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Pour 1 cup of low sodium chicken broth into the pressure cooker insert.
In a small bowl, whisk together salt, black pepper, Greek seasoning, paprika, garlic powder, onion powder, and dried parsley. If your chicken is less than 5 pounds, still use this amount of seasoning but reduce salt by a little.
In another small bowl pour 2 tablespoons olive oil.
On a cutting board, place chicken. Reach into the neck cavity and rip off the neck. Check the middle cavity to ensure no other packaging is in the center.
Use a knife to loosen skin if needed. You should be able to fit fingers under the skin. Pour half the olive oil under skin. Sprinkle half the seasoning blend under the skin and evenly spread it throughout the underside of the skin. This will lock the flavor in.
Spread remaining oil on top of skin, Sprinkle evenly with remaining seasoning blend.
Tie chicken legs with kitchen twine. Place chicken breast side up on trivet then place in the pressure cooker insert.
Secure lid. Turn STEAM knob to SEALED.
Turn on pressure cooker. Press MANUAL OR PRESSURE COOK. Use the ( + ) and set it to 40 minutes. NOTE that the calculation of pounds and pressure cook time is as follows. Use #lbs X 8 minutes. A 3lb chicken is 3X8=24minutes. A 4lb chicken is 4X8 minutes=32minutes. A 5lb chicken X 8 minutes=40 minutes.
Once the pressure cooker time is set, the pot will beat and indicate “ON”. This means that it is coming to pressure. Do not open the lid. Pressure may take 10-15 minutes to build.
Once the pot comes to pressure the “ON” will switch to count down the time.
After the chicken has cooked, the pot will beep. Do not do anything. The pot should then COUNT UP or simply set a timer for 15 minutes. Allow pressure cooker to NR NATURAL RELEASE.
After 15 minutes, turn STEAM knob to VENTING. Once pressure pin drops, remove the lid.
Prepare a rimmed baking sheet with foil. Use 2 sets of kitchen tongs to lift trivet handles onto baking sheet.
Place trivet with chicken in oven and BROIL on HIGH for 5 minutes.
To make the gravy, set pressure cooker to SAUTEE mode. Whisk 3 tablespoons cornstarch into 3 tablespoons of cold water. Pour slurry into pot. Allow to come to boil and whisk.
Carve chicken and serve with gravy.
