Preparation Steps

• To prepare the veggies, simply wash them and cut them into a few large pieces. I normally cut the onion in half or quarters and the carrots and celery into 2 to 3 large pieces. There's no need to peel them or remove the celery leaves.
• Add the bones, onion, carrots, celery, bay leaves, garlic, vinegar, and 8 to 12 cups water to the insert of your pressure cooker.
• Place the lid on the pressure cooker, and set the valve to sealing. Adjust the cook time to 4 hours on high pressure.
• Let the pressure cook come to pressure and then cook for 4 hours. When it has gone through the cook time, let it natural pressure release.
• I normally will set the cook time while I'm making dinner and then just let it cook and come down from pressure overnight. The default setting for Instant Pots once something has finished cooking and come down from pressure is to keep it warm (it essentially goes to the slow cooker mode), so the broth can stay in the Instant Pot for a very long time which means you can deal with it when it's convenient for you.
• When the pressure has released, remove the lid.
• Place a colander or strainer in a very large bowl in your sink.
• Carefully remove the inner pot of your pressure cooker, and pour all of the contents of the pot into the prepared colander sitting inside a bowl. Pick up the colander, and allow it to drain over the bowl until no liquid drips out. Discard the leftover bones and veggies left in the bowl.
• Ladle the liquid from the bowl into a container(s) that you can put a lid on and stick in your fridge to cool (I use quart mason jars). Cover your containers and refrigerate overnight or until totally cool. Don't let your broth cool at room temperature, and don't put hot broth into your freezer.
• The fat will float to the top of the container(s) and solidify into a white layer on top. You can choose to discard the fat or keep it. (It's up to you; it's delicious in soups and gravy if you choose to keep it in.)
• Once your broth has cooled fully, you can store it as you like. It'll keep in the fridge for 3 to 5 days, or in the freezer for 3-or-so months (see notes for freezing tips).
• Use in soups, to make gravy, or as a nourishing drink.
• TO MAKE THIS IN A SLOW COOKER: Add the ingredients and water and slow cook on low overnight for a full 12 hours or more. The long cooking time is essential for a really good nourishing broth.
• TO MAKE ON YOUR STOVE TOP: add the ingredients and water to a large stock pot and barely simmer over low heat for 12 hours with a lid on. If the water level starts to be too low, you can add a cup here or there as needed. Don't let the water level go 2/3 the original amount.