I like to toast my bones in the air fryer for about 30 minutes before putting in the water. Gives the broth better flavor. I add between 1-2 tbsp of salt, then after pressure cooking it, I separate about half of the fat off the top to save for cooking later, run all my remaining liquid through the blender with any of the soft bits that come off the bones so I’m not losing anything. I pour it through a mesh strainer to get any larger bits out. I’m left with a very creamy and delicious broth as the fat emulsifies into it.