Instant pot rotisserie chicken!

i made a rotisserie chicken in the instant pot and it didn't suck!

y'all. it was so dang good. and easy. and pretty cheap. and less oily than the ones you get from the grocery store. and it's basically meal prep.

what you need: - a lil chicken - 1 onion - 1 lemon - 1 teaspoon salt - 1/2 teaspoon pepper - 1 teaspoon paprika - 2-3 cloves of garlic - 1 coconut or other high heat oil

let me lead you through how to make it:

first, you gotta buy yourself a lil chicken. seems obvious, right? take it home, open it up, and pat that baby dry with some paper towels. check inside it's butthole and see if there are any odds and ends in there, and if there are, take 'em out.

now that the butthole is empty, go ahead and stuff it with an onion that's been cut in half, a lemon that's been quartered, and some fresh thyme, if you like.

in a bowl combine: 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 2 cloves minced garlic, zest of 1/2-1 lemon, and 1 table spoon of coconut (or high heat) oil. rub it all up. lather one side of the chick with half of it.

next you're gonna get a pan and turn it on fairly high heat and when it's all nice an toasty, spray a little oil on it if it's not a nonstick, set the lil chick on it, the side that you just rubbed all that good stuff on facing down. you're gonna get that skin nice and crispy. should take about 3-4 minutes. while one side is crisping up, go ahead and lather down the other side with your spice rub.

it's about to get hella awkward but it's gonna be okay: you gotta flip the bird over. i used a big ass burger flipper and tongs. cook that other side for 3-4 minutes.

now: we get to use the instant pot. add 1 cup of veggie/chicken broth to the pan. set a trivet on top. when you're chicken is done getting it's skin crispy, go ahead and set the bird down on top of the trivet.

again, it's gonna be awkward as fuck. it's the price we pay for a delicious chicken.

turn that instant pot on high pressure for 25 minutes and set the valve to seal. when the 25 minutes is up, let the pressure release manually. should take another 15-20 minutes.

take that beautifully tender and delicious bird out and carve it up however you like.

save the broth you cooked it in for further cooking! it's gonna taste dope as fuck. use it next time you make rice or soup or just drink it straight, idk what you like.

i'm not a professional photographer: this picture does not do it justice, okay?