Place chicken on a large cutting board; pat entire chicken dry with paper towels. Combine lemon pepper and kosher salt in a small bowl
Make your own whole "rotisserie" chicken with this simple and easy pressure cooked Instant Pot recipe.
Servings and Ingredients
|1 (5-1/2-to-6-lbs.) Hy-Vee whole True chicken|
|2 tbsp. Hy-Vee lemon pepper seasoning|
|1 tsp. kosher salt|
|2 fresh lemons, cut into thin wedges|
|2 c. water|
Things To Grab
- Large cutting board
- Paper towels
- 8-quart Instant Pot
- Instant Pot steam rack
- Meat thermometer
Place chicken breast side up and gently lift up skin on top of breast. Using your hands, season both breasts underneath the skin with 1/4 of the salt mixture. Use the rest of the seasoning to evenly coat the skin of both sides of the chicken. Stuff the cavity of the chicken with fresh lemon wedges.
Place water in the bottom of the Instant Pot; place steam rack on top making sure that water level does not exceed or touch the top of the rack. Lay chicken on top of rack. Seal lid and pressure cook on HIGH for 35 minutes.
Once chicken has finished cooking (165 degrees in thickest part of breast and 180 degrees in thighs), release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid.
Hyvee Culinary Expert TipWhen it comes to the chicken skin, you can either peel it off before serving, or crisp it using a broiler. To crisp the skin, place oven rack in the center of the oven and preheat the broiler on HIGH. Place whole chicken on an large aluminum-lined rimmed baking sheet. Broil for 5 minutes, or until skin crispy and browned.
Allow chicken to rest 10 minutes. Carve chicken and slice. Serve immediately or refrigerate for up to 5 days.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 120mg
- Sodium: 760mg
- Total Carbohydrates: 2g
- Protein: 39g
Hy-Vee Test Kitchen