Instant Pot Rotisserie Chicken
One of the ways I learned to reign in our grocery budget some, years ago, was when I starting cooking a whole chicken at least once a week and using up that meat in casseroles, salads, or sandwiches and then making stock with the leftover carcass. I get way more meat for my money when I roast my own rather than buying the small, sad precooked rotisserie chicken. Since then, I have developed SO many DELICIOUS whole chicken recipes!
As soon as I got my instant pot, I knew I wanted to try and make a whole chicken in it! I went with my usual method of rinsing it off and patting it COMPLETELY dry then rubbing it down with mayonnaise before sprinkling with my rotisserie rub. (The mayonnaise is my secret ingredient for sealing in the juices and self basting!)
The chicken cooked perfectly in 25 minutes with 15 minute natural pressure release. So nice to have it done that quickly and without tying up my oven! Once the chicken was done and cooled, I pulled the meat off the bones and threw the bones back in the instant pot alone with the accumulated juices that were left behind in the pot and made some AMAZING homemade stock crazy fast! We ended up getting 2 big casseroles and a pot of soup out of that chicken. Love that and so does my ‘after Christmas’ wallet 😉
- 4 to 5 lb whole chicken
- a couple Tablespoons of mayonnaise
- 1 tsp salt
- 1 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup chicken stock or broth
Remove all parts from the chicken cavity. Rinse chicken inside and out and pat completely dry with some paper towels. Rub chicken down everywhere with mayonnaise.
Combine all of the seasonings in a small bowl and sprinkle ALL over the chicken. Place trivet in bottom of the instant pot and pour about a cup of chicken broth inside. Place chicken on the trivet and close the lid. Make sure the valve is SEALED. Set the instant pot to cook on manual for 25 minutes. Once done, let the pot naturally release the pressure for 15 minutes.
Remove the lid and very carefully transfer the chicken to a serving dish or to a cutting board like I did to cool before shredding. SAVE THOSE BONES!
remove the trivet and throw the carcass back in the instant pot with the juices that are already in the pot. Add 2 large carrots, 3 cloves of garlic, peeled and smashed, a quartered onion, 2 Tablespoons of Apple Cider Vinegar, 2 bay leaves and salt & pepper to taste.
Add enough water that the pot is 2/3 of the way full. Close the lid and make sure the vent is sealed. Turn the pot to manual and set the time for 120 minutes. Once done, let the pressure release naturally and strain the broth. Use in soups, casseroles and any other cooking that you would normally use storebought broth for! Enjoy!