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Peel and chop the butternut squash, onion, and celery. Set aside.
Turn the Instant Pot on to Sautee and add 1 tablespoon of avocado oil. Add in the chopped onions and celery and saute for 5 minutes.
Next, add in the cubed butternut squash, seasoning, and nutritional yeast, and then pour over the vegetable broth.
Place the lid on the Instant Pot and turn the pressure valve to seal. Set the pot to Manuel and cook for 8 minutes.
Once 5 minutes of natural pressure release has happened then carefully do a quick release for the remaining pressure.
Once the pressure has been released, carefully remove the lid of the Instant Pot.
Blend the soup using an Emersion Hand Blender until it reaches your desired consistency. If you don't have a stick blender you can use a potato masher or a blender.
Stir in the coconut milk and serve.