Using Saute setting of Instant Pot, add oil to the inner pot. When the oil is hot, add onions and let it cook for 1-2 minutes.
Add celery & carrots to the pot and cook for another 1-2 minutes till they turn a bit soft.
Add diced tomatoes and mix, and also add Bay Leaf & Cinnamon to the pot.
Close lid and with the vent in the sealing position, pressure cook for 8 minutes. When the timer beeps, NPR (No Pressure Release) for 10 minutes and later Quick Release.
When steam is released and the valve goes down, open the lid. Remove Cinnamon & Bay leaf from the pot and add dried Basil & Oregano to the pot.
Grind it smoothly using Immersion Blender or any other Grinder you prefer. Next, add Milk/Broth/Stock to the pot and keep stirring in between.(Note: You Can use 2 Cups of Cream or 2 Cups of Milk or 2 Cups of Broth. Or can also mix them together in any ratio and add to the pot. I usually add 1 ½ Cups of milk with ½ Cup of Broth and 1-2 tablespoon Cream in the soup).
Next, add Honey, Garam Masala Powder, Salt & Pepper and keep stirring until it comes to boil.
Add Parmesan cheese and let it cook till the cheese melts and add fresh Basil Leaves before serving.