Combine vegetables, chicken bones, herbs and spices into an Instant Pot. Fill the pot with about water until it reaches the 8 Qt. line in your Instant Pot.

Lock lid and cook stock on high pressure 50 minutes, then release pressure manually.

Strain stock through a fine-mesh sieve into a large container; discard solids. Let it cool completely before storing. Note: I like to divide it into 2 cup containers for easy portioning and later use. Store the portioned containers in the refrigerator or freeze it for up to 6 months.

*Optional: Return the stock to the instant pot or stock pot and simmer for 30 minutes to further reduce the liquid and deepen the flavor.

**Alternative stovetop method: Combine ingredients in a large stock pot and simmer for 3-4 hours; follow remaining instructions.