Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Whilst it heats up, peel your whole garlic cloves, and add to the instant pot Sauté your garlic and onion until your onion starts to change colour.

Cancel sauté and deglaze the instant pot with white wine.

Dice your vegetable leftovers, add into the inner pot and seasoning and mix well.

Place your chicken carcass over the vegetables.

Pour enough water in, to just over the vegetables (approximately 6 cups/1.5 litres)

Place the lid on the instant pot, set the valve to sealing and cook for 30 minutes on soup/broth. Follow this up with a quick pressure release.

Strain first with a regular strainer and then with a mesh strainer.

Load your chicken stock into a bowl or other similar containers to cool down.

Once fully cool, skim the fat off the top with a spoon and then load into containers and freeze for later.