Clean out the cavity of the chicken, reserving the neck to make stock later.
Rub the chicken all over with the taco seasoning. (or use another seasoning blend such as Italian seasoning, or salt and pepper.)
Turn the Instapot on the saute mode and add the grapeseed oil. When hot, add the chicken, breast side down. Sear and then flip the bird over and sear on the other side. Removed from the Instapot.
Place the rack in the bottom of the Instapot with the lift handles pointing up and resting on the sides of the pot. Pour the stock in the bottom of the Instapot and place the chicken on the rack.
Seal the Instapot making sure the valve is set to sealing position. Close the lid tightly and turn the Instapot on either the manual mode or poultry mode and set the time for 24 - 30 minutes (or 6 minutes per pound of chicken)
Once it is cooked, allow the steam to release on its own. When finished, open the pot and gently remove the chicken to a cutting board. Cool slightly and then break apart. It is ready to enjoy!