1. Preheat the pressure cooker by selecting saute.  Add oil, butter, fennel, carrot, onion, celery, garlic, salt, pepper, bay leaf, and parmesan rind.  Stir to coat veggies with oil and butter, then place the lid loosely on the pressure cooker and allow the veggies to sweat for 5-7 minutes, until starting to soften.
2. Add chicken broth, whole tomatoes, and tomato puree (in that order).  Do not stir.
3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
4. When cooking is complete, use a natural release for 10 minutes then release any remaining pressure.
5. Remove bay leaf and any remaining parmesan rind.  Carefully pour or ladle pot contents into a blender (be sure not to overfill blender; do in batches if needed) or use an immersion blender directly in the pot and blend until very smooth.  Return soup to the pot.  Stir in fresh basil and can of diced tomatoes (can omit if a completely smooth soup is desired).  Taste and adjust seasoning as desired.
6. Serve hot.  Store in refrigerator for up to a week or in the freezer for several months.

Freezer Meal Instructions: 

1. For this recipe, I like to double or triple the amount of ingredients listed in step 1.  I use what I need for dinner that night, then portion and freeze the rest.  Don’t forget to label what they are for!
2. When ready to cook, add bag of frozen ingredients to the pressure cooker pot and add can of whole tomatoes and tomato puree.  Cook at high pressure for 22 minutes then proceed with the rest of the directions above.