Instant Pot Chicken Stock

1 Preheat oven to 450°F / 232°C. Line a sheet pan with foil and spread chicken wings out in a single layer. Drizzle with olive oil and season light with some salt and black pepper. 
2 Roast chicken wings until golden brown, ~30 minutes. 
3 In the bowl of a 6 or 8 quart Instant Pot combine roasted chicken wings, carrots, celery, onion, garlic cloves, bay leaves, and salt.
4 Add water. (Though I’ve given an estimated range, you can add any amount of water, up until just below the fill line.)
5 Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 45 minutes.
6 Let pressure release naturally (or for at least 20 minutes before manually releasing any remaining pressure).
7 When all pressure has released, press Cancel and remove the lid. 
8 Strain stock through a fine-mesh sieve or use a small sieve to remove solids. Discard solids. 
9 Let cool and store in the refrigerator for up to 5 days or freeze for up to 6 months.