Place the marrow bones into the Instant Pot liner pot, add the wine or vinegar, and then cover the bones with water. Allow the bones to soak while proceeding to step 2.
Brown the neck bones and oxtails in a 425°F oven until brown, approximately 45 minutes to 1 hour.
Once the oxtails and neck bones have been roasted, transfer them to the Instant Pot with the marrow bones.
Deglaze the roasting pan with water and add the drippings to the Instant Pot with the bones.
Add the vegetables, bay leaf, and peppercorns. Add additional water to cover by no more than an inch and be sure not to fill the Instant Pot beyond the pressure cooker marking.
Set the Instant Pot Steam Release Valve to "sealing." Choose the soup/broth option and adjust the pressure to "low pressure." Set the Instant Pot timer for 2 hours.
When the 2 hours of pressure cooking has finished, see the manufacturer's instructions for releasing the pressure or allow the pressure to come down naturally. Once the pressure has been completely released, remove the lid.
Strain out the solids and then strain the bone broth. (See video.)
The bone broth will stay fresh, refrigerated for 2-3 days, and if frozen, it will stay fresh for 2-3 months.