Preheat the oven to 425ºF and line a roasting pan or dish with parchment paper.

Add the bones, carrots, celery, onions, and garlic to the prepared roasting pan and roast in the preheated oven for 40-50 minutes, or until the bones are well roasted and dark in color.

Transfer the bones, veggies, and any liquid to the insert of a 6 or 8 quart Instant Pot.

Add in 2 bay leaves, kosher salt, apple cider vinegar, and ½ of a bunch of parsley (if using).

Pour in 6-8 cups of cool filtered water, OR enough to cover the bones and veggies.

Optionally, allow the bones and water to rest for 30 minutes to allow the ACV to pull nutrients from the bones. You can do this manually, or select a delay start time on your Instant Pot of 30 minutes.

Place the lid on the Instant Pot and flip the valve to “sealing”. Set the pot on manual pressure for 120 minutes (2 hours).

Once the cook time is done, you may either do a quick pressure release by switching the valve to “venting” OR you can do a natural pressure release by allowing the pot to release pressure naturally. I prefer the natural release as the broth is more clear (versus cloudy) and I find it is more likely to gel. You will know the pressure has been fully released when the pin drops on the lid. Then, you can safely open the lid away from your face.

Fit a large bowl with a fine mesh or stainless strainer. Ladle in the bone broth so that te strainer catches the vegetables and bones, while the beef bone broth collects into the bowl below.

Allow the broth to cool completely before tightly wrapping the bowl of bone broth OR transferring to a half gallon size glass canning jar.

Place the broth in the fridge and allow to chill for at least 6 hours, so the fat solidifies at the top and can be removed. Alternatively, you can use the hot broth with the fat in it, as it’s just a matter of preference!

If storing in the fridge, leave the layer of fat and remove just before serving, OR remove the fat and transfer into freezer jars or use immediately.