Set your instant pot to the sauté option, add oil and turn it on.
Add the bones and the meaty bones, then brown from all sides. Work in batches if necessary.
Take them out and set aside.
Add the spices and vegetables to the pot and sauté for 4-5 minutes.
Turn the instant pot off and add all the bones back. Pour vinegar and water in.
Let the bones cool for 20-30 minutes in the pot.
Set the instant pot to sauté option again and let it come to a boil. Will take about 15 minutes.
Skim the foam that piles up at the surface.
Cancel the sauce option and press on pressure cook high and set the timer for 120 minutes.
Put the lid on and set the valve to seal.
When it is done, let it natural release the pressure for 45 minutes, then manual release.
Take the bones out, strain the broth through a fine colander.
Pour the broth into a mixing bowl/container or pot.
Pour some iced water into a larger bowl and place the broth bowl in to cool off quickly.
Cover and refrigerate overnight.
Remove the solidified fat from the top fo the chilled broth.