• In a large bowl, add softened butter and the spices( Cajun seasoning, creole seasoning, black pepper, curry powder, paprika, salt, seasoning salt).
• Add finely chopped garlic and parsley, and olive oil.
• Mix until well combined.
• Pat and dry your chicken with a paper towel. Loosen the chicken skin from the breast using your hand or a spoon.
• Place a rack or Trivet in the inner pot of the instant pot, then add water or chicken broth and whole spices ( Cardamom pods, star anise, cloves, cinnamon sticks, and bay leave).
• Add the spice butter under the skin using your hand. Use your fingers to message the chicken evenly from inside and top of the chicken as well.
• Place the chicken inside the instant pot .Close the lid and turn the venting knob to seal
• Cook on high pressure for 30 minutes, then release the pressure right away.
• Remove the chicken with the trivet, and allow excess juice to drip into the pot. keep the liquid for cooking the rice.
• Place the chicken with trivet in a baking sheet, and brush the skin with the mixture of olive oil and paprika.
• Broil on high for 5 minutes, or until the skin is golden.

Cook the Rice:

• Simply strain the water, and use 1 ¼ cup of the water for 1 cup of rinsed rice.
• Add salt or any other spices if needed.
• Close the lid and turn the venting knob to seal.
• Cook the rice on high pressure for Three minutes (warm mode off).
• Natural release for 10 minutes ,and then turn the knob to venting position.
• Open the lid and fluff the rice with a fork.
• Serve the chicken over the rice with toasted almonds and raisins.