Add all the ingredients into the Instant Pot. Give it a quick stir and then put on the lid. Make sure the vent is sealed.
Set the pressure to high and set the timer for 120 minutes (2 hours). The Instant Pot will take about 15 minutes to get to pressure and then will turn on.
Once the cooking cycle is done, allow the pressure to naturally release for about 15 minutes, then turn the vent to release the rest of the pressure. Remove the lid.
Place a fine mesh strainer over a bowl and line with cheesecloth. Pour the Contents of the Instant Pot through the cloth and strainer, being sure to only capture the liquid. Discard the veggies or blend them up with some water for a soup (although it's incredibly tasty!).
Pour the vegan bone broth into jars and allow to cool to room temperature. Seal and freeze or keep in the fridge for 4 - 5 days.
To serve, either drink the broth cold or gently reheat on the stove. Taste and add a touch of salt and pepper if desired.