This recipe is from Chandra Ram's The Complete Indian Instant Pot Cookbook
(Robert Rose, 2018). I added regular stovetop pressure cooker instructions in case you're doing it differently. And, if you like, after the broth is done and you unlock the cooker, skim some of the flavorful fat from the top and save it for cooking other foods, like greens or fried rice!
If you want to roast your chicken bones for a richer-flavored broth, place them on a rimmed baking sheet or roasting pan in an even layer. Roast at 375°F (190°C) for 15 minutes, until lightly browned