Heat the Instant Pot on the saute mode and add a tbsp of oil. Once it's hot, add the chicken carcass and saute for about five minutes, turning the bones around in the pot every minute or so.
Deglaze the Instant Pot with 1/2 cup water and use a wooden spoon to scrub all the little browned bits from the bottom of the pot, then shut off the machine.
Toss in the celery, onion, carrots, garlic, sea salt and your herb of choice. Pour in enough water to almost reach the max fill line; Should be around 10 cups. Close the lid and turn the steam release valve to the sealed position.
Turn the Instant Pot on to the High Pressure setting and cook for 45 minutes, then naturally release. Once it's safe to open the lid, strain the broth and discard all the strained bits including the carcass, vegetables and herbs.
Use right away or store in the refrigerator for up to 4 days. Freeze in an airtight container for up to a year.
Browning the chicken carcass in oil brings an extra depth of flavour; I recommend you don't skip this step.
Scrub all of the browned bits from the bottom of the Instant Pot, otherwise you could get the dreaded BURN error before the pot comes to pressure - causing you to have to empty the pot, scrub it clean and start all over again.
Play around with your veggies and herbs. There is no wrong combination here!
Make sure you do not fill the Instant Pot above the max fill line.
Be sure that steam release valve is set to the sealed position! You don't need to go an hour before realizing it was never sealed = never brought to pressure.
In a hurry? You can absolutely quick release, but naturally releasing allows the broth to sponge up more of those yummy flavours.
Going to quick release? Be careful of that steam - it is super hot and can spew hot liquids.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.