Cut the gem squash in half and remove the seeds
Place the trivet in the bottom of the Instant Pot inner pot and add 1 cup of water
Add the chopped vegetables and halved gem squash to an ovenproof bowl along with 1/3 cup of water and place on top of the trivet.
Turn on the Instant Pot to “Steam” and select 15 minutes.
When the timer ends, quick release by turning the steam release to the venting position allowing the steam to escape, the valve will then drop and the lid will unlock.
Drain the vegetables from the water and set the water aside.
Add all the vegetables and the cream cheese to a blender and puree until smooth, adding the saved vegetable water if needed.
Pass the mixture through a sieve to ensure it has a smooth consistency