Using Instant Pot - Questions about the Instant Pod method

I love my Instant Pot, and use it regularly. To answer your questions, yes you will use less water when making stock. There is no evaporation to speak of, which is why you need so much more in a regular stockpot method. You will scrape the baking pan down twice, that is correct. The first time you will not use much liquid, so you will not be removing as much of the fond or browned up goodness from the bottom. It's just getting some of the flavor to be added in at the end. The second scraping is using enough liquid to finish the job, and that gets added to the Instant Pot. No you do not skip step 11. You will be removing the veggies and wings from the pot, and then strain the broth. Once that is done, return the stock to the Instant Pot and use the saute function with the lid OFF until you reduce it to the 1 quart (roughly) level. Though you do not have to use an ice bath to cool the broth, it is the safest way to do so. No container is really sterile, and a meat broth is an ideal spot to raise a family in if you are a bacteria. So it's best if you cool the broth as quickly as possible and get it in the refrigerator until needed. I generally use a method similar to the one in the recipe, though I mix up the ice and water in a deep bowl or even the Instant Pot liner, in the sink. I also don't do it to room temperature either, and I generally refrigerate it when it gets to a very warm stage. That's cool enough not to burn my hand, but not comfy bath water temp, about 110F or so. Don't be surprised when this stock turns to a gel in the refrigerator either. That's the benefit of cooking with bones. It will make getting the fat off the top even easier. For the future, this method is also a good way to get broth for soups and other uses. An Instant Pot can help you make the best broth in the world from bones and scraps once you get used to it.