2 1/2 lb Meat bones
2 Carrots, chopped
2 Celery stalks, chopped
1 Onion, quartered
Garlic
Herbs
Whole black peppercorns
Salt
8 C. water (to 1″ below max line)
Put everything in the Instant Pot and cook on high pressure for two hours. Allow natural release. Strain liquid into a large bowl and throw away meat and vegetable bits.
Can be frozen. I freeze 2 cup bags to use at a later time.