📝 About This Recipe
Experience the succulent, fall-off-the-bone tenderness of a classic rotisserie chicken in a fraction of the time using your Instant Pot. This recipe utilizes a smoky, herb-infused dry rub and a clever searing technique to mimic that iconic deli-style golden skin and deep savory flavor. It is the ultimate weeknight miracle, delivering a juicy bird that rivals any slow-roasted version while keeping all the aromatic juices locked inside.
🥗 Ingredients
The Bird
- 4 pounds Whole Chicken (giblets removed, patted thoroughly dry)
The Signature Dry Rub
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary (crushed)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
Aromatics & Cooking Liquid
- 1 cup Chicken Broth (low sodium)
- 1 Lemon (halved)
- 4 cloves Fresh Garlic (smashed)
- 1/2 Yellow Onion (cut into wedges)
- 2 tablespoons Olive Oil (for searing)
- 1 tablespoon Butter (melted, for the final crisp)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator 20 minutes before cooking to take the chill off. Remove any giblets from the cavity and pat the skin extremely dry with paper towels; dry skin is the secret to a good sear.
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2
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, rosemary, salt, pepper, and cayenne until well combined.
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3
Stuff the chicken cavity with the lemon halves, smashed garlic cloves, and onion wedges. This infuses the meat with moisture and aroma from the inside out.
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4
Generously coat the entire exterior of the chicken with the spice rub, pressing it firmly into the skin so it adheres. Don't forget the underside!
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5
Set your Instant Pot to 'Saute' mode (High/More setting). Once the display reads 'Hot', add the olive oil to the inner pot.
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6
Carefully place the chicken breast-side down into the pot. Sear for 5-6 minutes until the breast skin is deep golden brown and releases easily. Flip and sear the back for another 3 minutes.
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7
Remove the chicken to a plate temporarily. Pour the chicken broth into the pot and use a wooden spoon to scrape up all the brown bits (fond) from the bottom—this prevents the 'Burn' notice and adds flavor.
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8
Place the trivet/steam rack into the pot. Carefully place the chicken on the trivet, breast-side up.
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9
Secure the lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High for 24 minutes (calculated at 6 minutes per pound).
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10
When the cooking time is up, allow the pressure to release naturally for 15 minutes. This ensures the juices redistribute through the meat.
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11
Carefully quick-release any remaining pressure and open the lid. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
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12
Optional: For extra crispy skin, carefully transfer the chicken to a baking sheet, brush with melted butter, and broil in your oven for 3-5 minutes until sizzling.
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13
Let the chicken rest for 10 minutes before carving. This is crucial for a juicy result!
💡 Chef's Tips
Always use a meat thermometer to ensure the chicken is cooked through without being overdone. If your chicken is larger than 4 lbs, add 6 minutes of pressure cooking time for every additional pound. Don't discard the liquid in the pot! Strain it and simmer it down to create a concentrated, flavorful jus or gravy. If the chicken skin sticks during the searing phase, wait another minute; it will naturally release once a crust has formed. For a Mediterranean twist, swap the paprika for dried oregano and add extra lemon zest to the rub.
🍽️ Serving Suggestions
Serve alongside garlic mashed potatoes and honey-glazed carrots for a classic Sunday roast feel. Pair with a crisp, chilled Chardonnay or a light Pinot Noir to complement the smoky rub. Shred any leftover meat for gourmet chicken salad, tacos, or a hearty chicken noodle soup. Serve with a side of steamed asparagus and a drizzle of the pot juices for a low-carb, high-protein meal.