Preheat the oven to 425 degrees F. If you're roasting the chicken in a cast-iron skillet or dutch oven, let the pan preheat in the oven as well.
Take your whole chicken out of the freezer and run it under warm water for a couple of minutes. Rinse the chicken inside and out. Make sure you properly wash your hands and all your surfaces before and after handling poultry!
Remove excess fat and chicken giblets using kitchen shears.
Place the frozen chicken on the Instant Pot rack, breast down. Add a cup of water, close the lid and the valve and set the instant pot on "pressure cooking" (high) for 25 minutes.
Quick-release pressure and safely open the Instant Pot lid. Take the chicken out and empty its cavity from any excess water, pat the chicken dry, and season it inside and out with salt and your choice of herbs. I love sage and rosemary. You can also place one or two cloves of garlic inside the chicken cavity for extra flavour.
Place the chicken in the preheated cast-iron skillet, or in a glass oven pan, with the breast down.
Roast in the oven for 25 minutes or until the skin is crispy. Make sure all juices inside the chicken are clear and the meat is fully cooked. For extra crispy skin, broil for 5 minutes.