Bone broth (chicken) in an electric pressure cooker

Even after a couple of hours at high pressure (Instant pot) it tastes delicious, and is very easy. But I find that when refrigerated, it does not have a gelatinous quality to it.

It is great for using in soups and recipes. I'm just wondering if it has the same benefits that everyone talks about coming from the jiggly stuff. Like I will live forever with perfect skin.

I love this appliance for many things But whenever I have made broth before - stovetop or slow cooker - when it spends a night in the fridge it is more of a solid than a liquid.

I'm sure there is some science here. Thank you in advance for any input!