1. Preheat oven to 400°F. Arrange beef bones on a baking sheet, drizzle with olive oil. Roast for 45 minutes. Remove from oven and cool slightly.
2. Transfer roasted bones to pot in multicooker. Add remaining ingredients, using enough water to cover ingredients.
3. Cover multicooker and cook on high pressure for 90 minutes. Release steam naturally for 10 minutes, then turn valve to Venting to quick-release any residual steam. Carefully remove the lid, allowing any remaining steam to escape away from you.
4. Pour the broth through a fine-mesh sieve into a large bowl. Discard the solids. Slightly cool the broth, then refrigerate until fat solidifies on top. Remove fat with a spoon and discard.
5. Ladle broth into airtight jars or containers. Store in refrigerator up to 4 days or freeze up to 3 months.

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*NOTE: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.