This whole chicken comes out of the Instant Pot impossibly juicy, thanks to a dry rub of garlic powder, onion powder, smoked paprika, and thyme pressed right under the skin before it ever hits the pressure cooker. Smashed garlic cloves, fresh lemon halves, and thyme sprigs simmer right in the broth beneath the bird, infusing every bite with bright, herby flavor. A quick trip under the broiler at the end crisps up the skin to a deep golden brown, giving you that roasted look without babysitting an oven for an hour. Simple, real ingredients and a hands-off cooking method make this an easy centerpiece for a Paleo dinner rotation. Spoon those garlicky, lemony pan juices right over the carved meat and you've got a satisfying, whole-food meal with almost no cleanup.
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In a small bowl, stir together the garlic powder, onion powder, smoked paprika, dried thyme, kosher salt, and black pepper. Rub the olive oil all over the chicken, then press the spice mixture evenly over the entire surface, including under the breast skin where possible.
Pour the chicken broth into the Instant Pot insert. Add the smashed garlic cloves, lemon halves, and fresh thyme sprigs to the broth. Place the trivet in the pot and set the chicken breast-side up on the trivet.
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