Start by adding to melted butter fresh herbs thyme, rosemary, oregano, garlic granules, salt and pepper. Mix well, keep aside.
Place whole chicken on a tray. Loosen the skin of the chicken carefully with a spoon.
Pour buttery herb mix inside the chicken as well as under the skin and both sides on outer. Be generous with the mix. Spread it evenly with your hands and rub the herbs under the skin carefully.
Insert half lemon, half whole garlic head, fresh thyme leaves, fresh rosemary sprigs, fresh oregano spring inside the cavity of chicken.
Tie both legs of the chicken with thread and fold the wings beneath the body.
Into the instant pot pour 1 cup chicken stock. Place the wire trivet inside.
Lift chicken from the tray and carefully place it on trivet.
Secure lid ensure pressure release knob is in sealing position.
Select HIGH PRESSURE mode and adjust timer to 18 minutes (Note I have shown 20 minutes in the video and photo, and I found chicken pieces were 'almost' falling off the bones(was difficult to handle). So adjusted the next time to 18 minutes.
Once cooking timer is complete, let instant pot release pressure on it's own with Natural Pressure Release for 10 minutes.
Do manual pressure by turning pressure valve to venting position to release the left over pressure.
Carefully remove the chicken by lifting the trivet out off the instant pot. Let chicken cool a bit so it's safe to handle.
Then carefully lift whole chicken and transfer it back to a baking tray.
In a small bowl whisk olive oil, onion powder, garlic powder, salt and pepper, cayenne pepper.
Rub this generously over the chicken(placed breast side up)
Broil in pre heated oven at 165 F for 5-6 minutes.
Remove tray from oven 2 to 3 times during broil and bast it with liquids and fat released from chicken