Turn on sauté mode on your Instant Pot and add the olive oil. When the pot is hot, add the onion, garlic, and ginger and sauté until the onion begins to soften for about 2 minutes.

Pour in broth, sour cream, squash, and carrots. Close lid, seal and cook on high pressure for 10 minutes. Keep in mind that it will take approximately 10-15 minutes to reach pressure before the Instant Pot will begin counting down.

When the timer is complete, allow the steam to naturally release for 5 minutes, then quick release the remaining pressure.

Unplug and turn off the Instant pot and carefully open the lid. Using an immersion blender or a regular blender, blend the squash soup until smooth and creamy. Season with salt and pepper.

Give the instant pot a quick wipe and add in an extra teaspoon of olive oil. Sauté the bell peppers and cook stirring until just tender.

Place a tablespoon or two of the cooked bell peppers, depending on your taste, in each bowl. Add the soup and garnish with a bit of chopped cilantro and a few extra bell peppers.

Optional: You can also serve with a drizzle of sour cream.