Rotisserie Chicken Pressure Cooker Recipe
Rotisserie Chicken Pressure Cooker Recipe
I just perfected a Rotisserie Chicken Pressure Cooker Recipe!!!! I’ve cooked a whole chicken in my pressure cooker before but all the seasonings seem to fall to the bottom of the pot. It still had lots of flavor but not the Rotisserie Chicken type with all the seasonings that stay on the chicken.
I’ve cooked many whole chickens in my pressure cooker to date but finally came up with a bit of a hack to get that Rotisserie Chicken to come out just right! It’s the kind of chicken that will have everyone fighting to eat the top of it!
The way I used to cook a whole chicken in the pressure cooker was to saute it a bit with oil and seasonings and then pressure cook it on high for 25 minutes with 2 cups of chicken broth. That still works and tastes amazing but, I couldn’t pick up the chicken without it falling off the bone all over the place. It’s amazingly tender and juicy though.
Just a note… You can make this recipe without the crockpot liner. Timing and process are exactly the same.
It was about this time last year that I received my Instant Pot pressure cooker and didn’t know a thing about it. Actually, I remember being somewhat intimidated and scared of it. Now I am venturing out and testing new techniques to achieve the texture or taste I want.
There are two other AMAZING Pressure cooker dinner recipes that are a must try:
Killer Honey BBQ Wings in the Pressure Cooker
Oh! and don’t forget to check out the TOP 20 “Really Good” Pressure Cooker recipes post here. You might even want to bookmark that one!
Get the printable version of this recipe at the very bottom of this post.
Here are the ingredients for this Rotisserie Chicken Pressure Cooker Recipe:
- 1 whole chicken between 3 and 4 pounds, defrosted
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon thyme
- Oil (I used Lemon Essential oil but will explain more below)
- 1 cup water
- Reynolds Slow Cooker liner
Here’s how to make this Rotisserie Chicken Pressure Cooker Recipe:
First, I removed all the parts from the cavity of the chicken. I rinsed it and used a paper towel to pat it dry. You need it to be dry so the oil will stick to the skin of the chicken.
In a small bowl, combine all of the seasonings: salt, pepper, garlic powder, onion powder, paprika and thyme.
You will need to spread some oil on the chicken so the seasonings will adhere to it. I choose to use Lemon essential oil because I love the light hint of lemon combined with these seasonings. I used about 10 drops of oil. You can use essential oils, coconut oil, or canola oil. If you also like the taste of lemon, but don’t have the essential oils, you can add a lemon to the cavity of the chicken too.
TIP: I have turned to using lots of essential oils in recipes I make. Lemons are cheap by the bag but I find I don’t use them all and more than half of the bag goes to waste. I love, love, love the fact that I can grab my Lemon essential oils and use a very little amount with no work of cutting and squeezing lemons! If you have essential oils and want to test out some recipes, you should try our Citrus Basil Beef Jerky recipe! It’s also made with essential oils and quickly turned into a family favorite!
Once the chicken in completely coated in the oil of your choice, start to rub in the season mixture you created early.
Next, place the prepared chicken in a crockpot slow cooker liner bag and tie the top of it as seen in the photo below. I left a little opening so the steam could release.
Note: Using this liner is completely optional. I use them all the time. There is no recommendations to use this liner from the company. I choose to use this on my own. Use it at your own risk. I have never had it melt on me (someone asked me this question) and I do know the bags are BPA free.
You know how I got this idea? I was thinking about the turkey we make every Thanksgiving. We use an amazing Turkey Brine Recipe but we also cook it in a turkey bag. The turkey bag is the same bag we use in the crockpot but much bigger. That’s when I remembered that I have slow cooker crockpot liners. Our turkey comes out perfect every year. The crust of the turkey is always nice and brown and I never have to saute it. Heck, I don’t even touch it when it’s cooking in the bag. No need for basting or anything. That’s when it hit me to try this technique using the Instant Pot Pressure cooker! Pretty cook eh?!
I added 1 cup of water to the pressure cooker before placing the chicken inside it. I used the Instant Pot rack in the bottom and placed the chicken in the bag on top of the rack.
I have the two different models for the Instant pot pressure cooker. I have the Instant Pot LUX 6 quart and the DUO 6 quart models. I think I prefer the Instant Pot DUO 6 quart model because of the extra yogurt function and the removable cord.
I set the pressure cooker on manual settings high pressure for 45 minutes. Then I do a quick release of the pressure when it’s done. Comes out perfect every time!
If you like the skin a bit crispy, you can cook it in the oven for an extra 5 minutes or so on 400 degrees to cook the skin more. This is an option and not necessary. We like it just the way it is when it comes out of the pressure cooker!
Feel free to Pin It on Pinterest for later:
Rotisserie Chicken Pressure Cooker Recipe
Ingredients
- 1 whole chicken between 3 and 4 pounds defrosted
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon thyme
- Oil I used Lemon Essential oil but will explain more below
- 1 cup water
Instructions
- First, I removed all the parts from the cavity of the chicken. I rinsed it and used a paper towel to pat it dry. You need it to be dry so the oil will stick to the skin of the chicken.
