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4.61 from 23 votes

Rotisserie Chicken Pressure Cooker Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6 to 8 servings
Author: Jennifer


  • 1 whole chicken between 3 and 4 pounds defrosted
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon thyme
  • Oil I used Lemon Essential oil but will explain more below
  • 1 cup water


  • First, I removed all the parts from the cavity of the chicken. I rinsed it and used a paper towel to pat it dry. You need it to be dry so the oil will stick to the skin of the chicken.
  • In a small bowl, combine all of the seasonings: salt, pepper, garlic powder, onion powder, paprika and thyme.
  • You will need to spread some oil on the chicken so the seasonings will adhere to it. I choose to use Lemon essential oils because I love the light hint of lemon combined with these seasonings. I used about 10 drops of oil. You can use essential oils, coconut oil, or canola oil. If you also like the taste of lemon, but don't have the essential oils, you can add a lemon to the cavity of the chicken too.
  • Once the chicken in completely coated in the oil of your choice, start to rub in the season mixture you created early.
  • Next, place the prepared chicken in a crockpot slow cooker bag and tie the top of it as seen in the photo. I left a little opening so the steam could release.
  • I added 1 cup of water to the pressure cooker before placing the chicken inside it. I used the Instant Pot rack in the bottom and placed the chicken in the bag on top of the rack.
  • I set the pressure cooker on manual settings high pressure for 45 minutes.
  • Then do a quick release of the pressure. Comes out perfect every time!
  • If you like the skin a bit crispy, you can cook it in the oven for an extra 5 minutes or so on 400 degrees to cook the skin more. This is an option and not necessary. We like it just the way it is when it comes out of the pressure cooker!