In a small bowl combine chopped garlic, smoked paprika, chopped rosemary, lemon juice, 1 tbsp olive oil, salt, and pepper. Keep it aside.
Rub some of the garlic mixture inside the chicken cavity. Then fill in the cavity with large pieces of onion (use remaining for the gravy), and lemon slices. Tie the legs together using a cotton twine.
Heat remaining oil on medium saute mode. Place whole chicken facing breast side down. Sear it for 3-4 min to get a nice golden color on the skin. Carefully turn it and sear for another 3-4 min. Remove the chicken and place it on a trivet.
Meanwhile, in the same pot add garlic cloves, onion, and cook until translucent. Then add some fresh rosemary and chicken stock.
Evenly spread remaining garlic-herb mixture over the chicken using a brush. Place the trivet with the chicken in the pot.
Cook the chicken on manual high pressure for 22 min. Once done release pressure naturally for 10 minutes and then quick release the remaining pressure.
Carefully transfer the chicken to an oven safe dish. Optionally, broil for 3-4 min in the oven for additional color, texture, and flavor.