Put the bones in the Instant Pot, and pour the pan drippings in the pot as well (optional).
Pour enough water in the pot to just cover the bones completely (be sure not to go over the maximum line on the pot).
Pour in the apple cider vinegar.
Let sit for 15 – 20 minutes.
Add the carrot, onion, and seasonings (salt and pepper). These ingredients do not have to be peeled or chopped. They are for flavor and will be removed later. If you do not peel them, try and use organic vegetables. If those are not available, just wash them with lime/lemon juice or vinegar, and water.
Put on Instant Pot lid. Be sure the toggle switch is in the SEAL position. Press “soup” and manually bring the time up to 120 minutes.
When the time is up, do a quick release until the pin drops and open the lid AWAY from you.
Remove all the bones and set them aside.
Place a colander/sieve on top of a large bowl, ladle out the broth into the colander to remove any bits of fat and other stuff, along with the carrot and onion.
Place the bowl in the fridge and allow to completely cool.
The fat will rise to the top of the broth. Skim this off and discard or keep for future frying (potatoes, onions, etc.)
The broth is now ready to consume.
Nutritional facts are for the whole broth and not a serving size.