Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, and garlic.
Saute for about 3 minutes, until the onions are soft and start to become translucent. Add the basil, salt and pepper and stir.
Add the white wine and scrape any caramelized bits off the bottom of the Instant Pot.
When the wine has almost entirely evaporated, add tomato puree and then the stock, stirring well.
Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
Cook for 5 minutes on "Pressure Cook". The Instant Pot will take about 10 minutes to come to pressure.
When the Pressure Cook time is finished, carefully turn the release valve to "venting" (using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.) and release the pressure manually.
When the pressure has released, open the lid, add the cream (or milk, or coconut milk) and blend with an immersion blender.
Serve while hot with some freshly chopped basil leaves (optional)
This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 days and in the freezer for up to 2 months.