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Meat

Chili-Rubbed Instant Pot Rotisserie Chicken

Chicken stays juicy when cooked in the Instant Pot in this 5-ingredient keto recipe. Serve for dinner and use up leftovers in salads, tacos, and sandwiches.

Serves 4
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
612 calories per serving

Ingredients

> 1 cup water
> 1 (3 - 4 lb) whole chicken
> 1/4 cup olive oil
> 1 tbsp chili powder
> 2 tsp onion powder

Steps

1
To Instant Pot or multi-cooker, add wire trivet and the water. With kitchen shears, trim any excess fat from the chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. In a small bowl, combine the oil, chili powder, and onion powder. Rub mixture on outside of chicken. Generously season outside of chicken with salt and pepper.
2
Place chicken on top of trivet breast-side up. Seal and set to high pressure. Cook 7 min. per pound and then let release naturally for 15 min.
3
Arrange top oven rack 7–8 inches from broiler heat source. Preheat broiler on high. Let the Instant Pot quick release and transfer chicken to a foil-lined rimmed baking sheet breast-side up. Broil 4–6 min., until skin is golden. Let stand 10 min. before carving.

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