Cut three slits in chicken skin on top. Stuff minced garlic into each slit.
Drizzle olive oil over chicken, then sprinkle and rub on salt and pepper. [To brown chicken first, add a tablespoon or two of oil into bottom of pot. Press "Sauté" to heat up the bottom of the pot and then sear all sides of chicken in hot oil. Cancel setting and remove chicken from pot.]
Add water and apple cider vinegar to the pot. Place rack in pot.
Place lemon slices in the cavity of the chicken then place on rack in pressure cooker.
Cover with lid close the vent valve. Press the "Poultry" button and adjust timer to 25 minutes.
When timer goes off, allow the pot to sit there for a natural pressure release for about 15 minutes. Open valve and remove lid. Remove chicken and allow to cool slightly before cutting.
For a crispier skin and exterior, saute the chicken in the Instant Pot before you cook it.Use enough water and vinegar. If you don't use enough water, it might give you a "BURN" warning as it cooks.Let it do a natural pressure release at the end. This will allow the chicken to continue to cook.