Finely grate 2 teaspoons of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.)
Stir in the salt, pepper, chopped rosemary and red-pepper flakes. Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs.
Place the chicken breast-side down into the inner pot and the stock, and 2 of the rosemary springs.
Select Pressure Cook, and set to High pressure for 20 minutes, followed by Quick Pressure Release.
Remove the lid, and using tongs take the chicken out of the inner pot and drain the water.
Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.
Using the Air fryer Lid select Roast at 200°C for 25 minutes. In the middle of the cooking process sprinkle the chicken with the parmesan cheese. Continue roasting.
When cooking is complete the internal temperature should reach 75°C. Let the chicken rest for 5 to 10 minutes then squeeze juice from one of the zested lemons over the chicken.
Carve and serve drippings spooned over the meat.