Add the chicken carcass to the Instant Pot, along with the carrots, celery, onions, garlic, lemon slices, wine, tomato paste, Worcestershire sauce, salt and pepper, parsley and water.
Stir everything together well.
Place the lid on the Instant Pot and move it into the locked position, setting the valve to seal.
Set the Instant Pot to cook on high pressure for 50 minutes.
Once the pressure cooking time is finished, move the valve to vent (use a long spoon or another long-handled kitchen tool to do this to prevent burning yourself, and place your Instant Pot under your kitchen hood fan while it releases pressure).
Allow the pressure to release fully and remove the lid.
Strain the stock to remove all the bones and vegetables.
Use the stock in your favourite soup recipes, or store it in the fridge or freezer.
Video
Notes
This stock keeps well in the fridge for up to 3 days and in the freezer for up to 3 months.