Add chicken bones in an Instant Pot or pressure cooker, arrange them in a way to minimize gap between the bones. Add just enough water to cover the chicken without exceeding the pot’s max filling line, about 8 cups and no more than 10 cups. Add the green onion and ginger. It is OK the top of the chicken parts are not fully covered.

Set the Instant Pot to cook on high pressure for 1 hour. Use natural release once done. You can also use 10 minutes release by letting the soup to sit 10 minutes, then use fast release.

Let the broth cool down a bit, then strain the broth and transfer to sealed containers.

(Optional) once the broth is cooled completely in the fridge and the fat layer solidify, you can easily separate it and discard the fat part. The fat layer helps preventing the broth from spoil, so you should only discard it right before using the broth.

Store the broth in the fridge for a week or in the freezer for up to 2 month.