{"id":2168,"date":"2022-09-21T21:24:37","date_gmt":"2022-09-21T21:24:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2168"},"modified":"2024-02-09T21:34:47","modified_gmt":"2024-02-09T21:34:47","slug":"pressure-cooker-whole-chicken-rotisserie-style-instant-pot","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pressure-cooker-whole-chicken-rotisserie-style-instant-pot\/","title":{"rendered":"Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pressure Cooker Whole Chicken Rotisserie Style (Instant Pot)<\/span><\/h2>\n
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This Pressure Cooker Whole Chicken is easy, juicy, tender and cooks in less than 30 minutes! This rotisserie style instant pot whole chicken is delicious and a great and simple weeknight meal.<\/span><\/div>\n
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Prep Time<\/span>6 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>24 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Chef Kathy McDaniel, lemonblossoms.com<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> 4-pound whole chicken<\/span><\/li>
  • 3<\/span> tablespoons<\/span> olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> tablespoon<\/span> paprika<\/span><\/li>
  • 2<\/span> teaspoons<\/span> garlic powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> onion powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> dried thyme<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> dried oregano<\/span><\/li>
  • 2<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground black pepper<\/span><\/li>
  • 1<\/span> cup<\/span> chicken broth<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.<\/div><\/li>
    • Gently loosen the skin from the chicken breast, lifting and separating the skin from the meat with your fingers. Rub about 1 tablespoon of olive oil and about 1\/3 (a third) of the seasonings under the skin. Next, rub another tablespoon of olive oil and the rest of the seasoning all over the chicken and chicken cavity.<\/div><\/li>
    • Press the Saute function and add the remaining olive oil to the pot.<\/div><\/li>
    • Place the chicken in the pot, breast side down and cook for about 4-5 minutes or until golden brown. Using kitchen tongs flip the chicken over and sear for about 5 minutes, or until brown.<\/div><\/li>
    • Remove the chicken from the pot and pour in the chicken broth. Gently scrape the bottom of the Instapot with a wooden spoon to remove the brown bits that are stuck at the bottom.<\/div><\/li>
    • Press Cancel\/Warm and place the trivet at the bottom of the pot then lay the chicken on top of trivet, breast side up.<\/div><\/li>
    • Close the lid and set the valve to \u201cseal\u201d. Press the MANUAL or HIGH PRESSURE button and set the timer to 24 minutes (this is for a 4-pound chicken). <\/span>
      <\/div>**Check the recipe notes for smaller\/bigger chickens.<\/span><\/div><\/li>
    • When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure.<\/div><\/li>
    • Open the lid and remove the chicken from the pot. Serve.<\/div><\/li>
    • Optional: Place the chicken under the broiler for about 4-5 minutes for extra crispy skin.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Chef’s Tips<\/span><\/h5>\n**APPROX COOKING TIMES FOR FRESH CHICKEN ACCORDING TO WEIGHT:
      As with all pressure cookers, cooking times can vary slightly. Make sure the chicken reaches an internal temperature of 165\u00a0degrees Fahrenheit\u00a0 before consuming.<\/span>
      <\/div>\n
        \n
      • A 3 \u2013 pound chicken will need 18 minutes of High Pressure Cooking Time\u00a0with a 15 minutes Natural Pressure Release.<\/li>\n
      • A 3.5 \u2013 pound chicken will need 22 minutes of High Pressure Cooking Time with a\u00a015 minutes Natural Pressure Release.<\/li>\n
      • A 4 \u2013 pound chicken will need 24 minutes of High Pressure Cooking Time\u00a0with a\u00a015 minutes Natural Pressure Release.<\/li>\n
      • A 4.5 pound chicken will need 27 minutes of High Pressure Cooking Time\u00a0with a\u00a015 minutes Natural Pressure Release.<\/li>\n
      • A 5 pound chicken\u00a0will need 32 minutes of High Pressure Cooking Time\u00a0with a\u00a015 minutes Natural Pressure Release.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2166,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,909],"tags":[],"class_list":["post-2168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-instant-pot"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/09\/Pressure-Cooker-Whole-Chicken-5.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2168"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2168\/revisions"}],"predecessor-version":[{"id":2175,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2168\/revisions\/2175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2166"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}