Put the bones in a large stockpot and cover with cold water. Bring to a boil and then reduce heat to medium and simmer for 15 minutes. Drain and rinsing the bones.
Preheat your oven to 450° F(230°C). Place the bones and vegetables on a baking sheet or roasting pan. Roast for 20 minutes, turn them over and roast an additional 20 minutes.
Add the roasted bones and vegetables, along with the bay leaves, vinegar and salt, to the Instant Pot. Fill the pot with water up to the 2/3 mark on the pot. Close the lid and set the valve to seal. Press the Soup/Broth button and set the timer to 2 hours.
Note: It will take 30 mins to come up to pressure and an hour to naturally release pressure, for a total of 3:30.
When the cooking is complete, place a fine mesh strainer over a large bowl and pour the broth through the strainer. Leave the broth to cool to room temperature. Transfer the broth in sealable containers that will fit in your refrigerator.
Strain off the fat that rises to the top of the broth. To do this, refrigerate the broth overnight, then scrape the hard layer of fat from the surface. Or use a gravy separator, or skim the surface with a spoon.
Add salt to your preferred taste.