Add all ingredients to your pressure cooker.*

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 salt here to taste, before storing, or add as using.

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.

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 salt here to taste, before storing, or add as using.

Combine all ingredients in a very large stock pot and cover with just enough water to cover the vegetables and bones (this will vary depending on the size of your slow cooker).

Bring it up to a boil over medium-high heat and then lower the heat to let the liquid simmer, continuing to cook, adding more water to keep the bones and veggies covered, for at least 2 hours. The longer you simmer the better.

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 salt here to taste, before storing, or add as using.