Sauté the Beef. Set your Instant Pot to "Sauté" mode, add olive oil, and cook the ground beef until it's browned. Break it up with a spoon as it cooks. Remove any excess fat if needed.
Sauté Onions and Garlic. Add chopped onions and minced garlic to the pot with the beef. Sauté for a few minutes until the onions are translucent and fragrant.
Add Seasonings. Stir in Italian seasoning, salt, and black pepper. Let the spices toast for a minute to release their flavors.
Add Tomato Sauce and Crushed Tomatoes. Pour in the tomato sauce and crushed tomatoes. Stir well to combine all the ingredients.
Add Beef Broth. Pour in the beef broth, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step adds even more flavor to the soup.
Break Lasagna Noodles. Break the lasagna noodles into smaller pieces and add them to the pot. They will cook directly in the soup, soaking up the delicious flavors.
Pressure Cook. Close the Instant Pot lid and set it to "Pressure Cook" on high for about 5 minutes. Once done, allow for a natural pressure release for 10 minutes, followed by a quick release.
Add Ricotta and Mozzarella. Stir in ricotta cheese until it's well incorporated, giving the soup a creamy, cheesy texture. Sprinkle shredded mozzarella on top.
Serve. Ladle the Instant Pot Lasagna Soup into bowls, garnish with fresh basil leaves, and enjoy. Serve with garlic bread or a side salad for a complete meal.