In a small bowl, combine salt, pepper, thyme, oregano, paprika, garlic and onion powder with a little olive oil. Rub onto the chicken skin and in the cavity.
Set your Instant Pot to the high sauté setting, add a little oil and brown chicken on both sides, about 4-5 minutes a side.
Remove the chicken and set aside.
Place your metal trivet in the bottom and add chicken stock. Place your veggies (if adding) in the bottom and place the chicken back on top. Select Manual, change pressure to high and set time for 35 minutes. Natural release for approx. 10-15 minutes (while you are prepping your sides).
If you prefer a super crispy skin, you may choose to grill it for another 5 minutes, but it is perfectly fine without it. Use the remaining sauce at the bottom, together with the soft veg to create your gravy.
Serve with Vegetables of your choice.