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 broth
- Swap 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 Rice
- Orange Ginger Roasted Carrots
- Mango Edamame Quinoa Salad
- Pineapple Fried Rice
- Spicy Kale Caesar Salad with Roasted Garlic
- German-Style Potato Salad with Caramelized Onions and Chives
- Roasted 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!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 2 cups chicken broth, or beef broth
- 1 4 to 5 lb whole body chicken, see note*
- 1/3 cup avocado oil
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- 2 tsp dried oregano
- 1 1/2 tsp dried rosemary
- 1 tsp dried basil
- 1 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.
Anita
Tuesday 5th of January 2021
The ingredient list does not include paprika but paprika is later in the instructions
Julia
Tuesday 5th of January 2021
Thanks for catching that, Anita! I added paprika to the ingredients list. :D
Dani Gonzalez
Thursday 10th of December 2020
Hi! Can you cook frozen instead at the same amount of time or do I add more time? Still new to this whole instapot thing.
Julia
Thursday 10th of December 2020
Hi Dani!
I've never tried it from frozen. I would follow this recipe: https://ifoodreal.com/instant-pot-frozen-chicken/ :) xoxo
Shelly
Friday 4th of December 2020
Do you need to add a liquid for to this? I have made in a crock pot and it makes a TON on its own. Do you use the liquid? Just wondering. Thanks!
Julia
Saturday 5th of December 2020
Hi Shelly! I use the liquid and the chicken carcass to make bone broth! The Instant Pot will not run unless it senses enough liquid in the bottom, and it will give a burn error message without starting :) Let me know if you try it in the Instant Pot! xoxo
Elizabeth Hunter Placek
Friday 26th of June 2020
Had such high hopes for this. Although the chicken was tender the skin looked like uncooked rubber. So unappealing. I ended up putting it in my oven on convection 450 degrees to brown up the skin. Sadly, not a repeat for me.
Julia
Friday 26th of June 2020
Hi Elizabeth,
How many pounds was your chicken? It needs to go for 6 minutes per pound (I do 30 minutes for a 4.5 pound chicken) and then naturally release for 20. If your chicken was larger than 5 or 6 pounds, I can see how it didn't cook all the way. If your chicken was between 4 and 5 pounds and you did 30-20, there may be an issue with your Instant Pot. xo
Michelle
Monday 22nd of June 2020
How can I do this for 2 chicken breasts? Please and thank you.
Julia
Monday 22nd of June 2020
Hi Michelle,
You can follow my recipe for Instant Pot Shredded Chicken, using 2 breasts. You don't have to shred the chicken at the end if you'd rather keep it whole. :D