How to Make It
Combine first 5 ingredients (through pepper) in a small bowl. Combine potatoes, green beans, onion, and 1 tablespoon of the garlic in a large bowl. Drizzle with oil and sprinkle with 2 1/2 teaspoons spice mixture, tossing to coat.
Remove and discard giblets and neck from chicken. Trim excess fat. Sprinkle chicken with remaining spice mixture; rub with remaining 1 tablespoon garlic.
Pour 1 cup water into a 6-quart Instant Pot®. Add potato mixture; place chicken on top of potato mixture. Drizzle lemon juice over chicken.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
Carefully remove chicken with 2 large spoons; place chicken on a platter. Remove vegetables with a slotted spoon, and place around chicken on platter. Skim fat from surface of cooking liquid; discard. Combine flour and 1 tablespoon cold water, stirring with a whisk. Press [Sauté], and use [Adjust] to select "More" mode. Add flour mixture to cooking liquid, stirring with a whisk. When liquid comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until slightly thick, stirring occasionally. Serve chicken and vegetables with sauce.