Put all ingredients in the Ninja Foodi and add enough water to cover the bones completely.

Secure the pressure cooking lid on the pot and press the pressure cooking setting. Put the pot on High for 30 minutes and press start.

Once the 30 minutes is up, do a quick-release on the pressure and immediately turn it on the slow cooker setting for at least 12 hours on low heat.

After 12 hours (up to 24 hours) in the slow cooker, remove all the bones from the broth and strain the broth through a fine-mesh strainer or some cheesecloth.

Fill mason jars with strained broth and store in the fridge for immediate use or in the freezer to keep longer.