5 from 10 votes
instant pot roast chicken on white tray
Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Pressure cooker whole chicken makes perfectly juicy and tender chicken in less than 45 minutes. This is by far the most succulent, tender, fall-of-the-bone chicken you'll ever make. You won't be oven roasting whole chicken anymore, and trust me you we are not compromising on the crispy outer skin here!
Course: Main Course
Keyword: Thanksgiving recipes, Thanksgiving Mains, Chicken Recipes, Instant Pot Recipes
Calories: 2683 kcal
Ingredients
  • 1 whole chicken approximately 4 lbs
  • 1 cup chicken stock
  • Half lemon
  • Half whole garlic bulb
  • 2 sprig fresh thyme
  • 2 spring fresh rosemary
  • 2 sprig fresh oregano
  • 100 grams 1 stick unsalted butter, melted
  • 2 teaspoon garlic granules
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano chopped
  • 2 teaspoon fresh parsley chopped
  • 2 tablespoon olive oil
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
Instructions
  1. Start by adding to melted butter fresh herbs thyme, rosemary, oregano, garlic granules, salt and pepper. Mix well, keep aside.

  2. Place whole chicken on a tray. Loosen the skin of the chicken carefully with a spoon. 

  3. Pour buttery herb mix inside the chicken as well as under the skin and both sides on outer. Be generous with the mix. Spread it evenly with your hands and rub the herbs under the skin carefully.

  4. Insert half lemon, half whole garlic head, fresh thyme leaves, fresh rosemary sprigs, fresh oregano spring inside the cavity of chicken.

  5. Tie both legs of the chicken with thread and fold the wings beneath the body.

  6. Into the instant pot pour 1 cup chicken stock. Place the wire trivet inside.

  7. Lift chicken from the tray and carefully place it on trivet.

  8. Secure lid ensure pressure release knob is in sealing position.

  9. Select HIGH PRESSURE mode and adjust timer to 18 minutes (Note I have shown 20 minutes in the video and photo, and I found chicken pieces were 'almost' falling off the bones(was difficult to handle). So adjusted the next time to 18 minutes.

  10. Once cooking timer is complete, let instant pot release pressure on it's own with Natural Pressure Release for 10 minutes.

  11. Do manual pressure by turning pressure valve to venting position to release the left over pressure.

  12. Open lid.

  13. Carefully remove the chicken by lifting the trivet out off the instant pot. Let chicken cool a bit so it's safe to handle.

  14. Then carefully lift whole chicken and transfer it back to a baking tray.

  15. In a small bowl whisk olive oil, onion powder, garlic powder, salt and pepper, cayenne pepper.

  16. Rub this generously over the chicken(placed breast side up) 

  17. Broil in pre heated oven at 165 F for 5-6 minutes.

  18. Remove tray from oven 2 to 3 times during broil and bast it with liquids and fat released from chicken

  19. Serve

Nutrition Facts
Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)
Amount Per Serving
Calories 2683 Calories from Fat 2016
% Daily Value*
Total Fat 224g 345%
Saturated Fat 88g 440%
Cholesterol 786mg 262%
Sodium 556mg 23%
Potassium 1732mg 49%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 1g
Protein 145g 290%
Vitamin A 99.4%
Vitamin C 35.2%
Calcium 26.3%
Iron 63%
* Percent Daily Values are based on a 2000 calorie diet.