If using fresh bones, from chickens that haven’t been previously roasted, preheat the oven to 400°F, and line a baking sheet with aluminum foil.

Place the bones on the baking sheet, and roast for 40 minutes. Halfway through the cooking time, flip each bone over to roast on the other side.

Once the bones are roasted, place them in the Instant Pot.

Chop the vegetables and garlic (no need to peel), and add them to the Instant Pot. You can also add vegetable scraps (such as carrot peel etc.) and vegetable leftovers to the pot because the broth is strained after it’s cooked.

Fill the Instant Pot with water until it just covers the contents or the Instant Pot bowl is 2⁄3 full. Season with 1 teaspoon of sea salt and 1 tablespoon of apple cider vinegar.

Place the lid on the Instant Pot and lock it into place. Move the vent knob to the sealed position. Select “Manual” and cook on low pressure for 2 hours (or you can cook on high pressure for 75 minutes.)

Release the pressure using the natural release method. Unlock and remove the lid.

Carefully remove the vegetables and bones with a slotted spoon, strain the remaining broth liquid through a fine-mesh strainer, and cool.

Once the broth has fully cooled, you’ll be able to remove some of the fat layers that form at the top, which you can discard or use for cooking. A good broth will usually gelatinize when thoroughly cool.

Store the bone broth in a Mason jar in the fridge for 3–4 days. (If you have excess bone broth, it’s best to store it in the freezer in silicone ice cube trays or a BPA-free plastic container.)