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"Rotisserie" Whole Chicken in the Pressure Cooker

Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Kate

Ingredients

  • 1 3 - 4 lb Whole Chicken
  • 1/2 large Onion
  • 1/2 medium Lemon
  • 2 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Oregano
  • 1 tsp Black Pepper
  • 1 - 2 tbsp Butter

Instructions

  1. Remove neck (if still attached) and giblets from chicken cavity

  2. Stuff cavity with onion and lemon

  3. Mix all spices together and rub generously on top and underneath the skin on all sides.

  4. Tuck pieces of butter underneath the skin on the breast side. Place chicken in pressure cooker, breast side up.

  5. Add 1 cup water to the side of the chicken, being careful not to wash off spices.

  6. Close lid, set Steam Valve to closed. For Crock Pot Express, select Poultry Setting and change time to 30 minutes for a 3 - 4 lb chicken. Since my chicken was almost 5 1/2 pounds, I cooked for 35 minutes. For an Instant Pot, you can choose Manual, High Pressure, 30 minutes.

  7. After finished cooking, let steam release naturally for about 10 minutes before carefully opening steam vent. Slowly open lid, taking care not to force it open.