Here's a picture of the ingredients you need, and the recipe below has exact measurements and substitutions.
After preparing your butternut squash and sautéing your garlic, bayleaf and ginger, follow the instructions and add ingredients to your Instant Pot.
Cook in your Instant pot for around 8 minutes.
Release pressure, puree, garnish, and serve - once the pressure cook cycle is complete, release pressure from quick release pressure valve until fully expelled. Remove lid, stir, and, using your immersion blender, blend until creamy.