R2-D2™ Rotisserie Herb Chicken


  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 3 1/2 - 4 lbs whole chicken
  • 1 cup low sodium chicken broth
  • In a small bowl, combine the Spice Mixture ingredients.
  • Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  • Pour broth into the pot and insert the steam rack.
  • Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  • When the time is up, let the pressure naturally release completely (about for 15 minutes).
  • Carefully remove the meat from the pot by lifting the trivet--meat may fall apart if lifted by legs or breast.
  • (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  • Let the meat rest for 5 minutes before carving.
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