> 1 cup water
> 1 (3 - 4 lb) whole chicken
> 1/4 cup olive oil
> 1 tbsp chili powder
> 2 tsp onion powder
To Instant Pot or multi-cooker, add wire trivet and the water. With kitchen shears, trim any excess fat from the chicken and pat dry with paper towels. Season inside of chicken with salt and pepper. In a small bowl, combine the oil, chili powder, and onion powder. Rub mixture on outside of chicken. Generously season outside of chicken with salt and pepper.
Place chicken on top of trivet breast-side up. Seal and set to high pressure. Cook 7 min. per pound and then let release naturally for 15 min.
Arrange top oven rack 7–8 inches from broiler heat source. Preheat broiler on high. Let the Instant Pot quick release and transfer chicken to a foil-lined rimmed baking sheet breast-side up. Broil 4–6 min., until skin is golden. Let stand 10 min. before carving.