Try this Rotisserie Chicken Pressure Cooker recipe.
- Carbohydrate 0.48725327457265 g
- Cholesterol 0 mg
- Fat 0.0125559241452991 g
- Fiber 0.109508705472844 g
- Protein 0.102470480769231 g
- Saturated Fat 0.00353686485042735 g
- Serving Size 1 1 to 8 serving (40g)
- Sodium 1.806552351763 mg
- Sugar 0.377744569099805 g
- Trans Fat 0.00260800747863248 g
- Calories 2 calories
Step-by-step
- First, I removed all the parts from the cavity of the chicken. I rinsed it and used a paper towel to pat it dry. You need it to be dry so the oil will stick to the skin of the chicken.
- In a small bowl, combine all of the seasonings: salt, pepper, garlic powder, onion powder, paprika and thyme.
- You will need to spread some oil on the chicken so the seasonings will adhere to it. I choose to use Lemon essential oils because I love the light hint of lemon combined with these seasonings. I used about 10 drops of oil. You can use essential oils, coconut oil, or canola oil. If you also like the taste of lemon, but don't have the essential oils, you can add a lemon to the cavity of the chicken too.
- Once the chicken in completely coated in the oil of your choice, start to rub in the season mixture you created early.
- Next, place the prepared chicken in a crockpot slow cooker bag and tie the top of it as seen in the photo. I left a little opening so the steam could release.
- I added 1 cup of water to the pressure cooker before placing the chicken inside it. I used the Instant Pot rack in the bottom and placed the chicken in the bag on top of the rack.
- I set the pressure cooker on manual settings high pressure for 25 minutes. Comes out perfect every time!
- If you like the skin a bit crispy, you can cook it in the oven for an extra 5 minutes or so on 400 degrees to cook the skin more. This is an option and not necessary. We like it just the way it is when it comes out of the pressure cooker!
Salt acts as the primary driver of flavor and moisture retention in this dish. Dissolving or pressing salt into poultry hours before cooking changes the protein structure, allowing the flesh to hold onto water under high heat. Thoroughly drying the skin with a paper towel is equally critical. Moisture creates a barrier that prevents oil and spices from clinging to the exterior. A dry skin allows the fat to render properly during the pressure stage, creating an even coating for the paprika, thyme, and garlic powder blend. Water inside the inner pot generates the steam required to build pressure, while an elevated rack keeps the bird out of the liquid so the meat steams gently rather than boiling.
Storage and Reheating Protocols
Cooked poultry keeps safely in an airtight container in the refrigerator for three to four days. Cool the meat within two hours of cooking to prevent bacterial growth. Freezing whole or shredded meat requires wrapping tightly in plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn. Consume frozen cooked chicken within three months for optimal quality. Reheat refrigerated meat gently at 325 degrees Fahrenheit until internal temperatures reach 165 degrees Fahrenheit, covering the dish with foil to prevent moisture loss.
- Rubber-like skin usually results from trapped moisture during pressure cooking; avoid sealing bags completely so steam can escape.
- Dry meat indicates overcooking or insufficient resting time; let the bird rest for 10 minutes before carving to allow juices to redistribute.
- Soggy spices point to excess condensation dripping onto the skin; ensure the rack sits securely above the waterline.
