Season the duck leg with salt and pepper on both sides. On Saute Normal in the Instant Pot, sear the skin side first for 6 to 8 minutes. Flip and sear the other side for 6 to 8 minutes.

Add 4 to 6 cups of water to the Instant Pot and scrape any brown bits in the pot. Add the whole vegetables (onion, carrots, celery) along with a bay leaf. Set the Instant Pot to cook for 12 minutes on Low pressure using Manual. Wait 10 minutes to do a natural release.

Remove the duck leg. Separate the meat leaving some on the bone. Slice the meat into small pieces and set aside.

Optional: return the duck leg to the pot and cook again using the Broth setting for 20 minutes ("Less") on High Pressure. Wait 10 minutes to do a natural release.

Optional: remove the skin from the duck leg and slice into thin strips. Bake at 450°F for 5 to 10 minutes until dark brown, flipping at least once. Set aside.

Remove the duck bone and discard the vegetables and bay leaf. Chill the stock overnight to remove the fat or use a fat strainer.

Add the sliced carrots, diced golden beets, diced potatoes and minced garlic. Set the Instant Pot to Manual for High Pressure for 7 minutes. When the time is up, wait 10 minutes before releasing the pressure to do a Natural Release.

Turn off the Instant Pot and add the duck meat pieces and the chard. Cook for 2 to 5 minutes to cook the chard.

Serve in bowls and top with pieces of crispy duck skin. (Optional: top with sliced green onions, serve with sour cream)