1. Prepare your chicken. Remove innards and season with your favorite seasonings. I like to use sea salt, pepper, thyme, sage, and rosemary. I liberally sprinkle and rub it all into every crevice.

2. Stuff your chicken. Adding things to the inside of your chicken is going to help it retain moisture. I usually stuff mine with a half an apple, half an onion, a lemon cut in two and squeezed, and crushed garlic.

3. Add 1/2 cup of broth to your Instant Pot Pressure Cooker.

4. Place the trivot inside of the pot and set the chicken on top.

5. Put the lid on your Instant Pot and make sure the valve is in the SEALING position.

6. Using the display panel select the MANUAL/PRESSURE COOK function. Make sure the pot is on HIGH pressure and use the +/- buttons to select 24 minutes, add 6 minutes for each additional pound.

7. When the time is up let the pot naturally release the pressure, about 30 minutes.

8. Your chicken should read a perfect 165F. You can place it underneath the broiler to crisp up the skin. Enjoy!