If the chicken was previously frozen, make sure the chicken is now completely thawed. Remove the giblet package from the chicken's cavity, discard. Pat the chicken dry with a paper towel. Set aside.
In a small bowl combine the salt, pepper, minced garlic, and paprika. Pour in the peanut oil and mix until well blended.
Preheat the instant pot by setting it on the sauté mode on normal.
Using a pastry brush, spread half of the spice mixture on the breast side of the chicken. If desired, sprinkle with an all-purpose seasoning to taste. Then carefully using your hands lower the chicken breast side down, into the preheated instant pot.
Using the pastry brush, spread the remaining spice mixture on the other side of the chicken. If desired, sprinkle more all-purpose seasoning on the other side of the chicken, to taste.
Sauté the chicken on the breast side for about 3 minutes. Using two spatulas or a pair of tongs flip the chicken over. Continue to sauté for another 3 minutes.
Using the spatulas, or tongs - very carefully remove the chicken from the instant pot. Place the chicken on a large plate.
Place a trivet in the bottom of the instant pot. Carefully place the chicken, breast side up back into the instant pot on top of the trivet. Pour the chicken stock into the instant pot.
Place the lid on the instant pot, lock, and set on manual for 25 minutes. Allow the instant pot to naturally release, about 15-20 minutes.
Optional step: Transfer the chicken to a foil-lined baking sheet and coat with barbecue sauce. Broil the chicken in the oven for 3-5 minutes or until the barbecue sauce has caramelized. Serve and enjoy!
Placing the chicken on a trivet after sautéing keeps the chicken from sitting in chicken broth in the bottom of the instant pot while cooking.
Use a digital instant-read thermometer to check the temperature of the chicken. The temperature should read 165 degrees. Place the chicken back in the instant pot for an additional 2 minutes for every 5 degrees below 165 degrees until the chicken is finished cooking.