Timing will vary depending on the size of the chicken.
Note on potatoes: Only use if the chicken is on the smaller side. With a larger chicken the potatoes may not fit.
Prepare the Chicken: Add to cavity a little seasoning, the onion peels, and carrot tops. Tie legs together but do not truss. Rub oil on the outside of chicken, sprinkle with seasoning, as much or as little desired, but a generous amount is best as some will wash off in the Instant Pot, and set aside.
Add potatoes if using to the bottom of the Instant pot in a single layer. If not making the potatoes, add in rack. Add the onion and carrots. Add 1 cup of chicken stock or water to the bottom of the pot. Sprinkle carrots and potatoes (if using) with a little salt if desired.
Seal Instant Pot and set to 6 minutes per pound using High Pressure and when finished, let release naturally for 10 minutes then release any remaining pressure. After opening, check with a thermometer at the thickest part of the thigh. If temperature is not 160 degrees (safe is 165 degrees but chicken will continue to cook for a few minutes as it broils) return to the instant pot, set for High Pressure, 1 minute and allow to release for 10 minutes.
Drain any excess liquid from the cavity, place chicken on a sheet tray. Brush the top with a very thin layer of oil and sprinkle any bare areas with additional seasoning. Set broiler to high, and place the chicken on one of the lower racks. The top of the chicken should be about six inches below the broiling element. Move chicken as needed and brown for several minutes until skin is crispy, watching closely.
Meanwhile, remove potatoes (if making) and carrots to a platter. When chicken is finished, place on platter and rest several minutes before serving.
Keywords: Carrots, Chicken, Instant Pot, Potatoes, Roast Chicken, Rotisserie Chicken, whole chicken