Add the water to the bottom of your Instant Pot and place a silicone or metal steamer on top of that.
Add the veggies and herbs. Cook on high pressure for 10 minutes. Let the pressure release naturally or carefully manually release it if you are in a hurry.
Once the veggies are cooked, remove any tough thyme stems. Add all the veggies in your steamer along with the nutritional yeast to your food processor or a strong blender. Puree well.
Store what you think you will use in a week in the fridge in a covered jar.
Put the rest in ice-cube trays and freeze. Once the cubes are solid remove them from the trays and put in a freezer bag.
Use twice as much as you would for store-bought bouillon. I use 2 to 3 ice cubes for a large pot of soup.