Place the trivet inside your Instant Pot and pour the water or broth into the bottom.
Pat the chicken dry and season generously all over with salt and pepper. Set chicken on trivet.
Place veggies on top of chicken, then the butter and the rosemary. Put Instant Pot top on and set to manual high pressure for 27 minutes. Do a natural pressure release when the timer is up.
When your chicken is coming down in pressure, preheat the oven to broil. When the chicken is ready to come out of the Instant Pot, use tongs to place it carefully on a sheet tray and place under the broiler for 2-3 minutes to crisp up skin.
Sprinkle with extra sea salt and serve with veggies.
This recipe will yield about two cups of really yummy chicken broth. Pour the broth into a glass measuring cup or bowl and set to cool. When cool, skim off the fat and strain through a cheesecloth (optional). Save broth to drink or cook with, or freeze for later use!