Rinse the chicken and remove giblets from inside the cavity. Rinsing the cavity out is also a good idea.
Using a paper towel, pat the chicken dry.
In a small bowl, mix together the salt, pepper, garlic and Italian seasoning.
Place 1/3 of the seasonings on one side and with your hand spread evenly around.
Flip the chicken over and season the other side with 1/3 of the seasonings.
Carefully lift the skin on the breasts and place remaining seasoning under the skin. You may need to break the membrane but can easily get seasonings over entire breasts.
Set the Instant Pot or Pressure Cooker to Saute and wait until it reads hot. Add the olive oil.
Add the whole chicken to Instant Pot and sear for 4-5 minutes per side, front and back.
After the chicken has been browned, turn off the Instant Pot.
Remove the chicken and add water or chicken broth and scrape up any stuck bits off bottom of pot. Add the lemon wedges to the cavity of the chicken.
Place the chicken, breast side up, on trivet and place the chicken back in the pressure cooker.
Set the pressure cooker to 6 minutes per pound of chicken and allow for a 15 minute natural pressure release, then use quick release.
Remove the chicken and let sit for 5 minutes before serving.
Chicken should reach internal temperature of 165°F using a digital thermometer.
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