Remove any giblets or organs from the chicken cavity and discard them. Pat the chicken dry with paper towels, then rub it with 1 tablespoon of olive oil.
Mix 1 teaspoon of salt, black pepper, paprika, and dried thyme in a small bowl. Sprinkle this mixture generously over the chicken, rubbing it in to ensure it covers the whole chicken.
Add 1 cup of chicken broth to the bottom of your instant pot. This will create steam and help cook the chicken evenly.
Place the chopped onion and minced garlic on top of the broth.
Carefully place the seasoned chicken on top of the onion and garlic in the instant pot. Ensure it is sitting on the trivet or raised rack if your instant pot has one.
Close the instant pot lid and set the valve to “sealing.” Select the “pressure cook” or “manual” setting, then set the timer for 25 minutes. Adjust the cooking time if your chicken is larger or smaller than 4 pounds.
When the cooking time is up, let the instant pot release the pressure naturally for at least 10 minutes. This will ensure that the chicken remains moist and juicy.
Use a meat thermometer to check the temperature of the chicken in the thickest part of the meat. It should register at least 165 degrees Fahrenheit.
Carefully remove the chicken from the instant pot and place it on a cutting board. Cover it loosely with foil and rest for 10-15 minutes. This will allow the juices to redistribute and ensure the chicken is moist and tender.
Carve the chicken into pieces and serve hot, with your favorite sides and garnishes.
