Thoroughly wash all of your vegetables, peel and chop, and finely chop the onions.
Heat the Instant Pot using the sauté setting, add the oil & onions. Brown the onions.
Add in the liquid to deglaze the pot. The amount used determines how thick the soup will end up being. You only need 1 cup of liquid in the Instant Pot for cooking, so you can always add more after if you want to.
Place the vegetables into the pot and then twist on the locking lid.
Cancel the sauté mode and select manual on high for 8 minutes.
When the Instant Pot has finished cooking and beeps, carefully cover the steam valve and quick release the pressure.
Transfer the veggies and liquid into a blender or use an immersion blender to whip everything to the consistency that you prefer.