Preheat ove to 400 degrees.

Place beef bones on a foil-lined baking tray.  Roast for 30 minutes.

In an instant pot combine roasted bones, onion, celery, carrots, leek, garlic, peppercorns, thyme, parsley, and bay leaves.

Cover the bones with cold filtered water until completely submerged.

Lock the lid on your instant pot and set it on high pressure for 3 hours.

Let the instant pot release pressure naturally for 10-15 minutes.

Strain broth through a fine mesh strainer.  Pour broth into wide-mouthed mason jar and chill.