Sure, you can purchase quality broth at your local ShopRite, Whole Foods, Publix, or Cub Foods, but is it gelatinous? With a little effort to source the proper bones and learn the methodology, you can prepare collagen-rich broth with minimal time commitment. What cooking method works best for making homemade broth (i.e., stove top, slow cooker, pressure cooker)? Since I have used all three methods, I have an opinion. As is evident from my photo below, which shows the final step of straining cooked meat and veggies from the broth, I prefer the Instant Pot, which in this application is used as a pressure cooker. This is not to say that a soup pot set over a low flame, or a slow cooker set on low setting, won't do the job. But, my experience is that it kinda doesn't. Not as easily or effectively anyway.
One reason is that with the stove top and slow cooker methods, water evaporates rather quickly. So, you have a choice. Replenish the water as it evaporates, or be content with less broth. The problem with adding more water is that you will dilute the broth's gelatinous consistency and lose flavor. There are other benefits to using the Instant Pot, which are prolifically addressed in the blogosphere, but liquid/moisture and nutrient retention are important to me when selecting a cooking method. Thus far, since purchasing it in November 2016, there are two additional ways that I use my Instant Pot on a continual, consistent basis. Every two weeks, I make two quarts of raw milk yogurt using a recipe from Traditional Cooking School which uses the IP's yogurt setting to maintain a temperature of 96.8°-109.4°F, so it doesn't compromise the milk's raw state.
A small measure of thermophilic "heat loving" (108°-112°F) culture is added to the milk versus mesophilic culture that is used for making room temperature yogurt (68°-78°F). Raw milk's beneficial enzymes haven't been destroyed by pasteurization, which is good, but those same enzymes compete with yogurt's culturing process producing a runnier consistency than pasteurized yogurt. A solution is to add gelatin, which will mimic the thickness of store-bought yogurt.
In addition to regularly using the Instant Pot to make broth and yogurt, I have found that an Instant Pot produces a tender pot roast. As you will rapidly discover, a quick online "instant pot recipes" search will net you enough recipes that an Instant Pot could become your sole method of food preparation with its capabilities of baking a cake, slow crockpot cooking, steaming veggies, sauteing, cooking rice, making porridge, etc. However, my cast iron Dutch oven, dehydrator, cast iron skillets, saucepans over a gas flame, and oven baking pans will always have a place in my kitchen.