Step 1

In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.

Step 2

Gently loosen the skin from the chicken breast, lifting and separating the skin from the meat with your fingers. Rub about 1 tablespoon of olive oil and about 1/3 (a third) of the seasonings under the skin. Next, rub another tablespoon of olive oil and the rest of the seasoning all over the chicken and chicken cavity.

Step 3

Press the Saute function (Normal setting) on the Instant Pot and add the remaining olive oil to the pot.

Step 4

Place the chicken in the pot, breast side down and cook for about 4-5 minutes or until golden brown. Using kitchen tongs flip the chicken over and sear for about 5 minutes, or until brown.

Step 5

Remove the chicken from the pot and pour in the chicken broth. Gently scrape the bottom of the instapot with a wooden spoon to remove the brown bits that are stuck at the bottom.

Step 6

Place the trivet at the bottom of the pot then lay the chicken on top of trivet, breast side up.

Step 7

Cover and seal the pressure cooker. Press the MANUAL or HIGH PRESSURE button and set the timer to 24 minutes (this is for a 4-pounds chicken). **Check the recipe notes for smaller/bigger chickens.

Step 8

After the time is up,let the instant pot naturally release for 15 minutes, after that do a quick release for any extra pressure.

Step 9

Open the lid and remove the chicken from the pot. Serve.

Step 10

Optional: Place the chicken under the broiler for about 4-5 minutes for extra crispy skin.