- 10 minutes
- 20 minutes
- Following the directions on your Instant Pot, set it to sauté and Normal.
- Once your Instant Pot says it’s ready, place the ground beef, the oil, and the onions in the Instant Pot. Leave the lid off and stir frequently, just as you would if sautéing in the skillet. Once the beef is completely browned and no longer pink, add in the pepper, carrots, garlic powder, salt, oregano, and sauté for another 3 to 4 minutes.
- Turn off the sauté. Add in the tomatoes, the pasta sauce, and the chicken broth (do not overfill your Instant Pot). Add in your pasta/noodles and make sure that they are submerged in the liquid.
- Put the lid on the Instant Pot, set to Manual, High Pressure for 5 minutes. Do a quick release, and wait until the remaining pressure is released (be careful). Remove the lid and stir your soup thoroughly. Spoon into serving bowls and top them with the mozzarella, the Parmesan, and a spoonful of ricotta; then top with a little basil if desired.