Place the wire rack into the base of the Instant Pot. Pour the stock and wine into the base; stir in the honey.
In a large mixing bowl, combine the turmeric, cumin, black pepper, shallot, garlic, lemon zest and salt. Pour in the melted butter, mix well with a fork, then place the chicken in the bowl and thoroughly rub the butter-spice mixture all over, including under the skin.
Place the chicken, breast-side up, into the Instant Pot. Close and lock the lid and keep the vent on the sealed position. Cook on high pressure for 6 minutes per pound (27 minutes if the chicken weighs 4 ½ pounds) or until temperature reads 165 with a meat thermometer. Once done, quickly release the pressure, unlock and open the pot and transfer the chicken to a cutting board. Let cool for about 15 minutes, then pull the meat off the bones and shred.
Transfer the broth from the Instant pot to a medium saucepan; place over medium-high heat until it simmers. Adjust the heat to keep it at a simmer. Add the green beans and simmer until just-cookedslightly softened but still crisp, about 5 minutes. Transfer the beans to a serving platter or individual bowls. Raise the heat to medium-high and cook the broth until it has reduced by half. Remove from the heat. Taste and season with additional salt, if needed.
Place the chicken and green beans over rice. Spoon with some of the broth over it, sprinkle with the almonds and serve.