Mix spices and olive oil in a small bowl to create a marinade.

Wash the chicken and pat it dry with paper towels. Rub the chicken inside and out with the olive oil and spice mixture.

Stuff the cavity with lemon quarters and halved garlic.

Tie the drumsticks with a kitchen string to keep the filling secure and ensure even cooking.

Place the chicken on the Instant Pot trivet. If you don’t have a trivet, set the pot directly on the surface. Pour the broth into the bottom of the pot.

Preheat the oven to 380°F. Close the Instant Pot lid, set to Pressure Cook (High) for 25 minutes (about 4 minutes per pound).

When the cook time ends, allow a natural release for 15 minutes, then carefully quick-release any remaining steam.

Transfer the chicken to a baking sheet or roasting pan and place it in the preheated oven for 8–12 minutes, or until the skin is golden brown and crispy. For best results, check with a meat thermometer — the thickest part of the thigh should read 165°F (74°C).

Rest the chicken for 10 minutes before carving and serving.