Set your instant pot on saute and dice the onions. Cook on some olive oil for 3-4 minutes.Peel and chop the carrots and add to the onions. Roughly chop the garlic, peel and mince the ginger. Add it to the carrots. Pour vegetable broth in, add Sriracha and season with salt and pepper.Close the lid on instant pot and seal the vent. Cook on high pressure for 10 minutes then release pressure and blend with and immersion blender (or in your blender).Add the coconut milk in, mix well and serve.