Pressure Cooker Lasagna Soup

1/2 Pound ground Italian sausage
1/2 Pound ground beef
1/2 Cup yellow or white onion, finely chopped
1/2 Cup carrots, diced
2 Garlic cloves, finely chopped or pressed through a garlic press
3 (15 oz) Cans crushed tomatoes (see note)
1 Teaspoon dried basil
1 Teaspoon dried oregano
1 Dried bay leaf
1/2 Teaspoon salt
Pinch of black pepper
6 to 8 Cups chicken broth
10 Ounces bowtie, rotini pasta or broken lasagna noodles
Cheese Topping
1 Cup ricotta cheese
1 Cup mozzarella cheese (plus more for serving)
1/2 Cup freshly grated Parmesan cheese
1/2 Teaspoon dried basil
Pinch of salt & pepper

For the cheese topping, stir together all the ingredients until well combined, refrigerate until ready to serve.
For the soup, select the saut� function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic until the meat is no longer pink, breaking the meat into small pieces as it cooks, drain any excess grease.
Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot.
Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot.
Secure the lid and set the pressure cooker to cook on high.
When the cooking time is finished, let the pressure naturally release for 10-15 minutes then manually release the rest of the pressure.
Stir the soup and add additional chicken broth to thin, if needed. Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.
Note
Pressure Cooker Burn Warning
If your pressure cooker gives the burn warning quite often and seems finicky, consider saut�ing the meat, onions, carrots in a skillet on the stovetop before adding to the pressure cooker.