Whole Chicken
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Ingredients
1 whole chicken (innards removed)
1 lemon cut in half
1 onion cut in half
1 recipe Rotisserie blend
Recipe Rotisserie blend
1 Tablespoon kosher salt
2 teaspoons pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 lemon cut in half
1 onion cut in half
1 recipe Rotisserie blend
Recipe Rotisserie blend
1 Tablespoon kosher salt
2 teaspoons pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Cooking Instructions
Homemade Rotisserie Seasoning
1. Mix together all ingredients well.
For Pressure Cooker Whole Roasted Chicken
1. Place trivet in instant pot pan and pour in 1 cup COLD water into instant pot. Use 2 cups water if you have an 8 quart instant pot.
2. Rub seasoning evenly over chicken.
3. Place cut lemon and onion inside cavity of chicken and place chicken on trivet in Instant Pot. Breast side up.
4. Place lid on pressure cooker and be sure valve is turned to sealed.
5. Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
6. Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
7. Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute.
For crispy skin
After removing the chicken for your instant pot, transfer to a baking sheet.
Brush with oil and place under broiler for 2-4 minutes, watching closely as to not burn the chicken.
Let chicken rest for an additional 10 minutes for the juices to redistribute.
Notes
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 the total cooking time for whole chickens.
Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
1. Mix together all ingredients well.
For Pressure Cooker Whole Roasted Chicken
1. Place trivet in instant pot pan and pour in 1 cup COLD water into instant pot. Use 2 cups water if you have an 8 quart instant pot.
2. Rub seasoning evenly over chicken.
3. Place cut lemon and onion inside cavity of chicken and place chicken on trivet in Instant Pot. Breast side up.
4. Place lid on pressure cooker and be sure valve is turned to sealed.
5. Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
6. Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.
7. Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute.
For crispy skin
After removing the chicken for your instant pot, transfer to a baking sheet.
Brush with oil and place under broiler for 2-4 minutes, watching closely as to not burn the chicken.
Let chicken rest for an additional 10 minutes for the juices to redistribute.
Notes
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 the total cooking time for whole chickens.
Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
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