Place everything in your Instant Pot.

Add water, enough to reach the 10 cup mark (for a 6 quart Instant Pot)

Press MANUAL button and set for 30 minutes (for newer models press the BROTH/SOUP option)

Once time is up, allow Instant Pot to release pressure naturally. It should take about 10-12 minutes.

Carefully remove the lid allow broth to cool.

Strain the liquid through a fine mesh strainer and discard the solids.

Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

Place everything in a large Crockpot and fill with water so that everything is a few inches below the top. Cover with lid.

Allow to cook on LOW for 12-16 hours.

Often this means you need to reset to keep your machine going.

Add water if necessary halfway through (this can happen when your lid doesn't have a good seal.)

Carefully remove the lid allow broth to cool.

Strain the liquid through a fine mesh strainer and discard the solids.

Store in proper airtight containers in the refrigerator or freeze for up to 3 months.

In a large stockpot add all your ingredients, and fill with pot water several inches from the top.

Bring to boil, then lower to the lowest possible simmer. Stir, and cover with tight lid. Allow to low simmer for up to

8 hours, stirring occasionally and possibly adding more water 1-2× if needed.

Carefully remove the lid allow broth to cool.

Strain the liquid through a fine mesh strainer and discard the solids.

Store in proper airtight containers in the refrigerator or freeze for up to 3 months.