For chicken bone broth, add your raw chicken backs and necks to your Instant Pot.

Add at least 1 quart of filtered water. Be sure that your bones are covered, but also be sure that you are not filling past the maximum line inside the inner pot.

Next, add 1/4 cup white wine or apple cider vinegar and let it sit for 45 minutes to an hour so that the acid can leach the minerals from the bones.

Close the lid on your instant pot, check to make sure your valve is set to "sealing", and  push the "soup" button. This should start the Instant Pot at high pressure for 120 minutes (2 hours). If it doesn't, you can adjust it manually.

Once the Instant Pot is done, release the pressure manually. It will be loud and last for a few minutes.

Next, take out the spent bones.

Add your vegetables and chicken feet.

Set the instant pot manually for 40 minutes.

When the broth is done, you can let the pressure release naturally or release it manually.

Wait for the broth to cool a bit before handling. Lay cheesecloth over a fine mesh strainer and strain the broth through it. Compost the bones and vegetables.

I usually store my  broth in the fridge in glass mason jars marked with the date.  It will last about a week in the fridge.