Instant Pot Lemon Rotisserie Chicken Recipes

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INSTANT POT® LEMON ROTISSERIE CHICKEN



Instant Pot® Lemon Rotisserie Chicken image

This amazing recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 49m

Yield 6

Number Of Ingredients 8

1 (2.5 pound) whole chicken
1 lemon, cut into 4 wedges
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 cup chicken broth

Steps:

  • Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
  • Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
  • Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 2.9 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 1.1 g, Protein 25.7 g, SaturatedFat 4.6 g, Sodium 852.9 mg, Sugar 0.4 g

INSTANT POT® LEMON ROTISSERIE CHICKEN



Instant Pot® Lemon Rotisserie Chicken image

This amazing recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.

Provided by Fioa

Categories     Whole Chicken

Time 49m

Yield 6

Number Of Ingredients 8

1 (2.5 pound) whole chicken
1 lemon, cut into 4 wedges
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 cup chicken broth

Steps:

  • Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
  • Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
  • Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 2.9 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 1.1 g, Protein 25.7 g, SaturatedFat 4.6 g, Sodium 852.9 mg, Sugar 0.4 g

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES



Instant Pot Lemon Chicken With Garlic and Olives image

Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.

Provided by Melissa Clark

Categories     Dinner     Chicken     Lemon     Garlic     Olive     Anchovy     Instant Pot

Number Of Ingredients 9

1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Steps:

  • Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
  • Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
  • Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
  • Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
  • Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

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