I went to Costco a while ago and purchased a bunch of rotisserie chickens. I took the meat off the bones and froze it, which left me with a lot of chicken bones. 4 chickens worth, actually, so it's time for chicken soup!
I will break apart two carcasses so the bones lay flat, add some rough chopped carrots, onions, and celery for flavor, plus pepper and a little salt. The IP gets set for 120 minutes at High and I let it come down to temp naturally. Once it's cooled a bit I ladle off most of the floating fat, strain the mixture, and transfer to either a stock pot for adding all soup ingredients, or mason jars for saving. This batch is going to be saved in mason jars which I will drink strait, heated, over the next few weeks.
I've done this in the instant pot before and am absolutely in love with the results! Very dense, gelatinous broth and so much easier & faster than making it in a stockpot.