Place all ingredients in an Instant Pot. Add enough water to cover the bones by 1-2 inches.

Seal the Instant Pot and cook on high pressure for 3 hours. Allow a natural pressure release for at least 30 minutes.

Carefully release any remaining pressure. Strain the broth through a fine-mesh sieve lined with cheesecloth.

Let the broth cool completely. Skim off any fat that rises to the surface.

Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.