1
Heat pressure cooker pot on saute until hot. Add the butter, carrots, onion, celery, chopped pepper and garlic. Saute for 2-3 minutes.
2
Cancel pressure cooker. Add broth, tomatoes, and the water. Cook on high pressure for 5-6 minutes, allow 5 min natural release, then release any remaining pressure.
3
Using an imersion blender, blend all soup ingredients until smooth.
4
Set cooker to saute-normal. Add basil and parsley. Stir to blend. after 2 minutes turn off pressure cooker.
5
Stir in parmesan cheese until melted and blended through.
Serve
