In a small bowl mix together all of the spices. Place half of the spices in another small bowl and add 1 tablespoon avocado oil to create a paste.
Carefully rub the paste underneath the skin on the chicken breasts. Take care not to break the skin.
In a 6 or 8 quart Instant Pot press the saute function.
Once hot add remaining oil and sear the whole chicken, breast side down about 3-4 minutes. Then flip and sear on the other side. Press cancel on the saute function.
Remove chicken, and season the inside of the cavity with salt and pepper and place ½ an onion inside of the cavity. Rub the remainder of the dry spices all over the chicken breasts and thighs and set aside.
Place the trivet inside of the Instant Pot and pour in chicken stock. Place chicken back inside on the travel and close the lid with the vent set to sealing.
Cook on manual high pressure for 24 minutes (or 6 minutes per pound)
Natural release for 15 minutes, then use the manual release function to release any remaining pressure.
Let chicken sit until it has cooled down slightly, about 10 minutes. Butcher the legs, wings and finally the breasts and serve along with your favorite sides!
If your chicken is a different size than 4 lbs. adjust the cooking time to be 6 minutes per pound.
Update 6/2019: We've had a few commenters that have experienced a "burn" notification on their instant pot, likely due to too much evaporation of the broth. We didn't experience this in testing but as some reader suggestions we're going to increase the called for amount of broth, since the amount doesn't really affect the final dish. We've increased it from 1/2 cup to 1 cup of broth added.
If you experience a burn notification add 1/2 cup more broth to your put and start again.