Remove any packets of giblets or neck bone from the chicken. Make sure to check both sides. Pat dry with paper towels.

With clean hands, combine ingredients for dry rub in a small bowl. Cover the whole chicken with spice mixture, under and over the skin.

To the main pot insert of the Ninja, add a cup of water. Place whole chicken into the air fryer basket and place in the main pot insert of the Ninja Foodi.  

Secure pressure cooker lid and make sure the pressure valve is in the sealing position. 

Set to High Pressure for a cook time of 15 minutes. 

When the cook time is done, carefully quick release and remove lid. Lift up chicken and set on a plate to the side. Pour any drippings in a glass container to the side (they will be used to make the gravy!).

Place chicken back into the air fryer basket and put basket back into the Ninja Foodi. 

In a small bowl, melt butter.

Air fry chicken for 15-20 minutes, opening the lid every 3-4 minutes to baste with melted butter. This will help it achieve the nice golden skin. The chicken is done when the internal temperature reaches 165 degrees fahrenheit.

Set chicken on a plate to the side and cover with foil to keep warm.

Remove the air fryer basket from the device and carefully spoon the top layer of fat drippings into the pot insert. You will notice the drippings have separated into fat and stock in your glass container.

Add flour to the fat and whisk to create a roux. Cook for 1 minute, whisking continuously. Slowly pour in remaining reserved liquid to create chicken gravy. You will most likely need to supplement with additional chicken stock, I use around 1 cup.

Carve chicken and enjoy with gravy and your favorite sides!