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