Remove the chicken from its packaging and pat it dry with a paper towel. Drizzle the chicken with 1 to 2 tablespoons of avocado oil and use your hands to smear it around so that the whole chicken is coated in oil.

Sprinkle the chicken (both sides and all of the edges) with sea salt, paprika, garlic powder, black pepper, and dried parsley.

Pour the apple cider (or chicken broth) into the bottom of the Pressure Cooker , add the apples and any veggies (such as onion, carrots, etc) and insert the trivet. Place the chicken on top of the trivet.

Secure the lid on the pressure cooker and press the Manual Pressure or Pressure Cook button. Adjust the time for 30 minutes (or 6 minutes per pound of chicken) and keep the pressure valve sealed. Allow the pressure cooker to run its course - it will take 5 to 10 minutes to heat up before it gets going.

Once the time is up, allow the pressure cooker to naturally release (and go into keep warm mode) for at least 20 minutes. I often let mine go for 40 or 50 for the most tender result.

If you love crispy chicken skin, transfer the chicken to a baking sheet and place your oven on the High Broil setting. Place the chicken on the rack that's second from the top and broil for 5 to 8 minutes, or until the skin has reached your desired level of crisp.

Serve with your choice of side dishes and enjoy!