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
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.
Julia, your Turmeric Chicken looks wonderful, and I am anxious to try it. I have a question, though. I have always cooked a lot, but I might be the last person in America who has never cooked using garlic powder or onion powder. I just always use garlic cloves and onions. How should I sub those for 2 tsp each of the powders? Thanks!
Hi Mary! I would do 5 cloves of garlic and 2 tablespoons of onion…try to mince them as finely as possible so that they stay on the chicken during the cooking process 😉 Hope you enjoy! xo
interesting about rotisserie flavor from an instant pot, rotisseries are such a pain to clean that it might be worth instant pot just for this because I really like the flavor too, thank you for the recipe too, like the tumeric flavoring!
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/3aOQbhP
Great tool! Thanks for sharing, Anna!
Tried this last night and this is my new favorite way to make chicken! I used 1 cup of broth, 1/4 apple cider vinegar and 3/4 water as I didn’t have enough of either, and it was great. This recipe is so simple and guaranteed to make a tasty chicken. It was definitely fall off the bone tender and finger licking good!!
I’m so happy you like it, Issy! After I learned how to make whole chicken in the pressure cooker, it’s my go-to method…I hardly make chicken any other way now 😀 Thanks for the sweet note! xoxo
I added Gochujang and some Takii umami powder for a little kick.
Ooh, that sounds amazing! Thanks for letting me know, Brian!
Made this tonite – didn’t taste like the typical “rotisserie” style chicken and was way too tart with all of that ACV. Next time, I would leave out the ACV and just use chicken broth.
Not sure what gives it the “rotisserie” taste, but mine didn’t have that at all.
Actually the recipe calls for apple cider (as in the juice/beverage), not apple cider vinegar- I think that’s where this went wrong for you. I can imagine that 2 cups of vinegar would really throw off the flavor! 🙂
It’s super delicious if you make it as written, you should give it another chance!