Today is no different, we had an awesome morning visiting a friends farm, spent the afternoon resting and recovering from the morning in the sun, and now I sit at the critical point in the day when I await the call from my husband that he is on the way home and I frantically scour the recipe archives in my mind for the perfect, homey recipe for him come home to. Do we do a casserole, a meatloaf, do I attempt burgers in the frying pan because we don’t yet have a BBQ, should I order in … do they even deliver where we are now … or do I make one of the whole chickens I bought on sale when I was feeling more adventurous and Rachel Ray over the weekend.
Shocker, I mean – if the title didn’t give it away already … I am opting for the whole chicken! Even considering my limited spice selection *yes, I am still re-stocking after our two month sojournment with my parents* … I mean, Mrs. Dash’s is like a mixed spice blend already so that should be perfect for the chicken … and we have some fresh corn on the cob to pair it with … in the realm of starches there isn’t much option, maybe some rice … it’s called making the most of what we have!
But seriously, because I am about keeping it real and keeping it REAL simple, I figured I would share my love of all things Instant Pot with you because << hashtag game changer right there!
I’ll preface, I have not had an opportunity to dive into the wonderful world of all things IP, but … I do love our solid go to for ribs and the pulled chicken it versatile and AMAZING *also, super simple so, all around winning*.
Let’s dive in – what you are going to need in terms of time commitments or advanced warning that your husband is on his way home and HUNGRY for a man-sized meal, is about 45 minutes (depending on the size of your bird).
^^ not bad considering my husband currently works about 50 minutes from home so this “recipe” even gives me enough time to clean the kitchen AND set the table … I mean, come on – WIFE WIN!
Alright – so first things first. You are going to want to check that there are no innards in your chicken – the giblets, liver … the stuff you don’t want to eat. Take them out *ours don’t tend to have the innards, a quick poke in the cavity will let you know*.
Once you’ve done that, you MAY want to rinse your bird and pat dry with a paper towel << I don’t because, extra steps …
Now, it’s time for your spice blend. As I mentioned, I do not have my typical STOCKED spice collection as I am slowly rebuilding … so about 3 tbsp of Mrs Dash is my go to, adding about 1 tbsp EVOO to help adhere the spices to the bird, to make ’em stick!
Now, because I wanted to mimic the crispy skin of a rotisserie chicken, I sauteed the spiced foul FIRST (about 4 minutes a side) and then removed the crisped bird and placed the trivet in (the metal rack that comes with the IP) to keep my bird out of the juices and maintain the crunch.
Add 1 cup of chicken stock (or water in my case) to the drippings that came off your chicken when sauteing, close the lid, seal the IP and set your timer!
^^ it’s LITERALLY that easy!
25 minutes and BAM the chickens done … kind of.
Allow the Instant Pot to naturally depressurize, as you do this you can toss your salad, prepare your veggies or just enjoy the fact that you are one step closer to being a homemaking guru, and all it took was a little Mrs Dash and a chicken … and the Instant Pot << can’t forget the Instant Pot.
Instant Pot Whole Rotisserie Chicken Recipe
All you need is about 45 minutes to have this tender, juicy, and FLAVOURFUL chicken. *TODDLER approved*
- Whole Chicken
- 3 tbsp *ish* Mrs. Dash
- 1 tbsp *ish* EVOO
- 1 cup chicken broth (or water – don’t need to be fancy now)
- Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
- In a small dish, combine Mrs. Dash with EVOO and stir.
- Turn on your Instant Pot to preheat on the sauté setting.
- Rub the oil and spice mixture on the breast side of the chicken. << don’t be afraid to get dirty and get in the nooks and crannies of your bird.
- Place the chicken, breast side down, in the preheated Instant Pot.
- As the breast sautes, rub the remaining mixture on the bottom of the bird *be careful not to hit the edges!*
- Allow each side to crisp before flipping (crisp up the chicken skin for a few minutes, about 3 to 4 minutes each side).
- Remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
- Add in the chicken stock or water.
- Place the lid on and lock it, per Instant Pot instructions.
- Set to “Meat” for 25 minutes.
- Allow the Instant Pot to depressurize naturally – this takes about 15 minutes.
- Remove the lid, and transfer the chicken to a serving plate. ** Careful, this recipe makes your chicken FALL OFF THE BONE good, so you may want to bring your dish to the IP **
- Let the chicken rest for about 5 minutes prior to serving.
- Carve and ENJOY!
Tools of the Trade
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- Instant Pot << I have the 10-in-1 which (I am sure) is amazing and can do virtually everything. You can TOTALLY go for a 7-in-1 by clicking here GET THE JOB DONE!
Helpful hint: Don’t throw away the liquid or the bones. Use it to make chicken bone broth! **link coming soon!!!**
PS – check out my adorable helper.