Stock
- Transfer the bones and vegetables to a Ninja Foodi or Instant Pot
- Fill the pot with water, making sure the ingredients are fully submerged, put the pressure cooker lid on and make sure it is set to sealed.
- Choose the pressure cooking setting on high for 1 hour.
- After the hour is up let pressure release naturally for 10 minutes then release all pressure.
- Strain the stock into a large bowl through a fine-mesh strainer. Discard the solids.
- Chill the stock in the refrigerator overnight. The next day, skim off any solidified fat that has risen to the top.
- Use the beef stock immediately or freeze it for later use.
