Instapot Rotisserie Chicken Recipe
Ingredients – organic when possible:
- 2 tsp Himalayan salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ~ 4 lb. whole chicken
- 1 lemon – sliced
- 2 tbsp tallow [or lard, butter, or your choice of cooking oil]
- 1 cup chicken broth
Instructions:
- In a bowl, mix: all the spices.
- Clean chicken cavity out. Then stuff with lemon slices. Pat chicken dry. Season chicken on both sides.
- Turn on Intsapot sauté setting on high. Add tallow or your choice of fat/oil. Add chicken, breast side down. Allow to cook for 5 minutes. Using tongs, flip chicken and cook the other side for another 5 minutes. Remove from pot; set aside. Turn off Instapot.
- Pour in 1 cup of broth. Scrap any bits off the bottom of the pan. Add metal trivet and place whole chicken on top.
- Select manual setting; pressure cook setting on high; 30 minutes. Place lid on Instapot, seal valve closed.
- When finished, allow to depressurize on its own. Let rest for 10-15 minutes.
- *Optional* Reserve liquid to make gravy from scratch.
- Serve immediately with your favorites sides.