If using fresh rosemary and thyme, chop those and set aside.
Set Instant Pot to saute, then saute onion in coconut oil until translucent. Add all remaining ingredients except coconut milk.
Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 5 minutes on high pressure. Then let the pressure release naturally for 10 minutes, followed by manual pressure release.
Stir in coconut milk after releasing pressure. Lastly, blend with an immersion blender or a regular blender until it’s smooth and creamy.