Place the olive oil in the bottom of the Instant Pot and hit "saute." When the oil is hot, add the onions, and cook, stirring, about 7 minutes, or until lightly browned. Add the ginger and cook another minute before turning off the heat.
Add the broth, carrots, salt, and turmeric to the pot and stir to combine. Place the lid, lock, and cook on "manual - high pressure" for 10 minutes.
When the timer goes off, use the quick-release method to release the pressure. Carefully remove the lid and allow to cool for a few minutes.
When safe to handle, transfer to a high-powered blender, food processor, or use a strong immersion blender to blend until completely smooth. Serve garnished with fresh chives.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/instant-pot-carrot-ginger-soup/