Turn your Instant Pot onto the Sauté function. Once warm, add the olive oil and chopped onion to the inner pot and cook until translucent. Stir in garlic and cook just until fragrant, then turn off the heat.
Stir in the sea salt, garlic powder, black pepper, sage and thyme.
Add the chicken stock and use your spoon or spatula to scrape the bottom of the pan to make sure nothing is stuck or you could get a burn notice.
Add the butternut squash cubes to the pot, then stir to combine. Close the lid and cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure manually.
Open the lid and stir to release some of the remaining steam. Then, using an immersion blender, puree the soup until it’s smooth. Taste and adjust spices, if necessary. Add more chicken stock to thin, if desired.
Serve in soup bowls as a starter, side or light lunch.