Wash and roughly chop the zucchini and place in the liner of the Instant Pot. Put everything else in the pot, and seal on the lid, making sure your toggle is in sealing position.
Set the timer to manual/pressure cook, on high, for ten minutes. When the cooking is done, release the steam carefully. You can also let this natural pressure release.
Blend with an immersion blender, right in the pot, or carefully blend in a blender. Enjoy hot, or let cool before refrigerating for later use. This soup will keep for several days, and can be enjoyed cold.