Main Dish | October 12, 2017

Instant Pot Whole Rotisserie-Style Chicken

Have you ever cooked a whole chicken? The Instant Pot is your ticket to easy home cooked rotisserie chicken!  This recipe for Instant Pot Whole Rotisserie-Style Chicken will be your new go-to recipe for roasting moist and tender chicken right in your home.

Instant Pot Whole Rotisserie-Style Chicken

How many times have you been in the grocery store at dinner time and purchased a rotisserie chicken for a quick and easy dinner? Once you learn how to make Instant Pot Whole Rotisserie-Style Chicken, you’ll be able to purchase a whole chicken and “roast” it at home in your Instant Pot!  I want to know exactly what is in the food I serve my family, and rotisserie chicken is no exception. When was the last time you took a look at the ingredients on a store bought rotisserie chicken? Yikes! A long list of ingredients you may not be able to pronounce will most likely be staring you in the face.  This recipe can be made with any whole chicken, a few seasonings and a little olive oil! Let’s get started…

Instant Pot Whole Rotisserie-Style Chicken

Seriously Quick and easy

As quick as you can say Rotisserie Chicken, you can cook one in your Instant Pot! We think of a rotisserie chicken as being a quick-fix to our dinner dilemmas, but with a little advance planning, you can pull a fresh or frozen whole chicken out of the freezer and cook Instant Pot Whole Rotisserie-Style Chicken in minutes, and I guarantee you, the results will be tastier and healthier than that pre cooked chicken in a warmer next to the checkout line!

Instant Pot Whole Rotisserie-Style Chicken

I can’t believe I ate the Whole Chicken…

If you don’t eat the whole chicken, this recipe is perfect for leftovers! I love to cook a whole chicken, serve it for dinner and then bag up the leftovers, label and freeze for a meal later in the week or month. Chopped or sliced whole rotisserie-style chicken is perfect for chicken quesadillas, family style chicken tostadas, or for use in chicken soups or chicken casseroles. If you’re looking at the plump chicken (above) and wondering about the size, this one is particularly large. It was a organic whole chicken it weighed about 6-7 lbs total.

Instant Pot Whole Rotisserie-Style Chicken

Whole or halfsies

This recipe not only works for whole rotisserie-style chicken, but also for chicken pieces. If you don’t want to deal with a whole chicken and all that comes with pulling or cutting chicken off of the bones, this recipe also works like a charm with a combination of chicken breasts, thighs, wings with or without bones or skin. Weigh out about 5 -7 lbs of chicken, and follow  recipe directions. Brown the chicken pieces in two or three batches, allowing chicken to brown on each side (see recipe for instructions).

Instant Pot Whole Rotisserie-Style Chicken

don’t forget the bones!

When cooking an Instant Pot Whole Rotisserie-Style Chicken, make sure to save the bones for making chicken broth, which is perfect for homemade chicken noodle soup.  There is nothing like the flavor of real bone-flavored broth! If you don’t have time to make broth after cooking the chicken, place the bones in a Ziplock bag and freeze until ready to use. When you’re ready to make broth, place the bones frozen or out of the fridge into a pot of cold water, about 4-6 quarts of water and heat until boiling. then simmer for about an hour. Strain and use the broth in cooking or freeze for later use.

Instant Pot Whole Rotisserie-Style Chicken

Instant Pot Whole Rotisserie-Style Chicken

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Si Foster, A Bountiful Kitchen


  • 1- 5-7 lb whole chicken
  • coarse sea salt and pepper about 1 tablespoon each
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • olive oil for cooking
  • 1 cup chicken broth more if making chicken gravy
  • bakers twine*


