1 – Place chicken bones, carcasses, and tissues in the instant pot.
Note: if you don’t have leftover chicken bones you can buy chicken, remove all the flesh, and use the bones from the chicken.
2 –Add vegetable peels, stalks and leftover stuff that you would normally throw away. If you're not using vegetable scraps, use the vegetable ingredients mentioned above, do not bother to peel the skin of carrots. Simply chop them up rough and add them to the pot.
3– For added flavors, add stalks of herbs - rosemary, thyme, and bay leaves. Black peppercorns, cinnamon sticks, and star anise.
4 –Pour water, to cover the bones. Fill water up to 1 inch below the max fill line.
5 – Cover the instant pot with a lid. Put the valve in the “sealing” position.
6 – Select “manual” mode. Press the timer to set to 120 minutes (that is 2 hours).
7 – Once cooking time is over, allow the instant pot to release all it’s pressure naturally.
8 – Strain broth. Cool completely. Store in air-tight jars and refrigerate. For longer storage, you can freeze broth in ice cube trays and store the frozen broth in zip-lock bags.