Rinse the whole chicken in cool water and pat dry. Sprinkle salt and pepper onto the chicken, covering all sides.
Plugin the Instant Pot and press the saute button. Using the adjust button, program the saute setting to medium. Add the olive oil to the Instant Pot, once hot sear the whole chicken on each side until golden brown, remove from the Instant Pot.
Juice the lemon and set aside the juice. Stuff the chicken cavity with lemon peels, rosemary, sage, and thyme. Set aside.
If needed, add more olive oil to the Instant Pot. Add the garlic, carrots, and onion and saute until vegetables begin to brown. Pour in the lemon juice and white wine. Stir and scrape the bottom of the pot to release any pieces on the bottom of the Instant Pot. These bits have the most flavor!
Place the lid on the Instant Pot and ensure the vent is closed and lid is sealed. Press the cancel button followed by the poultry button. Using the adjust button, change the pressure to high and use the plus (+) button to increase the timer to 30 minutes.
When the timer is finished, the Instant Pot will beep. Carefully vent the Instant Pot to release steam. The steam will be very hot! Be sure your hand is not over the actual vent. Once the steam has finished venting remove the lid. Check to be sure the chicken has reached 165 degrees. Let the chicken rest for about 5 minutes before carving. Serve with the carrots on the side.