Remove all parts from the cavity of the chicken; rinse well and pat dry with paper towels.
Combine spices and oil in a small bowl, forming a paste. Rub the mixture all over both sides of the chicken.
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.
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.
Remove lid and transfer chicken to a serving platter. Spoon over some juices from the pot to keep the chicken nice and juicy.
Notes
The entire recipe makes 6 servings.The serving size is 1/6th of chicken, skin removed.**The nutritional information 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
Nutrition Facts
Instant Pot Rotisserie Chicken Recipe
Amount per Serving
Calories
223
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Cholesterol
87
mg
29
%
Sodium
520
mg
23
%
Potassium
313
mg
9
%
Carbohydrates
1
g
0
%
Fiber
0.6
g
3
%
Sugar
0.4
g
0
%
Protein
30
g
60
%
Calcium
20
mg
2
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.