Make the compound butter: Mix the butter, garlic, rosemary, thyme, lemon zest, salt, and pepper together in a bowl.
Season the chicken: Carefully create pockets between the chicken’s skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butcher’s twine to tie the ends of the legs together.
Pressure cook the chicken: Pour the chicken broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10 to 15 minutes, or until browned.
