I love my instant pot but I've never cooked a whole chicken in it.

Perhaps you are over cooking it? Is there enough water or broth in the pot?

You may want to double check your time and settings, as well as the amount of liquid you put in the IP, or this may be related to the "temperature" of the chicken - i.e. if the bird had it been frozen and then you defrosted it in the fridge. I've always had excellent results with a whole chicken and my IP. Hope you solve the problem so you'll have excellent results too!

FWIW, I always find some parts of breast meat drier than others. It seems that the thinner parts, closer to the vent, are cooked long before the thicker interior parts.

I cooked four chicken breasts in my pressure cooker two days ago, and they came out very moist, but I more or less poached them, since I added enough water to almost cover them. I would not mix white and dark meat in a PC.

Yep, white meat may not be a good candidate for the Instant Pot. I wonder if it would make any difference if I turned the chicken upside down keeping it away from the vent.

I've cooked boneless skinless breasts many times and they've always turned out fine. But they are near the bottom of the pot.

I have eaten chicken breast that some deem "fine" and I think is nasty and stringy....
Sorry...crock pots and pressure cookers are very tricky for lean white meat.

Cut the white meat diagonally to avoid long strings.

May be it would help to cook the whole chicken upside down with the white meat at the bottom?

I am going to try that next time. I think the trick is the keep the chicken away from the water at the bottom of the IP (unless you want boiled chicken).

My biggest problem with the IP is that the chicken does not get browned. DH has no problem with that because he's not a skin fan and doesn't see the beauty in a perfectly browned chicken. I on the other hand see the skin as appetizing. Even if you don't eat it, it just makes the chicken look so much better! I guess I am a shallow person into the aesthetics of food (lol).

How long does it take to cook a 4 pound chicken in the instapot?? If you cut that chicken down the back and flatten it out (spatchcocked) and lay it flat on a foil covered sheet cake pan, and heat your oven to 450, it will cook in just over 30 minutes....and have crispy skin and the breast won't be overcooked.
Then you roll up the foil and toss it and wipe out the pan.

Yes, I'm kind of curious as to why you need to roast a chicken in an instant pot. I can totally understand making various slow-cooker recipes in it, but what are you gaining by doing it this way? Is this a temporary kitchen set up? Just curious. (Someone gave me an instant pot but I realized I just don't cook that way and gave it to someone else, so I'm always interested in how people are making them useful.)

I got one of these a few years ago (it didn't have the rack at that time). I love it for the few times I want to cook in the oven instead of on the grill. Most of the time my chicken goes on the grill (gas or charcoal, I have both). It is split in half and flattened. I do not remove the backs, since they are my favorite part.

https://www.surlatable.com/product/PRO-2393643/Sur+La+Table+Tri+Ply+Stainless+Steel+Roasting+Pan

I use Ina Garten's chicken recipe (kinda) where she splits the chicken down the back, flattens and cooks with potatoes and carrots. I do use Pam on the pan before cooking and got ripped for that on another thread, but I like Pam. If you don't, just swipe with a small amount of your favorite oil.

My son adores the InstaPot so much, that he has at least two now, but I don't know if he does a whole chicken or not.

I got an IP to save space. I got rid of my slow cooker, yogurt maker and rice cooker (with no regrets). It makes the BEST yogurt (I do a Oui copycat) and steel cut oatmeal. So all in all I am pretty happy with the appliance.

The thing about the chicken.....The IP makes really good chicken to use in other recipes. We do an IP chicken and the first meal (the breast) is mostly a little bland for me but it tastes good and I know I can prepare a sauce to perk it up (Did I mention my DH likes bland?). I believe the slight unevenness in cooking can be overcome. However, it's meal #2 and #3 where the IP really shines. The leftovers will make a some fantastic chicken soup, a stir fry, chicken salad, etc.

I know that all I need is some kind of correction to the way I am making the whole chicken. I guess maybe some experimentation is in order!

Thanks, jerzeegirl. Yes, I do see that the instant pot is great for a lot of things. For me, I'm just more of a hands-on cook. Neither way is better, just a different style.

But if they ever do release the upcoming version they were talking about last summer that can also be used for pressure canning, it will definitely get my attention again.

I wanted to add that I recently used the IP to cook frozen chicken thighs, and yes, they were frozen solid. The IP cooked them perfectly, they were cooked all the way through, and came out tender and juicy--that made my meal prep so easy, to cook from frozen!