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Add the olive oil, onion, carrots, and celery to the Instant Pot and set to sauté.
Sauté stirring frequently for 3-4 minutes.
Add the garlic and tomato paste and continue to cook for 1 minute.
Add the vegetable broth, crushed tomatoes, and fire roasted tomatoes.
Close and seal the Instant Pot. Set to cook on manual/pressure cook for 13 minutes. It will take about 10 minutes to come to pressure, then the timer will start to count down.
Once the timer has elapsed, turn the pressure knob to 'vent' and release the pressure.
Once the pressure is released, open the lid.
Add the cream cheese and stir until combined.
Use an immersion blender to blend the soup to your desired consistency, or let the soup cool and transfer to a blender. When blending, allow steam to escape.
Add salt to taste, if needed.