Instant Pot Vegan Lasagna Soup

0 Set your instant pot to the sauté setting. Then add the garlic infused almond oil. 
1 Add the onion and sauté for a few minutes, then add the vegan beef. 
2 Sauté the beef until the beef is browned, about 2-3 minutes. 
3 Pour the balsamic vinegar into the instant pot and scrape any bits that are stuck to the bottom of the pot. 
4 Sprinkle in the basil, parsley, oregano and red pepper. Stir into the vegan beef. 
5 Pour the broth, marinara sauce, crushed tomatoes and a few pinches of salt. Stir to combine everything. 
6 Add the broken lasagna sheets to the pot and press them down into the liquid. 
7 Put the top on the instant pot and set to pressure cook for 5 minutes. It will take a while to come to temperature. 
8 Once the instant pot is done cooking, release the steam, then open the top. 
9 Add the vegan ricotta and vegan mozzarella. Stir into the pot until the cheese are melted in. 
10 Taste and adjust seasonings. Adding more salt and pepper if needed. Serve a bowl topped with more ricotta and a drizzle of garlic almond oil if desired.