Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Whilst it heats up, peel your whole garlic cloves, and add to the instant pot Sauté your garlic and onion until your onion starts to change colour.

Cancel sauté and deglaze the instant pot with white wine.

Place your whole chicken on a clean chopping board and using string secure the chicken legs.

Rub a teaspoon of extra virgin olive oil over the skin of the chicken. Then add your seasonings and the oil will help the seasonings stick to the chicken. To make it easier you can use an olive oil spray.

Place your chicken on a trivet inside the instant pot inner pot. It can be breast side up or down (it doesn’t matter which way)

Place the lid on the instant pot set the valve to sealing and cook for 23 minutes.

Then allow for a 15 minute natural pressure release before manually releasing pressure.

Once pressure is released allow the chicken to rest for a couple of minutes before serving.

Alternatively load into the air fryer, add extra virgin olive oil, extra seasoning and air fry breast side up for 5 minutes at 200c/400f.