Turn on the Saute function on Instant Pot. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
Using an immersion blender in the Instant Pot, puree the mixture. Add the cream cheese and Parmesan, stir to melt and continue to puree until very smooth.