Turn Instant Pot on Saute and place the chicken carcass, skin, fats in the bottom. Saute for about 5 mins stirring every couple minutes. Deglaze the pot with 1/2 cup of water while scrubbing all flavorful brown bits with a wooden spoon.
Add the rest of your ingredients to the pot.
Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
Strain bone broth through a colander or mesh strainer to discard the solids. Squeeze out all the delicious broth. Set aside the bone broth to cool.
Bone broth can be stored in the fridge for 3 – 5 days. If you are freezing the bone broth, use within a year for best quality. Be sure to only fill 3/4 full in any glass jar.