For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes.

Layer the bones with the rest of the ingredients in the bottom of the pressure cooker (Instant Pot). Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line.

Secure the lid, and cook on HIGH PRESSURE for 3 hours for chicken bones. If you have added beef, pork, or other bones, cook for 4 hours.

When the cooking time is up, do not immediately open the lid, and let the pressure naturally release.

You know the bone broth is ready when the tendons and connective tissues have dissolved, and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour.

Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight.

Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more).

For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes.

Layer the roasted bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line.

Secure the lid, then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook for another few hours. Chicken bones should be done in closer to 24 hours, while beef and pork bones take longer.

Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight.

Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more).