Ingredients:
2 Tbl olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp dried thyme
1.5 tsp paprika
1 tsp dried oregano
1 tsp cumin
1 tsp paprika
2 tsp cayenne
1 tsp onion powder
.5 tsp garlic powder
1 whole roasting chicken (about 4 pounds)
1 lemon, halved with visible seeds removed
1 cup chicken stock

Directions:

1. In a small bowl, mix the dried spices.
2. To prep the chicken, remove the giblets, trim excess fat, rinse the chicken and then pat dry with paper towels.
3. Season the chicken and the cavity with the spice mixture.
4. Stuff the cavity with the lemon.
5. Set the instant pot setting to saute, add the olive oil.
6. Add the chicken breast side down and cooked for about 4 minutes. Then flip the chicken using tongs and cook for another 4 minutes.
7. Take the chicken out and add the metal trivet into the pot.
8. Add the chicken stock.
9. Place the chicken on top. Select manual setting for 28 minutes, high pressure.
10. Allow to naturally release pressure for about 20-30 minutes.

I had 1 pound of fingerling potatoes from another recipe so before i cleaned the chicken and measured the spices, I added the potatoes to a pot of water that covered 2 inches above. I added 3 tablespoons of kosher salt and let that go to a boil for about 10 minutes. I added the potatoes to the pot after I placed the chicken in the pot. I also cooked quinoa and sauteed swiss chard in oil, salt and pepper for a complete meal.