Turn your #instantpot to sauté mode and add the butter and the mirepoix and the crushed garlic cloves and sauté for a few min. Add the butternut squash and everything else give it a good stir and turn off sauté mode and set to 7 minutes on high pressure.
When done wait 5 minutes for natural pressure release then you can do a quick release.
Garnish with chopped parsley and a drizzle of balsamic glaze.