MSG/Onion free and easy to make, this whole chicken stock comes together in less than an hour and half. It still has a ton of flavor and makes great use of your leftover chicken bones from a "naked" rotisserie chicken.
Place all the ingredients in the instant pot and pour water over your veggies and chicken. Lock your lid, making sure your "valve" is also closed (IE not pointing towards the steam icon). Close the lid, it should make a fun noise. Hit the "pressure cook" button (sometimes these say "manual) and adjust the time for 40 minutes.
At this point the screen will show "ON" as it builds pressure. This is not a part of your 40 minute cooking time, unfortunately. It takes about 10-20 minutes for it to build. As pressure is building, the steam will start to release slightly until the button seals itself within a few seconds. Just letting you know so you don't freak out that you didn't close it like I did my first time.
The time will then show 40 minutes and it was start to cook. Once the 40 minutes are done, don't do anything. Just leave it. It should turn to a "warm" setting while the pressure does a natural release. Let it sit for about 30 minutes, then turn your knob to release any extra pressure. Watch your hands so you don't have hot steam close to them!
Take the inner, silver pot out of the instant pot and strain out all the veggies and chicken parts. You might need a very fine mesh strainer for this if you like your chicken stock clean. Wait for the stock to cool and place in the fridge, or pour into ziploc bags and freeze individual portions. I find it's easier to skim the extra fat off the top once it's cooled.
I've also seen people pour stock into ice cube trays to use one at a time. Whatever floats your boat! Stock should keep up to a week, but I highly recommend freezing if you have an issue with tyramine build up.