Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Step 2

Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.

Step 3

Roast in the preheated oven until browned, about 45 minutes.

Step 4

Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.

Step 6

Allow broth to cool. Remove and discard fat layer.