Place the bones you will use on a cooking sheet and roast in the oven at 350 for about 15 minutes. This will help bring out the flavor as they cook in the Instant Pot.

While the bones are roasting, clean all vegetables. Peel and cut the onion and ginger. I prefer to leave the greens on the celery stalks.

After 15 minutes, use a pair of tongs to transfer the bones to the Instant Pot.

Layer all the vegetables, mushrooms, bay leaf, and peppercorns on top.

Add the peppercorns and Apple Cider Vinegar.

Pour 8-10 cups of water over the top. Just enough to cover the bones and vegetables but not to the top of the Instant Pot.

Add sea salt to taste.

Be sure your Instant Pot is on “Sealed”.

Set your Instant Pot on the Soup/Stew setting for 30 minutes.

Natural Release and let your Instant Pot bone broth recipe sit for 10-15 minutes.

Once cooled off, set a large pot in the sink, and using a mesh strainer, slowly ladle or pour the contents of the bone broth through the strainer, into the pot.

The bone broth will filter through the strainer.

Finally, from the pot, you can use your Instant Pot bone broth immediately or save portions for future use. The broth will keep in an airtight container in the refrigerator for 3 or 4 days. Also, you can also portion your bone broth into freezer bags or freezer-safe containers, which will last for a long time.

Always be sure to label the containers before you freeze them.