Add the thawed bones to a large pot, fill with water and bring to a boil, cooking for a total of 20 minutes on the stove top. Skim off the discolored foam that has accumulated at the top of the water and drain the bones.
Clean off the bones, if any excess foam residue is on them and then transfer to a large baking sheet in a single layer (using two if necessary). Roast for 20-25 minutes.
Remove the roasted bones and transfer to your instant pot. Deglaze the pan with a splash of water and scrap up any of the brown bits. Pour the bits and fat from the pan over the bones in the instant pot.
Fill the pot with water, submerging all the bones. Add in the salt and seal with the instant pot lid.
Make sure your nozzle in on seal when cooking. Cook for 3-4 hours on manual pressure.
Allow to rest 20 minutes before opening the instant pot. Strain the broth into a large bowl to allow for quicker cooling.
Add ice cubes to the broth or submerge the bowl into a large ice bath. The broth should come down in temperature, cooling at most for 20 minutes.
Transfer the broth to mason jars and seal tightly. Store in fridge up to 7 days or freeze up to 2 months.
Enjoy as a warm drink or in recipes!
*Bone broth nutrition will vary highly batch to batch so cannot be easily calculated when making it homemade.