Peel the onion and slice it in half. Wash the carrots, then tip and tail them. Examine the peel and if it's not egregiously ugly, do not peel but simply snap into two or three segments. Snap the celery off its clump and rinse, then snap into a couple pieces. You can leave the little celerylets and the celery leaves on (although try this once and then adjust, it may be too celery-y). Snip some thyme stalks (10-20) off the plant outside, then rinse. Dump the veg into the instant pot, then add the pepper and the bay leaves. Dump in the chicken carcass and all the oogy bits in the bottom, breaking it up or smooshing it down as needed to get everything below the Max Fill line on the pressure cooker. Add NO SALT or LEMON JUICE YET. But do add between 6 and 8 cups of tap-hot water (do not use already boiling water. Tap hot is the max hot). Add enough water to mostly or completely cover the carcass, without exceeding the fill limits of course.

Set the pressure cooker for HIGH pressure for 45 minutes time, with a 10-minute reminder thereafter. Once the pot is done cooking the food, allow that ten minute reminder to elapse (or perform manually) to do natural pressure release, and then switch the pressure release switch to manually dump the rest of the pressure. Let the pressure completely escape and then crack it open. Strain the stock (probably don't need cheesecloth, the pieces of bone and such should be large enough to be caught by our colander alone). Taste carefully (with a mind toward hygiene!!) and adjust seasoning, adding salt and lemon juice til it sings. Discard the solids, as they've given their all. Serve as desired!

Exceptionally good. Got very good extraction (crumbly bones) and quite good flavor and mouth feel with our first batch, which notably lacked any celery at all. We found the broth to be quite filling when two ounces per person of rotini were added. No other chunkies at all made for a very enjoyable broth. If you want chunkies, consider preparing additional veg while you have the board out already and then sauteeing that veg in a nonstock pan near the end of the pressure-cook time (perhaps during that ten minutes of natural pressure release).

Calories: 30 per two-cup serving. Should make about eight cups.