Place your fat in your pressure cooker. Make sure your pressure cooker is set to saute. Add your diced onion.
Saute for a few minutes. Add your minced garlic. Saute for a few minutes.
Add your diced celery. Saute for at least 4 minutes.
Pour in your canned tomatoes and diced basil. Stir. Add your bay leaf. Set to seal, vent closed. Set to cook for 4 minutes on high.
When the time is up, carefully vent the pressure. When the pressure is released. carefully remove the lid. Remove the bay leaf.
Smooth the soup with whatever method your choose. Add salt, pepper, and shredded Parmesan cheese.
Stir. Serve hot with desired toppings and sides.