Pre spray your instant pot with non stick spray. Clean out your whole chicken, discard any packaged items. Rinse out your chicken Wipe your chicken dry with paper towels Cut your onion in quarters Cut your limes in quarters Seed (scrape seeds out with a knife) and Chop your poblano pepper ( Use care and wash hands immediately after handling peppers.) Peel your garlic Stuff your chicken with onion, garlic and lime Spice rub your chicken (wash hands with soap and water) Place the instant pot rack onto the bottom of the pot Add some onion, garlic to the bottom of the pot Then place stuffed chicken to pot breast side up Add chicken broth Set cook time, and move pressure valve to SEALING position (proper setting) Cook for 20-26 minutes depending on the size of your chicken. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If not done cook a few minutes longer. When done you will need to let the pot release pressure; Leave valve on SEALING position and let it release naturally. (If in a hurry wait at least 10 minutes, then carefully push SEALING valve to VENTING- DO NOT do this before the 10 minute countdown after cooker is done cooking. )