Step 1

Stir together cumin, salt, oregano, chili powder, brown sugar and pepper; rub spice mixture all over and inside chicken cavity. Place chicken in large resealable plastic bag; add bay leaves and onion.

Step 2

Whisk together orange juice, lime juice, lemon juice, 3 tbsp oil, Serrano, mustard and garlic; pour into bag. Seal bag; place bag on tray or in bowl. Refrigerate for at least 4 hours or overnight.

Step 3

Remove chicken from marinade; reserving marinade. Place chicken breast side down in inner pot of Instant Pot Duo Crisp + Air Fryer. Add broth and reserved marinade.

Step 4

Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 20 minutes.

Step 5

When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.

Step 6

Using tongs, remove chicken from inner pot; drain cooking liquid. Pat chicken dry with paper towel.

Step 7

Ensure that inner pot is dry; place air fryer basket or trivet in pot. Drizzle remaining oil over chicken; place chicken breast side up in basket.

Step 8

Using Air fryer Lid select  Roast  at  400°F for  25 minutes; continue to roast, if needed, for 5 minutes or until internal temperature of chicken reaches 165°F. Let stand for 10 minutes.

Step 9

Slice chicken; serve with any drippings if desired.