Cook on high pressure for 45 minutes, allow pressure to release naturally
Strain, discard bones and veggies.
Store in airtight container for up to 5 days in refrigerator or 3 months in freezer. I find mason jars to be the perfect storage container.
Stove Top Method
If you don't have an instant pot you can easily adjust the recipe for stovetop. The only difference is that it will need to cook longer.
Follow instructions above, place over medium heat in a large stock pot. Bring to a boil, reduce to a simmer and cook for 4-6 hours or up to 12 hours. The longer you cook it the more nutrients you will leach from the bones and more flavor will develop. Strain and reserve.