Place butternut squash, onion, stock and salt into the instant pot.
Use the soup setting (aka 30 mins on high pressure).
When done – wait a few minutes, then release the pressure.
Remove the lid and add the coconut milk, curry paste and cilantro, and stir.
Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!)
Ladle into bowls, swirl with reserved coconut milk and extra cilantro.