Add all the ingredients except the coconut milk into the inner steel pot of the instant pot.
After adding the vegetable stock. Combine everything once. If you don't have the Vegetable stock you may replace it with water instead. Vegetable stock gives a more flavorful soup.
Close the Instant Pot. Turn the Pressure valve to the sealing position. Select the Pressure Cook mode and set 10 mins in high pressure.
Wait for a natural pressure release and then open the instant pot.
Remove the Bay Leaf, Thyme, and rosemary from the Soup.
Using an immersion blender blend everything to the soup consistency.
Finally, add in the coconut milk and combine once. Instant Pot Curried Butternut squash Soup is ready. Add in more Pepper and salt as needed while serving.