Add everything to your pressure cooker.

Add the lid and lock, place the weight on, bring to high heat. Once the jiggler starts to move and vent pressure (indicating full pressure), reduce the heat to low or medium low, just enough to maintain the jiggler moving and venting. Start your timer for 5 minutes.

Once 5 minutes is reached, turn off the heat and move the cooker to an unused burner for a natural release of pressure, meaning just let it set there until internal pressure in the vessel is zero, about 15-20 minutes. (The more liquid in a pressure cooker, the longer it takes to cool and release pressure.)

When you have indications of zero pressure inside the pot, pull off the weight, open the lid, and let it cool a little while, maybe an hour. This is just to prevent scalding if some splashes while straining it.

To strain the broth, line a colander with 1-2 layers of cheesecloth and place on another pot. Pour the contents of the pot into the strainer and allow to thoroughly drain. Discard (or compost) the contents of the strainer, and pour the broth into two quart jars.

Use as a base for soups, pasta, etc.