Name: Instant Pot Whole Chicken with Rotisserie Seasoning
Yield: 6
Ingredients: 1 whole chicken innards removed; 1 lemon cut in half; 1 onion peeled and cut in half; 1 recipe Rotisserie seasoning recipe below; Rotisserie Seasoning:; 1 tablespoon kosher salt; 2 teaspoons pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 teaspoon dried thyme; dash of cayenne pepper

Instant Pot Whole Chicken with Rotisserie Seasoning

Tags: Chicken Dinner Instant Pot

Yield: 6

Ingredients

1 whole chicken innards removed
1 lemon cut in half
1 onion peeled and cut in half
1 recipe Rotisserie seasoning recipe below

Rotisserie Seasoning:

1 tablespoon kosher salt
2 teaspoons pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried thyme
dash of cayenne pepper

Steps

In a small bowl, combine the dried spices with salt and pepper until well combined.
Place a trivet inside the inner pot of the instant pot and pour in 1 cup of COLD tap water into the instant pot for a 6-quart instant pot and 1.5cups of water if you have an 8 quart instant pot.
Be sure to remove any plastic or metal from your chicken. And remove any innards and giblets from inside the chicken. Pat dry with a paper towel. Sprinkle the seasoning mix evenly over the chicken on both sides, using your hands to pat the seasoning mixture on the chicken.
Place the lemon and onion inside the cavity of the chicken and place the seasoned chicken on the trivet inside the instant pot.
Wash your hands well, and then place the lid on the pressure cooker and be sure the vent valve is sealed.
Set to cook on high pressure for 6 minutes per pound. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase the cooking time to 7 minutes per pound.
Once the cooking time has elapsed, allow pressure to release naturally for at least 15-20 minutes. Once the pressure has been released, remove the lid, and insert a digital thermometer into the thickest part of the chicken thigh. Be sure it has reached 165 degrees F.
Remove the chicken from Instant Pot and place it onto a cutting board and let the chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from the cavity of the chicken and slice and enjoy.
Broiling Option: Cook the chicken as directed in your pressure cooker. After removing the chicken from your instant pot, transfer it to a baking sheet. Brush with oil and place under broiler for 2-4 minutes, watching closely so as to not burn the chicken. Allow the chicken to rest for 10 minutes before enjoying the chicken.
Air Fryer Lid Option: After pressure cooking, use an air fryer lid on your pressure cooker to crisp up the skin. Set to 400 degrees F and air fry for 3-4 minutes or until the skin is crispy. Allow the chicken to rest for 10 minutes before enjoying the chicken.

Notes

Cooking Times
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 additional pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for a whole chicken.
Frozen Whole Chicken: If cooking a frozen whole chicken, be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound.
Seasoning Blend: The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub. You can make the entire batch and then save half the rub for another time.