Add the trivet to the instant pot
Add the onion, carrot and bay leaf to the instant pot (this will form the base for your stock).
If the chicken is trussed remove any string or elastic. Add the chicken to the pot (the recipe should work for up to a 2.2 kg (5lb) chicken in an 8qt instant pot or 1.8kg (4lb) chicken in a 6 qt.
Season to taste and sprinkle with garlic powder.
Now add cold water up to around the ¾ mark on the pot. The chicken should be nearly covered with water.
Put the lid on the pot and set on high pressure for 0 minutes (some pots will only allow a setting of 1 minute which will also work).
When the time is up, leave for at least 25 minutes for the pressure to release (it should take around 22 minutes for the pin to drop).
Whilst waiting for the chicken to finish cooking, prepare your potatoes and carrots. Peel the potatoes (optional) and parboil with the carrots for around 1 minute. Drain the water and coat the potatoes and carrots with your oil of choice.
Remove the lid and then remove the chicken. You will be left with a large amount of stock which can be used to make gravy and for anything else calling for chicken stock. Remove the stock from the pot and save for later.
Put the chicken back in the pot and put the air fryer lid on (if you don't have one don't worry, you can either crisp under the grill - broil, or in any other air fryer or even not bother if you don't like crispy skin). Set to broil for 15 minutes.
When the time is up remove the chicken and leave to rest.
Add the potatoes and carrots to the air fryer insert and add to the pot (or cook in any other air fryer). Set on roast for 30 minutes turning around halfway through.
Whilst the potatoes and carrots cook, prepare your gravy and any other vegetables you may be cooking. I also made Yorkshire puddings which went in with 20 minutes left on the air fryer timer.
When the time is up, remove the potatoes and carrots and serve with the chicken etc.