Place the butter in your instant pot and select the sauté setting.

Once the butter is melted, add the pierogis and sear until lightly golden brown. (Or if you want the pierogis to be soft like wontons, skip the searing step but still add the butter.)

Add the green onions and broth and cover the Instant Pot.

Cancel out of the sauté setting and select "soup".

Let the Instant Pot come to pressure (speed this process up by using hot broth)

Cook for 5 minutes and then natural release for at least 2 minutes.

Then Quick release.

Once pressure is released (and spicket goes down) carefully open pressure cooker.

Serve with a dollop of sour cream and a sprinkle of cheese.

Enjoy!