5basil leaves (optional add-in)plus more for garnish
Baguette, to serve
Swiss cheese, to serve
Add all ingredients to Instant Pot in the order in which they are listed, except for heavy cream, basil and toppings.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Meanwhile, if adding toppings, cut baguette into 1-inch cubes and place on a parchment-lined baking sheet, then top with a bit of grated Swiss cheese. Broil in the oven for a couple of minutes until cheese is melted, watching closely so it doesn't burn.
Once lid is safe to open, stir in heavy cream and basil leaves if using, then blend soup with an immersion blender until smooth and creamy. Top soup with cheese-covered baguette cubes and extra basil leaves, then serve and enjoy!
NOTE: Nutritional info includes cheesy bread topping.