Set pot to saute and add olive oil. Add chicken just to slightly brown both sides. Remove and deglaze pot with water or broth. Leave this liquid in your pot.
Lower down a trivet (or use 3 small/medium red potatoes to keep it off the bottom) and set your whole chicken on top.
Sprinkle any seasonings you'd like on the skin and close your lid and steam valve.
Set pot to high pressure for 25 minutes followed by a 5 minute natural release.
Lift chicken out, shred or cut up and serve. If you want to make gravy out of the drippings set your pot to saute and make a roux out of some hot liquid and cornstarch. Add this in when bubbling to thicken sauce as much as you'd like.