Turn your Instant Pot to Saute - and Adjust to Medium. Allow pot to preheat for a minute or two, and then addd your soup bones (keep the meat on if they came with meat). Do not use the lid for this step. Allow meat/bones to brown for 10-15 minutes and then turn. Turn Instant Pot off.

Add optional vegetable scraps, garlic, ginger, and then fill to the 'max' line on the stainless steel pot with filtered water. Do not add the salt yet.

Place lid on and adjust valve to 'seal'. Set Instant Pot to Manual, 90 minutes. Instant pot will come to pressure and then turn off on its own. After cooking, allow pressure to release naturally, this can take up to 30 minutes.

Remove lid and allow stock to cool a bit, so it is not so dangerous to pour. Remove meat, bones, and cartilage (save for another batch). Poke marrow out of the middle of the bone and add to your finished stock. Discard vegetable scraps, garlic, and ginger.

Pour stock into jars using a funnel, or simmer down (using the Saute feature, uncovered) to reduce the stock as desired. (see more details of this reduction process here)

Add salt as desired, I use a scant 1 teaspoon per quart of unreduced stock, which helps preserve the stock but will not become overpowering if the stock is reduced, like in a sauce.

Store stock in the refrigerator for up to 3 weeks, or in the freezer for 1 year.