– Set instant pot to the (medium heat) SAUTÉ function. When heated, add Italian sausage and ground beef. Cook until the meat is browned and no longer pink. Press CANCEL. Remove meat from the pot and set aside on paper towels to drain.
– Return the inner pot to the cooker and set to SAUTE again. When heated, add olive oil to coat the bottom of the pot then add chopped onions. Cook, stirring occasionally until onions are softened, about 5 minutes. Add chopped garlic and cook about one minute more.
– Add cooked ground beef and sausage back to the pot. Add chicken broth, marinara sauce, Italian seasoning, bay leaf, and broken lasagna noodles. Stir to combine then submerge the noodles into the liquid.
Close & lock the instant pot lid. Turn on HIGH PRESSURE. Set time for 3 minutes. Turn keep warm OFF. Press START. It will take about 10 minutes for the pot to come to pressure. When cooking time is up, do a QUICK RELEASE
– Mix ricotta cheese, mozzarella cheese, and parmesan cheese together in a small bowl.– Remove the instant pot lid. Add cheese mixture and stir to combine it into the soup. This will thicken the lasagna soup and is an optional step.