Instant Pot Turmeric Rotisserie Chicken

Instant Pot Rotisserie Turmeric Chicken is a perfectly moist and tender whole body chicken recipe that comes out just like rotisserie chicken, but is prepared in your pressure cooker! You’ll put this easy, mouth-watering chicken recipe on repeat!

Rotisserie chicken is arguably my favorite form of chicken in existence. Moist, tender, fall-off-the-bone meat brings me unparalleled satisfaction. Because I don’t have a rotisserie setup, I historically relied on store-bought rotisserie chicken. Always a great option, but I do enjoy keeping food homemade whenever possible. 

WELL, I discovered it is possible to make rotisserie-style chicken in your Instant Pot (or pressure cooker), which has flipped my world upside down.

From start-to-finish, Instant Pot Rotisserie Chicken takes about an hour on the dot! 

I season the chicken with turmeric, onion powder and garlic powder for a super flavorful anti-inflammatory meal. Remember you can always mix up your seasonings to your heart’s delight!

For you meal preppers, making Instant Pot chicken recipes for lunch or dinner throughout the week is a brilliant idea. Or, if you have a large family, everyone is sure to love this mouth-watering chicken!

All we do to prepare the recipe is make a slurry (oil + salt + seasoning for flavor) and rub it all over a whole body chicken prior to pressure cooking it. Minimal prep…minimal ingredients…hardly any effort…EPIC WIN!

Let’s whip up Instant Pot Turmeric Rotisserie Chicken!

How to Make Rotisserie Chicken in the Instant Pot:

Combine the oil, paprika, turmeric, garlic powder, minced onion, oregano, garlic powder, and sea salt (and/or your favorite seasonings) 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 apple cider, 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 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 turmeric 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. 

You can also allow the chicken to cool off before trying to move it.

For Crispy Skin:

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:

• For Low-FODMAP, omit the onion powder and garlic powder. If you’d like, you can add 
• Use broth instead of apple cider
• Swap out any of the seasonings for your favorite seasonings. Consider ground cumin, chili powder, Cajun seasoning, lemon pepper, dried parsley, rosemary, etc.
• Replace the avocado oil with algae oil or olive oil.

Serve with your favorite side dishes and enjoy!

Suggested Side Dishes: 

• Coconut Rice
• Jalapeno Ginger Cauliflower Rice
• Spanish Cauliflower Rice
• Orange Ginger Turmeric Roasted Root Vegetables
• Balsamic Roasted Vegetables
• Pesto Quinoa Salad with Asparagus and Avocado

Moist meat is the spice of life!

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!

Instant Pot Turmeric Rotisserie Chicken

How to make tender rotisserie style chicken in your pressure cooker

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

1 whole chicken

Ingredients

• ▢ 2 cups apple cider, or chicken broth
• ▢ 1 4 to 5-pound whole body chicken
• ▢ 1/3 cup avocado oil
• ▢ 2 tsp paprika
• ▢ 2 tsp onion powder*
• ▢ 2 tsp garlic powder*
• ▢ 2 tsp dried oregano
• ▢ 1/4 tsp ground turmeric
• ▢ 1 tsp sea salt

Instructions

• Combine the oil, paprika, turmeric, garlic powder, minced onion, oregano, garlic powder, 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 apple cider, 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 (about 30 minutes for a 4.5-pound chicken). Keep the vent to the sealed position.
• Allow Instant Pot to go into its Keep Warm 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

• *For Low-FODMAP, omit the onion powder and garlic powder and replace it with ground ginger and/or ground mustard.

Nutrition

Serving: 1of 6 - Calories: 320kcal - Protein: 28g - Fat: 23g

Course: Main Dishes

Cuisine: American

Keyword: baked chicken, instant pot, keto, low-carb, paleo, pressure cooker, whole30

Servings: 1 whole chicken

Calories: 320kcal

Author: Julia