I take the leftover pieces from a deboned chicken or chuck roast leaving some meat. I add two cloves of garlic, parsley and coarsly ground peppercorns, 2 or 3 " pieces of carrot and celery(2 of each) and a quartered up small onion. Place it all in my pressure cooker for about 3 hours on the simmer function. Let pressure release naturally and strain through cheesecloth. Store in either mason jars for use within a week or freeze for later use.
To freeze I place a ziploc bag into a quart sized upright container fill about 3/4, close up and add container and all to freezer. After a few hours remove frozen broth from container and place back in freezer. To thaw place in a bowl larger than bag and thaw in fridge.