Pressure Cook Whole Chicken:
Add 2 tbsp (~40g) fine sea salt, 4 stalks of green onions, 2 tbsp (30g) crushed ginger, and 8 cups (2L) of cold water to the Instant Pot. With tongs, carefully submerge the whole chicken in the water. Ensure the water covers at least 90% of the chicken.
Close lid and pressure cook at High Pressure for 0 minute + Natural Release (18 - 22 minutes).
For 2.8lbs (1270g) Whole Chickens: 18 minutes Natural Release
For 3.2 lbs (1450g) Whole Chickens: 20 minutes Natural Release
For 3.6 lbs (1633g) Whole Chickens: 22 minutes Natural Release
Open the lid carefully. With tongs, carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot chicken stock liquid in the chicken carcass.