Place fresh herbs inside cavity of chicken, sprinkle outside liberally with salt, pepper, and dried spices/herbs of choice. Place 2 cups water in bottom of Instant pot and place chicken inside (I don’t use the trivet because this large of a bird won't fit and it's one less thing to wash, score!)

Secure lid and choose meat setting on high pressure for 40 minutes if frozen, and 30 minutes if thawed, and allow to cook. You can do either a manual or natural release depending on how fast you need to eat. (You’ll get close to 4 cups worth of broth when bird is done cooking)

When the pressure cooking time is up, make sure pressure is reduced fully if going the natural release route, and remove lid. Using tongs, lift the chicken onto a serving dish or tray. It's usually fall off the bone so I take mine out in big pieces. Let it cool slightly and serve!

Reserve all of that luscious broth (it will have gel like you won't believe) for soup or make a quick gravy if you so desire.