Preheat the oven to 425ºF and line a sheet pan with a silicone mat or aluminum foil.

Place the chicken parts on the lined sheet pan, skin side down. Sprinkle the chicken with half of the salt and pepper, turn the pieces over so they’re skin side up, and sprinkle with remaining salt and pepper. Arrange the carrot, parsnip, and onion around the chicken. Bake for about 30 minutes, until the chicken is golden brown and the vegetables are browning around the edges.

Use tongs to transfer the chicken, carrot, parsnip, and onion to the Instant Pot. I also like to scrape in as much of the fat and browned bits as possible from the pan — a thin, flexible nylon spatula is great for this. Add water and bay leaves, making sure not to fill the pot more than 2/3rds full.

Secure the lid in the Sealing position. Select the Soup/Broth setting and set cooking time for 1 hour at high pressure. (It’ll take about 35 minutes to come up to pressure before the cooking program begins.)

Let the pressure release naturally for at least 1 hour (it’ll take about 1 hour 15 minutes to release completely on its own). You can also leave it on the Keep Warm setting for up to 10 hours.

Working in batches, ladle the broth through a strainer into a fat separator. You’ll need to let the broth cool to room temperature before storing. I like to speed up this process by pouring the broth from the fat separator into a big stainless steel bowl, with an even bigger bowl or sink full of ice water underneath. Either way, I do the whole operation in the sink for easy clean-up. The broth cools down in minutes, and then you can ladle it into storage containers and put them in the fridge or freezer right away.

Reserve the chicken fat (schmaltz) for another use, if you like. Discard the leftover vegetables and chicken parts -- they will have given up most of their flavor to the broth.

Store the broth in mason jars in the fridge for a few days, or ladle it into silicone mini muffin or mini loaf pans, freeze solid, then pop out of the molds and into freezer bags, and store for up to 6 months.