Put carrot, onion, and ginger into your pressure cooker pot; top with beef bones. Pour water into the pot to cover ingredients completely; add vinegar. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 120 minutes on High pressure. Once the cooking cycle has completed, allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove and discard bones. Strain liquid through a fine-mesh strainer. Let broth cool completely. Skim fat from the surface and discard. Keep stock refrigerated in sealable containers for up to 7 days.