Rotisserie Chicken Instant Pot

Course Chicken, Main Dish


Whole Roasted Chicken

  • 1 whole chicken innards removed
  • 1 in lemon cut in half
  • 1 in onion cut in half

Rotisserie Seasoning Blend

  • 1 Tbsp Celtic salt
  • 2 tsp pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 tsp dried thyme
  • dash cayenne pepper
  • 1 tsp dried thyme
  • dash cayenne pepper


Homemade Rotisserie Seasoning Blend

  • Mix seasoning blend ingredients until well combined.

Pressure Cooker Whole Roasted Chicken

  • Place trivet in instant pot pan and pour in 1 cup water into instant pot.
  • Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot.
  • Sprinkle seasoning evenly over chicken.
  • Place lid on pressure cooker and be sure valve is turned to sealed.
  • Set on high pressure for 6 minutes per pound of chicken.
  • Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes.


3 pound chicken: 18 minutes on high pressure
4 pound chicken: 24 minutes on high pressure
5 pound chicken: 30 minutes on high pressure
For every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens.
Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
Total time: 10-15 minutes to come to pressure + cooking time based on size of chicken + 10-20 minutes pressure to release
*Copied from instant pot recipes*.
For Phase 1 we get the breast portions, which is majority anyway. When cooked, I take off as much meat as possible, keep the bones to throw back into the pot with celery and other spices to make your own bone broth! Jar and saved in your refrigerator.
Keyword anti-inflammatory, Chicken, Main Dish
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