Add all ingredients to Instant Pot.
Close the lid on Instant Pot. Close the sealing valve.
Set Instant Pot to high pressure for 2 hours. (It should take about 20 minutes to come to pressure.)
When 2 hours is up, allow it to naturally release. It should take about 20 minutes to release and for the pin to drop.
Strain stock through a strainer, saving stock in a large bowl and removing large food pieces.
Let chicken stock cool slightly.
Ladle into air tight containers or jars.
Refrigerate or Freeze until ready to use.
*Rotisserie chickens work great for this recipe (homecooked or store-bought)
**Add enough water to come to 1-inch below MAX fill line
A layer of fat may form on top of the stock once it cools. This is 100% normal. Just use a spoon to skim off the fat and discard.
If you want EVEN MORE FLAVOR you can add some Better Than Bouillon Roasted Chicken Base to this recipe.