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Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)
Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.