Set your Instant Pot to sauté mode and add a drizzle of olive oil. Once hot, toss in the chopped onions and minced garlic, stirring continuously until they're translucent and fragrant, about 3-5 minutes.

Next, add the ground beef into the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, around 5-7 minutes.

Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper into the pot. Let this mixture simmer for 3-4 minutes.

Break the lasagna noodles into small pieces and layer half of them over the sauce in the pot. Dot this first layer with half of the ricotta cheese, followed by layering half of the mozzarella. Repeat the layers with the remaining noodles, ricotta, and top off with the rest of the mozzarella and Parmesan cheese.

Carefully pour in the beef broth or water, ensuring it fully covers the noodles.

Seal the Instant Pot lid, ensuring the valve is set to the sealing position. Select the high-pressure setting and set the timer for 10 minutes.

Gently stir the lasagna to combine all the cheesy goodness and flavors. Serve it hot, garnished with fresh basil and parsley.