If your whole chicken has gizzards or anything inside of it, remove the items from the cavity.
Rinse your bird off with cool water and pat dry with paper towels. Set the chicken aside.
Now, preheat your cooker to sauté.
In a small bowl, mix together the rosemary, oil, garlic, paprika, salt, and pepper.
Rub the spice mixture all over the chicken. I like to add a cut up lemon into the cavity, at this point. You may also use an apple or onion, if you prefer.
Add the tsp of oil to your pressure cooker.
Place the chicken to the cooker and cook on one side for about 4 minutes.
Flip the bird over and cook the other side. Now, remove the chicken from the pot and set aside.
Add the broth to the cooker and scrap any brown bits from the bottom with a spatula.
Cut your onion into wedges and place into the pot.
Put your seasoned chicken on top of the onions, breast side up.
Close the lid of the pressure cooker. Cook on high pressure for 6 minutes per pound of meat.
Allow the bird to rest for 10 minutes before releasing the steam.
Remove the chicken and place on a large plate or cutting board before cutting into. Enjoy!