Quick Pressure Cooker Bone Broth

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2 medium leeks, cleaned and cut in half crosswise (I buy the pre-trimmed ones from Trader Joes’s)

1 medium carrot, peeled and cut into three pieces

2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)

8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)

1 teaspoon apple cider vinegar

2 tablespoons of Red Boat fish sauce (much better than salt, IMHO)

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