Instant Pot Rotisserie Chicken with Mexican Citrus Marinade

5 from 2 ratings

This versatile Instant Pot Mexican Citrus Chicken is a healthy, low carb recipe that's great for meal prep!

Prep Time15

Cook Time24

Total Time39

Course: Main Course

Cuisine: Mexican

Keyword: instant pot, rotisserie chicken

Servings: people

Calories: 223kcal

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.