Step 1

Prep WHOLE CHICKEN by removing any giblets from the cavity and patting surface dry with paper towels.

Step 2

Whisk OLIVE OIL, PAPRIKA, GARLIC POWDER, SALT, and PEPPER in a mixing bowl. Coat the whole chicken with this seasoning mixture.

Step 3

Add BROTH or water to the Instant Pot and set whole chicken on the trivet inside the cooker.*Note: Increase liquid to 2 cups for 8 or 10 quart pressure cooker.

Step 4

Close and lock lid. Set pressure release valve to "Sealing" position.

Step 5

Select "Manual" or "Pressure cook" on HIGH pressure for 30 minutes, or 6 minutes per pound. (Note: The pot takes 15 minutes to pressurize)

Step 6

When pressure cooker cycle is complete, let the Instant Pot sit undisturbed for a 15-minute natural pressure release (NPR).

Step 7

Turn pressure release valve to "Venting" position to release remaining steam, then carefully open the cooker.

Step 8

Insert a quick-read thermometer next to the breast bone to confirm a minimum internal temperature of 160 degrees Fahrenheit (it will reach 165 degrees during carryover cooking).

Step 9

Transfer cooked chicken out of the Instant Pot and proceed with optional crisping instructions (see footnotes) before serving, if desired.

Step 10

Allow chicken to rest 5 minutes to lock in moisture.

Step 11

Serve warm and enjoy!