Hit the sauté button on your Instant Pot to pre-heat it.
When you see the word "HOT", add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
Then add the rest of the squash and the rest of the ingredients.
Close and lock the Instant Pot.
Press manual and then use + to add 10 minutes <g class="gr_ gr_84 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="84" data-gr-id="84">high pressure</g> cooking time.
When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender, like my trusty Vitamix.