Remove giblets from inside chicken. Rinse chicken inside and out and pat dry with paper towels.
Mix together butter with salt, pepper, garlic powder, onion powder. paprika, rosemary, thyme.
Stuff inside of chicken with smashed garlic, onion, lemon slices, sprig of rosemary and thyme.
Loosen skin of chicken and rub a few teaspoons of butter mixture under skin. Spread remaining butter mixture over the top of the chicken.
Pour chicken broth into Instant Pot.
Place chicken into Instant Pot on top of the trivet.
Put on the lid and set to manual, high pressure for 25 minutes. Set to sealing and then do a 10 minute natural release.
Remove chicken from Instant Pot and if you want crisper skin, brush the skin with some melted butter and under the broiler, top of chicken should be about 6 inches from the top of oven. Watch closely and allow skin to brown and crisp up.