Sauté the carrots and celery until vegetables are softened a bit, about 5 minutes.
Add the beef bones and herbs and cover with water to just under the Max fill line.
Add the vinegar. Close the lid of the cooker and set the regulator knob to the pressure position. Pressure cook on HIGH for 99 minutes.
When time is up, turn the cooker off and wait for pressure to come down naturally.
Strain all ingredients through a sieve into a separate container. Salt and pepper the broth to taste.
Cool broth in container quickly over an ice bath and then refrigerate immediately. After several hours a fat cap will form on the top of the broth. Remove the fat and the broth is then ready to heat and serve.
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