1. If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.

2. Remove giblets from chicken if present.

Stuff Chicken:

1. If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
2. Optional: Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
3. Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.

Cook:

1. Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.

2. Cover with the lid and lock it, point valve to sealed.

3. Press High Pressure and set the timer to 25 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.

4. After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.

5. Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.

6. Turn on the Oven Broiler.

Buttery Mixture for Broiling:

1. Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.

Broil:

1. Open the pressure cooker lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.

2. Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
3. Watch chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
4. Serve and enjoy!