Place all parts of the leftover chicken carcass into the instant pot. This includes the bones, soft bits and skin, all of it has benefits!
Add 2 t salt, 1/2 t peppercorns and any fresh or dried herbs like bay leaves you'd like.
Acidify your broth with 1/2 cup of white wine or 2 t. apple cider vinegar. The acid is needed to assist in the extraction of nutrients from the bones.
Add water to one inch above the carcass (likely about 2 quarts of water)
Set your instant pot to 120 minutes on high pressure, allow a natural release. This makes your total cooking time about 2.5 hours. As your pot sits, the acid will continue to extract nutrients from the bones, so don't feel like this step needs to be rushed.
Strain your broth from the bones using a wire mesh or a cheesecloth and colander. Let the broth cool to room temperature before placing it in the fridge or freezer in an airtight container.
Notes
White wine DOES NOT evaporate in an instant pot like on the stovetop. Be mindful of this if you are sensitive to alcohol. It is being used in a minimal amount, but still worth mentioning.