If using chicken bones, put directly into the pot with apple cider vinegar. If using beef bones, roast at 400 for 30-60 minutes until golden brown. Add desired vegetables and fill with filtered water right above the bones.*
Follow the directions on your pressure cooker by placing the lid on and locking it securely. Cook on high for two hours. Strain broth in a colander and allow to cool. Remove fat from top layer. Store in mason jars or silicon molds.
Follow first step*
Cook chicken broth for 24 hours. Cook beef broth for 48 hours.