Dry chicken thoroughly with paper towels to remove any excess moisture and rub with oil.
In a small bowl, combine salt, pepper, paprika, Italian seasoning garlic powder.
Sprinkle the seasoning mix evenly over the chicken on both sides and cavity using your hands.
Then place garlic cloves, lemon, fresh, rosemary inside the cavity and set aside on a plate for at least 30 minutes to marinate.
Add the broth to the instant pot, then place the metal trivet inside to raise the chicken. Place chicken on the trivet.
Set to cook on High Pressure for 7 minutes per every pound of chicken weight, make sure to set the vent knob to the sealed position.
After the cooking time ends, allow the pressure to naturally release for 10-15 minutes.
For super-crispy skin you can place the chicken onto a sheet pan, brushing the skin with oil, and broil at 400F for about 5-8 minutes, until the skin becomes golden brown. For Air Fryer option: Set to 400 degrees F and air fry for 6 minutes or until the skin is crispy.
If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Add garlic cloves to the broth and fresh thyme and rosemary on top of the chicken. Cooking time for FROZEN whole chicken : 12 minutes per pound.
OPTIONAL GRAVY: To make the gravy use the remaining juices from the instant pot after the chicken is cooked. Transfer the liquid into a bowl. Select the "Saute" setting in your instant pot, add the 1 tablespoon butter and melt it. Then add the 1 tablespoon flour and stir about 1 minute until combined and lightly golden. Slowly, while stirring, add back the liquid to the pot, and stir until thickened and fully combined. Taste and adjust for salt and pepper.