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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!
Where’s the recipe?
Here at My Crazy Good Life we like to make our recipes easy for all of our readers to follow. In this post you’ll find detailed cooking instructions, ingredient information, and nutrition and healthy eating plan counts. If you’d like to skip past all of that, you can scroll down to the bottom of the page where you’ll find the easy to print Instant Pot Rotisserie Chicken Recipe.
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:
- 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.
- Using paper towels, pat the chicken dry and set aside on a clean surface.
- Place the trivet on the bottom of your Instant Pot insert, then add 3/4 cups of chicken broth or water. If you have an 8 qt Instant Pot, add 1 cup of liquid.
- Place your chicken breast side up on to the trivet.
- In a small bowl, mix the marinade ingredients together and slowly pour it over the whole chicken.
- 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. The slow pressure release allows the moisture to stay in the chicken.
- 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.
- 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.
- Remove chicken and discard extra marinade.
Recipe tips
- We loved these chicken tacos! We also ate this chicken in burritos. I’d highly recommend it in any of my Carne Asada recipes, as well–just swap the beef for this chicken and you’ve got multiple delicious meals at your fingertips!
- This is a versatile recipe that you can make your own by changing up the seasonings to whatever you prefer. The cook time will still be the same, and you’ll end up with tender and juicy homemade rotisserie chicken just like I did.
- When chicken is done, it will be falling off the bone. Use caution when picking up or flipping the chicken.
- Did you know that you can also cook a frozen whole chicken in the Instant Pot?
- You can make your own chicken bone broth using the carcass from this recipe!
- If you’re looking for more rotisserie chicken marinade options, these might interest you:
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
Recipes to make with leftover rotisserie chicken:
- Mexican Casserole with Corn Tortillas (this is a vegetarian recipe as written, but the addition of chicken would be tasty!)
- Southwest Egg Roll in a Bowl
- Rotisserie Chicken Soup
- Spanish Cauliflower Rice with Chicken
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Instant Pot Rotisserie Chicken with Mexican Citrus Marinade
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!
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.
Notes
Recipe Tips:
- We loved these chicken tacos! We also ate this chicken in burritos. I’d highly recommend it in any of my Carne Asada recipes, as well–just swap the beef for this chicken and you’ve got multiple delicious meals at your fingertips!
- This is a versatile recipe that you can make your own by changing up the seasonings to whatever you prefer! The cook time will still be the same and you’ll end up with tender and juicy homemade rotisserie chicken just like I did.
- When chicken is done, it will be falling off the bone. Use caution when picking up.
- Did you know that you can also cook a frozen whole chicken in the Instant Pot?
- You can make your own chicken bone broth using the carcass from this recipe!
Healthy eating plans
Weight Watchers: Using skinless breast meat only, this recipe is just 2 points per plan. 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points 21 Day Fix: Entire recipe is about 4 Red containers, 1 Purple container, and 4 tsp oil (depending on the size of the chicken you buy). Per 3/4 cup serving, count 1 Red container, 1/4 Purple container, and 1 tsp oil.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
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