Pour the tomatoes, broth, and garlic into the Instant Pot bowl. If you are using dried basil, also add it now. Then close the lid and set on Soup mode and reduce the cooking time to 20 minutes. If using a different pressure cooker brand, then set to pressure cook for 20 minutes.
When it is done, release the pressure and stir in the sugar then stir in the butter and stir continuously until melted and well combined.
Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now.
Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese.