Roasting a chicken in the Ninja Foodi or Instant Pot is easy as easy can be. Seriously. The hardest thing I’d say is actually heafting up that 3 ½ – 4lb bird into the roasting pot. Again, seriously! Keep on a’ readin’ to see exactly how you can achieve this yourself. NO MORE DRIED OUT ROTISSERIE CHICKEN FOR YOU, MY FRIEND!! HELLO NINJA FOODI ROAST CHICKEN!
NINJA FOODI ROAST CHICKEN (also Instant Pot directions)
So today’s instructions are going to be given on the premise of using the Ninja Foodi. You can use the exact same instructions to make Instant Pot Roast Chicken except that you’ll have one extra step that I’ll include down below.
Let’s start by seasoning the water. YES,.. the water!! I know right? But believe me when I say that adding seasoning to the water will help make your end product just THAT much more tasty! Add one or two drops of liquid smoke to the water. I know it sounds odd.. but it really gives it that little bit extra, you know??
So put that water at the bottom of the cooking pot and then place the air fry basket inside, on top of the water.
Let’s now season the chicken. Easy peasy.
Season the chicken with the spices listed below (both inside and out, btw), but don’t remove the tie around the chicken. You could, but then it gets all splayed out and a bit more difficult to wrangle.. and come on now.. who wants to wrangle a raw chicken?? Nah, not me thanks! 🙂
FOODI ROAST CHICKEN: Pressure cooking
So after seasoning, place the chicken in the air fry basket, breast side up. Place the pressure cooking lid on the pot, lining up the arrows and turning to lock.
Be sure the lid switch is in the sealing position.
Press “pressure” on High, for 15 minutes. Let it go! Keep in mind the pot will take some time to come to pressure. The LCD display on the front will circle around for a bit and then the time will display and start counting down. When the time is up, do a quick release by turning the toggle switch from “sealing” to “venting”.
Carefully remove the lid, and with oven mitts, lift out the air basket tray. Drain the liquid accumulated in the main pot. Return the chicken and the basket back into the Foodi bowl.
In a bowl, melt the butter and season with salt, pepper and garlic powder together. Brush this over the entire chicken as well as possible.
FOODI ROAST CHICKEN: Air Crisping
Cover with the air fry lid and choose the “air crisp” function, turn the temperature to 400 degrees and choose 15 minutes again for the time. Let it go. The best part about this is that you can peek on the chicken as it’s crisping, so you can get the perfect amount of crisp and browning that you’d prefer on the chicken!
So when you have reached the desired crispiness that you’d prefer, be sure to check the temperature of the chicken at the thickest part of the breast, or between the leg and the body of the chicken. It should read 165 or so. It’s ok if the temp is a few degrees away because as it sits it will still continue to roast and come up to the desired temperature. Remove the chicken and basket from the unit and set aside. Cover with some foil to keep warm while you make the gravy.
FOODI ROAST CHICKEN: Making Gravy
There should be some drippings in the main bowl of the unit. Cancel everything on the unit and then press saute. Add 2 tablespoon of butter and the flour to the pot. Let the butter melt and then incorporate that into the flour. Continue to stir it around to “cook” the flour, and get a bit of color on the whole thing.
Add two cups of stock (commercial or homemade), one cup at a time. As the first cup thickens, add another cup and continue to cook that until it thickens as well.
Directions for the Instant Pot Roast Chicken:
Follow the directions I’ve put above for the pressure cooking part of cooking the bird. Then, when the cooking time is up, do a quick release and remove the lid when the silver pin drops indicating it’s safe to do so.
Carefully remove the chicken into a baking pan. Baste the chicken with the butter mixture mentioned above and then set your oven to “broil”. Place the chicken under the broiler and watch it closely! When it achieves the browning and crisping that you prefer, remove and let rest.
Set the Instant pot to “saute” and continue on with making the gravy as described above.
I hope that you try cooking your own rotisserie type chicken in your Ninja Foodi, so you can see how easy it is to get stellar results with a minimum amount of effort!!
Serve the chicken with some yummy mashed potatoes or a really delicious recipe for 3 Minute Maple Carrots. Or, if you want a bit more decadence, try out this Brown Butter Parmesan Corn!
Foodi Roast Chicken will quickly become one of your “go-to” recipes for busy weeknights! Thank you for coming by The Salty Pot today! If you try this recipe, please leave a comment below and let me know what you thought of it!
- 1 whole chicken, (3.5 - 4 lbs)
- 1 cup water
- 2 drops liquid smoke
- as desired salt and pepper
- 2 tablespoon butter
- 1 teaspoon paprika, (can used smoked paprika if you wish)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon seasoned salt, (your favorite brand)
- as desired, pepper
- ¼ cup flour
- 2 cup chicken stock
- *****For the Basting Butter:
- 2 tablespoon butter
- dash of garlic powder
- as desired, seasoning salt and pepper
- Pat the chicken dry with disposable paper towel. Season inside and out with seasoned salt, pepper, paprika, garlic and onion powders. Set inside the Air Frying basket.
- Mix the water and the liquid smoke together and pour into the main pot of the Foodi
- Place the chicken in the basket, inside the main pot of the Foodi
- Cook on high pressure for 15 minutes.
- When time is done, do a quick release, remove the chicken and the basket, and discard the water that was in the bottom of the Foodi bowl.
- Replace the chicken and the basket inside the Foodi liner and place the liner back into the unit.
- In a small bowl, melt the butter and make up the basting butter recipe above.
- Air crisp at 400 degrees for 15 minutes. Lifting the lid occasionally, basting the chicken with your basting butter to crisp/brown it to your desired color. Remove the chicken and the basket, and cover with tin foil to continue cooking to reach a 165 degree temperature reading.
- In the Foodi bowl, add the butter and flour to the drippings and press "saute". Mix everything together and slowly add the stock in small increments as it thickens. When all the liquid is added and thickened, you are ready to serve!
***Added information to this recipe ***
For the basting butter, you can make it as the recipe states, but I've sometimes added more ingredients like poultry seasoning, or Montreal steak spice.
Even adding some crushed chili peppers switches up the flavors and makes it a 'new' recipe after you've this roast chicken a few times. Don't skip out on the basting butter part of the recipe - it's highly recommended and makes the a huge difference in the flavors of the dish 🙂 Happy cooking!
Nutrition Information:Yield: 4 Serving Size: ¼ chicken
Amount Per Serving: Calories: 539Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 166mgSodium: 1016mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 45g