Wash and chop the vegetables into large pieces; no need to peel or remove leaves.

Add the bones, vegetables, bay leaves, garlic, vinegar, and water into a large stockpot or pressure cooker.

Bring to a boil, then reduce to a simmer or close the pressure cooker with the lid, setting it to high pressure and cooking for 4 hours.

Allow the pressure to release naturally, then strain the broth through a colander into a bowl or container.

Cool the broth in the refrigerator for several hours or overnight. Remove excess fat if desired.

Store in airtight containers for up to 3 months in the freezer or 3-5 days in the fridge.

Use as a base for soups, stews, or as a nourishing drink.