Plug in Instant Pot. Add coconut oil to the stainless steel pot.

Saute the onions for 1-2 minutes. Add the carrots, celery and garlic to saute for another 3-4 minutes.

Add 3 quarts of purified water. Secure the lid. Pressue cook for 40 minutes.

Release the steam/pressure naturally or with delay release. Once the lid indicator light goes off, remove the lid.

Strain the broth through a wire strainer into a glass container.

Use broth right away or refrigerate up to 3 days or freeze up to 6 months.