• Make Seasoning Rub and Prep the Chicken. Stir together your Stone House Seasoning, 1/2 of the olive oil, and the paprika in a small bowl to form a paste. Rub or brush half of the paste all over the breast side of the chicken.
• Prep the Instant Pot. Set your Instant Pot to Saute. Drizzle half of the olive oil into the bottom of the Instant Pot container.
• Brown the Chicken. Using tongs, place the chicken breast side down into the Instant Pot. Brown the outside of the chicken for about 5 minutes. Meanwhile, carefully brush the remaining paste onto the bottom side of the chicken. Once the breast side of the chicken has browned, using the tongs, carefully remove the chicken from the Instant Pot and place onto the trivet with handles.
• Add to Instant Pot. Pour the chicken stock, broth or water into the Instant Pot. Carefully lower the trivet with the chicken into the Instant Pot.
• Pressure Cook. Seal the Instant Pot and cook at high pressure for 25 minutes.
• Pressure Release. Once the cook time has completed, allow the Instant Pot to enter natural pressure release for about 15 minutes. Check the temperature of the chicken with an instant meat thermometer in the side of the chicken breast closest to the bone. The chicken breast should reach 165º F.
• Serve. Remove the chicken from the Instant Pot using the handles of the trivet. If you would like to crisp the skin of the chicken, place on a baking sheet and into the oven on broil, watching the chicken carefully to make sure that it does not overly brown. Transfer the chicken to a serving platter and serve warm.

Instant Pot Frozen Whole Chicken Instructions:

• Make Seasoning Rub and Prep the Chicken. Stir together your Stone House Seasoning, 1/2 of the olive oil, and the paprika in a small bowl to form a paste. Place the chicken onto the Instant Pot trivet with the breast side facing up. Rub or brush half of the paste all over the breast side of the chicken.
• Add to Instant Pot. Pour the chicken stock, broth or water into the Instant Pot. Carefully lower the trivet with the chicken into the Instant Pot.
• Pressure Cook. Seal the Instant Pot and cook at high pressure for 50 minutes (or based on the weight of your chicken. See the general timeline in the recipe notes.)
• Pressure Release. Once the cook time has completed, allow the Instant Pot to enter natural pressure release. Check the temperature of the chicken with an instant meat thermometer in the side of the chicken breast closest to the bone. The chicken breast should reach 165º F.
• Serve. Remove the chicken from the Instant Pot using the handles of the trivet. If you would like to crisp the skin of the chicken, place on a baking sheet and into the oven on broil, watching the chicken carefully to make sure that it does not overly brown. Transfer the chicken to a serving platter and serve warm.