Preheat oven to 350°.
Spray a baking sheet with nonstick spray, then place the bones onto the baking sheet, making sure there's little to no meat left on the bones. Roast the bones for 15 minutes, then flip them over and roast for an additional 15 minutes. This will give them more flavor, which ultimately equals a more flavorful broth.
Add the bones, along with the rest of the ingredients, to your Instant Pot, then fill water up to the 2/3 line in your IP. Pressure cook for 90 minutes, then natural release for 10 minutes before pressure releasing.
Wait at least 15 minutes before pouring the broth through a strainer and into a large bowl. Then, add an entire ice cube tray to it and wait for the ice to melt. Basically, you don't want to transfer boiling hot broth directly into the fridge; instead, you want it to cool a bit.
Once it's warm instead of hot, pour the broth into jars and place the jars in the refrigerator, then the next day transfer 1-2 of them into the freezer. Bone broth stays fresh in the refrigerator for 4-5 days, so if you plan on drinking it all, keep it in the fridge, but otherwise, transfer it to the freezer and enjoy it later.