INSTANT POT ROTISSERIE CHICKEN

In Chicken, Dinner, Instan Pot 53 views

28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!

I love a decent rotisserie chicken. That is to say, I truly love a decent rotisserie chicken.

It’s so adaptable, and has such countless employments. It’s extraordinary all alone with a couple of broiled veggies and it’s incredible with pastas and soups as a fill in. Yet, more significantly, they are so wonderful with nachos and quesadillas during the late evening.

Or then again pause. Am I the just one making extra rotisserie chicken nachos at 10PM?

I want to think not.

In any case, regardless, I am presently sharing an easy Instant Pot rotisserie chicken formula! It’s made in the IP totally beginning to end – with a fast singe on the two sides for that excellent brilliant earthy colored tone before it sits in that IP for 28 minutes. Blast. Done.

Just let it discharge normally as you prep your sides for supper.

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Goodness and when I say supper, I truly mean nachos.

28 min whole rotisserie chicken? Yes! The chicken comes out perfectly tender, juicy + packed with flavor. And it’s SO EASY!

  • Yield: 6 SERVINGS
  • Prep time: 45 MINUTES
  • Cook time: 40 MINUTES
  • Total time: 1 HOUR 25 MINUTES

INGREDIENTS:

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 (4-pound) whole roasting chicken
  • 1 lemon, halved
  • 2 tablespoons canola oil
  • 1 cup chicken stock

DIRECTIONS:

  1. In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
  2. 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.
  3. Set 6-qt Instant Pot® to the high saute setting. Add canola 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.
  4. Place metal trivet into the pot and add chicken stock. 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. Let rest 10-15 minutes.
  5. Serve immediately.
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