Preheat your oven. Preheat the oven to 425°F. Place beef bones onto a baking sheet. Bake for 30 minutes.
Add the beef bones and other ingredients. Using tongs, transfer the roasted bones into the instant pot. Add the vinegar, salt, peppercorns, fresh herbs, onion, and celery (if using), then add the water. Add enough water to cover the bones by 1 inch, while staying below the max fill line. Cover and set to sealing.
Cook. Cook on high pressure for 3 hours. If you'd like to reduce the bone broth even more cook for an additional 2-3 hours. Do a quick release. Using a strainer, strain the broth. Discard the vegetables, herbs, and peppercorns.
Pour broth into mason jars and skim the fat. Pour broth into mason jars with lids or another container with an air-tight seal. Skim the fat off the top using a spoon or ladle (once the broth settles, the fat rises to the top) or refrigerate and the fat will harden and you can spoon it off then. Use broth as desired.