Set Instant Pot to medium heat on Sauté setting. Add olive oil, and sauté onion, carrots, and celery 5 minutes or until tender. Add garlic, and sauté 30 seconds. Add squash and remaining ingredients.
Cover Instant Pot, and, using manual setting, set to 20 minutes on high pressure, making sure the pressure valve is sealed. When done, let the pressure slowly release.
Carefully remove lid, and use an immersion blender to blend soup until smooth.