Instant Pot Rotisserie Chicken
Servings: 6 Total time: 1 hour 24 minutes Adapted from Damn Delicious
4 pound Linden Grange whole chicken
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons dried thyme
1 ½ teaspoons paprika
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
2 Tablespoons olive oil
1 cup chicken stock or water
In a small bowl, combine all spices.
Dry chicken thoroughly with paper towels. Season chicken and the cavity with salt mixture.
Set 6-qt Instant Pot to the high sauté setting. Add olive 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.
Add chicken stock to the pot and scrape the brown bits off the bottom. Place metal trivet into the pot. 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 the manufacturer's directions, about 10 minutes.
Let rest 10 minutes and then serve.