Remove any giblets from the cavity and pat the chicken dry with paper towels.
Rub the chicken all over with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
Place the trivet in the Instant Pot and pour in 1 cup of chicken broth.
Arrange the halved lemon and quartered onion around the trivet inside the pot.
Set the seasoned chicken breast-side up on the trivet.
Secure the lid and set the Instant Pot to Manual/High pressure for 35 minutes.
When the cook time ends, allow a natural pressure release for 10–15 minutes, then perform a quick release to fully release pressure.
Carefully remove the chicken using tongs or oven mitts and transfer to a cutting board to rest before carving.
Optional: For crispier skin, place the chicken breast-side up on a baking sheet and broil in the oven on high for about 5 minutes until the skin is browned and crisp.
