Instant Pot Chicken Broth Recipe

If you are using a fresh chicken carcass, backbone other parts coat them in olive oil and season them with the galic powder, onion powder, sea salt, pepper, basil and oregano. If you are using a carcass from a cooked rotiserie chicken you can skip the roasting step and go straight to the instant pot with it.
Roast the chicken parts in a 450 degree oven for 20-25 minutes. You want to make sure they have some nice color to them from the roasting.
Take any vegetable scraps you have saved up, fresh or frozen, and put them in the instant pot.
Fill the instant pot up with fresh water until it hits the PCMAX line.
Add 1 tablespoon of minced garlic, a teaspoon of basil & a teaspoon of oregano.
Add salt to taste. Dad uses 1 tablespoon of sea salt.
Mix everything and add the lid and set it to sealing.
Cook on the soup/broth or manual setting for 30-90 minutes. A 30-minute broth will be a clearer less intense flavor. The longer you go the more intense the flavor will be.
When the instant pot is done you can do a quick release and open the instant pot.
Now strain the broth through a fine mesh colander leaving you with a wonderful, basically free chicken broth.