In a small dish, mix together salt with Italian seasoning mixture
Place the carrots, celery, and onion pieces in the bottom of the instant pot.
In the sink, remove all inside giblets that come with the chicken, and rinse out with water
Thoroughly season the inside and outside of the chicken with salt and seasoning mixture. Place it on the wire rack that came with your Instant Pot and set it on top of the veggies.
Fill instant pot to "max line" with filtered water
Pour apple cider vinegar in and let it soak for ~45 minutes
Put the parsley in the instant pot and set on the soup setting, increasing to 90 minutes on high pressure.
When it is complete, release pressure from the instant pot and drain contents through a strainer into a large bowl (let it cool a bit before this--it is HOT!)
Pour bone broth into separate containers to store (I use these)
Refrigerate overnight and skim any fat layer off the top
Store in the refrigerator up to a week or the freezer up to 6 months