Gather all the ingredients.
In the bottom of the Instant pot with the setting on 'SAUTE' melt 1 Tablespoon of butter, and add the chopped onion, and celery, and saute until golden brown.
Add the finely chopped Spinach and parsley, and cook until wilted and a little brown.
Turn SAUTE setting off, and add the fresh Thyme.
Stir in the chicken broth, and add the stewed tomatoes, tomato puree, and tomato paste, and stir well until tomato paste is melted into soup. Add the water, and stir.
Add the Italian seasoning, oregano, brown sugar, coarse ground garlic salt, seasoned salt, and seasoned pepper. Stir well to blend all ingredients.
Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Press the SOUP setting on your Instant pot, and let the soup cook.
When the Instant pot is done, beeps, and goes to OFF, let the soup sit in the Instant pot for 10 minutes, then do a quick release, by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve. When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.
Add the cream, and stir well, and add the minced garlic and stir.