*If you're using beef, lamb, or pork bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Place bones in Instant Pot and top with veggies, apple cider vinegar, and salt.
Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. I almost never wait. (Shhhh!!)
Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.)
After two hours, allow the Instant Pot to depressurize naturally.
Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge.