I love to make this one dish meal.....my kids had this at least once a week when growing up! Yes, you can buy in the store, but, nothing tastes and smells better than freshly roasted chicken.
The preparation time in is 5 minutes!! Five minutes! Cook time is 40 minutes for a 4 lb chicken.
Instant Pot Rotisserie Chicken
1 whole 4 lb chicken
1 1/2 tsp salt
1/2 tsp. pepper
4 sprigs rosemary
2 T canola oil...you can use any oil with a high smoke point
1 lemon halved
1 cup chicken stock or broth
Remove the bag of parts from your chickens cavity, rinse the chicken and slat and pepper the cavity.
Stuff the halved lemon and two of the sprigs of rosemary in the cavity.
Oil the chicken all over and salt and pepper.
Push the saute button on the instant pot.
Once hot place the chicken breast side down into the instant pot. Brown for 3-4 minutes.
Carefully, flip the chicken over and crisp up the other side.
Remove the chicken, add your trivet and chicken broth.
Place the chicken back into the instant pot, breast side up.
Add the two sprigs of rosemary.
Place the lid on the instant pot, lock it and turn the valve to closed.
Set on manual high pressure for 25 minutes.
Allow a Natural Release, about 15 minutes.
Remove the lid, plate the chicken and remove the rosemary sprigs.
Internal temperature should be 165 F, time may vary with size of your chicken.
Let the chicken rest for 5-8 minutes, before carving.
You can make gravy with the juices in the IP, by turning to saute and adding a slurry of cornstarch and water....salt and pepper.
I served with asparagus and Instant Pot Smash Potatoes. Also, yummy with mashed potatoes and gravy.
*If using a 8 quart- use 1 1/2 cup chicken stock
* I used a torch to evenly brown my chicken for photo's