Soak all the bones in a cold water bath for 30 minutes, making sure the bones are completely covered by the water. Let the blood wash off into the water bath and discard the water.
Place all the bones in a single layer on a roasting tray. Roast the bones at 400ºF for about 45 minutes.
Meanwhile, roughly chop up the carrots, celeries, and onions.
Transfer the roasted beef bones into the Instant Pot. Pour the fat in the bottom of the roasting pan into a glass jar and save for other use.
Add all other ingredients into the pot. When adding water, take care not to exceed the maximum capacity.
Close the lid and turn the pressure-release valve to sealed position. Use the "broth" setting or manually set to "high pressure" cooking for 4 hours.
Let the pressure release valve naturally release pressure for at least 1 hour, until the floating pin drops. Open the Instant Pot. Carefully pick out any meat and vegetable pieces that you would like to save. Pour the rest through a fine sieve or filter to collect the broth. Discard the remaining bones and aromatics.
Store the broth in glass jars in the fridge for up to 5 days.
This recipe is written for the 8-quart Instant Pot. If you use a 6-quart Instant Pot, reduce the ingredients proportionally.
Any part of the carcass can be used to make broth. Feel free to use a variety of cuts. For a more gelatinous broth, add parts containing more connective tissues and skin.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~