To prep, add all of the ingredients to a zip bag.
Label the bag, seal it, and store in the freezer for up to 3 months.
On cook day, add the thawed contents to your Instant Pot liner.
Select manual or pressure cook button (depending on the model you have) and set time for 6 minutes per pound. As a general rule for the Costco chickens, I set to 20-25 minutes.
When pressure cook cycle is complete, let naturally de pressurize for 10 minutes, then quick release remaining pressure. Always use a meat thermometer to ensure the internal temperature is 165F.
If you like a crispier skin, pop under the oven broiler or into an Air Fryer until the skin reaches desired crispiness.