Heat the oil in the Instant Pot using the sauté setting. Cook the onion until it starts to brown, then add the fresh herbs and celery.
Once everything has browned, add in the water. Use 1/4 cup for each half pound the chicken is. Gently set in the trivet.
Remove all the packaging from the chicken and then set it on the trivet, breast side up.
Add carrots around the chicken and season the top to your preference. Lay a few more fresh herbs on top of the chicken.
Twist on the locking lid, set the vent to sealing, and cancel the sauté mode. Cook the chicken for 5 minutes per pound. A 4 pound chicken will cook for 20 minutes.
When it has finished cooking and the instant pot beeps, let the natural pressure release for about 20-25 minutes.
Carefully remove the chicken using the trivet handles and set onto a plate or cutting board. Allow the chicken to rest more before slicing.
TIP: To make this a Keto friendly recipe, just omit the carrots.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.