In a small bowl, mix together the smoked paprika, mustard powder, garlic and onion powder, oregano, chilli powder and salt. Set aside.
Tie the ends of the legs together with butcher's twine so they are tight against the bird.
Season the chicken on all sides with the spice mix.
Pour the water or chicken broth into the bottom of the pot and then place the trivet in the pot.
Place the chicken on the trivet then close the lid and turn the valve to seal. Set the instant pot to high pressure for 7 minutes per pound of chicken.
After the timer has counted down, allow the pot to naturally pressure release for 10 minutes then turn the valve to vent to release remaining pressure.
Remove the chicken from the instant pot and set it in a baking dish. Place under the broiler for 5 minutes until skin is crisp. If you are removing the skin and shredding the chicken you can skip this step.
Shred or slice the chicken and serve.