Step 1

Set the instant pot to sauté and add the oil and onions.

Step 2

Cook for 2-3 minutes until the onions begin to soften then add the beef. Cook until the beef is no longer pink. If the beef has released more than a tablespoon of fat, carefully drain before proceeding.

Step 3

Add the tomato paste, garlic, oregano and basil to the beef and stir to mix, then add the chicken broth, tomatoes and pasta. Stir well then place the lid on the pot and turn the valve to seal and set to high pressure for 4 minutes.

Step 4

When the timer has completed, turn the valve to release the pressure.

Step 5

Add the heavy cream to the pot and stir to combine. Season with salt and pepper to taste.

Step 6

In a small bowl, mix the ricotta and mozzarella cheese.

Step 7

Ladle soup into bowls, add a large spoonful of the ricotta mixture and sprinkle with parmesan and fresh basil.