  1. Turn on Instant Pot to Saute Setting.
  2. Mix together in a bowl and set aside: sea salt, pepper, paprika, onion powder, garlic powder.
  3. Wash and remove any packaging and extra chicken parts form inside of whole chicken. Pat dry with paper towels and rub all of the seasoning onto the chicken.
  4. Tie together the legs of the chicken. You may also tie the wings to the body of the chicken if you like, this will help the chicken cook more evenly and keep the wings moist.
  5. Pour the oil into the heated Instant Pot.
  6. Brown the chicken in the hot oil in the Instant Pot, turning after about 3 minutes or when chicken is golden brown on both sides.
  7. When chicken is browned, remove from Instant Pot. Place the chicken on the steam rack and lower back into the Instant Pot.
  8. Add one cup of chicken broth to the Instant Pot, around the sides of the chicken.
  9. Place lid on pot with sealing ring in place and lock the lid into place. Make sure the lid is set to the "sealing" position.
  10. Using the manual setting, cook chicken for 25 minutes. After the timer goes off, allow the pressure to natural release for about 15-20 minutes.
  11. Use pot holders to remove chicken by lifting the handles of the steam rack and place the chicken on a serving platter or cutting board. Let the chicken rest for about 5-10 minutes to allow the juices to set up.
  12. Slice the chicken and serve.
  13. The liquid in the bottom of the pan may be used to make gravy.
  14. To make gravy:
  15. Turn the Instant Pot to the saute setting, add about 2-3 tablespoons of butter. Whisk until melted. Add 3 tablespoons of flour and whisk until smooth. Add 2-3 cups chicken broth a little at a time, while whisking. Add salt and pepper to season.
  16. Set the Instant Pot to the slow cooker mode to reduce heat.
  17. Taste gravy, if needed, add concentrated chicken flavoring such as bullion cubes or paste.
  18. Serve with chicken.

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28 thoughts on “Oh My-Chicken Pot Pie

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Recipe Rating

  1. I am a relative of Christina Barlow. She told me about your blog and that everything you have on here is amazing! I just made the 'Oh my chicken pot pie' tonight. It was delicious! I have a question about the tarragon. When do you put it in the recipe. Is it supposed to go in the gravy? Thanks, Becky

  2. Becky,
    I love Christina! Just edited the tarragon addition. Yes, add the tarragon to the gravy. Or, you can sprinkle it over the vegetables or chicken. Happy cooking!

  3. Hi Si

    I was wondering how well this freezes, and if you have any suggestions in doing so. I love this blog, and would like to come to a class at The Fork sometime.

    Amy Jo Hartvigsen

    1. Amy Jo,

      If you want to freeze this dish, prepare up to the point of cooking in the oven. Wrap the dish and freeze. When you are ready to bake, take directly from the freezer, unwrap and bake for about 50-60 minutes at 400. The pot pie should be bubbly around the edges and browned lightly on top.
      Hope to see you soon at a class!

  4. How much shortening do you use for the crust? Maybe I missed it in the recipe or should know… 🙂 Never made pot pie before. This looks yummy with the red potatoes. Thanks!!!

  5. Hi!

    I truly enjoy your site and have made many delicious recipes, the chicken pot pie being one of them. Sadly though, I no longer see the measurements for the crust….just the method. I will use a different recipe for it tonight but I know it won’t be as good as yours.

    Thank you for sharing you trustworthy knowledge and truly successful recipes.

    1. Sorry, the crust recipe is no longer attached to this page! Ill work on getting it re attached… look up Basic Flaky Pie Crust in the meantime. thanks!

  6. I was just going to mention the same thing about the crust, I didn’t see the measurements. I would love to make this tonight ????

    1. Ashley,

      So sorry for the inconvenience! When we converted to WordPress in December, some of the original recipes were lost or did not transfer in entirety! I will work on fixing this recipe…the crust is found under Best Flaky Pie Crust.

  7. This was delicious! I topped it with a sheet of puff pastry due to time constraints, but my kids couldn’t get enough of the filling.

    1. Even with the puff pastry, I’m sure it was delicious Jennifer! Great idea for saving some time, thanks for sharing.

  8. 5 stars
    This was my first time ever making homemade chicken pot pie and it was a huge hit with my family! I don’t have tarragon on hand, so used just a little bit of herbs de provence. The gravy was so yummy I wanted to lick every last bit, and the crust was perfectly flaky and golden brown. I’ll definitely be making this again!

    1. I’m so glad to hear that, Sandi, this is one of my favorite comfort meals to make. Thank you for sharing and for reading ABK!

  9. Five stars! You’re the new name in our house! Well, it goes something like, “Is this from that lady?” You’re the lady. Yummmmmmm.

  10. 5 stars
    I needed a fun Sunday dinner idea. When I saw this recipe and found all the ingredients in my pantry I knew it was going to be a show stopper. I didn’t have any trouble with the recipe. It was simple to prepare and so yummy. Thanks for a fun dinner idea.

    1. Hi Jennifer, the broth is used for both, you’ll use it to cook the vegetables, and then you’ll remove the vegetables from the broth and use the remaining broth to make the gravy. Hope this helps and thank you for asking!