Prep the chicken by removing the giblet bag from inside the chicken. Pat dry inside and out with paper towels. Using your hand or a spoon, loosen the skin from the meat - careful not to break the skin.
In a small bowl, whip the butter using a whisk. Add the honey and French seasoning and whisk again to combine. Set aside.
Place the rack that comes with the Instant Pot at the bottom and pour in your chicken broth.
Add your garlic and half lemon inside of your chicken. Take your butter mixture and evenly spread it under the skin of the chicken. Add salt and pepper to the outside of your chicken to taste.
Pressure cook on high for 24 minutes (or 6 minutes per pound of chicken). Once it's done, allow to pressure release fully (about 15 minutes). Preheat your oven to "broil" (500 ℉) while it releases - place the top rack in the center of the oven.
Transfer chicken to a foil-lined sheet pan and broil for about 5 minutes or until skin is browned. Let rest for 10 minutes before slicing.
