Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and ground beef. Saute for 7-10 minutes, stirring often and breaking meat into small pieces. Meat should not be browned. Press Cancel.
Add diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Stir well to separate the noodles.
Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
Add Parmesan cheese, parsley or basil, stir the soup and I recommend to let it sit for 10-15 minutes uncovered or half way covered to allow the flavors to meld, if you have time.
Garnish individual bowls of soup with more Parmesan cheese, ricotta cheese and more parsley or basil. Serve hot with a slice of bread.
Notes
Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.I don't recommend to freeze this soup because noodles will become mushy upon thawing.