• Prep the chicken, remove the giblets if it is not already done and pat it dry. Loosen the skin of the chicken by using the back of a spoon and set aside.
• In a small bowl, add oregano, thyme, cumin, paprika, onion powder, garlic granules, salt and black ground pepper together and mix to combine. Add the melted butter and lemon juice and mix to combine to form a marinade. Take out about 1 tablespoon from the marinade to use later if you would be grilling / broiling the chicken after pressure cooking.
• Rub the remaining marinade outside and under the skin of the chicken including the cavity. Give it a bit of TLC.
• Pour 1 cup of water or chicken broth in the instant pot, add garlic cloves, chopped onions and place the trivet in it. Carefully place the whole chicken breast side up on the trivet.
• Cover the lid of the IP securely and turn the valve to the seal position, select manual or pressure cook and cook on high pressure for 20 minutes (generally allow 6 minutes per pound (500g))
• Once the pressure cooker completes it cooking cycle, leave the chicken to natural pressure release for another 10 minutes. Then carefully do a quick release.
• Transfer the chicken to a prepared baking tray, rub the reserved marinade if desired and grill /broil for an additional 10 minutes for crispy skin. Rest it for 5 minutes before serving with other sides of choice.

Instant pot chicken gravy

• Skim off excess oil from the drippings in the inner pot then make a cornflour slurry.
• Turn on the IP and select sauté function, pour the cornflour slurry in the dripping and stir until it thickens. Check for seasoning and adjust accordingly. Serve with chicken as desires.