Start by rinsing the whole chicken under cold water and patting it dry with paper towels for crispy skin.
In a small bowl, mix together the Stone House Seasoning, paprika, and olive oil to create a seasoning paste. Rub this mixture all over the chicken.
Set your Instant Pot to the sauté function. Add olive oil and sear the chicken on all sides until golden brown.
Remove the chicken from the pot and pour in the chicken stock or broth to create steam for cooking.
Return the chicken to the pot, breast side up, and seal the lid. Set the Instant Pot to pressure cook on high for 25 minutes.
Allow for a natural pressure release for about 15 minutes before quick-releasing any remaining pressure.
Check the internal temperature with a meat thermometer; it should register at least 165°F (75°C).
For a crispy finish, place the chicken under the broiler for 5-10 minutes after cooking.
Let the chicken rest for about 10 minutes before carving. Serve with your favorite sides or shred for other dishes.
