First cook the whole chicken*

1. Thaw your chicken, if frozen. Then pat dry. 
2. Mix sea salt, ground black pepper, onion powder and dried parsley in a bowl and spread all over the chicken. 
3. Dice the garlic cloves
4. Add ghee to a large frying pan on medium-high heat.
5. Once the ghee is heated, add the garlic and place the seasoned chicken on top. Use tongs to turn and brown all sides of the chicken. 
6. When the chicken is browned on all sides, add one cup of water to the Instant Pot, place the trivet inside and set the chicken on top. 
7. Close the lid to sealing and cook on high pressure for 6 minutes per pound of chicken.
8. Let the pressure naturally release. 
9. Once the pressure is released, place the chicken on a plate or cutting board and pull the meat from the bones. Add meat to a container to store and eat or freeze to eat later. 
10. Keep the liquid you cooked the chicken in in your Instant Pot and add the chicken carcass back into the Instant Pot, or place it in a soup sock.

Make the broth

1. Chop your onions, celery and carrots into chunks and smash the garlic cloves. 
2. Add the chopped vegetables, garlic cloves, bay leaves, chicken bones and pieces of meat you don’t want to eat into a soup sock (if using) nestled inside a large bowl , or back into the Instant Pot with the water used to cook the whole chicken.
3. Fill the Instant Pot with water and the apple cider vinegar.
4. Turn your Instant Pot on high pressure for 60-90 minutes. More time is better, but if you need it faster than 90 minutes, 60 minutes will work. 
5. You can use the Quick Release function when the time is complete. Discard everything but the liquid and use a fine mesh strainer to stain the broth. 
6. Store the broth in mason jars or your favorite glass storage container.