Set the instant pot to saute mode and heat oil. Add garlic, onion, celery, and carrots. Cook for a minute.
Now add San Marzano Tomatoes, salt, pepper, Italian seasoning, broth and fresh basil.
Close with pressure valve to sealing. Set the Instant Pot to manual/pressure cook for 8 minutes under high pressure. Followed by natural pressure release.
Open the Instant Pot, and carefully puree the soup using an immersion blender.
Set the Instant Pot to saute mode. Stir in sugar and cream. Cook it for 2 minutes.