Rotisserie Chicken - Instant Pot

Before the instant pot, I didn't even like to make chicken in the oven or skillet, because I was terrified it wouldn't be cooked all the way through.   So the fact that I attempted this, blows everyone away.   It turned out REALLY good.  Of course, at first, I wasn't sure which side has the breastesses,  OMG, I'm an idiot.  I also, needed to take the little baggie out from inside the chicken.  I kept trying to get at it through the neck hole.   I kept thinking, man, this chicken is tight, hahaha.  3 minutes later, I realized that it was the wrong hole.  OMG, I was DYING!  Hilarious!!!   

Ares devoured it, as did Adam.  Atlas was at my mom's house today, so she fed him before I picked  him up after work.  He insisted that it was disgusting though, and he'd never eat it.  Probably so, but the recipe was good enough that we'll DEFINITELY make it again.  AND, we have tons of left overs for other meals!  Pretty sure if I were single, I'd make this every Monday, to have lunches the rest of the week.  
  • 1 whole chicken
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1 tsp granulated garlic
  • 1 packet of TrueLemon (a lemon would do just fine)
  • 1 and 3/4 Tbsp coconut or canola oil or olive oil (I used EVOO)
  • 1 cup chicken stock or broth
  1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
  2. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
  3. Add the oil to the spices, and stir until incorporated.
  4. Turn on your Instant Pot to preheat on the sauté setting on "normal."
  5. Rub the oil and spice mixture on the breast side of the chicken
  6. Place the chicken, breast side down, in the preheated Instant Pot
  7. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
  8. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
  9. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
  10. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.   I DID THIS. 
  11. Add in the chicken stock.
  12. Place the lid on and lock it, per Instant Pot instructions.
  13. Set to manual high pressure for 25 minutes.
  14. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
  15. Remove the lid, and transfer the chicken to a serving plate.
  16. Let the chicken rest for about 5 minutes prior to serving.
  17. Spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.


Original recipe found here. 

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