Place all ingredients except water in Instant Pot.
Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
Close the Instant Pot lid and turn the steam release valve to the sealing position.
For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
For chicken stock, use the Pressure Cook/Manual function and set the time to 45 minutes at high pressure.
After you set the cook time, the Instant Pot will take about 30 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
Place a strainer over a large bowl, pot or other container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
Allow to cool completely.
Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use in your favorite recipes or enjoy as a nourishing beverage.