Turn the instant pot to saute mode, add the butter and oil. When the butter is melted and the pot hot, add the onions, carrots and celery and saute, stirring frequently, until soften, about 3-4 minutes. Stir in the garlic and cook, stirring constantly for about 30 seconds. Press Cancel to turn off the Instant Pot.
Stir in the butternut squash, apple, thyme sprigs, stock, 1 teaspoon of salt and 1/8 teaspoon of ground black pepper.
Close the lid and seal the pot. Select manual setting; adjust pressure to high, and set the timer for 12 minutes.
When done cooking, quick release the pressure according to the manufacturer’s directions. Open the pot and discard the thyme sprigs.
Stir in the half and half (or cream) and mix to combine. Transfer the soup to a blender or using an immersion blender, blend the soup until smooth. If the soup is too thick, add additional broth until you reach the desired consistency.
Season with salt and ground black pepper to taste. Serve hot, topped with the Bacon Pecan Topping.