Pour the chicken stock or water into the electric pressure cooker. Add the trivet.

Place the garlic, lemon, and fresh rosemary in the chicken cavity (if using.)

Pour the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.

Place the chicken on the trivet inside your Instant Pot. Cover the Instant Pot and set the valve to sealing.

Program the Instant Pot using “manual” or “pressure cook” for 25 minutes. Remember that it will take time for the pot to come to pressure so it will take more than 25 minutes total to cook.

Once the chicken is finished cooking, allow the pressure to release naturally for 15 minutes and then quickly releasing the remaining pressure. 

Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.

If you’d like to brown the chicken skin, place an oven rack in the lower third of the oven and preheat the oven broiler.

When the chicken is done cooking in the Instant Pot, carefully remove the chicken from the electric pressure cooker and place it on a rimmed baking sheet.

Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.

Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.