Heat your Instant Pot to saute mode and add the olive oil.
Pat the chicken dry on all sides with some kitchen paper towels.
Mix the rosemary, thyme, paprika, garlic powder, parsley, and salt and pepper in a small bowl and rub it onto the chicken skin, on all sides.
Once the pot is hot, add the chicken top-side down and let the skin brown for about 3-4 minutes.
Gently flip the chicken onto its side and brown one side, and then the other, for about 2-3 minutes each.
Then brown the chicken on the bottom in the same way, for about 3-4 minutes.
Gently remove the chicken from the Instant Pot and pour in the chicken stock, scraping loose any bits off the bottom of the pot.
Place the chicken on the trivet and place the trivet into the Instant Pot, and add seal the lid.
Set the valve to sealing and cook on high pressure for 21 minutes (cook for 6 minutes per pound of chicken - be sure to weigh or check the packaging before cooking!).
After the cooking is finished, let the Instant Pot release naturally for 10 minutes before turning the valve to vent and release any remaining pressure.
Remove the chicken by lifting the trivet out of the Instant Pot and place it on a plate for the chicken to rest for several minutes while you make the gravy.