your five-star rating below – it will make my day!

    Whole Chicken on cutting board

    Instant Pot Whole Chicken

    Make a perfectly juicy rotisserie style chicken in your electric pressure cooker. This recipe is Gluten-Free, Paleo, Whole 30, Keto-Friendly and Sugar Free. 
    4.69 from 219 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 299kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 whole chicken innards removed
    • 1 lemon cut in half
    • 1 onion cut in half
    • 1 recipe Rotisserie seasoning recipe below

    Rotisserie Seasoning

    • 1 tablespoon kosher salt
    • 2 teaspoons pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon paprika
    • 1 teaspoon dried thyme
    • dash of cayenne pepper
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Homemade Rotisserie Seasoning

    • Mix together all ingredients well.

    For Pressure Cooker Whole Roasted Chicken

    • Place trivet in the instant pot and pour in 1 cup COLD water into instant pot. Use 1.5 cups water if you have an 8 quart instant pot. 
    • Rub seasoning evenly over chicken.
    • Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot. 
    • Place lid on pressure cooker and be sure valve is turned to sealed.
    • Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
    • Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
    • Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from cavity of chicken and slice and enjoy.

    Optional Browning Step

    • Broiling Option: Cook the chicken as directed in your pressure cooker. After removing the chicken from your instant pot, transfer it to a baking sheet. Brush with oil and place under broiler for 2-4 minutes, watching closely so as to not burn the chicken.
    • Air Fryer Lid Option: After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400 degrees and air fry for 3-4 minutes or until the skin is crispy.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    • 3-pound chicken: 18 minutes on high pressure
    • 4-pound chicken: 24 minutes on high pressure
    • 5-pound chicken: 30 minutes on high pressure
    • For every additional pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for whole chickens.
    • Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes. 
    • If cooking a frozen whole chicken, be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound. 
    • Total time: 10-15 minutes to come to pressure + cooking time based on the size of chicken + 10-20 minutes pressure to release
    • If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
    • The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub. You can make the entire batch and then save half the rub for another time. 

    Nutrition

    Calories: 299kcal | Carbohydrates: 6g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1255mg | Potassium: 354mg | Fiber: 2g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. David Hampton

      August 14, 2021 at 3:59 pm

      5 stars
      Very easy and delicious !!!
      Made gravy right in toe pot also. I had seen that done somewhere. Just add flour to the juices about 2 T spoons. Use the Sauté setting and store constantly til thickened.

      Reply
    2. Beth

      August 09, 2021 at 1:17 pm

      5 stars
      I LOVE this recipe! It's delicious and easy.

      Reply
      • Kristen Chidsey

        August 09, 2021 at 8:01 pm

        Awesome! Thanks for sharing.

        Reply
    3. Lynda

      August 08, 2021 at 12:20 pm

      Hi Kristen,
      I came across a good deal on split chicken breasts (with ribs) that are about 3.5lbs per pack. Would this work in the instant pot? How would the timings change?
      Thx so much for all your wonderful recipes & tips.

      Reply
      • Kristen Chidsey

        August 09, 2021 at 7:02 am

        Hi Lynda! Split chicken breasts will work great. I would rub with the seasoning and place on the rack as you would a whole chicken. As for the cooking time, I would set based on the largest chicken breast and cook for 6 minutes per pound. So if there are 3 to a pack, I would say each breast weighs just under 1.5 pounds and would suggest cooking for 8 minutes. I hope that made sense 🙂

        Reply
    4. Marian

      July 09, 2021 at 1:02 am

      5 stars
      I LOVE this recipe! I’ve made it at least eight times in the last few years. We love the natural au jus over cauliflower rice or quinoa. I’ve always wanted to know if it’s safe to eat the onion that was in the cavity of the chicken. Anyone?

      Reply
      • Kristen Chidsey

        July 09, 2021 at 7:53 am

        Hi Marian! I am so glad you enjoy this recipe so much! We do as well. As long as your chicken is cooked through, that onion is perfectly safe to eat.

        Reply
    5. Rodney

      July 04, 2021 at 2:09 pm

      4 stars
      I just love these recipes in my instant pot it's so good

      Reply
    6. Billie

      May 30, 2021 at 9:14 pm

      5 stars
      Everybody liked it and it was very easy! Thank you!

      Reply
      • Kristen Chidsey

        May 31, 2021 at 7:21 am

        Wonderful! Thanks for sharing Billie!

        Reply
    7. MaryM

      May 26, 2021 at 6:46 pm

      5 stars
      Tried this tonight and it came out great. I thickened the pan juices with a cornstarch slurry and they liked the gravy as well My brother is eager to try the spice blend on a chicken on the grill

      Reply
      • Kristen Chidsey

        May 27, 2021 at 7:05 am

        So happy to hear you enjoyed! And the spice rub is great on just about everything!

        Reply
    8. Vannessa

      May 04, 2021 at 5:24 pm

      5 stars
      Great recipe! The chicken came out so tender and flavorful!
      Do you ever broil it at the end to get the skin crispy?

      Reply
      • Kristen Chidsey

        May 05, 2021 at 6:28 am

        Glad you enjoyed Vannessa! Yes, I broil all the time to achieve a crispy texture. There are directions for how to do so in the post and recipe card 🙂

        Reply
      • Danialle

        May 17, 2021 at 4:55 pm

        I have the air fryer top for my Instant pot. After I pressure cook my chicken, I lift out the chicken by the trivet. I then insert the metal trivet that came with the air fryer top, place chicken on that trivet, place air fryer top on the instant pot and set timer. Voila crispy chicken

        Reply
        • Rachel Phelan

          June 01, 2021 at 1:28 am

          Genius idea! I'm making this tomorrow and will crisp it up with my air fryer lid!!! Thanks for sharing!

          Reply
    9. Debbie

      April 13, 2021 at 6:07 pm

      The post says to use 2C liquid for an 8 qt. Instant the printable recipe reads 1.5 C liquid. Which one yields better results?

      Reply
      • Kristen Chidsey

        April 14, 2021 at 7:06 am

        Hi Debbie. I would use 1.5 cups. I will be sure to correct that mistake. Sorry about that.

        Reply
        • Lekha

          June 21, 2021 at 2:33 am

          Can I make this recipe with skinless chicken?

          Reply
          • Kristen Chidsey

            June 21, 2021 at 6:35 am

            Absolutely! No changes to the ingredients.

            Reply
    10. Linda

      April 06, 2021 at 1:55 pm

      This is a great double recipe. First to cook the whole bird and then make broth from the carcass. I did this yesterday. The only thing I added was to put some softened butter under the skin of the chicken. The juice from this chicken is so full of flavor. The broth was also good. I mixed the two to be able to make a nice portion of chicken soup.

      Reply
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