Instant Pot Rotisserie Chicken Recipe

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Making rotisserie chicken at home is so delicious, and it’s healthier than picking one up from the grocery store. This Instant Pot whole chicken recipe uses an easy citrus lime marinade that you’re going to love!

When you cook rotisserie chicken in the Instant Pot, you can really get it to taste like it’s been marinating overnight. As the pressure cooks the chicken, the meat is “infused” with the seasonings you use. This is one of my favorite marinades for chicken–it’s so good in tacos, quesadillas, and burritos!

Instant Pot Rotisserie Chicken in a bowl.

Ingredients:

  • Chicken stock: you can also use broth or plain water.
  • Orange juice: store bought or fresh squeezed.
  • Lime juice: freshly squeezed.
  • Vinegar: I prefer white vinegar.
  • Olive oil
  • Garlic: fresh minced garlic is best, but you could use garlic powder if you don’t have any cloves on hand.
  • Mexican oregano: this is different than regular oregano, but regular oregano will work if you don’t have Mexican.
  • Turmeric: turmeric has some amazing anti-inflammatory properties and gives this chicken a beautiful yellow hue. It also has a very distinct (but not very powerful) taste, and it’s one of our favorites in chicken.
  • Chili powder will make this recipe a little spicy!

How to make this Instant Pot Rotisserie Chicken and Marinade:

  1. Prepare your chicken by carefully unwrapping it over the sink. Make sure the chicken’s cavity is cleared of the giblet packaging, if it came with one. The giblets can be used to make stock or gravy, or they can be discarded.
  2. Using paper towels, pat the chicken dry and set aside on a clean surface.
  3. Place the trivet on the bottom of your Instant Pot insert, then add 3/4 cups of homemade chicken broth or water. If you have an 8 qt Instant Pot, add 1 cup of liquid.
  4. Place your chicken breast side up on to the trivet.
  5. In a small bowl, mix the marinade ingredients together and slowly pour it over the whole chicken.
  6. Close the lid to your Instant Pot and turn the knob to Sealing.
  7. Cook on high pressure for 6 minutes per pound.
  8. After the chicken cooks, let the pressure naturally release. The slow pressure release allows the moisture to stay in the chicken.
  9. Carefully remove the chicken from the pot and allow it to cool for 10 – 15 minutes. If you’d like crispy skin on your chicken, you can use an air fryer lid for your Instant Pot to crisp it up. If you don’t have an air fryer lid, carefully place the inner metal pot in the oven and broil the skin for a few minutes. The metal pot will be very hot, so do this carefully.
  10. Pull the chicken off the bones and shred it using forks or a stand mixer. Return the shredded chicken back to the pressure cooker for 10 minutes. Don’t turn it on, just let the chicken marinate in the juices for a bit.
  11. Remove chicken and discard extra marinade.
Instant Pot Rotisserie Chicken collage

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Recipe tips

Healthy Eating Plans

21 Day Fix: This entire recipe is approximately 4 Red containers, 1 Purple container, and 4 oil teaspoons (this completely depends on the size of your chicken). Per 3/4 cup serving, count 1 red container, 1/4 Purple container, and 1 tsp oil.

Weight Watchers: Using skinless breast meat only, this recipe is just 0 Points for the 2023 Plan | 2 points for Blue, Green, and Purple Plans

Instant Pot Rotisserie Chicken in a taco

Recipes to make with leftover rotisserie chicken:

Instant Pot Rotisserie Chicken in a bowl
5 from 2 ratings
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Instant Pot Rotisserie Chicken with Mexican Citrus Marinade

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Approximate Serving Size: 3/4 cups
Servings 4 people
This versatile Instant Pot Mexican Citrus Chicken is a healthy, low carb recipe that's great for meal prep!

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Equipment

  • Instant Pot 6 qt
  • Instant Pot Trivet
  • Sealing Rings

Ingredients 

  • 1 whole chicken
  • ¾ cup chicken broth or plain water
  • 4 ounces orange juice
  • 2 limes squeezed
  • 1 tbsp vinegar I prefer white
  • 4 tsp olive oil
  • 4 cloves garlic minced
  • 3 tsp Mexican oregano
  • 2 tsp turmeric
  • 1 tsp chili powder

Instructions

  • Prepare your chicken by carefully unwrapping it over the sink. Make sure the chicken’s cavity is cleared of the giblet packaging, if it came with one. The giblets can be used to make stock or gravy, or they can be discarded. 1 whole chicken
  • Pat the chicken dry using paper towels and set aside on a clean surface.
  • Place the trivet on the bottom of your Instant Pot insert, and then add 3/4 cups of chicken broth or water. If you have an 8 qt Instant Pot, add 1 cup of liquid. 3/4 cup chicken broth
  • Place your chicken breast side up on to the trivet.
  • In a small bowl mix the marinade ingredients together, then slowly pour it over the whole chicken. 4 ounces orange juice 2 limes 1 tbsp vinegar 4 tsp olive oil 4 cloves garlic 3 tsp Mexican oregano 2 tsp turmeric 1 tsp chili powder
  • Close the lid to your Instant Pot and turn the knob to sealing. 
  • Cook on high pressure for 6 minutes per pound.
  • After the chicken cooks, let the pressure naturally release.
  • Carefully remove the chicken from the pot and allow it to cool for 10 – 15 minutes.
  • Pull the chicken off the bones and shred it, then return the shredded chicken back to the pressure cooker for 10 minutes. Don't turn it on, just let the chicken marinate in the juices for a bit.

Nutrition

Serving: 0.75cup | Calories: 223kcal | Carbohydrates: 10.6g | Protein: 27.8g | Fat: 8.1g | Saturated Fat: 2.3g | Cholesterol: 60mg | Sodium: 41mg | Potassium: 156mg | Fiber: 1.2g | Sugar: 2.9g | Calcium: 31mg | Iron: 1mg
How we calculate nutrition and diet information on My Crazy Good Life

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5 from 2 votes (2 ratings without comment)

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