1-2cupscreamcould also use half & half, milk, or coconut cream or coconut milk
Turn Instant Pot On to [Sauté].
When pot is preheated, add butter.
Add chopped onion, celery, and carrots. Add one teaspoon salt. Sauté for 1-2 minutes.
Stir in chopped garlic. Sauté for another minute.
Pour in broth and tomatoes. Add basil, oregano, and worcestershire. Stir together.
Place lid on Instant Pot. Check Steam Release Valve to make sure it's set on [Sealing].
Select the [Pressure Cook] or [Manual] or [Soup] program. Make sure the pressure level is set to [High] pressure, if your pressure cooker has multiple pressure levels.
Set pressure cooking time to 5 minutes by pressing the [+] or [-] buttons or turning the dial to 5 minutes. Wait for your Instant Pot to beep or press [Start] if your machine has a [Start] button.
Pressure cooker will heat up, come up to pressure, and begin counting down the pressure cooking time. Once it hits zero, you can either quick release the pressure, or let it naturally release pressure as the temperature inside the pot cools down. This soup is improved by sitting awhile, so it can be made a day or two ahead, early in the day, or whenever is convenient for you.
Using an immersion blender or a regular blender in batches, blend the soup thoroughly.
Pour soup back in the Instant Pot and add cream. Heat gently on [Sauté] mode, if necessary. Stir and taste for seasoning. Add salt if necessary. Enjoy!