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Healthy Instant Pot Rotisserie Chicken

Happy New Year and Welcome 2018! I love the feeling of the New Year and the endless possibilities that it brings. I know how cliche! Currently, with the current cold snap here in New England, I need anything to keep me motivated to stay out of hibernation mode. Winter is not my friend. The shortened daylight, the current arctic temperatures (the temperature has been hovering at the high of 14 degrees), and snow-covered ground do not make it easy to get outside. I much prefer the other three seasons. I can handle a little cold and snow, not days of temperatures close to zero.

When the weather is this cold, all I want to do is curl up in a warm fluffy blanket and drink lots of warm tasty beverages. I also find that I like to cook comfort food that I prefer not to eat in the warmer months. One of my favorite things to make in my kitchen when I have a little extra time is a roast chicken. There are so many possibilities when you roast a whole chicken. One advantage of this recipe is that it makes a lot of food for future lunch or dinner leftovers. As a busy mom, maximizing the portions of recipes I create or recreate in my kitchen is important to me. Whenever I can have leftovers for another meal I feel as if I have won the recipe lottery. Being prepared for an extra healthy meal at my fingertips is ideal for keeping me focused on my health goals. I always keep the mantra”always make the easiest thing to eat the right thing to eat” in the back of mind. Chicken is one of those ingredients that can be used in so many healthy ways. I also find that it is one of the most affordable proteins on my shopping list and something that all my children will eat. I don’t know about you, but finding that all my kids will eat is a rare occasion.
On most nights I do not have an hour to slow roast a chicken. I have used my slower cooker on numerous occasions, but sometimes I feel that it

On most nights I do not have an hour to slow roast a chicken. I can’t imagine many busy moms having the time do that on a weeknight.  I have used my slower cooker on numerous occasions, but sometimes I feel that it becomes overcooked and not as tasty as the oven version. When I started to use my Instant Pot for various recipes I found, I quickly realized how meat could cook and still taste as if it using the typical cook time. Roasting a whole chicken in the Instant Pot did not disappoint. In about 30 minutes, a whole roasted chicken was ready to eat with leftovers to bring to work the next day. While the chicken cooked, I quickly roasted a side of veggies to create a complete healthy meal.

Serves 6

Healthy Instant Pot Rotisserie Chicken

Busy mom's no longer need to wait over an hour for a great tasting roasted chicken that the whole family can enjoy.

10Prep Time

25Cook Time

35Total Time

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  • 1 whole chicken (4-5 pounds works best)
  • 1.5 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon poultry seasoning thyme, rosemary, sage mix
  • 1 tbsp Ghee or you can use coconut or avocado oil- something with a high smoke point
  • 1 yellow onion quartered
  • 2 stalks celery cut in thirds
  • 2 carrots peeled and cut in half
  • 1 cup chicken stock or broth


  1. Remove all parts (aka the bag) from the chicken cavity; rinse and pat dry with a paper towel.
  2. Combine all of the spices, including salt and pepper, in a small dish; stir together.
  3. Turn on your Instant Pot to preheat on the sauté setting.
  4. Rub the ghee and 1/2 the spice mixture on the breast side of the chicken.
  5. Place the chicken, breast side down, in the preheated Instant Pot.
  6. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
  7. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
  8. When breast is crisp, carefully lift the chicken out of the pot. I used tongs and a large fork to remove the chicken. Let chicken rest on plate. Shut off instant pot.
  9. Place onion, celery, and carrots at the bottom of the pot. Place a trivet in the pot (this piece usually comes with the Instant Pot). Then place the chicken, breast side up, on the trivet.
  10. Add in the chicken stock.
  11. Place the lid on and lock it, per Instant Pot instructions.
  12. Set to manual high pressure for 25 minutes.
  13. Allow the Instant Pot to depressurize naturally. (Usually this step takes 10-15 minutes)
  14. Remove the lid, and transfer the chicken to a serving plate.
  15. Let the chicken rest for about 5 minutes prior to serving.


* 40 minutes includes time for the Instant Pot to naturally depressurize. Cooking time may vary slightly if your chicken is much different in size than this one, which was 4.5 pounds. Use a meat thermometer if you are unsure, just to be safe! Internal temperature for chicken should be 165 degrees Fahrenheit. *The veggies at the bottom of the pot can be eaten or used to make stock. I find that the veggies add flavor to the chicken.

What is your favorite quick healthy meal to create?

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