Place any knuckle and marrow bones in the pot and add vinegar and let stand for 1 hour.

Add meaty bones or shanks in a roasting pan and brown in the oven at 350* for 1 hour.

Add all bones together in the Instant pot.

Add carrots, celery, salt, bay leaf and peppercorns.

Turn instant pot on manual for 240 minutes. Allow it to start.

Allow Instant pot to naturally release pressure.

Strain bones and veggies with cheesecloth. 

Enjoy! 

*** Important***

Place into freezer safe containers. 

The broth can be stored in the freezer for several months.

DO NOT microwave your bone broth! The microwave changes the molecular makeup of the gelatin in homemade broth and it can become toxic to the liver, kidneys and nervous system. Instead use a stainless steel pan on the stove to reheat the broth.