Add all the ingredients to your Instant Pot. Lock the Instant Pot lid in place and turn the pressure cook/manual setting to high pressure for 1 hour. Set the valve to sealing, then allow it to release naturally.
Carefully remove the lid (away from you) allow the stock to cool slightly before straining. Then strain the stock and pour in airtight containers. I cool them at room temperature, then put the containers in the fridge to allow the fats to rise to the top and solidify. This makes skimming the fat much easier! Store leftovers in the fridge for 3-4 days or in the freezer.
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