Add all ingredients to your instant pot. (You can use any size instant pot!) Cover with filtered water to one inch under the max fill line. Set your instant pot to sealing, High Pressure for 120 minutes. It will take 30 minutes to come to pressure.
Allow the pressure to naturally release from the broth for 1 hour when it’s done cooking, then manually release the remaining pressure. You do not want to manually release the pressure any sooner as you will lose a lot of liquid
Allow broth to cool slightly (about 30 minutes), and run through a strainer into a large pot or container. (This will just be easier to do if it is not scalding hot).
Optional, but recommended: I often strain my bone broth through a nut milk bag or cheesecloth to catch any miscellaneous small bones or fragments. At this step, the broth is ready to use, but I like to use up the veggies if you chose to add them in while cooking.
Optional, but recommended: Carefully remove carrots, onions + celery from the strainer and place into blender. Puree in blender until smooth (You may need to add a little broth to the blender depending on its power)
Stir veggie puree into strained broth and store in the refrigerator or freezer.
Storage: Store in airtight containers for up to 4 days, or put in the freezer until ready to use!