Using sauté setting - add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked - about 5-7 minutes. Then add garlic and cook for about a minute or so.
Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.) Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar - mix well.
Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.
Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.
Serve soup topped with parmesan, mozzarella, and ricotta mixture.