Directions 8 steps | 25 Minutes
Select the “sautè” setting in the Instant Pot and add the olive oil, beef and Italian sausage.
Cook the meat for 6-8 minutes, using a wooden spoon to break it up into smaller pieces, until no longer pink.
Add the onion and garlic and cook until slightly softened, about 3 minutes.
Add the tomato paste and cook for 2 minutes. Stir in the chicken stock and scrape up any browned bits on the bottom of the pan. Stir in the tomatoes, chicken stock, tomatoes, Italian seasoning, bay leaves and crushed red pepper.
Add the broken lasagna noodles. Place them on top of the soup and barely submerge them into the soup. Do not let the noodles hit the bottom of the pot. Place the lid on the Instant Pot and set it to cook on manual high pressure for 4 minutes.
While the soup is cooking, Make the cheese topping. In a small bowl, stir together the ricotta, Parmesan and pepper.
Let the pressure naturally release for 4 minutes before quick releasing the pressure. Stir the soup and season with salt and pepper to taste.
Ladle the soup into bowls, add a dollop of the cheese topping, sprinkle with mozzarella cheese and the chiffonade basil. Enjoy hot!