• In a small bowl, stir together the spice rub ingredients.
• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.
• Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.
• Add 1 tablespoon of olive oil to the Instant Pot and turn on Sauté mode. When the pot is hot, carefully place the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
• Flip the chicken over to brown it on the breast side. Be careful not to put your face over the Instant Pot, as there is hot oil and steam. The easiest way to flip the chicken is to stick a long-handled spoon or tongs into the cavity, then use another spoon to turn the chicken onto its side and then flip it over.
• Brown the chicken for 5-7 minutes on the second side, and then carefully remove it to a clean plate using the two long-handled spoons/tongs. Press “Cancel” to turn off sauté mode.
• Add 1 cup of water to the Instant Pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you don’t have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)
• If desired, place half a lemon, half an onion, and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.
• Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and move the steam release valve to the Sealing position.
• Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. For example, a 4-pound fresh chicken will cook for 24 minutes, a 4.5-pound chicken will cook for 27 minutes, and a 5-pound fresh chicken will cook for 30 minutes.
• After setting the cook time, the Instant Pot will take some time to reach pressure, and then the cook time will begin counting down. Once the cook time ends, allow the pot to release pressure naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully move the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops, carefully open the Instant Pot lid.
• Use an instant-read thermometer to check that the internal temperature of the chicken has reached at least 165°F at the thickest part of the thigh or leg, not touching the bone.

To Cook a Frozen Chicken:

• Make sure that your chicken does not have a bag of innards in the cavity. If it does, you may not be able to cook the chicken from frozen since you won't be able to remove the bag from the frozen chicken.
• Place 1 cup of water in the bottom of the Instant Pot and add a handled trivet.
• Put the frozen chicken, breast side up, on top of the trivet. Sprinkle half of the spice rub over the chicken (use only half of the amount called for in the recipe). Close the Instant Pot lid and move the steam release valve to the Sealing position.
• Use the Pressure Cook/Manual setting and set the cook time on high pressure for 13 minutes per pound. For example:
• A 4-pound frozen chicken will need to cook for 52 minutes
• A 4.5-pound chicken will need to cook for 59 minutes
• A 5-pound frozen chicken will need to cook for 65 minutes
• After the cook time ends, allow the pot to naturally release pressure for 15 minutes. Then quick release any remaining pressure. Once the pin has dropped, carefully open the lid.
• Use an instant-read thermometer to check that the chicken has reached an internal temperature of at least 165°F at the thickest part of the leg, not touching the bone.
• If desired, you can brown the chicken under the broiler for 4-5 minutes to crisp and brown the skin.

To Make Gravy (Optional):

• Remove the whole chicken and trivet from the Instant Pot. If desired, pour the liquid from the pot through a strainer to remove any solids, then return the liquid to the pot. Turn on Sauté mode and add 1 tablespoon of butter to the broth in the pot.
• In a small bowl, stir together 2 tablespoons each of cornstarch and water to create a slurry. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens.
• Remove the pot from the base, then remove from heat. Season to taste with salt and pepper, and serve.