Pressure Cooker Faux-tisserie Chicken

Image of Jennifer Mosinski
Rated 4.5 based on 20 customer reviews
Pressure Cooker Faux-tisserie Chicken
Pressure Cooker Faux-tisserie Chicken


For best results, we recommend using:


Mealthy Tip

The size of whole chickens can vary greatly. Be sure to purchase a 4 pound chicken to ensure it fits properly in the MultiPot pressure cooker.

For more pressure cooker chicken recipes, you might enjoy:

Pressure Cooker Chicken Pho

Pressure Cooker Chicken Tortilla Soup

Pressure Cooker Chicken Cacciatore

Nutrition Facts

Per Serving: 98 calories; 8g fat; 3.6g carbohydrates; 4g protein; 25mg cholesterol; 508mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 98 Calories from Fat69
% Daily Value*
Total Fat 8g 12%
Saturated Fat4g 21%
Trans Fat0.2g
Polyunsaturated Fat0.6g
Monounsaturated Fat2.3g
Cholesterol 25mg 8%
Sodium 508mg 21%
Total Carbohydrate 3.6g 1%
Dietary Fiber0g 1%
Protein 4g
Vitamin A6% Vitamin C2%
Calcium1% Iron3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(20 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

This one's legit, people! Done in a few minutes and it tastes better than anything you'll pick up at the store. The paprika/butter mixture brushed on before the broiler took it over the top!

Image of Sam Dalton

Sam Dalton says:

I made this recipe and it turned out very tender and juicy, with a lot of good flavor. I always used to buy rotisserie chicken from the store, glad I don't have to now.

Image of Jessica Scott

Jessica Scott says:

This tastes like the real deal rotisserie. The meat is tender and juicy on the inside, while the skin is flavorful and crispy on the outside. It's also kid-friendly, even the pickiest eaters will love this chicken!

Image of Melissa P

Melissa P says:

I’m either running to the store to buy rotisserie chicken or roasting it in the oven for an hour and a half. This recipe is better than both! Love the convenience, and the thyme and garlic flavors. Definitely going to experiment more with this recipe to try out new flavors.

Image of Donna Gollenberg

Donna Gollenberg says:

I’ve tried this recipe two times. The first time, the bird did not crisp at all within the five allotted minutes. The second time, I did it longer, but then the meat was dried out. My husband said it was a waste of an expensive pastured chicken. If you’re used to a Costco or grocery store rotisserie chicken, you will probably be quite disappointed. Love many of the other Mealthy pressure cooker recipes.

Image of Becky Girard

Becky Girard says:

Fantastic! Made a day ahead and it was still moist and tender. Bird was 5.188 lbs. , glad it wasn't any larger. Will definitely use this recipe again.

Image of Kathy Rabatie

Kathy Rabatie says:

I had a 6-lb chicken, so I used it (it fit nicely in the pot) and extended the cooking time from 24 minutes to 40 minutes. It was a home-run! I served it with mashed potatoes and peas, and my family loved it. The cooker cooked the chicken perfectly, then by finishing it under the broiler in my oven, it looked just like the ones you see at Boston Market on the rotisseries behind the counter. And the whole thing took under an hour! I’ll be using my Mealthy multicooker for lots more dinners and desserts in the future. It’s become my favorite kitchen appliance!

Image of Sherri Rounds

Sherri Rounds says:

How much chicken stock

Image of Alexis Locke

Alexis Locke says:

Was very tender and tasty

Image of Shirley Kerns Welcome

Shirley Kerns Welcome says:

I used a 5.75 lb Chicken, used my hand to separate the skin from the breast meat and slithered the breast meat with butter. I generously rubbed butter on all surfaces of the chicken and sprinkled Chupacabra rub on top. I added 5 min. to the cooking time, because of the larger chicken. When completed, I removed the chicken to a low sided pan and browned it under the broiler. While the chicken was browning, I added 2 lbs gold potatoes and 6 carrots cut into 1 1/2 inch chunks to the steamer rack, sealed the lid and cooked on high pressure for four minutes. I used the quick-release valve to release pressure. Placed the veggies around the chicken, then thickened the chicken broth for gravy. It turned out beautiful and was delicious!

Image of Michelle Katmarian

Michelle Katmarian says:

Great! Afterwards I added carrots and potatoes to liquid and pressure cooked. Then used remaining liquid for gravy, as suggested by someone earlier. Then made chx broth with chicken carcass (added celery, carrots, bay leave, salt)

Image of Manda D

Manda D says:

First thing I made in my new instant pot and it was a winner!! I didn’t even use the oven to brown the skin afterwards and it was still delicious! Meat was soft and tender but not overdone. I used the leftover bones to make bone broth the next day, and used the leftover meat to make a chicken and wild rice soup! This recipe will be a staple for me!

Image of Yvonne Baka

Yvonne Baka says:

My chicken wasn’t done inside even though I cooked it for 20 minutes. I put it in the oven on roast for 30 minutes to finish cooking it. Next time I will add 3 minutes and naturally release for 10 minutes.

Image of Kelli Adams

Kelli Adams says:

My 5lb chicken wasn’t finished cooking inside, even after cooking for an additional 20 mins. I put it in the oven to cook longer & crisp the skin for another 30mins. My family loved it, but I didn’t enjoy the flavor, it tasted too bland for me.

Image of Ashley Irvine

Ashley Irvine says:

Easy and delicious. Great way to prep chicken for lunch for the week or easy meal with a salad.

Image of Julie Mathai

Julie Mathai says:

So tender and juicy! The skin wasn’t as crispy and tasty as it is when I roast a chicken, but the meat was so juicy. I used Montreal Chicken Seasoning instead of thyme and forgot to do the butter and paprika. Loved that dinner went from the fridge to the table in under an hour. Definitely a keeper!

Image of Tami Alexander

Tami Alexander says:

You can now use the crisp lid and not have to put it under broiler🤗!

Image of Archie Woodow

Archie Woodow says:

Printed book menus showed roasted chicken should cook for 14 minutes ... took chicken out and it was still dripping red liquid....checked online menu and it showed 24 minutes ....someone is doing a bad job validating / proofreading documentation.

Image of Sara Caro

Sara Caro says:

Excellent recipe! Very easy and quick! The chicken was so tender and juicy!

Image of Dan Whitney

Dan Whitney says:

I did 6 bone in skin on thighs, finished them under broiler. I used 1/2 cup flower and the pot juice to make gravy.... on roasted potatoes. It was the best, jusiest chicken