Audrey Johns, author of Lose Weight With Your Instant Pot, shares her recipe for faux-rotisserie chicken that's a cinch to make in your multi-cooker.
"My preferred method for cooking chicken will always be roasting, but that can be daunting and very time consuming," says Audrey. "You won't get crispy skin on this Instant Pot version, but you will get perfectly cooked, juicy chicken that your family will rave about."
Adapted from Lose Weight With Your Instant Pot by Audrey Johns. Copyright © 2018 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved.
- 1 tablespoon olive oil
- One 5-pound chicken
- 2 cloves garlic, chopped
- 1 yellow onion, cut into ½-inch-thick rings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 cup water
Set the Instant Pot to "sauté, medium heat" and add the olive oil. Once it reads "hot," add the chicken, breast-side down. Brown the chicken for 8 to 10 minutes, moving it as needed to brown it on all sides.
Remove the chicken from the pot. Add the garlic and onion and sauté for 5 minutes until softened.
Meanwhile, in a bowl, combine the chili powder, cumin, paprika, and ½ teaspoon each salt and black pepper. Sprinkle the rub all over the chicken.
Pour the water into the pot and set the rack inside. Lay the chicken on the rack breast side up, cover, and cook on high pressure for 30 minutes.
Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Transfer the chicken to a cutting board. Let rest for 15 minutes before carving.