Peel and cube sweet potato. Add 1 cup of water to the insert of your Instant Pot. Transfer sweet potato cubes to a steamer basket and place in Instant Pot. Seal and cook at high pressure for five minutes. Perform a quick release and set sweet potato aside. Rinse and dry Instant Pot insert.
Dissolve 2 tsp Roasted Garlic Better Than Boullion in 2 cups boiling water.
Heat olive oil in Instant Pot on high Saute. Cut leek into thin slices and sauté for a few minutes until softened. Add squash cubes and cook for a minute or two. Add curry powder, white pepper, and salt and stir constantly for one minute. Add garlic broth. Scrape the bottom of the Instant Pot insert with a silicone spatula to make sure nothing has stuck, then seal Instant Pot and cook at high pressure for eight minutes. Perform a quick release.
Transfer sweet potato, squash mixture, half & half, and maple syrup to a blender and blend until smooth.
