Combine the oil, paprika, turmeric, garlic powder, minced onion, oregano, garlic powder, and sea salt in a small bowl and stir well to combine.

Rinse the whole chicken and pat it dry with a paper towel.

Plug in your Instant Pot, insert the wire rack, and pour in 2 cups of apple cider, chicken broth or beef broth.

Pour the spice slurry over the chicken and rub it all over the chicken with your hands. Transfer the chicken to your instant pot.

Secure the lid of your Instant Pot and press the Manual button. Pressure cook on high for 6 minutes per pound (about 30 minutes for a 4.5-pound chicken). Keep the vent to the sealed position.

Allow Instant Pot to go into its Keep Warm mode for 20 minutes after it runs its course. Release any remaining pressure using the release valve. Open the Instant Pot and allow steam to dissipate for a few minutes.

Use tongs to remove the chicken from the Instant Pot - note, the chicken will be so tender that the meat will likely pull away from the bone. This is normal (and ideal)! For this reason, it is easiest to lift the wire rack/ trivet below the chicken out rather than trying to remove the chicken itself.