My rule of thumb with frozen whole chicken in the instant pot is 10 minutes per pound, so I'd cook a 3-pound chicken for 30 minutes, a 4-pounder for 40 minutes, and so on. (For a fresh chicken, I'd do 6-7 minutes per pound.)
Place frozen whole chicken in the instant pot on the trivet. (You don't need to bother cooking the meat in the liquid, as I typically do in the oven, because the Instant Pot makes perfectly moist chicken every time.)
Add salt and pepper, seasonings of choice.
Add 1/2 cup to 1 cup water (depending on the size of your chicken. Minimum half a cup is important in order for the instant pot to function correctly.).
Set timer to appropriate time on manual mode (see first instruction above). Allow pressure to NPR (natural pressure release), and serve.
Use the remaining liquid for gravy.
Reminder: always use a meat thermometer to check the internal temperature before eating.We typically add the bones back to the Instant Pot after dinner (our family typically eats most of the meat from a smallish whole chicken in one meal) and add water to make bone broth while we clean the kitchen and put the kids to bed.Don't forget to account for pressurization and de-pressurization time in your planning. An Instant Pot with a frozen whole chicken takes longer to come up to pressure than most other recipes. I'd say it averages 25-30 minutes, and that's before your timer starts the countdown of the actual cooking time.