Turn Instant Pot on to Saute, when it reads hot, add olive oil to pot.
Add beef and sausage, onion powder, garlic powder, salt and pepper, and brown the meat, using a wooden spoon to break it apart.
Once browned, add the onion and garlic, and cook until onion is translucent and fragrant, 2-3 minutes.
Drain any excess grease.
Add 1/2 cup of the chicken stock to the pot to deglaze it by using a wooden spoon to scrape the bottom clean.
Turn pot to “off”
Add thyme, basil, oregano, parsley, diced tomatoes, tomato sauce, balsamic vinegar and remaining chicken broth. Stir to combine.
Break noodles into pieces, and add them, push them under the broth so they are completely submerged. Add the bay leaf.
Put lid on pot, and lock into place. Set valve to sealing.
Cook on manual (or pressure cook) high pressure for 4 minutes.
After 4 minutes, let pot Natural Pressure Release for 10 minutes then a quick release.
Open the pot, discard the bay leaf, and stir everything together
Taste and adjust the flavor if needed with additional salt or pepper.
In a small bowl, combine ricotta, parmesan, and parsley.
Serve soup in bowls topped with 1- 2 tbsps ricotta cheese mixture, a sprinkle of mozzarella, and fresh basil.