Question Soup Stocks

I have a counter top pressure cooker, an Instant Pot. I am obsessed with it. It makes amazing soup stocks.

Here's my recipe for a very satisfying, savory beef stock. It works great on its own, but also acts as a phenomenal base. Automated pressure cooker highly recommended, but if you want, you can cook it for several hours (2 to 4 hours) in a stew pot or slow cooker.

Beef Neck Bone Stock (or soup!)

Ingredients:
1 lb. (around 500g) of beef neck bones
3 or 4 full-sized carrots
2 medium yellow onions
4 garlic cloves (or garlic powder)
28 oz (800 ml or about 2 cans) of low-sodium beef broth

Add beef neck bones to pressure cooker. Peel and cut the carrots to 1-2 inch (2-5 cm) lengths and add in. Peel and quarter onions and add to pot. Peel and finely dice garlic, or sprinkle an adequate amount of garlic powder over the top of the contents of the pot. Add enough beef broth to cover the neck bones. Seal the pressure cooker and cook on high pressure for 40 minutes. Vent the pressure cooker quickly, and pull the meat off the beef bones to serve.

When refrigerating the stock, leave the bones within the liquid. It gets better and better.

Alternatively, use a slow cooker or a stock pot and simmer for at least four hours.