Peel your sweet potatoes and cut them into 2-3" cubes. Set aside.
Chop the carrots into 1" portions. Set aside.
Chop your onion. Set aside.
Heat your Instant Pot on Sauté mode. Add the olive oil until heated.
Add the chopped onion to the Instant Pot. Cook the chopped onions until they are translucent, stirring frequently. Add in the minced fresh ginger and also cook until fragrant, about 3 minutes.
Add the carrots to the Instant Pot, stirring frequently. Cook only for about 5 minutes.
Turn the Instant Pot off Sauté mode. Add in the remaining ingredients, including the coconut milk, salt, broth, and peeled and chopped potatoes.
Seal the Instant Pot. Cook on "Soup/Stew" for about 25 minutes. After 25 minutes, release the pressure valve and allow it to completely release all the steam before removing the lid.
Carefully remove the lid. Using an immersion blender, blend together all the ingredients until creamy and smooth.
Serve warm and with your favorite seeds or nuts on top!