Set your Instant pot on Saute to heat the oil. Add the onion, celery, salt, and peppers. Leave it for 5 minutes.
Add shredded green cabbage, zucchini, tomatoes, and vegetable broth or water.
Add basil, cumin, and bay leaf to the mixture.
Set your Instant Pot on soup or manual. Set the cooking time for 8 minutes at high pressure.
After allowing the Instant pot to vent, use an immersion blender until well blended.
Top with parmesan cheese, parsley, and sour cream.