Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 25 minutes. Note: it will take time to come up to pressure with all that water!
Once done, use natural pressure release for 10 minutes. Shut off pressure cooker. Carefully release any remaining steam and uncover.
Let the broth cool until it is easier to handle, and pour broth through a fine mesh strainer. You may want to strain twice!
Pour broth into storage containers and let cool completely before covering. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. You can also add salthere to taste, before storing, or add as using.
2 lbs. chicken bones is roughly the bones from 3 whole chickens. You can easily save the bones in the freezer until you have stored up enough, that's what I do!
This recipe is based off a 6 quart Instant Pot. If you have a smaller Instant Pot you will have to halve the recipe.
To make in the slow cooker: Combine all ingredients in a slow cooker and cover with just enough water to cover the vegetables and bones (this will vary depending on the size of your slow cooker). Set it to low and cook for 8 to 10 hours. Once done, follow directions as described from step 4.