Enough bones to fill instant pot, approximately 2-3lbs
1 TBS of apple cider vinegar
1 tsp sea salt *optional
Toss your bones into the instant pot. Fill with water just enough to cover the bones, but not higher than 1.5-2 inches from the max fill line. Add vinegar and salt.
Make sure the seal ring is in place, close, and lock the cover. Turn the pressure knob to the sealed position.
Push the manual button. Using the -+ buttons set time to the max of 120 minutes (using - to go down to max time is fastest). The machine will beep and screen change to ON notifying you that it is building pressure. Once pressure is built the display will change to a countdown timer. When finished the machine will beep and switch to the warm setting.
Wait for the machine to release the pressure naturally, this takes anywhere from 40 minutes to one hour. Speed up the process by draping a towel over the instant pot. Alternatively you can force release the pressure by turning the pressure knob to vent, but be very careful of the steam and possible liquid that could escape. Drape or hold a towel in the area to protect any kitchen cabinetry. Once pressure is released open the pot. You can not open the pot if there is still pressure as a safety feature.
Remove the bones and meat using a slotted spoon. You can save any bones that haven't softened to the point they have started to disintegrate.
Using a mesh strainer over a large stock pot, strain broth of any remaining debris. You may repeat this step for a clearer broth.
Pour broth into containers and freeze or refrigerate. Broth will keep refrigerated for 5 days. If you have a thick layer of fat on top acting as a seal your broth will keep for at least 2 weeks.
Allow approximately 30 minutes for the Instant Pot to reach full pressure and up to one hour for the machine to naturally release. You can reboil your broth every 5 days to reset the shelf life.
Recipe by Food and Sunshine at http://www.foodandsunshine.com/lazy-bones-super-simple-instant-pot-broth/