Set the Instant Pot to SAUTE. Drizzle half of the canola oil into the bottom of the Instant Pot container. Stir together the Stone House Seasoning, paprika, and half of the oil in a small bowl to form a paste. Spread half of the paste onto the breast side of the chicken.
Add the chicken, coated breast side down into the Instant Pot. Cook until the breast side of the chicken has browned, about 5 minutes. Carefully brush the remaining paste onto the bottom portion of the chicken. Using long tongs, carefully lift your chicken out of the Instant Pot and carefully place it into the Instant Pot trivet with handles.
Pour the chicken stock (or broth) into the Instant Pot and then carefully place the trivet with the chicken back into the Instant Pot. Secure the lid on the Instant Pot and set the Instant Pot to HIGH pressure for 25 minutes. Allow the Instant Pot to naturally release pressure, about 15 minutes. Check the internal temperature of the chicken by inserting an internal meat thermometer into the breast of the chicken. It should register 165º F.
Remove the chicken from the Instant Pot using the trivet with handles. Place onto a serving platter and brush with the seasoned cooking liquid.