Combine all ingredients in your Instant Pot, making sure water doesn't go past the max fill line in your inner pot. Give it a quick stir, then seal the lid and set your pot to Manual, High Pressure, 60 minutes. (If you'd like bone broth instead, set your Instant Pot for manual, high pressure, 120 minutes.)
Once the cook cycle is up, let the pressure naturally release for about 10 minutes before turning the pressure valve to release the remaining pressure.
Strain solids in the stock out using a fine mesh strainer with a large bowl underneath.
Use within 4-5 days (storing in an airtight container in the refrigerator) or freeze for later use.
Notes
This is more of a method than a recipe. Instead of chicken remains, use this recipe for crawfish shells, shrimp shells, beef bones, turkey carcasses, a ham bone...really any animal with leftover bones! You'll just need roughly a third of an Instant Pot full of bones.
When you cool chicken stock, you might notice that it has a jelly-like consistency. That's totally normal! The collagen you extract from the bones gives it that texture. Don't worry, it's actually a good thing; that's the nutrients in your stock.
If you don't have an Instant Pot or other pressure cooker, you can make chicken stock on the stovetop; it's just going to take more time. Place all of your ingredients in a large stock pot, cover the carcass and added ingredients with water, and bring to a boil. Turn down the heat and simmer for 2-3 hours (at minimum; 3-4 hours is better if you have the time). Allow to cool, strain, and use/freeze as needed.