2 bone-in, skin-on chicken thighs

1 small onion, washed well and chopped in half

1 large carrot

2 stalks celery

1 bay leaf

2 peppercorns

1 teaspoon salt

Layer all ingredients (except salt) in the Instant Pot (or other pressure cooker).*
Add water to the max fill line.
Place the lid on the instant pot, and lock it in place. Close the steam release valve (set it to seal), and then press 'manual.' Make sure it is on 'high' for high pressure.
Use the arrows to set it for 30 minutes. After a few seconds, it will start pressurizing. (The countdown of 30 minutes doesn't begin until it reaches pressure, which can take 10-15 minutes).
After the 30 minute cook time is up, you can manually release the pressure or let it naturally release (be careful!).
Open the lid, and strain the mixture into a bowl with a pour spout, and discard the solids. Stir the salt into the broth until dissolved.
Pour the broth into a 1-quart mason jar container and store in the fridge for up to 5 days. (Or, pack it in freezer-safe bags, and lay flat in the freezer for longer storage).