Prepare the chicken by tying the legs together with chicken twine. Then rub the oil onto the skin of the chicken.
Mix together the spices in a small bowl. Sprinkle the spices over the chicken skin.
Pour the 1 cup water into the pressure cooker liner. Place the rack into the pot and then place the chicken onto the rack. Tuck the orange and lemon slices in around the chicken.
Place the lid on the pot, set the valve to sealing, and cook on high pressure for 15 minutes.
When cooking time has finished, allow to no pressure release for 5 minutes before unsealing the pot. Using the rack, remove the chicken from the pot. Remove the liquid, saving it for later, and discard the citrus pieces.
Place the chicken on an oven safe pan and place 5-6 inches away from the broiler. Set the broiler on high and cook for 5-10 minutes until skin is golden and crispy.
To make the gravy:
Add 2 cups chicken stock and the flour to the pressure cooker pot and whisk till smooth. Add the liquid you reserved earlier and whisk again. Cook on the sauté setting on high, whisking constantly until gravy has thickened and coats the back of a spoon.
Mealthy crisp lid instructions:
To use the crisp lid, use the rack handles to carefully remove the chicken from the pot. Remove the liquid and the orange and lemon pieces. Save the liquid for the gravy and you can discard the citrus pieces.
Return the chicken to the pot and place your crisp lid on top. Cook at 400F for about 5-6 minutes. I had to shift my chicken slightly halfway through so that it crisped both halves of the chicken evenly.
Once the chicken is done cooking, then you can use the pot to make your gravy.
To cook in the slow cooker:To make this in the slow cooker instead of the pressure cooker, place the seasoned chicken and citrus pieces into the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours.Make the gravy following the same method, except cook in a sauce pan on the stove top.