A pressure cooker is great for clear stock. I generally do chicken, using raw bones and skins and a few legs/thighs, as well as onion, celery and carrots. Use water to cover to about 2 inches over the top of the meat and veg. Pressure cook on high for an hour or so. Strain, discard the meat and veg (or give it to the dogs/cats/chickens) and chill the stock. Remove the fat if you like, and freeze or can the stock.
Bones will be soft and crumbly, so ok for dogs to eat.
I just haven't been the same
since that house fell on my sister.