Press the Sauté button, add oil to warm and let inner pot heat up. Add carrots, onions and dried basil. Sauté for 6-8 minutes, or until carrots start to soften and the onions translucent. Add tomatoes, including purée, chicken broth, cream, salt and pepper. Place lid on lock and set the valve to sealing. Press the Soup button and adjust the time to 5 minutes. Do a Natural Pressure Release for approximately 10 minutes, unlock the lid and let cool. Using an immersion blender, or in a blender in batches, blend until soup is smooth. Season with salt and pepper. Ladle into bowls, garnish with fresh basil and serve.