Place the cream cheese in a mixer and beat on medium speed until smooth. Add the sugar and salt and continue to mix until everything is combined. Next, add the lemon juice and vanilla and continue mixing. Add the egg and beat the mixture until smooth. Remove the mixer and add the strawberry puree. Mix the puree in by hand with a spatula.
Pour the filling onto the baked crust in the springform pan. Tap the pan on the counter to remove any air bubbles and level.
Place the trivet in the bottom of the Instant Pot. Make a foil sling (see picture) and place it on top of the trivet. Pour 1½ cups water into the bottom of the Instant Pot. Carefully place the cheesecake pan on top of the trivet. Fold the sides of the foil sling in so they don't get in the way of the lid.
Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow the Instant Pot to naturally pressure release for 10 minutes and then manually release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake. Use the corner of a paper towel to carefully soak up any water on top of the cheesecake. Use the sling to remove the cheesecake and cool on a wire rack for 1 hour (be careful, it's hot!).
After cooling for an hour on the rack, place the cheesecake in the fridge for at least 4 hours before serving.