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Preheat oven to 400F & place bones on a parchment-lined baking sheet. If they are frozen that's totally fine.
Roast for about 45 minutes to an hour, or until they are browned and caramelized. They may need a little more time if frozen but it doesn't matter too much how long you cook them, as long as they get browned and caramelized (this step is just to improve flavor).
Move bones to a large pressure cooker or slow cooker and cover with water (I use a 10 quart @instantpotofficial ). It's fine if little pieces are sticking out of the water, but we want the bones submerged for the most part. I usually add water about 1 inch above the bones.
Add in vinegar & sprinkle in some salt.
For instant pot: make sure to leave a little room below the fill line. Secure the lid and cook on high pressure for 3 hours. Once it's done I usually let it sit for a while to depressurize on its own and then I do a quick release.
For the crock pot/slow cooker: cook for 24 hours at a low simmer. If your crock pot has it, use the "keep warm" function as that will give you the perfect temp for cooking long periods of time. If not, cook on low with the lid slightly ajar so it doesn't boil too much. We want to cook it low and slow.