To prepare the chicken, remove the giblets (if there are any), and pat the skin dry with paper towels. Sprinkle the lemon herb seasoning over the skin, and place the halved lemon in the cavity of the chicken.

Switch the Instant Pot to sauté mode, and melt the coconut oil or ghee in the bowl. Carefully place the chicken (breast side down) into the pot. Cook for about five minutes on each side - you'll find some poultry lifters useful for turning the chicken!

Press Cancel, then carefully lift the chicken out of the pot, and place it on a board. Place a trivet inside the Instant Pot, then add the chicken broth. Return the chicken to the pot, close the lid, and switch the vent to the sealed position.

Switch it to High Pressure, and set the timer for 25 minutes (that's for a 4 lb chicken - allow about 6 minutes per pound, so about 30 minutes for a 5 lb chicken and 36 minutes for a 6 lb chicken). Release the pressure naturally (which takes about 15-20 minutes). Check that the thickest part of the thigh reads 165°F; if not, seal and cook for 3-5 minutes more. Allow the chicken to rest for five minutes before removing and carving.