Set the Instant Pot to the saute function and add the ground beef.

Cook, stirring occasionally until the beef is almost completely browned and broken into small pieces-- about 5 minutes. 

Add the onion and cook, stirring occasionally, until it is soft and just beginning to brown, about 5 minutes. 

Add the garlic and cook for an additional minute. 

Next add the chicken broth, crushed tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir to combine and season with salt and pepper. 

Add the lasagna noodles and make sure they are all submerged under the liquid. 

Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual for 4 minutes. 

Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. 

Stir the soup and season with additional salt and pepper, if needed. 

Garnish the soup with ricotta cheese and shredded parmesan, as well as fresh basil, if desired. 

Store any leftover soup in an airtight container in the fridge for up to three days.