Remove the chicken from packaging and clean out the neck/gizzards etc. Discard. (Or whatever you want to do with them)

Place the chicken on a plate or cutting board, and coat with olive oil using a basting brush.

Salt and Pepper the entire chicken.

Place into the cooker and press the sauté button.

Sauté on each side for 3 -5 min. (If you have a large set of tongs it will help flip the chicken easier)

Remove chicken from the cooker.

Pour the water (or broth) into the cooker.

Place the steaming rack inside.

Mix ingredients for the rub together and using a basting brush coat the entire chicken. (You can cut the skin and rub underneath on the chicken breast)

Place the chicken back into the cooker.

Put the lid on and lock. Move steam valve to closed.

Press the Poultry Button.

Adjust the time to 6 minutes per pound. (ie. 6lbs = 36 minutes)

When the cooking time is done, allow the cooker to release pressure for 10 minutes. (Mine counts the time up after cooking)

Using a utensil and pot holder push the steam valve open. (Watch your fingers, it's hot!)

When there is no more steam coming out, it is safe to open the lid.

Remove the chicken and place on a plate to cut.