Put Instant Pot on saute mode. Add in butter and EVOO.
Once the butter melted, add in diced onion, jalapeno and minced garlic with 1 tsp of salt. Mix well and cook until onions become translucent.
Add in dry uncooked pasta. Mix well and dry cook for a minute or so.
Add in vegetable broth, bring it to simmer while keeping IP on saute mode.
Once broth starts to simmer, sprinkle all shredded carrots on top of pasta, DO NOT STIR.
Then evenly sprinkle in broccoli florets on top of carrot layer, DO NOT STIR.
Close the lid and seal it. Put IP on high pressure. The cook time will differ based on cooking instruction on the pasta box. If you are using Brami Fusilli High Protein Pasta as mentioned above, its original cook time on the box says 10-12 minutes. In Ip it takes half the amount of time from what box says. SO that would be 5 minutes on high pressure in IP.
While IP is cooking on pasta, blend cottage cheese and mix into smooth liquid. Keep it aside.
Once the timer goes off, let the pressure release naturally for same amount of time as IP cook time, which is 5 minutes for Brami Fusilli High Protein Pasta. Release rest of the pressure manually.
Once all the pressure is released and valve is unsealed, open the lid. Put IP on saute mode.
Add in cottage cheese & milk liquid along with 1¾ tsp of salt and other spiced listed above. Stir everything well.
Then slowly start to add shredded cheese, little bit at a time while stirring it constantly. Once all the cheese is added, give it a good stir and let the soup simmer for another 2 minutes.
The longer this soup sits the thicket it gets. IF YOU LIKE YOU SOUP EXTRA THICK, mix 1 tbsp of corn starch with 2 tbsp of water. Mix it and add this slurry slowly into simmering soup while stirring constantly for additional 1-2 min.
Serve it while its hot with choice of garlic bread or breadsticks!