If you haven’t heard of the Instant Pot recipes craze, then you came to the right place today! Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools. And it’s kind of amazing.

I bought it to replace my slow cooker, and I’m so glad I did! The best feature of the Instant Pot, by far, is the electric pressure cooker aspect. I’ve been able to cook meals SO much faster, and with little effort, which is key for my busy lifestyle.

My Slow Cooker Rotisserie Chicken Recipe has always been a reader favorite here at LaaLoosh, so today, I’m sharing my new Weight Watchers Instant Pot Rotisserie Chicken recipe that will be ready in less than an hour!! That’s right…you read me correctly…a WHOLE chicken in LESS THAN 1 HOUR. Yes, the Instant Pot is that amazing.

A few minutes of prep and seasoning, and then the Instant Pot does its magic. The high pressure allows for the chicken to cook in way less time than the slow cooker, and the end result is still ridiculously tender and juicy chicken. In fact, mine was so tender, it was completely falling apart, as you can see in the picture.

My family will often just eat the chicken as our dinner, or I will use it to cook a whole chicken which I will the shred up and divide for other recipes that use rotisserie chicken, that I will cook later in the week.

If you are following the Weight Watcher Points Plan, one important thing to note is that the nutritional information and Smart Points value will vary depending on which parts of the chicken are consumed. The data I have posted here is calculated based on an average of the nutritional data for the whole chicken with the skin removed.

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Instant Pot Rotisserie Chicken Recipe
Tender, juicy, flavorful rotisserie style chicken in just 45 minutes! The magic of the Instant Pot turns this family meal in much less cooking time, while still delivering the same, amazing chicken.
Servings Prep Time Cook Time Passive Time
6 servings 5 minutes 45 minutes
Ingredients
  • 1 4 lb whole chicken
  • 1 cup fat free chicken broth or water
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tbsp granulated garlic
  • 1/2 tbsp onion powder
  • 1/2 tbsp paprika
  • 1 1/2 tbsp avocado oil or coconut oil
Instructions
  1. Remove all parts from the cavity of the chicken; rinse well and pat dry with paper towels.
  2. Combine spices and oil in a small bowl, forming a paste. Rub the mixture all over both sides of the chicken.
  3. Preheat your Instant Pot on “saute” on normal. Once it is well-heated, place chicken in pot, breast side down. Allow to cook for about 3-4 minutes to brown and crisp the skin. Carefully flip the chicken over to the other side, and let it crisp up the skin on that side for another 2- 3 minutes.
  4. Turn off Instant Pot and add in chicken stock. Place lid on top and lock it. Set to manual high pressure for 25 minutes. Allow the Instant Pot to naturally depressurize, without manually releasing the valve. This takes about 15 minutes.
  5. Remove lid and transfer chicken to a serving platter. Spoon over some juices from the pot to keep the chicken nice and juicy.
Recipe Notes

Entire recipe makes 6 servings
Serving size is 1/6th of chicken, skin removed
**Each serving = 1-6 Points*
*based only on ingredients that have an SP Freestyle value

**The nutritional information and Points value will vary depending on which parts of the chicken are consumed. The data I have posted here is calculated based on an average of the nutritional data for the whole chicken with the skin removed.

Nutrition Facts
Instant Pot Rotisserie Chicken Recipe
Amount Per Serving
Calories 223 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 87mg 29%
Sodium 520mg 22%
Potassium 313mg 9%
Total Carbohydrates 1g 0%
Dietary Fiber 0.6g 2%
Sugars 0.4g
Protein 30g 60%
Calcium 2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  1. Gena, would I be correct in using the breast meat in 3 oz portion that the SP would be 3?

  2. So the six servings… Would that be two breast halves, two thighs and two legs?

    Three ounces of cooked chicken breast without skin = 2 smart points. With skin is 3 smart points. I’m confused about the smart points configuring. Are you considering one half chicken breast to be three ounces and 3 smart points with skin? My experience with a four-pond chicken is that one breast lobe is more than three ounces. Could you please maybe clarify the weights of the portions? It sounds really good! I don’t usually get to eat the skin!

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