Switch the instant pot on and select "saute".
Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
Add the asparagus spears and spinach then "cancel" the "saute" button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.
Add the thyme, black pepper, vegetable stock and coconut milk.
Put the lid on, flick the valve to "sealing"
select pressure "high" and adjust the "+/- button" to 5 minutes
Allow the pot to come to pressure (should take a few minutes)
Once cooked flick the valve to "venting" to perform a quick release
Use an immersion blender or high speed blender such as a Vitamix to puree the soup
Add pink salt and adjust seasoning further if needed