• Prep the chicken by removing the giblets and neck (if included), as well as any plastic or twine used to tie it up. Pat the skin dry with a paper towel.
• Season the cavity of the chicken with kosher salt and pepper, as desired, and insert half of a lime, half of a medium onion, and the garlic cloves.
• In a small bowl, mix together the kosher salt, smoked paprika, garlic powder, chili powder, pepper, and olive oil. Rub this mixture all over the chicken, focusing on really working it under the skin on the breast side. Insert the additional lime slices under the skin on the breast side.
• Pour 1 cup of light beer into the bottom of the pressure cooker pot. Set the trivet down in the beer, and then set the prepared chicken on the insert.
• Close the lid and lock it in place, making sure the pressure valve is set to Sealed. Press the Manual/High Pressure function, and set the time for 25 minutes.
• When the chicken is done cooking, hit Cancel and allow the pressure to release naturally. Once the pressure has released, you'll be able to open the lid. Insert a meat thermometer into the thickest part of the chicken breast to ensure that it's reached a temperature of 185 degrees. If it hasn't, re-pressurize and cook for an additional 5 minutes, and then check it again.
• Remove the chicken to a platter to cool slightly, and then shred or slice.

To make the gravy:

• After removing the cooked chicken from the pressure cooker, press the Sauté function and allow the remaining juices and drippings to come to a boil.
• Stir in 2-3 tablespoons of cornstarch mixed with a little cold water. Simmer until gravy thickens up.