Place chicken carcass inside the cooking pot. Carefully pour water over the chicken until it's just covered up. My pot was full to the 2/3 line.
Add vegetables and cider. Close the lid, set the steam release valve to closed and press the Meat button. Increase the time to 1 hour and press Start/Stop.
When the cooking cycle is done, allow a full natural pressure release. Strain the liquid by pouring through cheesecloth or a small mesh strainer. Store in jars in the refrigerator for 2-3 days or freeze to use later.