Wash the chicken, place in the Instant Pot, add 1/2 onion (without slicing), add peeled whole carrot, garlic cloves, salt and pour the water into the pot. Try not to add more salt to the broth than I directed. It is best to season the broth depending on what you are going to use it for later.
Making sure that the seal is properly installed, close the lid of the Instant Pot. Close the release valve and press MANUAL on the IP. Making sure the pressure is set to HIGH, set the IP to 15 minutes. If you are not using the Instant Pot or any pressure cooker, bring the water to boil, turn the heat down and simmer for 30 minutes. You will also need to add more water because it will evaporate a little during the simmering process.
Once the timer is up, turn the IP down and manually release the pressure by turning the valve to “pressure release”.
Discard all the vegetables. If I added meat I will keep it and use it up for sauteing or for some salads. No need to discard perfectly good ingredient. For that matter, you can keep and use the vegetables, too. Onions? not so much.
Cool the broth down and refrigerated or continue using the broth for your next recipe.