Add a couple tablespoons olive oil to the Instant Pot, press the sauté button, and brown the chicken on both sides. Use two large forks or heavy duty tongs to flip.
Once browned, remove the chicken from the Instant Pot and place on a plate or cutting board. Squeeze the juice from the remaining lemon slices over the chicken and drop the rinds into the bottom of the Instant Pot.
Place the chicken back in the Instant Pot. Pour the broth around the chicken in the pot. Set to HIGH pressure for 20 (25 for frozen) minutes.
When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
Serve whole or cut into pieces. You can also shred like you would a rotisserie chicken. Enjoy!
If cooking your chicken from frozen, add an additional 5 minutes to the cooking time.
Let the chicken rest before carving it to allow the juices to redistribute.
Browning the chicken is optional, but it produces the most crispy skin and helps to lock in the flavor.