Fill Instant Pot halfway with water. Set to sauté mode and bring to a simmer. Add raw beef bones and blanch 15-20 minutes. Use a spoon to remove any foam that rises to the surface. Transfer blanched bones to a bowl of cold water or rinse under the faucet.
Preheat oven to 450F.
Meanwhile, pat blanched bones dry with a paper towel. Add to a parchment paper-lined sheet pan or roasting tray along with the onion, carrot, parsnip, leek tops, garlic and ginger. Drizzle everything with a small amount of avocado oil. Transfer to oven and roast 15-20 minutes - flip everything halfway.
Add all roasted ingredients to an empty Instant Pot along with celery, bay leaves, parsley, apple cider vinegar, salt, and pepper. Fill Instant Pot with water up until the ‘max’ line.
Set Instant Pot to Soup mode, high pressure, for 180-240 minutes (or longer). Close lid, set valve to sealing and let cook.
Once 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. Be sure to leave at least 2" of headroom if freezing. 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.