Begin by activating the sauté function on your Instant Pot. Add a drizzle of olive oil and let it heat up. Toss in the lean ground beef or turkey and cook for about 5–7 minutes, stirring until the meat is browned and no longer pink. Drain any excess oil, then add the diced onion and minced garlic. Sauté until fragrant, around 2 minutes.

Next, enhance the flavors by deglazing. Pour in a small splash of chicken or vegetable broth to loosen any tasty browned bits stuck to the bottom of the pot. Use a wooden spoon to scrape the bottom gently.

Stir in the remaining broth along with the marinara sauce, diced tomatoes, dried basil, oregano, and the broken lasagna noodles. Ensure that the noodles are submerged but avoid stirring too much.

Seal the Instant Pot lid securely and set it to cook on high pressure for 6 minutes. It will take approximately 20 minutes for the pot to build up pressure.

Once the cooking time is up, perform a quick release by carefully turning the steam release valve. Stir in the balsamic vinegar, ricotta cheese, and grated Parmesan, then season with salt and pepper to taste.

Place the lid slightly ajar to melt the mozzarella cheese on top for about 2–3 minutes. Once melted and gooey, ladle the hot soup into bowls. Garnish with fresh parsley or your choice of herbs and serve warm.