Remove your whole chicken from its package and lightly dry it with some paper towels.

In a small bowl combine ghee, rosemary, sage, garlic powder, ½ teaspoon salt and pepper.

Take the ghee mixture and stuff some of it underneath the skin on the breasts and the rest all over the top, reserving 1 tablespoon of the ghee mix.

Sprinkle the remaining salt all of the top of the chicken.

Place your instant pot on the saute function then add that remaining tablespoon to the pot.

Once it is nice and hot, place the chicken (ghee & breast side down) in the instant pot and let it cook for 3 minutes.

Remove the chicken, turn the instant pot off and add the steamer rack + 1 cup of water to the pot.  Place the chicken on the rack and turn the instant pot on manual high pressure for 40 minutes with the top knob on “sealing”.

Once that time is up just make sure you turn the knob to “venting” within 5 minutes of the timer going off.

Once it is done venting, removed the chicken and enjoy!