Place trivet accessory on the bottom of your Instant Pot.
Pour 1 cup of water into the Instant Pot and place chicken on top of the trivet. Place carrots and onion on sides of chicken.
Sprinkle chicken and veggies with poultry seasoning, salt, and pepper.
Place lid on Instant Pot, seal the vent, and cook on high for 25 minutes. Let the pressure naturally release for 15 minutes and then release completely.
Carefully remove the chicken from the Instant Pot, leaving the vegetables in the Instant Pot, and let it cool until it is cool enough to touch.
Separate the bones from the meat, and place all of the bones, skin, tendons, and fat into the Instant Pot.
Add apple cider vinegar and 4 cups of cold water and let it sit for 15 minutes.
Meanwhile, prep the rest of the veggies and herbs.
Add the carrots, celery, garlic, and herbs. Note: you can play around with the vegetables that you use - any veggie scraps will work!
Place lid on Instant Pot and seal the vent.
Cook on high for 2 hours. Let the pressure naturally release for 15-20 minutes, and then release completely.
Store in airtight containers in the refrigerator for up to 10 days or in the freezer for up to 3 months.