Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
Turn off/Cancel the SAUTE function.
Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
Serve in bowls with extra Parmesan cheese if desired.