Combine all of the spice ingredients to make a rub, set aside.

Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken. Pat the chicken dry with a paper towel and lay on a clean surface.

Add vegetables, and herbs (I use celery, onion and lemon wedges) This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand.

Combine the butter, freshly minced garlic, 1 teaspoon of the spices to make a delicious seasoned butter mixture.

Carefully press the butter mixture under the chicken skin. This is a little tricky, so be gentle and take your time. This is key for perfect, juicy chicken that does not dry out as it cooks.

Rub the entire outside of the chicken with extra virgin olive oil. Season generously with the spice rub.

Heat the pressure cooker to medium heat using the saute function. Add 1 tablespoon oil or butter to the pan, sear each side of the chicken 2-3 minutes until it has browned. Remove the chicken from the Instant Pot.

Add 1 cup liquid and the trivet to the base of the Instant Pot. Add the chicken, breast side up.

Seal the lid of the instant pot, securing the release valve (this automatically seals on newer models) and set the cooking time to 6 minutes per pound.

Allow the pressure to naturally release 10 minutes before manually releasing the rest.