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Place tomatoes and onion into the inner pot. Drizzle with olive oil, add thyme sprigs and garlic. Close the lid.
Press the SAUTÉ button, set cooking time for 15 minutes and press START.
Remove the lid. Add the brown sugar, vegetable stock and pesto. Close the lid.
Select the MANUAL program in PRESSURE COOKING, set time for 10 minutes. Press START.
When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the thyme. Using a stick blender, blend soup until smooth. Season to taste with salt and pepper. Ladle soup into bowls, top with extra pesto. Freshly grated parmesan and basil leaves to serve.