Season the chicken, patted dry, liberally with salt, pepper, and poultry seasoning.
Remove the chicken from the Instant Pot and set aside. Add two cups of chicken broth, one pound of baby potatoes that have been scrubbed clean ( I used Yukon gold), three large carrots that have been chopped, and four cloves of garlic.
The chicken should be falling off the bone after cooking. Ensure that it has reached 180 degrees with a meat thermometer before serving.
Save the strained liquid from the bottom of the pot, skimming the fat off before using or freezing. Use as chicken stock in any recipe.