On the IP, click on Saute and select High. Once it reads HOT add the olive oil.
Once the oil is hot, add the onion and saute for 3-4 minutes. Add the garlic, carrot, celery, and cabbage. Add the basil, oregano, and dried Italian herbs. Stir and saute for 5-6 minutes or until soft.
Add the broth, half and half, 2/3 of the cooked bacon, and the potatoes. Cancel Saute function.
Set the IP to High Pressure for 10 mins. Once done, allow the IP to naturally release pressure for about 10 mins, then do a manual release after.
Open and use an immersion blender or transfer by batches to a traditional blender to smooth the soup.
Ladle into bowls, garnish with the remaining bacon on top, and serve hot.