“Instant Pot” Rotisserie Chicken
The whole chicken is by far the most useful and versatile meal I cook in my home. I normally do it on a Sunday because it takes an hour or so. In the two days that follow, I make tacos, chicken soup, throw it on a salad for my lunch or make a chicken salad with it.
| Servings | Prep Time |
| 4-6people | 5-10minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
Instructions
- Saute the garlic and onion in olive oil for about 5-7 minutes on the “Saute” setting of the Instant Pot. You want them golden brown, for added flavor.
- Add in the whole chicken. Saute for 5-7 minutes on each side until it is slightly brown. You may need to add in more oil. Keep rotating so it does not stick.
- Place the chicken breast down.
- Turn “Saute” setting off and add in the remaining ingredients.
- Lock the lid and set the valve to “Sealing”.
- Select “Poultry” and increase pressure to high. Cook for 20 minutes.
- Open valve for “Quick Release”. Be careful with the steam, it comes out fast.
- Then open lid and turn the chicken over and cook on the same setting for 15 minutes.
- Again, depressurize by “Quick Release”.
- Remove chicken carefully, it may fall apart. Place in a baking dish and put in the oven on broil for a few minutes to give it some color and make it crispy. When brown, take it out of the oven and place the Instant Pot ingredients around the chicken and enjoy!
Recipe Notes
Use all organic ingredients, if possible.
I first saw this on Mommypotamus and then made it my own. So glad it is a staple in our home!
If you do not have an Instant Pot yet, roast the chicken in the oven. Place the chicken in a baking dish with the same ingredients surrounding the chicken. Bake covered for an hour at 375 and then uncover for another 15-30 minutes, depending on the size of the chicken. Enjoy!
See below for quick weekday meals with the leftover chicken.
Chicken Soup…
Chicken Salad…
Chicken Tacos…
Chicken over a bed of arugula…
