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Instant Pot Garlic Herb Rotisserie Chicken is a perfectly moist and tender whole body chicken recipe that turns out just like rotisserie chicken. This amazing chicken recipe is prepared in your pressure cooker in right around 1 hour! Make it a part of your weekly meal prep routine!
If you checked out my Instant Pot Turmeric Rotisserie Chicken, you’re already familiar with the amazingness that is the pressure cooker rotisserie chicken. There’s really nothing like it! …Except for actual rotisserie chicken.
But who has a rotisserie in their home? Do you? If so, I’m handing myself a standing invitation to your place 😉
As an avid meat eater, I am pretty picky about my poultry. I find bone-in skin-on pieces are the most flavorful, and fall-off-the bone tender should be the rule. There’s no room in life for a dry piece of meat, you feel?
What I love about this approach to rotisserie chicken is the entire chicken turns out crazy tender, perfect and flavorful…even the breast meat is succulent!
The entire process of this Instant Pot Garlic Herb Rotisserie Chicken takes about an hour on the dot. A definite win for a weeknight dinner with the family, or for those of you who meal prep.
All you need to do to prepare the recipe is make a slurry (oil + seasonings + garlic + sea salt) and rub it all over a whole body chicken prior to pressure cooking it. Minimal prep…minimal ingredients…hardly any effort…SHOW STOPPING DELICIOUS!
Let’s rotisserie it up!
How to Make Rotisserie Chicken in the Instant Pot:
Combine the oil, minced fresh garlic, garlic powder, onion powder, oregano, dried rosemary, dried basil, and sea salt in a small bowl and stir well to combine.
Rinse the whole chicken and pat it dry with a paper towel.
Plug in your Instant Pot, insert the wire rack, and pour in 2 cups of chicken broth or beef broth.
Pour the spice slurry over the chicken and rub it all over the chicken with your hands. Transfer the chicken to your instant pot.
Secure the lid of your Instant Pot and press the Manual button. Pressure cook on high for 6 minutes per pound. My chicken was about 4.5 pounds, so I went with 30 minutes. Keep the vent to the sealed position.
Allow Instant Pot to go into its Keep Warm (natural release) mode for 20 minutes after it runs its course. Release any remaining pressure using the release valve.
Open the Instant Pot and allow steam to dissipate for a few minutes.
Use tongs to remove the chicken from the Instant Pot – note, the chicken will be so tender that the meat will likely pull away from the bone. This is normal (and ideal)!
For this reason, it is easiest to lift the wire rack/ trivet below the chicken out rather than trying to remove the chicken itself.
For Crispy Skin:
To achieve that iconic crispy rotisserie chicken style skin, you will need to perform one more step. But don’t worry, it’s easy.
Transfer the chicken to a baking sheet and turn your oven on the high broil setting. Place the chicken on the shelf that is second from the top and allow it to broil for 5 to 8 minutes, or until the skin reaches your desired level of crisp.
Remove it from the oven, and serve!
Recipe Adaptations:
Use orange juice, apple cider or water instead of brothSwap out any of the seasonings for your favorite seasonings. Consider ground cumin, chili powder, Cajun seasoning, lemon pepper, dried parsley, Italian seasoning, etc.Replace the avocado oil with algae oil or olive oil.
Serve with your favorite side dishes and enjoy!
Suggested Side Dishes:
Vegetable Fried RiceOrange Ginger Roasted CarrotsMango Edamame Quinoa SaladPineapple Fried RiceSpicy Kale Caesar Salad with Roasted GarlicGerman-Style Potato Salad with Caramelized Onions and ChivesRoasted Sweet Potato Salad with Spinach and Grapes
Be sure to make Instant Pot Chicken Bone Broth using the bones when you’re finished with the meat!
Enjoy this garlic lover’s delight!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
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Instant Pot Garlic Herb Rotisserie Chicken
Yield: 1 whole chickenPrep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes
Garlic Herb rotisserie style chicken made in a pressure cooker
Ingredients
2 cups chicken broth, or beef broth1 (4 to 5 lb) whole body chicken, see note*1/3 cup avocado oil4 cloves garlic, minced1 tsp garlic powder1 tsp onion powder1 tsp ground paprika2 tsp dried oregano1 1/2 tsp dried rosemary1 tsp dried basil1 tsp sea salt
Instructions
Combine the oil, minced fresh garlic, garlic powder, paprika, onion powder, oregano, dried rosemary, dried basil, and sea salt in a small bowl and stir well to combine. Rinse the whole chicken and pat it dry with a paper towel. Plug in your Instant Pot, insert the wire rack, and pour in 2 cups of chicken broth or beef broth. Transfer the chicken to your instant pot. Pour the spice slurry over the chicken and rub it all over the chicken with your hands. Secure the lid of your Instant Pot and press the Manual button. Pressure cook on high for 6 minutes per pound. For 4.5 pounds, go with 30 minutes. Keep the vent to the sealed position. Allow Instant Pot to go into its Keep Warm (natural release) mode for 20 minutes after it runs its course. Release any remaining pressure using the release valve. Open the Instant Pot and allow steam to dissipate for a few minutes. Use tongs to remove the chicken from the Instant Pot – note, the chicken will be so tender that the meat will likely pull away from the bone. This is normal (and ideal)! For this reason, it is easiest to lift the wire rack/ trivet below the chicken out rather than trying to remove the chicken itself.
Notes
*If your chicken is larger than 4-5 lbs, go with 6 minutes per pound during the pressure cook phase. For instance, for a 6-lb chicken, pressure cook on high for 36 minutes and naturally release for 20.
Nutrition Information
Yield 6Serving Size 1 of 6
Amount Per ServingCalories 320Total Fat 24gUnsaturated Fat 0gCarbohydrates 0gFiber 0gSugar 0gProtein 28g
