Combine all ingredients in the marinade group in a small bowl or 2-cup measuring cup then whisk or stir together.
Place the chicken into a gallon size plastic bag, and pour the marinade over. Add the oranges squeezing some of the juice over the chicken. Add two orange quarters to the cavity of the chicken.
Marinate for two hour or overnight. Longer is better.
Add rack to inside of Instant Pot. Add one cup of water if using a six-quart pot. If using a different size pot use the appropriate amount of minimum liquid. For example, an eight-quart would be two cups of water. Add the chicken to the Instant Pot, and throw away the marinade.
Cook on high pressure at 6-minutes per pound. I had almost a 6-pound chicken so I cooked on high pressure (normal) for 36 minutes.
Follow with a 10-minute natural pressure release.
If you would like crisp the skin, cook under the broiler in the oven for about ten minutes or until you reach the desired level of browning.
Serve immediately, or store in an airtight container for up to one week.