Add the beef bones, bay leaves, sea salt, and apple cider vinegar to an Instant Pot. Add the water to just under the max capacity line. Close the lid and then close the vent to the Sealing position. Press the "Manual" button and set to 120 minutes on High pressure.

Allow the Instant Pot to naturally release before opening the lid. Remove and discard the beef bones and bay leaves.

Add the beef bones, bay leaves, sea salt, and apple cider vinegar to the slow cooker. Fill with water to cover.

Cook for at least 12 hours, or 24-48 hours for richer broth.

Add the bones to a large stockpot. Fill with water to cover, leaving room at the top of the pot to keep it from boiling over.

Heat on high to a rolling boil until you see foam rising to the top. Skim off any foam that you see and discard.

Add the bay leaves, sea salt, and apple cider vinegar. Reduce heat and gently simmer for at least 12 hours, or 24-48 hours for richer broth.

Cover a large bowl with a nut milk bag fitted over a fine-mesh strainer, and pour the bone broth through it to strain the liquid.

Allow broth to cool, then scrape off the fat layer from the surface and discard. Store the bone broth in mason jars in the refrigerator.