What you need:
2 celery stalks
1 head of garlic
1 TBSP peppercorns
2 bay leaves
1 TBSP apple cider vinegar (white vinegar works too)
**NOTE: You do not need to use fresh veggies for this, use scraps. You can save your veggies in a bag in the freezer and use them when it comes time to make broth. Of course if you have not done this fresh veggies work just as well. Also feel free to add any herbs you have lying around. Also the above amount of veggies is just an estimate it doesn't have to be exact and you can leave some out and sub for others, this is just what usually goes in my families broth.
What to do:
Place the chicken carcass in the bottom of the instant pot.
Add your veggies. You just need to cut the veggies so they will fit inside the pressure cooker, not bite size or anything like that.
Add your peppercorns and bay leaves.
Add the apple cider vinegar.
Fill up your instant pot with enough water to cover the contents. DO NOT GO PAST THE MAX FILL LINE!
Cook on high pressure for 120 minutes, and let it naturally release.
Let the broth cool then strain it and put in jars or bags to store.
I store my broth in freezer bags and lay them flat to freeze to save space and make defrosting faster. If you don't want to freeze it, jars are a great method of storage, I do not recommend freezing jars as they can break and ruin the broth.