Carla, after roasting the vegetables –
1. Saute onions and bell peppers in the InstantPot.
2. Toss in the roasted vegetables.
3. Pour in water or vegetable stock.
4. Add the spices and basil leaves.
5. Seal the Instant Pot and Pressure cook on High for 4 minutes.
6. Let the pressure release naturally.
7. Once the pin drops, pulse the soup until smooth and creamy.
Serve hot with bread of your choice.