Craving that succulent, fall-off-the-bone goodness of a rotisserie chicken but don’t have the time or equipment? Your Instant Pot is here to save the day! This recipe delivers a perfectly cooked, juicy whole chicken infused with a zesty kick of Cajun seasoning. We stuff the cavity with aromatic lemon, onion, and rosemary to steam the bird from the inside out, ensuring every bite is packed with flavor. It’s the ultimate weeknight dinner hero—impressive, effortless, and unbelievably delicious.
Ingredients
• 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg)
• 2 tsp Cajun seasoning
• 1 tsp garlic salt
• ¼ tsp black pepper, freshly ground
• 1 tbsp coconut oil or avocado oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 2 fresh rosemary sprigs
• 1 ½ cups (360 ml) chicken broth
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function and add the coconut oil to heat.
3. While the pot heats, pat the chicken dry with paper towels. In a small bowl, combine the garlic salt, black pepper, and Cajun seasoning. Rub the spice mixture generously all over the outside of the chicken.
4. Stuff the chicken’s cavity with the halved lemon, quartered onion, and fresh rosemary sprigs.
5. Carefully place the seasoned chicken, breast-side down, into the hot Instant Pot. Sear for 3-4 minutes per side until the skin is golden brown.
6. Turn off the SAUTE function. Pour the chicken broth into the bottom of the pot, being careful not to pour it over the chicken to preserve the seasoned crust.
7. Secure the lid, set the steam release valve to “Sealing,” and cook on HIGH pressure for 25 minutes.
8. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining pressure.
9. Carefully remove the chicken from the Instant Pot and let it rest for 10 minutes before carving. Serve warm and enjoy!
Nutritional Information
• Serving Size: 1/6th of chicken
• Calories: 260
• Total Fat: 27g
• Net Carbs: 1.2g
• Protein: 31g
• Fiber: 0.5g
• is an estimate and may vary based on used.
Pro Tips
• For crispier skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes after pressure cooking, watching carefully to prevent burning.
• Don’t discard the liquid in the pot! Turn the SAUTE function back on, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and whisk it into the broth until it thickens into a delicious gravy.
• For a deeper flavor, season the chicken and let it sit uncovered in the refrigerator for a few hours or overnight before cooking. This dry-brining technique results in juicier meat.
FAQ
Q: How long do you cook a 4 lb chicken in the Instant Pot
A: For a 3-4 lb chicken, cook on HIGH pressure for 25 minutes, followed by a 15-minute natural pressure release. This ensures the chicken is juicy and cooked through.
Q: Can you get crispy skin on an Instant Pot chicken
A: Yes, while the Instant Pot cooks the chicken perfectly, you can achieve crispy skin by transferring the cooked chicken to a baking sheet and broiling it in the oven for 3-5 minutes. Watch it closely to prevent burning.
Q: Do I need a trivet for this Instant Pot chicken recipe
A: No, this recipe does not require a trivet. The chicken is seared directly in the pot and then cooked in the chicken broth, which infuses it with flavor.
Q: How do I make gravy from the Instant Pot drippings
A: After removing the chicken, turn the SAUTE function on. Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the broth in the pot until it thickens into a delicious gravy.
