Remove giblets from the chicken cavity; pat dry the chicken with paper towels and set it aside.
Heat olive oil in a skillet set over medium-high heat.
Add fresh basil leaves to the hot oil and cook until wilted, about 2 minutes; remove from heat.
In a small food processor combine basil leaves, butter, garlic, lemon zest, and ½ teaspoon salt; whiz until smooth. If you do not have a food processor, chop the basil after cooking, soften the butter and mince the garlic; using the back of a fork, mash and combine all the ingredients.
Rub the compound butter all over the chicken and under the skin.
In a small bowl combine ½ teaspoon salt, italian seasoning, marjoram, and paprika; rub the seasoning onto the chicken.
Lightly salt the chicken cavity and stuff it with lemon wedges and garlic.
Add chicken broth to the Instant Pot.
Set the trivet inside the Instant Pot and place the chicken on the trivet. If you do not have a trivet, you can make 5 to 6 balls with aluminum foil. Balls should be the size of a golf-ball.
Close and lock the lid.
Set Instant Pot to cook on HIGH PRESSURE and set the timer to 20 minutes. It is suggested to cook a whole chicken at 6 minutes PER POUND.
Once the cooking is done and the timer sounds, press Cancel, but don’t open the lid. Let pressure release naturally.
When pressure is released and the pressure pin drops, open the lid.
Heat your oven to BROIL.
Remove chicken from the Instant Pot and transfer it to a baking sheet.
Pop the chicken under the broiler for about 5 to 6 minutes, or until golden brown. Make sure to watch closely so to prevent burning.
Remove from oven and transfer to a cutting board; let stand at least 10 minutes before cutting.