Chicken Meal Prep Recipes

Instant Pot Rotisserie Chicken

February 27, 2021

Adapted from Damn Delicious for the larger size chicken my grocery store usually carries and the ingredients I usually have on hand. I love this for meal prepping. It’s great for adding salads, soups, casseroles, or eating straight out of the fridge.

1 – 6 lb whole chicken, neck and giblets removed
2 teaspoons kosher salt
1 1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon dried oregano
1/2d teaspoon onion powder
2 tablespoons olive oil
1 cup chicken or vegetable broth or stock (or water in a real pinch)
1 lemon, cut into slices

1. Remove the giblets and neck from the chicken cavity and pat the chicken skin dry with paper towels. Combine salt, spices, and herbs in a small bowl and generously season the chicken inside and out.
2. Set the pressure cooker to sauté mode. Once hot, add the olive oil to the pot. Place the chicken in the pressure cooker breast side down and let it cook for approximately four minutes, or until the skin has browned. Using tongs, flip the chicken breast side up and repeat browning on the back. Once the back has browned, remove the chicken to a plate.
3. Place the metal trivet that came with the pressure cooker into the bottom of the pot. Add broth/stock to the bottom of the pressure cooker. This should come up to just below the trivet.
4. Return chicken to the pressure cooker, on top of the trivet and top with lemon slices. Attach the lid, set the vent to “seal”, and cook on manual for 45 minutes. Let the cooker naturally vent, which will take about 20 minutes. (Test the chicken for doneness by inserting a thermometer in the breast without touching bone and it should have reached at least 165 degrees.)
5. Shred, dice, or portion and serve.

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