Instant pot rotisserie chicken recipes video

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Instant pot rotisserie chicken recipes video
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Instant pot rotisserie chicken recipe

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Instant Pot “Rotisserie” Chicken
All you need is about 45 minutes to have this amazing, tender, juicy Instant Pot whole “rotisserie” chicken. Your whole family will LOVE it!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 to 6 servings
• 1 whole chicken
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola – something with a high smoke point)
• 1 yellow onion quartered (optional)
• 1 lemon halved (optional)
• 1 cup chicken stock or broth
1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
2. Optional: place the onion and lemon in the cavity of the chicken.
3. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
4. Add the oil to the spices, and stir until incorporated.
5. Turn on your Instant Pot to preheat on the sauté setting on “normal.”
6. Rub the oil and spice mixture on the breast side of the chicken.
7. Place the chicken, breast side down, in the preheated Instant Pot.
8. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
9. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
10. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
11. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
12. Add in the chicken stock.
13. Place the lid on and lock it, per Instant Pot instructions.
14. Set to manual high pressure for 25 minutes.
15. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
16. Remove the lid, and transfer the chicken to a serving plate. Mine was so tender that it was falling apart a little!
17. Let the chicken rest for about 5 minutes prior to serving.
18. I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.
Recipe Notes
* 40 minutes includes time for the Instant Pot to naturally depressurize.

Use a meat thermometer if you are unsure, just to be safe! The internal temperature for chicken should be 165 degrees Fahrenheit. #TheRodElmoreShow
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The Rod Elmore Show says:

What did you like best about this Video? Thanks for watching. Enjoy the recipe

Eric Gill says:

dude I had to come back and find this video after months to finally make this again! no other youtube recipe would do lol for real this is great man

Brandon Washington says:

Great video and thanks for taking the time to include the ingredients and step by step instructions

Marcus Newell says:

I've watched a lot of other viedos and you're the only one who browns the skin first. I love that! You're brilliant. I just have one question, should I put a little bit of oil in there before I sautee the skin?

bpantojatx says:

you really made it easy to follow! thank you for that – i'm new at Instant pot… so your video was perfect.

Angelita Castillo says:

Best recipe ever

Rickie McNicolls says:

Very Delicious Indeed. Awesome relationship with one of your dear children. GREAT VIDEO PERIOD!!!!👌🤗

volivelli says:

This was great! I love your delivery of information. Simple and delicious. Your kids are cute. I made your ribs last night and they came out perfect.

p chris says:

Everytime I brown the chicken, the skin peels off and sticks to the pot. What do u do??

Adri Yolanda says:

Looks great! I might do that this wk with a side of dressing! Yummy

Michelle Pasco says:

Making this today, thank you sharing such a great video, this is exactly what I was looking for ☺️

Bear J says:

simple great recipe and video. Made this chicken and turned out perfect.

susan roberts says:

I think you two should be on TV. Great video.

Alvin Roque-Otento says:

Thanks Rod! About to make this now!

Randy Merta says:

I’m going to try this right now!

Erin Gonzalez says:

My InstaPot doesn’t have a Manual option, so would that just be Pressure Cook?

MrShobizz says:

Hey bro I could smell the goodness of that chicken😉

Constance Archer says:

yum! looks so easy!

Anne Flannery says:

I made this roasted chicken and it was the most moist chicken I've ever had from my instant pot! Thank you for this delicious recipe! Yum!

Cindi Schroeder says:

Would this instant pot be set to vent or pressure? What seasonings did you use?

SAnDee SAnDee says:

If I don’t eat the skin do I still need to brown the bird before cooking it


I know this is like a year later but I love you & ur family. Ur daughter is the best as you. I have learned so much from u guys…THANK YOU Y’ALL!!!

dabig77 says:

Looks delicious and keto friendly w the cali rice, thanks

Vicarious Icarus says:

Great job! Can't wait to fire up my pot!

Joe Lancaster says:

When nautrally venting, do I need to turn the Instapot off with the "Cancel" button, or leave it to where it still says "Keep Warm"? Also, great video and looking forward to making one of these!

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