Instant Pot Rotisserie Chicken
Prep Time: 10 minutes Cook Time: 40 minutes Servings: Yield: 6 servings
For the spice rub:
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried tarragon (optional)
For the chicken:
1 whole roasting chicken (approximately 4 pounds)
1 lemon, halved
2 tablespoons olive oil
1 cup chicken stock or white wine
In a small bowl, combine salt, pepper, thyme, paprika, onion powder, garlic powder, and tarragon (if using). Set aside.
Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.
Set 6-quart Instant Pot® to the high saute setting. Add olive oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.
Place a trivet into the pot and add chicken stock or wine. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
If desired, gently transfer chicken to a sheet pan and bake in a preheated, 400F oven for 7-10 minutes to crisp up the skin.
Let chicken rest 10 minutes before serving.