Instant Pot Rotisserie Chicken

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.

Instant Pot Rotisserie Chicken

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.

Some of the time I buy my chicken through Butcher Box because I know it’s better for me. However, truth be told I usually buy the best quality chicken ON SALE from my Local supermarket.

If I time it right I can get 4-5lbs of bone-in, skin on chicken breasts for under $4 per pound.

Instant Pot Rotisserie Chicken

The last bonus of your own Instant Pot Rotisserie Chicken is the amazing bone broth created when you’re done with the chicken in the instant pot. Don’t believe me?

Check out this gallery…

REVISED Instant Pot Chicken

After making this recipe for a few years I started to get some mixed reviews on this Instant Pot Rotisserie Chicken. Originally I thought the extra long slow release was necessary. It’s not.

The longer slow release was drying out the chicken. I mostly did not notice this because I always used this chicken in soups or casseroles. However, I found that only 15-20 minutes of a slow release does the job.

The chicken will also retain it’s moisture when you lessen the slow release time to only 15-20 minutes.

Instant Pot Rotisserie Chicken is the gift that keeps on giving.  

Inexpensive and healthy chicken that falls off the bone, full of flavor AND a quart of homemade chicken stock, too!

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I’ll teach you how to eat delicious food like this recipe for Instant Pot Rotisserie Chicken and still lose weight, look great and feel AMAZING.

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Instant Pot Rotisserie Chicken

Instant Pot Rotisserie Chicken

One of the staples in my low-carb kitchen is this super easy rotisserie chicken. Every week this simple rotisserie chicken can be used in salads, casseroles, soups, and most importantly in my Basic Chicken Salad Recipe.
Prep Time: 5 minutes
Cook Time: 40 minutes
Slow Release: 20 minutes
Total Time: 1 hour 45 minutes
Course: Basics, dinner
Cuisine: American
Keyword: basic keto, Buffalo Chicken, instant pot chicken, rotisserie chicken
Servings: 15 servings
Calories: 127kcal
Author: The Kellie Kitchen


  • 3-5 lbs chicken breast bone in and skin on
  • 1-3 tbsp salt coarse
  • 2 tsp pepper
  • 3 tsp 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 15 minutes.
  • Your IP machine will read ON as it’s pressurizing. Once the IP is fully pressurized the countdown will begin for the 15 mins.
  • When your 15 minute countdown OF PRESSURE COOKING has completed DO NOT DO ANYTHING. LET YOUR IP CONTINUE TO SIT THERE FOR UP TO 20 minutes. The IP will count UP like this…. L01,L02,L03,etc.
  • Letting your IP SLOW RELEASE and continue to cook your rotisserie chicken. At about 20 MINUTES 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.


Calories: 127kcal | Carbohydrates: 2g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 1503mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

Kellie Logsdon

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.

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