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Vortex Plus - Crispy Boneless Buffalo Wings
Whole Rotisserie Chicken
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Ingredients
Spice Mixture:
Whole Rotisserie Chicken :
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Instructions
- In a small bowl, combine the Spice Mixture ingredients.
- Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
- Pour broth into the pot and insert the steam rack.
- Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release completely (about for 15 minutes).
- Carefully remove the meat from the pot by lifting the trivet--meat may fall apart if lifted by legs or breast.
- (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
- Let the meat rest for 5 minutes before carving.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Turned out great! Made good gravy with lots of flavour. used 3T cornstarch with cold water to thicken and only 1t salt.
3.5lb chicken cooked for 24 minutes
Question: If the recipe doesn’t say what the pressure should be set at does that imply it should be on normal pressure?
My large chicken was split down the breastbone when i opened lid. Seasoning was good. Just a stewed chicken though. I actually boned it and made chicken and dumplings instead.
Well thought out…..
The breasts were dry
Dark meat seemed edible
Followed all instructions
The chicken turned out perfect. I also added chopped potatoes and carrots which made it a one meal deal.
The recipe is simple and the rub can be easily modified. I found the white meat came out overcooked. Perhaps taking it out of the pot right at the end if cooking would fix that. Check internal temp though!
This is a zero flavor steamed chicken recipe. I reduced the cook time to 22 min and it was still way overcooked. If you like boiled chicken, this recipe is for you!
It should have flavor if the chicken itself was seasoned and not the liquid to pressurize. Some people like heavy seasoning or light, recipes here are aimed to be liked by everyone so you may need to add more seasoning.
It is pressure cooked and not boiled, the similarity is due to being cooked by wet heat and not dry heat. If you want to crisp it up, you can stick it under a boiler for a few minutes.
With meat if you do not have the same size you will have to increase or decrease the time accordingly.
I hope these tips help you the next time you cook chicken.
I took off the chicken skin and threw in a cup of red rice.
I seasoned it lightly with garlic salt and Paul Prudhome’s “chicken magic”
Also added a half cup of apple juice.
Later….
The chicken fell off the bones and the dish was a little soupy and had a great, savory taste.
It was a home run!!!!
Great recipe. Chicken came out so tender it fell off the bones. Very flavourful and juicy. Very well cooked. Delicious and easy to make!
Step 5 doesn’t display the settings properly.
Is it high pressure? Recipe doesntvsay.
Hi Carol,
If pressure level isn’t mentioned than it is to be cooked on high pressure.
If pressure level isn’t mentioned than it is to be cooked on high pressure.
Just bought my Instant Pot and this was the first thing I tried. Fail! I got a BURN message 15 minutes in. Always use 2 cups of liquid! This recipe should be corrected!
Hi Rtalasky,
Did you use the steam rack or have the steam release on sealing? The “burn” feature shouldn’t have turned on unless all the water had completely evaporated. Sometimes recipes call for less liquid than it states in the manual. Unless you have an 8qt, which would need 1/2 cup more liquid, this recipe should have worked. Please try the water test in your manual to test functionality.
Very first thing I made in the instant pot and it was very good. I brine my chicken before hand.
Made this it was so moist . I will make this again
Made this for our first InstantPot dinner, added a little bit extra homemade veg stock & chicken broth & added some butter with the rub mixed in under the breast skin. It turned out totally delicious & moist. We all sipped the rich broth as a starter. Perfect winter warmer
Can you throw in a frozen chicken? Or thawed out?
If you are using frozen chicken the time may need increasing. It is also recommended to use a meat thermometer after cooking to ensure it has reached a safe temperature.
First attempt was perfect.
6.5lb chicken, increaed time to 27m, needed an additional 5m.
15m release with first 27m, quick release after additional 5m.
Full can of chicken broth and used a thermometer and finish at 168 in the breast.
A keeper recipe for me, only thing I would do differently is add slightly more seasoning! 5/5
Chicken came out juicy and fall off the bone tender. My 3# chicken cooked on high pressure for 24 min and slow pressure release, then under the broiler for 6 min to brown the skin. I did my own seasoning: paste of ghee with local cajun seasoning blend rubbed on skin, filled chicken cavity with celery, whole garlic, bay leaf and 1/4 chopped onion. Put cup of chicken broth, rack, bed of celery stalks and bird on top. It was a hit!
Our first instant pot meal. Chicken came out tender. Broiled it in the oven for a few mins to crisp the skin. Used the bones leftover drippings with added veggies and made a stock for later 🙂
What did I do wrong? I followed the recipe fully; however, the chicken meat didn’t cook completely. I had to put it in the oven for an extra 30 minutes. The meat was completely defrosted.