“Rotisserie” Chicken for the Instant Pot

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    My sister and i are almost 12 years apart in age – I am the older one! – and we are very, very similar in so many ways…we both painted our living rooms PINK without telling the other one, we had the same car for a while, we finish each other’s sentences – that sort of thing. We also are as different as night and day…and one of the biggest differences is in the kitchen. I am a gourmet cook, professionally trained in pastry work, and she, although a good cook, just does not care about food all that much, and she likes to joke that her boys think a bowl of cereal is a good dinner. When I started teaching about the Instant Pot, I wanted her to have one, but, she never quite got the hang of it, and she was mostly scared of it!

    So, she offered to come do a show with me, and doing one on the Instant Pot 101 for Beginners Facebook page as part of the birthday celebration seemed like the perfect time to do it! So, this show was born.

    When I asked Sarah what she was really interested in cooking, she immediately answered, “rotisserie chicken”! We both love the grab-and-go chicken in our local stores, but, they almost ALL have sugar in them, and we eat Whole30 a lot of the time so are always looking for sugar free food. I knew I could find a way to get that flavor, without the sugar.

    I happened to find an awesome blog called LakesandLattes.com, and she has a GREAT recipe for rotisserie chicken in the Instant Pot. We used that recipe today, so shout out to that great blog for the delicious recipe.

    I got two beautiful chickens from our sponsor Maxbauers’ Specialty Meats in Traverse City, and some huge potatoes from my favorite farmer, Joan Olds.

    This recipe is messy: the rub gets all over everything, but it is so delicious you should do it anyway! But, as my sister said, you can do it the easy way….instead of putting the rub on the chicken and then cooking it, you CAN easily just put a whole chicken in the pot, on the trivet, with some broth or water, sprinkle it with your favorite seasonings, and end up with a delicious chicken at the end, too.

    The fun of doing this with my sister was that she DID in fact learn to be more comfortable with her IP…she learned about the sealing rings, learned to understand the pin and how it works in relation to the cooking of the food and the removing of the lid, and she learned about quick vs. natural pressure release. And, she let out the pressure without getting hurt and that will make all the difference in the world to how she views her Instant Pot.

    Thanks, sis, that was fun!

    Instant Pot Rotisserie Style Chicken

    Krystn Madrine shares her love of Instant Pot cooking with her sister Sarah Schieber, who is totally new to cooking with an electric pressure cooker!

    Posted by Quick and Carry on Friday, November 2, 2018

    Print Recipe
    "Rotisserie" Chicken for the Instant Pot Yum
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Cuisine American
    Prep Time 15 minutes
    Cook Time 25 minutes
    Passive Time 15 minutes
    Servings
    people
    Ingredients
    Cuisine American
    Prep Time 15 minutes
    Cook Time 25 minutes
    Passive Time 15 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Prepare the chicken by removing all the innards and washing thoroughly. Pat it dry with paper towels - the drier the better for the best skin. Using a knife of your hands, lift the skin away from the meat on both sides.
    2. Measure all your spices into a small bowl and add the oil. Stir to form a paste. Cover the bird with the paste and, using your hands, massage the rub into the skin and under the skin. Turn the Instant Pot onto saute, and once it is hot, put the chicken into the pot. Brown on first side for 3-5 minutes, and then turn the bird, browning on the second side for 3-5 minutes.
    3. Remove the chicken to a plate. Deglaze the Instant Pot with the broth, using a long spoon to stir up any browned bits on the bottom into the broth. Turn off the Instant Pot.
    4. Cut the peeled onion in half, and thinly slice the first half, and add that to the Instant Pot. Place the second half of the onion, the half lemon, and the celery stalk into the cavity of the bird.
    5. Place a trivet into the bottom of the Instant Pot and place the prepped chicken onto it. Lock on the lid, set manual button/pressure cook to 25 minutes. Let chicken have a 10 minute natural pressure release and then carefully remove the cooked birth to a plate to rest. Remove the trivet. Take out 1/2 cup broth at the bottom into a small bowl and mix in the cornstarch. Set the pot to saute and add in the slurry, stirring for 3-5 minutes to make the gravy. Serve hot with potatoes or vegetable of your choice.
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