Set your Instant Pot to sauté mode and add olive oil. Once shimmering, add onions and garlic, cooking until translucent, about 3-4 minutes. Stir in ground beef, breaking it apart as you brown it for another 5-7 minutes until fully cooked.

Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Allow to simmer for 2-3 minutes, scraping the bottom of the pot.

Break lasagna noodles into pieces and layer half over the sauce in the pot. Spread half of the ricotta, followed by remaining noodles. Add the rest of the ricotta, then cover with mozzarella and Parmesan cheese.

Pour in beef broth or water until noodles are submerged, then secure the lid and ensure the valve is sealed.

Set to high pressure and cook for 10 minutes. After cooking, allow for a natural release for 5-10 minutes before releasing any remaining pressure.

Once steam has escaped, open the lid and stir gently. Allow to cool slightly for 5 minutes before serving with fresh basil or parsley.