Pour water into the pot if your Instant Pot. Position your trivet or rack inside your pressure cooker.
Clean out your chicken by removing the gizzards. Do not rinse your chicken. Then, season the entire bird with the seasoning, including the cavity.
Fill the cavity with lemon wedges. Make sure to tie the legs with a kitchen twine and tuck the wings under. Place the chicken on the trivet!
Lock the lid and turn the valve to sealing. Set to cook on High Pressure or press the poultry button. Set cooking time according to the weight of your chicken. The rule is 8 minutes per pound of chicken if thawed. If frozen, it is 13 minutes per pound (frozen chicken must have gizzards nor come with plastic ties).
After cook time has come to an end, allow pressure to naturally release. It is okay to leave the Instant Pot rotisserie chicken on the warm setting during this time.
(OPTIONAL) Transfer the chicken to a greased baking sheet and broil for 5-10 minutes or until the skin is lightly golden brown. Make sure the breast of the chicken is about 8-10 inches (20-25 cm) away from the broiler.
Let the chicken rest for 5-10 minutes before cutting for the juices to redistribute and lock moisture in..
NOTE: Make sure to save the cooking liquids to make soups and stews. That broth has great flavor!