Once hot, add beef, basil, oregano, fennel, thyme and sugar and season with salt and pepper, and brown the meat, using a wooden spoon to break it apart.
Once browned, add the onion and garlic, and cook until onion is translucent, 2-3 minutes.
Hit CANCEL.
Add broth, tomatoes and tomato paste. Stir to combine.
Break 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 mozzarella, ricotta, parmesan, and parsley. Season with salt, to taste.