Place bones and veggie scraps inside Instant Pot. Add additional fresh veggie scraps for more flavor or if you don't have enough frozen.
Add filtered water to the fill line on the inside of the Instant Pot.
Add in herbs and spices, along with apple cider vinegar.
Give everything a good stir, secure the Instant Pot lid and put on the 'Manual' or 'Soup/Stew' setting for 2.5 hours.*
When the Instant Pot timer goes off, I like to do a natural release, but you can also do a quick release if you need the broth sooner.**
Once all of the pressure has been released, place a large pitcher or measuring cup in the sink with a strainer sitting on top and pour the broth in.
Pour the strained broth into mason jars. Let the broth cool before putting the mason jars in the fridge or freezer. If you are freezing the broth, you'll want to leave extra space at the top of the jar to allow room for it to expand.
Remove from the freezer and thaw when needed!