Place the chicken bones in your steamer basket and top with onion, celery, carrots, garlic, and herbs. If you want your broth more clear, place herbs in a tied cheesecloth bundle or sachet.
Place steamer basket into your pressure cooker.
Pour water into the pot until the bones and veggies are covered. I usually pour it all in right to the Max fill line. Add your salt and apple cider vinegar. Place the lid on the pot and set the valve to the "sealing" position if necessary. (some pots are self-sealing.)
Press the Pressure Cook or Manual button and set to 4:00 (4 hours). Make sure your pot is set to High Pressure.
When cooking is done, allow the pot to NPR until the pin drops. Full NPR.
Carefully open the pot and let cool for a bit. Remove your steamer basket with all the veggies and bones. Place basket on a tray to catch the drips.
Once your broth is cool enough, you can strain it if you want very clear broth. Then you can pour it into pint or quart jars. Or you can use plastic deli containers to store your broth.
You can cool broth in the fridge overnight and then freeze it in containers for future use.