- In a small bowl, combine all of the seasonings: salt, pepper, garlic powder, onion powder, paprika and thyme.
- You will need to spread some oil on the chicken so the seasonings will adhere to it. I choose to use Lemon essential oils because I love the light hint of lemon combined with these seasonings. I used about 10 drops of oil. You can use essential oils, coconut oil, or canola oil. If you also like the taste of lemon, but don't have the essential oils, you can add a lemon to the cavity of the chicken too.
- Once the chicken in completely coated in the oil of your choice, start to rub in the season mixture you created early.
- Next, place the prepared chicken in a crockpot slow cooker bag and tie the top of it as seen in the photo. I left a little opening so the steam could release.
- I added 1 cup of water to the pressure cooker before placing the chicken inside it. I used the Instant Pot rack in the bottom and placed the chicken in the bag on top of the rack.
- I set the pressure cooker on manual settings high pressure for 45 minutes.
- Then do a quick release of the pressure. Comes out perfect every time!
- If you like the skin a bit crispy, you can cook it in the oven for an extra 5 minutes or so on 400 degrees to cook the skin more. This is an option and not necessary. We like it just the way it is when it comes out of the pressure cooker!
Nutrition facts are provided as a courtesy.
Did you put the water in the bag or into the pot? Can’t figure it out\
In the pot~
I have several oven bags for roasting turkey etc. Are they made of the same stuff and can I use that in the pressure cooker?
The bags are an AMAZING idea. I actually stopped making whole chicken in my Instant Pot because trying to get the chicken out without burning myself or splattering me and my kitchen with boiling hot broth was impossible, and because the chicken was so tender, it literally would fall apart in the broth and then I would have to take it out in pieces. I’m happy to hear they don’t melt. I’m so excited to try this!!
Does it work the best with the breast down rather than the breast up?
I just finished shredding my chicken, I cooked just as you suggested it is perfection Thank you this was my 2nd time making something I am hooked
If you have extra lemons left, they can be put in the freezer..whole. If they start softening in the fridge, just pop the in the freezer and pull out as needed/1
I buy lemons at Sam’s and squeeze all the juice and make “ice cubes” with the juice and freeze. When frozen, put in zip lock bag and use as needed.
I’m so going to make this. Looks awesome! Just a heads up for those of you who want to try using the essential oil, only YOUNG’S ESSENTIAL oil is FOOD GRADE. Others may not be,so you should research your brand.
I have been wondering if these bags could be used n pressure cooker,but I was scared to try it. I just don’t want to deal with the cleanup. THANK YOU.
Me too!!! So glad they can!
Since I cook Sous Vide, and use Food Saver vacuum bags, I am guessing that I would use these loose and not vacuum sealed in my Instant Pot DUO 6 quart?
IF the chicken is bigger, 5lbs, should I add more time?
Yes! It will definitely take longer.
I don’t understand the need for a basting bag since you’re using a instant pot. The basting bag helps hold in the moisture to keep the meat from drying out – that’s the same thing a pressure cooker does.
What made you use the bags?
I used the bag because I wanted all the seasonings to actually stay on the bird without the steam making them drip off. When the chicken came out of the pressure cooker all the seasonings stayed on the skin! You don’t have to use the bag at all.
That makes sense! Thanks for explaining.
AND cleanup!!!
Compliment you on your bravery of using the bags! Never was able to get the courage to try. I want to try with thighs, skin on. Using the bag, does it seem to affect the cook time? Also, if I oil the parts could the seasoning be dumped into the bag for full coverage, top and bottom? Hmmm, have to try this. Thank you.
Do you QR or NR the pressure?
Great question! I totally forgot this part. I do a quick release.
She did mention Quick Release. I just read through the recipe.
Sounds quite interesting. I am thinking of trying it, but my wife had a question I didn’t think of. We’ve been told not to use plastic in the microwave due to health concerns. How do we know cooking in a bag is safe? I’m not trying to be negative, just a little cautious.
I tend to be cautious also. I did look on the Reynolds Kitchen website and saw under the Q&A portion that these bags are BPA free and FDA compliant. There is no instruction or recommendation for using them in the Instant Pot like I have done. This is just something I tried because I use these liners all the time. I don’t believe anyone else has even attempted this use but me. I’m not sure that really answers your question but that’s all the information I have for you. Hope that helps.
I cook a lot via Sous Vide (Water Bath). Often higher water temps for 36 hours for tougher cuts of meat (that come out very tender Sous Vide.)
So, we purchase Food Saver rolls and bags which are designed for food and high temps, as well as freezing.
Instanr Pot says not to use slow cooker bags in the IP.
Oven bags are supposed to be okay though.
Remember that pressure cooking is a much higher temperature than slow cooking.