• In 6 or 8 quart Instant Pot, add water and place trivet. Set aside.
• In a small bowl, whisk salt, pepper, garlic powder, smoked paprika and dried oregano until combined. Set aside.
• Rinse frozen chicken with cold water and dry with paper towel. It is necessary to remove the frost. Transfer to a large bowl.
• Drizzle with a bit of oil and rub with your hands spreading all over the chicken. This will help spices to stick to meat.
• Sprinkle prepared spice mix evenly around chicken, while holding onto the wing and turning.
• Transfer seasoned chicken to previously prepared Instant Pot chicken breasts up.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button:

For 6 quart Instant Pot:

• 4 lbs whole chicken – 60 minutes.
• 5 lbs whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 lbs whole chicken – 40 minutes.
• 5 lbs whole chicken – 50 minutes.
• 6 lbs whole chicken – 60 minutes.
• After, you have to let Instant Pot release pressure on its own until the pin drops down - called Natural Release. It should take about 15-30 minutes depending on the size of your pressure cooker. 8 quart takes longer.
• Open the lid and carefully remove chicken onto platter, or using tongs or knife, remove pieces right in the pot and serve. Chicken will be super tender.
• Serve however you like: with pasta and salad or with southwest quinoa salad. Save bones for bone broth. And that flavourful broth at the bottom of the pot makes amazing healthy chicken noodle soup the next day.