Pressure Cooker Faux-tisserie Chicken
- 1½ cups chicken stock
- ½ yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (4 pound) whole chicken, patted dry with paper towel
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 3 tablespoons butter, melted
- ½ teaspoon paprika
For best results, we recommend using:
- Pour chicken stock, onion, and garlic into a pressure cooker. Set the steamer rack over the mixture.
- Season chicken with salt, pepper, and thyme; lay onto rack breast-side up.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Poultry and cook for 24 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Preheat oven broiler. Move a rack to the bottom position and remove other racks.
- Mix butter and paprika together in a bowl.
- Lift rack with chicken from the pot. Discard stock and onion.
- Brush butter mixture onto the chicken and return rack to the pot.
- Place the pot under the broiler and cook until chicken skin is browned and crispy, about 5 minutes.
- Transfer chicken to a cutting board to rest for 5 minutes before carving.
What others are saying
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!
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!
Alexis Locke says:
Was very tender and tasty
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!
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.
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.
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!
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.
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!