Remove any giblets or packets from inside the chicken. Pat the chicken dry.

Mix together the oregano, thyme, salt, and pepper.

Lift the skin of the chicken (over the breast meat) and rub minced garlic as well as half the seasoning blend between the skin and the meat of the chicken.

Put an entire bulb of garlic inside of the chicken. Tie the chicken legs together with cooking twine.

Pour the water into the cooker pot.

Place chicken in the crisping basket, tucking the wings under the bird.

Cover the cooker with the pressure lid and set the valve to sealing.

Set the electric pressure cooker to manual or “pressure cook” for 22 minutes. Press start/stop to begin the cooking cycle.

Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.

Brush the chicken with melted butter and sprinkle with remaining dried seasonings.

Cover with crisping lid and set the Air Crisp function to 400 degrees. Cook for 8 minutes.

The chicken is done when the meat reaches an internal temperature of 165 degrees.

When done, remove chicken from cooker and allow to rest for 10 minutes before slicing.