Set Instant Pot to saute and add coconut oil/ghee/butter. Let warm until melted and add onion. Saute for 1-2 minutes.
Add garlic and cook for 30 more seconds. Add flour and mix vigorously for 30-60 seconds, not allowing it to burn. Hit the Cancel button and add vegetable broth.
Add remaining ingredients (not the toppings), seal the lid and set to Manual for 5 minutes. After time is up, let pressure release on its own for 10 minutes before adjusting valve to release remaining pressure.
Dump soup (be careful it's not too hot!!) in a blender and blend until smooth. Alternatively, use a hand immersion blender to blend soup until creamy.
Add toppings of choice; I like to add sunflower seeds and chickpeas, but my kids love it with cooked pasta.