Add all ingredients to Instant Pot. Add water up until the ‘max’ line. Set to sauté function and bring to a simmer. Use a spoon to discard any foam that rises to the surface of the water.

Cancel sauté function and switch to Soup mode, high pressure, for 180 minutes. Close lid, set valve to sealing and let cook.

One cooking time has elapsed, depressurize manually or naturally.

Set a fine mesh sieve overtop of a pitcher (I use my blender’s canister). Pour broth through sieve and discard everything but the liquid.

To store, pour broth into tempered mason jars.

Notes: If freezing, leave 1.5-2” of headroom at the top of each jar to prevent them from bursting. Alternatively, freeze in large, silicon ice moulds. Once broth has frozen, transfer ice cubes to a freezer-safe bag for easy storage. Repeat process until all broth has frozen.