1 ~5.25lb whole chicken
lemon juice
dried basil
3 cloves garlic (crushed or minced) or more to taste
1/4 medium onion
1/4 stick of buttcer
water

Prep your pressure cooker according to your manufacturer's instructions, including the amount of water you should add.

Rinse chicken and place into cooker. Liberally spray lemon juice over entire bird. Liberally sprinkle dried basil over bird. Stuff pats of butter, and garlic under the skin of the breast. Slice onion and place into pot. Bring up to full steam and maintain steam for 20 minutes. Remove from heat and leave pressurized for 7 more minutes then release pressure. Take temperature of chicken and make sure it is not lower than 165 degrees. Debone chicken and eat! You can strain and keep the stock for another use.