Prepare all the vegetables as per instructions above.
Heat oil of your choice in your Instant Pot using Sauté function (it should be set on High, 30min) and fry your onion until softened but not coloured stirring from time to time (approx. 5-8min).
Add chopped celery stalks, garlic and ginger, quickly followed by the curry powder. Let these fry for a couple of minutes until the curry powder becomes really fragrant.
Add a little bit of stock just to deglaze the pot (use wooden spoon to make sure nothing is stuck to the bottom). Turn the pot off by pressing Keep Warm/Cancel button.
Add cubed swede, potato and parsnip and pour in the remaining stock giving everything a mix. Try and prod your chopped veggies so that they sit in the stock and don't protrude out too much (a little bit is fine).
Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Manual" or "Soup" setting for 8 min on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you've used cold stock (less if you used hot).
When the time is up turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to "Venting". Please take care during this process.
Puree the soup until smooth using stick blender/ liquidiser, adding some salt and pepper to taste.
Adjust consistency as per your liking by adding few splashes of milk or cream of your choice if you think the soup is too thick. Taste and adjust seasoning as required.