Pat chicken with paper towel to remove excess moisture, and rub with olive oil
Sprinkle herbes de Provence, sea salt, pepper, garlic powder over chicken and in cavity, then stuff garlic cloves, onion and lemon into cavity. If not all pieces fit, add extra pieces of lemon or onion to the pot with the chicken.
Place trivet in Instant Pot, pour broth or water into pot, and place chicken, breast side up on trivet.
Place cover on pot, turn knob to Sealing position, and hit PRESSURE COOK or manual for 30 minutes
Allow 10 to 12 minutes natural release, then hit CANCEL, and do quick release, and open pot when pin drops. Internal temperature should be at least 165, according to meat thermometer
Lift up trivet, and remove chicken to baking pan or casserole dish, along with some of the cooking liquid. Broil for about 5 minutes or until skin is golden and crisp, if desired
For the Duo Crisp or crisp lid, once the pressure cooking is done, remove lid, and place air fryer/crisp lid on Instant Pot. Press CANCEL to turn off KEEP WARM cycle, then hit BROIL for 6 to 8 minutes or to desired doneness. Directions may vary with individual model/brand