• Turn Instant Pot on to SAUTE and add 1 Tablespoon olive oil.
• Once hot, add 1 pound ground beef, 1 teaspoon dried basil, 1 teaspoon dried oregano, 3/4 teaspoon fennel seeds, 1/2 teaspoon dried thyme and 1 teaspoon sugar and season with salt and pepper, and brown the meat, using a wooden spoon to break it apart.
• Once browned, add the 1 yellow onion and 4 cloves garlic, and cook until onion is translucent, 2-3 minutes.
• Hit CANCEL.
• Add 4 cups bone broth, 2 14.5 ounce cans petite diced tomatoes and 3 Tablespoons tomato paste. Stir to combine.
• Break 8 pieces lasagna noodles into pieces, add them to the Instant Pot and push them under the broth so they are submerged.
• Put lid on pot, and lock into place. Set valve to sealing.
• Cook on manual (or pressure cook) high pressure for 4 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin. 
• After 4 minutes, let Instant Pot natural release for 10 minutes then quick release any remaining pressure.
• Open the pot and stir everything together
• Taste and adjust the flavor if needed with additional salt or pepper.
• Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.

Ricotta Topping:

• In a small bowl, combine 3/4 cup mozzarella cheese, 8 ounces ricotta cheese, 1/2 cup parmesan cheese, and 2 Tablespoons fresh parsley. Season with salt, to taste.