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Parboil pork bones for 8 minutes. Scoop off the foam from the top as it boils.
Drain and rinse bones. Scrub to further remove impurities
Set IP to Sauté and add 1 tbsp of vegetable oil, let pot heat up.
Sauté the bones with garlic and ginger. Use tongs to flip the bones so each side gets seared.
Add 8-10 cups of water (must be BELOW the max water line).
Add bay leaves, star anise, cinnamon stick, and lemon juice.
Set IP to Pressure Cook for 2 hours. After done, let Natural Release.
Let broth cool, remove the meat and bones. Pour through a sieve to remove the fragrants.
Store broth in an airtight jar in the fridge for 3-4 days or in the freezer for 3 months.