First, mix the salt, pepper, garlic powder, and 2 tbsp of oil together in a small bowl.

Next, rub half of the seasoning mixture over the top of the chicken.

Turn on the "brown/saute" feature on your Instant Pot or Electric Pressure Cooker. Carefully add one tsp of oil to the Instant Pot and allow it to heat up for about 30 seconds.

Place the chicken into your pre-heated cooker, breast side down for 4-5 minutes, allowing the skin to get crispy. While the chicken is in the cooker, rub the remaining spice mixture over the bottom of the chicken.

Using a large pair of tongs, carefully flip the chicken over to the other side and allow the bottom to crisp for about 4-5 minutes.

Remove the chicken from the pot and place on a large platter.

Add 2 cups chicken broth to the instant pot.

Place metal instant pot trivet onto the bottom of the pot and carefully place your chicken on top of the trivet.

Optional Step – If you’re using a sling, simply place your chicken into the sling, secure the handles, and place it on top of the raised trivet.

Next, secure the lid on the instant pot and make sure that it is locked in place.

Using whatever settings your machine designates for meat, set the cook time for the appropriate amount of time, depending upon the size of your chicken:

3 pounds: 18 minutes

4 pounds: 24 minutes

5 pounds: 30 minutes

For every additional pound add 6 minutes (or 3 minutes for every half pound) to the total cooking time

Once the cooking time is up, allow the Instant Pot to perform a natural pressure release for 15 minutes. After 15 minutes, you should be able to open the lid without performing a manual release. If it's not opening on its own, you can open the valve to release the remaining pressure.

Do NOT be impatient with this step. The chicken does need to finish cooking and, if you do not allow the Instant Pot to naturally release, there is a good chance your chicken will still be raw.

Very carefully remove chicken to a platter. It will be very tender and likely to begin falling apart!