Instant Pot Vortex Rotisserie Chicken Recipe

January 4, 2020Van

Prep time: 4 hours

Cook time: 60 minutes

Serves: 4

Thanks to big box stores and even local grocery chains, the rotisserie chicken has become a common “meal in a box.” But along the way, I feel also lost it’s flavor and texture. I’m rarely satisfied with the rotisserie chicken that I can find out, so when Instant Pot announced their new Vortex Plus Air Fryer, I could not wait to perfect my own version of this healthy meal.

Rotisserie Chicken is a deceptively simple meal; but in reality it takes some practice (don’t worry I did the hard work for y’all) to get the inside well seasoned. I just despise dry chicken! Follow my recipe and you’ll be amazed you can get this texture and flavor out of your countertop Instant Pot Vortex Plus Air Fryer.

Instant Pot Vortex Rotisserie Chicken Recipe

Save the carcass, bones and skin if you want to make broth in the Instant Pot (recipe here)
Instant Pot Chicken Bone Broth Recipe

Instant Pot Vortex Rotisserie Chicken Recipe

January 4, 2020 Van

Prep time: 4 hours
Cook time: 60 minutes

Serves: 4

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Ingredients

4 Pound Whole Chicken, (4lbs is the max size that will rotate)
½ Teaspoon Poultry Seasoning
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Paprika
½ Teaspoon Black Pepper
2 Teaspoons Kosher Salt
1 Tablespoon Olive Oil

BRINE

4 Cups Water
½ Teaspoon Poultry Seasoning
1 Teaspoon Granulated Sugar
1½ Teaspoon Kosher Salt
1 Teaspoon Black Pepper

Method

1)
CHICKEN BRINE: In a large bowl, add 4 Cups of Water, ½ Teaspoon Poultry Seasoning, 1 Teaspoon Granulated Sugar, 1½ Teaspoon Kosher Salt, 1 Teaspoon Black Pepper and stir to dissolve the salt and sugar. Place the chicken into the brine and refrigerate for 4 hours or overnight. You can skip this step if you don’t have time, but brining ensures you will have a very moist rotisserie chicken that’s seasoned well throughout.
2)
Remove the chicken from the brine and dry off with paper towels. In a small bowl, combine ½ Teaspoon Poultry Seasoning, ½ Teaspoon Garlic Powder, ½ Teaspoon Onion Powder, ½ Teaspoon Paprika, ½ Teaspoon Black Pepper, 2 Teaspoons Kosher Salt. Rub the chicken with olive oil then sprinkle on the seasoning mix making sure the entire chicken is coated, sprinkle some in the cavity as well. Truss the chicken with kitchen twine (watch a how to video here) this ensures that it cooks evenly and stays moist.
3)
Insert the rod through the chicken and attach the forks to secure the rod. There are two dimples in the rod where the screws need to be twisted into. Use the lifter to help load the chicken into the Vortex, press the red lever and load the rod into the left side first then rest the rod into the groove on the right side. Close the Vortex door and choose Roast, set the temperature for 375°F for 60 Minutes. It will do a pre-heat first, it’s fine that the chicken is already loaded, it helps to dry out the skin so it ends up more crispy.
4)
Use the lifter to remove the chicken and let it rest on a cutting board for 10 minutes before serving. Remove the forks, rod and cut the twine – be careful since they will still be hot. Serve with Instant Pot Garlic Mashed Potatoes (recipe here). Enjoy!