Turn Instant Pot/pressure cooker to brown/saute function.
Add the olive oil.
Add the onion, celery, and carrots, and cook until slightly softened, about 4 minutes.
Add the garlic, oregano, basil, and salt, and stir to combine.
Add the butternut squash, diced tomatoes, pesto, quinoa, and broth, and stir to combine.
Place lid on Instant Pot/pressure cooker, and seal the pressure valve.
Cook on high for 5 minutes.
Once cooking has finished, release the pressure.
Stir in the chopped kale and let it sit in the hot soup for about 5 minutes.
Serve soup topped with shredded Parmesan.
Enjoy!