Remove the lid of the Instant Pot and set it aside. Press the Saute button. Once the display reads "Hot", add the olive oil to the pot insert. Let the olive oil heat up for approximately 1 minute, then add the chopped onion to the pot and stir to coat with the oil.

Saute the onions in the pot with the oil for approximately 8 minutes, or until most of them are translucent and softening.

Add the garlic, cinnamon, curry powder, ground ginger, and black pepper to the pot and stir to combine. Saute for one minute, stirring frequently.

Add the carrots, apple, butternut squash cubes, vegetable broth, and water to the pot, and stir to combine again.

Place the lid back on the pot, and turn to lock. Move the steam release to sealing - don't worry, it will feel loose. Set the pot for Manual / Pressure Cook for 15 minutes on Normal pressure ( this should be the default pressure setting on your machine but it's always work double checking to be sure! )

After 15 minutes, your Instant Pot will beep and begin counting up. Let the pot sit undisturbed for 10 minutes while the pressure slowly comes down in the pot - this is called Natural Release, and it is often referenced as "NPR". After 10 minutes have passed, carefully push the steam release to Venting and let any remaining steam escape. Once the pin next to the release has dropped, open the lid and set it aside.

Using an immersion blender, blend the entire contents of the pot until smooth. Add the ½ cup of cream, and blend again to combine. Serve!