INSTANT POT BONE BROTH

yield 8 cups

2 medium leeks, cleaned and cut in half crosswise
1 medium carrot, peeled and cut into three pieces
2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
1 teaspoon apple cider vinegar (optional)
2 tablespoons of Red Boat fish sauce

Toss the veggies in the pressure cooker (make sure it’s at least 6-quarts), and toss in your bones (frozen is fine). Then, cover with water (make sure you don’t fill more than two-thirds capacity!).
Add the vinegar (optional) and fish sauce.
Then, cover and lock the lid, and program to high pressure. If using a stovetop pressure cooker, place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).
Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
When the timer goes off, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).
Remove the lid, skim of the scum (if you desire), and strain the broth. Done!