Easy Instant Pot Rotisserie Chicken

🧂 Ingredients

• 3-4 lb whole roasting chicken
• 1 large garlic clove
• fresh lemon

  halved
• 2 tsp salt
• 2 tsp pepper
• 1 tsp garlic powder
• 1 tablespoon paprika
• 1 tsp dried thyme
• 1/8 tsp cayenne

  optional

Instructions

• 1 Place the trivet in the bottom of the Instant Pot and pour 1 cup of water into
  the base.
• 2 Rub the seasoning evenly over the chicken. Place the halved lemon and garlic
  clove inside the cavity, tie the legs together if you'd like, and set the
  chicken on of the trivet. Lock the lid onto the Instant Pot and be sure the
  valve is set to "sealing". Then select the high-pressure setting for 6 to 7
  minutes per pound of chicken (* see notes).
• 3 When the Instant Pot has finished cooking, allow the pressure to release
  naturally. With an Instant Read thermometer, check the internal temperature and
  be sure it has reached 165 in the thickest part of the thigh. If it hasn't come
  to temperature, place the lid back on the Instant Pot and cook for 2 more
  minutes for every 5 degrees it is under 165.
• 4 Remove the chicken from the Instant Pot and let rest for 10 minutes before
  carving and serving.

Nutrition Info