Place beef bones in a large pot or Dutch oven and cover with water. Bring to a boil and simmer for 15-20 minutes to remove impurities. Drain and rinse the bones.

Place the rinsed bones in the Instant Pot. Add bay leaves, apple cider vinegar, and salt.

Pour in 8-10 cups of water, ensuring the bones are fully submerged.

Close the lid and set the valve to seal. Press the Soup/Broth button and set the timer to 2 hours.

Allow the pressure to release naturally for at least 30 minutes, then manually release any remaining pressure.

Strain the broth through a fine-mesh strainer lined with cheesecloth into a large bowl or container.

Let the broth cool completely, then refrigerate for several hours or overnight. This will allow the fat to solidify on top, making it easy to skim off.

Remove the solidified fat from the surface of the broth. You can also use a gravy separator for this purpose.

Add salt to taste, if needed.