First, start by placing the turkey carcass inside of the instant pot. Remove the trivet for this recipe.
Roughly chop the celery ribs and carrot into large chunks. Cut the onion in half, leaving the skin on.
Add the carrot, celery, rosemary, sage, thyme, bay leaf, parsley, garlic clove, onion and lemon juice to the instant pot.
Fill with water up to the fill line or about 2 inches from the lid if you don’t have a fill line.
Cook on high pressure for 2 hours and allow the instant pot to release all of the pressure naturally which may take up to 1 hour.
Open the lid and remove the inner pot. Strain the broth and reserve the liquid inside of a mason jar or air tight container.
Refrigerate once completely cooled for up to 3 days or freeze for up to 6 months.