Add all ingredients to your pressure cooker (see note).

Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 50 minutes.

Let the pressure release naturally for 10 minutes, and then flip the quick release.

Let the broth cool until it is easier to handle, and pour the stock through a fine-mesh strainer twice. Add salt to taste, if desired.

Pour broth into storage containers and let cool completely before covering. Stock can be stored in the refrigerator for up to 5 days. If the stock is unused after 5 days bring it to a boil before using.

Combine all ingredients in a very large stockpot 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 stock through a fine-mesh strainer. You may want to strain twice!

Pour stock into storage containers and let cool completely before covering. Stock can be stored in the refrigerator for up to 5 days. If the stock 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.