Start by prepping your bird. Remove giblets and packets inside the chicken. Then with a paper towel or clean towel pat the chicken dry.

Now in a small bowl add your lemon zest, salt, pepper, onion powder, and garlic.

Lift up the skin on the chicken brease and smear half the rub onto the chicken. Put your lemon halves inside the chicken.

Tie the legs with bakers twine.

Put water in the cooker pot, and then place chicken in the crisping basket. Tuck wings under the bird.

Cover with pressure cooker lid, make sure it is sealed, and then do pressure cooker for 22 minutes. Natural release for 5 minutes, then remove the rest of the pressure.

Now with melted butter brush over the top of the chicken and then sprinkle with the rest of the seasoning.

Cover with crisping lid and do air crisp function at 400 degrees for 8 minutes.

Make sure the chicken reaches 165 internal temperature. If your chicken needs longer go ahead and cook it more.

Let chicken rest for 10 minutes on counter before you slice.