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Prep Time: 15 mins
Cook Time: 50 hour
Total Time: 1 hour, 5 minutes
Equipment: 6 quart instant pot
This instant pot rotisserie-style chicken is tender, juicy and flavorful and makes a very easy weeknight meal.
1 (4-pound) whole chicken
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil (divided)
1 lemon, halved
1 cup chicken stock
In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
Remove giblets and excess fat from chicken cavity. Dry chicken thoroughly with paper towels. Rub 1 tablespoon olive oil and seasoning mixture all over the chicken surface and cavity. Stuff cavity with the lemon.
Press the Saute function and add the remaining olive oil to the pot. Place the chicken in the pot, breast side down and cook for 4-5 minutes or until evenly golden brown. Using tongs, flip the chicken over and cook the second side for 4-5 minutes, or until golden brown. Remove the chicken from the pot and set aside.
Pour in the chicken broth and gently scrape up any browned bits from the bottom of the pot. Place the trivet at the bottom of the pot and place the chicken on top of the trivet, breast side up.
Close the lid and turn the steam release valve to the sealing position. Use the Pressure Cook/Manual setting and set the cook time on high pressure for 24 minutes (this is for a 4-pounds chicken).
When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure. When the pin drops down, carefully open the instant pot lid.
Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees F at the thickest part of the leg, not touching the bone. If needed, pressure cook for 5-10 more minutes.
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