• Place the bones in the Instant Pot.  I love to use this silicone strainer because it makes straining the broth such an easy task, but it’s not necessary.
• Add vegetable and spice ingredients.
• Cover the ingredients with water, being careful not to overfill.  Add water only to the max fill line – it’s okay if the contents aren’t fully covered.
• Secure the lid and flip vent valve to 'Sealing'.
• Press the Soup/Broth button and adjust time to 120 minutes (2 hours).  Use the natural release method when finished.
• Let cool for about 30 minutes.
• If using the silicone strainer, remove from the pot and dispose of the bones and vegetables after it cools a bit.  Using a fine mesh strainer over a large bowl, ladle the broth into the strainer, straining out any solids.  Some people also like to use cheesecloth for this step to remove any particles.
• If not using a silicone strainer, strain the broth through a fine mesh strainer and discard the bones and vegetables.

Packaging and Storage

• Place the broth in the refrigerator until cool.  A layer of fat may form on the top and can be skimmed off before storing. For a fattier option, don't skim off the fat.
• Fill containers of your choice and refrigerate for up to 5 days, or freeze.  I like to store and freeze in mason jars, but also freeze some in ice cube trays for times when I need just a little broth.  After the trays freeze, store cubes in a zip top bag in the freezer.

  TIP: Be sure to leave space at the top of your containers, When freezing, the liquid will expand and can either pop the lid off or break the container.