Instant Pot Rôtisserie Chicken

I don’t often make a whole chicken, but believe me when I tell you this one from Damn Delicious is worth it! You do need a pressure cooker, though (the recipe is intended for a 6-quart Instant Pot). The chicken was moist and flavorful; everyone liked it. I served it with Greek-style oregano-lemon potatoes that were equally mind-blowing, and a green salad. I absolutely have to make this again! 

2 tsp. kosher salt 

1 tsp. freshly ground black pepper 

2 tsp. dried thyme 

1 ½ tsp. paprika 

1 tsp. dried oregano 

1 tsp. onion powder 

½ tsp. garlic powder 

1 (4-lb.) whole roasting chicken 

1 lemon, halved 

2 Tbsp. canola oil 

1 cup chicken stock 

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. 

Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. 

Set Instant Pot to the high sauté setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. 

Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes. 

Serve immediately.