Place the bones in an Instant Pot or slow cooker and fill with filtered water until just covered, about 8 cups. If using a slow cooker, skip ahead to Step 3.

If using an Instant Pot, secure the lid and set to pressure cook on high for 3 hours. Once finished, quick-release the pressure and proceed to Step 4.

If using a slow cooker, cook on low heat for a minimum of 12 hours and up to 24 hours.

Strain the broth, discarding the bones. To remove the fat, use a fat separator or chill the broth in the refrigerator until the fat solidifies on top. Skim off the solid fat and discard. Note that marrow bones or chicken feet will make the broth very gelatinous; it will look like Jell-O when chilled but will liquefy when warmed.

Store the broth in a sealed glass jar or pitcher in the refrigerator for up to 5 days, or freeze any extra in silicone molds or ice cube trays for longer storage. If desired, season with kosher salt before using