Combine all ingredients in the instant pot. Add enough warm water to bring the liquid up to the fill line. Pressure cook for 1 hour on HIGH. Allow pressure to natural release.

Using a sieve lined with cheesecloth strain the broth from the mixture into a large bowl or pitcher. Spoon off any excessive fat from the top of the broth when it settles. Reserve the meat from the whole chicken for another meal, if desired. Discard bones and vegetable scraps. Immediately use the broth or prep for canning/freezing. This recipe should yield about a gallon of broth.