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Place all the ingredients into a large stock pan. If using a pot fitted with a strainer, place the vegetables, herbs, and spices in the strainer and then place in a pan. Cover with water.
Over medium heat, bring to a gentle boil. Once small bubbles are forming along the sides of the pan, turn the heat to low, cover the pan, and simmer for 1 to 2 hours.
Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.
Place all the ingredients in the inner pot of the pressure cooker. If using a strainer, place the vegetables, herbs and spices in the strainer and then place in inner pot of the pressure cooker. Cover with water.
Place the lid on the Instant Pot and be sure your vent knob is sealed.
Cook on high pressure for 15 minutes. Hit manual or pressure coo and use the +/- buttons to adjust the cook time to 15 minutes.
Once cook time has elapsed, let pressure release naturally.
Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.
Place all the ingredients in the slow cooker.
Cook on low for 8-12 hours or on high for 5-6 hours.
Strain the solids from the broth and discard the solids. Let the stock cool before storing in airtight containers. Use as desired.