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.

Course Basics, dinner

Cuisine American

Keyword basic keto, Buffalo Chicken, instant pot chicken, rotisserie chicken

Prep Time 5

Cook Time 40

Slow Release 20

Total Time 1 45

Servings servings

Calories 127kcal

Author The Kellie Kitchen

Equipment

Instant Pot

Ingredients

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

Instructions

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.

Nutrition