Combine the spices and gently rub them all over the outside of the chicken.
Loosen the skin and try to get some of the spices between the skin and the chicken, as well.
Using Saute function, put Olive oil or butter in the bottom of the Instant Pot.
Place chicken in the pot and cook for about 5 minutes, until golden brown.
Flip the chicken and cook on the other side for about 5 minutes.
Remove chicken and scrape up the brown bits from the bottom of the pan. Deglaze it by adding a cup of chicken broth in the bottom, continuing to scrape the bottom so that there are no large brown spots on bottom of the pan (this will prevent the burn notice from coming up while cooking).
Place trivet at the bottom of the Instant Pot and place whole chicken on top of the trivet (leaving the liquid in the bottom).
Cover and close the valve. Cook on Manual/Pressure Cook, high pressure for 24 minutes. Natural release for 15 minutes, then quick release
Remove chicken and slice pieces off of it to serve for dinner.
Note: If your chicken is not 4 pounds, you'll have to adjust the cook time. Cook for 6 minutes per pound.