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Place all ingredients into a 6- or 8-quart Instant Pot.
Pour in filtered water, stopping about a half inch below the max fill line.
Place lid on Instant Pot and set vent to sealing position.
Set Instant Pot to manual (high pressure) for 120 minutes.
The pot will take a while to come up to pressure and then will begin counting down the cooking time.
When the cooking time ends, let the pressure release naturally. This may take 30 minutes or so.
Strain the broth through a fine-mesh sieve.
Store broth in airtight containers (such as mason jars) in a cold fridge for up to a week.
Or freeze (in ice cube trays, mason jars, or other reusable containers) for up to 6 months.