Instant Pot Rotisserie Chicken
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Instant Pot Rotisserie Chicken
It’s almost second nature for me to always make my own chicken now, however I do know that a $5 ready made Costco rotisserie chicken is hard to compete against.
Nevertheless, I created a recipe to help you make your own rotisserie chicken in your own kitchen with little effort and a few extra bonuses.
Bonuses like not having to drive all the way to Costco and fight the lines. And…using better chicken that’s of your choosing and hence a little better and healthier chicken. Most of the time I buy my chicken through Butcher Box or Omaha Steaks because I know it’s better for me.
Gorgeous Homemade Chicken
- 3-5 lbs chicken breast bone in and skin on
- 3 tbsp salt coarse
- 2 tsp pepper
- 3 tbsp garlic powder
- 2-4 tbsp olive oil
- 1 cup water
- Turn Instant Pot (IP) on sauté. Add olive oil to the bottom of IP and let heat. Generously season both sides of the chicken with the salt, pepper and garlic powder.
- Working in batches place 2-3 breasts skin side down on to the hot oil to brown the chicken. Do not touch for 2-4 minutes or until the skin is slightly browned.
- Turn breasts over and continue to brown the underside for another 2-4 minutes. Remove chicken into a side plate and repeat with remaining chicken.
- Once all chicken is browned on all sides turn IP off. Do not clean out the metal insert.
- Next place a metal trivet at bottom of your metal insert on top of the brown bits left from the browning of the chicken.
- Pour one cup water over the brown bits and metal trivet. Place the browned chicken in layers on top of the trivet.
- Place your lid on the IP and set it to sealing. Next, press manual and then + button to toggle up to 25 minutes.
- Your IP machine will read ON as it’s pressurizing. Once the IP is fully pressurized the countdown will begin for the 25 mins.
- When your 25 minute countdown has completed DO NOT DO ANYTHING. LET YOUR IP CONTINUE TO SIT THERE FOR 60 minutes. The IP will count up L01,L02,L03,etc.
- Letting your IP slow release and continue to cook your rotisserie chicken. At about 1 hour of letting your rotisserie chicken sit there with the lid closed, remove the lid.
- Remove all the chicken to a side place. Carefully remove all bones and skin. Chop or shred your chicken to be used however you like.
- Pour the leftover liquid from the IP through a strainer into a container. You should get about a quart of THE BEST homemade chicken stock. Save this stock in your fridge or freezer for later use.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making staples like this Instant Pot Rostisserie Chicken is really my trick.
Sorry, it’s that simple for me…Meal prep and I almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success. Every meal does not have to be epic. When I am prepared I have a much better chance at success.