Instant Pot Lasagna Soup

1. Mix all the cheese topping ingredients together (ricotta, ½ package chive and onion Boursin, ½ cup freshly shredded Parmesan, chopped fresh parsley, 1 tsp garlic salt) and refrigerate while you make the soup.
2. Set the Instant Pot to Sauté. Brown the sausage and ground beef with the diced onion. Stir in the chopped garlic.
3. Pour in the beef broth and scrape any browned bits from the bottom. Add the fire-roasted tomatoes, marinara, and seasonings (1 tsp salt, 1 tsp black pepper, ½ tbsp each garlic powder, onion powder, and Italian seasoning).
4. Add the broken lasagna noodles, making sure every piece is under the liquid.
5. Pressure cook on Manual/High for 6 minutes. Carefully quick release, pausing if liquid sputters from the valve.
6. Stir in the mozzarella and Parmesan until melted.
7. Ladle into bowls and top with a big scoop of the ricotta mixture. Finish with more Parmesan and parsley, and dig in!