“Rotisserie” Chicken for the Instant Pot
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“Rotisserie” Chicken for the Instant Pot
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| Servings | Prep Time |
| 4people | 15 minutes |
| Cook Time | Passive Time |
| 25minutes | 15minutes |
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Ingredients
- 1 whole chicken3-4 pounds, washed and well dried
- 2teaspoons paprika
- 2teaspoons garlic powder
- 1 1/2teaspoons kosher salt
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1Tablespoon oilavocado, sunflower, safflower
- 1 medium white or yellow onion
- 1stalk celerycut in four pieces
- 1 lemoncut in half
- 1/2cup chicken stock or water
- 1 Tablespoon cornstarch
Instructions
- Prepare the chicken by removing all the innards and washing thoroughly. Pat it dry with paper towels – the drier the better for the best skin. Using a knife of your hands, lift the skin away from the meat on both sides.
- Measure all your spices into a small bowl and add the oil. Stir to form a paste. Cover the bird with the paste and, using your hands, massage the rub into the skin and under the skin. Turn the Instant Pot onto saute, and once it is hot, put the chicken into the pot. Brown on first side for 3-5 minutes, and then turn the bird, browning on the second side for 3-5 minutes.
- Remove the chicken to a plate. Deglaze the Instant Pot with the broth, using a long spoon to stir up any browned bits on the bottom into the broth. Turn off the Instant Pot.
- Cut the peeled onion in half, and thinly slice the first half, and add that to the Instant Pot. Place the second half of the onion, the half lemon, and the celery stalk into the cavity of the bird.
- Place a trivet into the bottom of the Instant Pot and place the prepped chicken onto it. Lock on the lid, set manual button/pressure cook to 25 minutes. Let chicken have a 10 minute natural pressure release and then carefully remove the cooked birth to a plate to rest. Remove the trivet. Take out 1/2 cup broth at the bottom into a small bowl and mix in the cornstarch. Set the pot to saute and add in the slurry, stirring for 3-5 minutes to make the gravy. Serve hot with potatoes or vegetable of your choice.