Sauté the Aromatics: Set your Instant Pot to the 'Sauté' function on high. Add the olive oil. Once shimmering, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Brown the Mince: Add the beef mince to the pot. Break it up with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until it's browned all over. I find that getting a good colour on the mince is crucial for a deep, savoury flavour.

Deglaze and Season: Pour in about 100ml of the stock to deglaze the pot, scraping up any browned bits stuck to the bottom with your spoon. This is a vital step to avoid the 'Burn' warning. Stir in the dried oregano, dried basil, tomato purée, and sugar.

Add Liquids: Pour in the remaining stock and the tomato passata. Season generously with salt and pepper and give everything a good stir to combine.

Add the Pasta: Scatter the broken lasagna pieces over the top of the liquid. Gently press them down with your spoon to ensure they are mostly submerged. Do not stir them into the bottom of the pot, as this can cause them to stick.

Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 6 minutes at high pressure.

Prepare the Topping: While the soup is cooking, combine the ricotta, mozzarella, grated Parmesan, and chopped fresh basil in a small bowl. Mix well and season with a pinch of salt and pepper. Set aside.

Release Pressure and Serve: Once the 6-minute cook time is complete, perform a quick release of the pressure by carefully moving the valve to 'Venting'. Once the pin drops, open the lid. Give the soup a gentle stir. Ladle into bowls and top each serving with a generous dollop of the ricotta mixture and a scattering of extra fresh basil.