Add your vegetables, bones, and seasoning to the pot of your instant pot. Then add water to the max line inside the pot. Close the lid, and make sure the nozzle on top is turned to sealing.
With the machine plugged in, hit the manual (or pressure cook on some machines) button, and hold down until it reads 120. Now it'll start to work its magic.
Once the timer beeps and the 2 hours are up, you can either do the quick release by moving the nozzle on top to venting (and stepping away while the hot steam releases) or you can let it naturally release by letting the pressure come down on its own. (leaving it for about 15-20 minutes).
When the pressure valve drops, carefully open the lid.
Strain the liquid from the bones and vegetables. (I like to do this using a fine-mesh sieve.) Discard the vegetables since all the flavor and nutrients have been infused into the broth. See the notes below regarding the bones.
Once the broth is nearly cool, store in glass jars with a tightly sealed lid in the fridge for up to 5 days or several months in the freezer.