Directions

1. Add bones, onion, carrots, celery, peppercorns, parsley, thyme, and water.
2. Close and lock lid. Set the pressure cooker to "soup" and adjust the time to 20 minutes, and press "start/stop".
3. Once done, let it naturally release its pressure. When all pressure is released, do a quick release to make sure all pressure has been released before opening the lid.
4. Strain the stock through a fine mesh strainer or cheesecloth.