Turn on the instant pot and select sauté.
Once it is heated, add olive oil in it.
Add onions and sauté for 3 minutes.
Add garlic and sauté for 1 minute.
Add in butternut squash, stock, apple cider, seasoning and give a stir.
Close the lid of the instant pot and set valve to sealing.
Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
Open the lid of the instant pot.
Take an immersion blender and puree the soup.
Serve and enjoy.