• 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 olive oil to the Instant Pot and turn on sauté mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
• Then flip the chicken over to brown it on the breast side. When turning the chicken, be careful to not put your face over the Instant Pot since there is hot oil and steam. I find the easiest way to flip the chicken is to stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over.
  
• Brown the chicken for 5-7 minutes on the second side and then use the two long handled spoons/tongs to carefully remove it to a clean plate. Press “cancel” to turn off saute 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 do not 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. A 4 pound fresh chicken will need to 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, for example.
  
• After you set the cook time, the Instant Pot will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release 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 down, carefully open the Instant Pot lid.
• Use an instant read thermometer to check that the 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 because 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. Place a handled trivet in the bottom of the pot.
  
• Put the frozen chicken, breast side up, on top of the trivet. Sprinkle the spice rub over the chicken (you will only need half of the spice rub 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. A 4 pound frozen chicken will need to pressure cook for 52 minutes, a 4.5 pound chicken will cook for 59 minutes, and a 5 pound chicken will cook for 65 minutes.
  
• After the cook time ends, allow the pot to naturally release for 15 minutes. Then quick release any remaining pressure and, once the pin has dropped, open the lid.
• Use an instant read thermometer to check that the temperature of the chicken has reached at least 165° F at the thickest part of the leg, not touching the bone.
• If desired, brown the chicken under the broiler for 4-5 minutes to brown the skin.
  

To Make Gravy (Optional):

• Remove whole chicken and trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add 1 tablespoon butter to the broth in the pot.
• In a small bowl, stir together 2 tablespoons each of cornstarch and water. 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 from the heat (take the inner pot out of the base), season to taste with salt and pepper, and serve.