Cut chicken into 1-inch pieces. Dice onion, mince garlic, and slice mushrooms. Dice red bell pepper and chop zucchini into chunks.

Fill a gallon-sized freezer bag with all the chopped ingredients, plus 5 ounces (half a bag) of spinach. Place the bag in a round bowl or container that is smaller than your Instant Pot bowl and freeze (this helps shape the frozen contents so they fit in the Instant Pot). You can remove the bowl once frozen.

Remove the freezer bag from the freezer and run under tap water for a few minutes until the sides have loosened. Plop contents into the Instant Pot.

Sprinkle 1 tablespoon of Italian seasonings on top, then pour in 8 cups of chicken broth. Try to break up the frozen block as you go, and make sure all the chicken is submerged.

Close the lid and make sure the vent is sealed. Push "Manual" and make sure pressure is "high," then set the time to 5 minutes. Reaching pressure will take about a half hour before the 5 minutes of cooking starts.

Once the cooking has finished and the pot beeps, do a quick "manual" release of pressure by setting the vent to open (be careful). Once the pin drops, open the pot.

Push "cancel" and then "saute" and make sure it's set to "normal." Break up the lasagna noodles into bite-sized pieces and drop them in once the soup is boiling. Continue cooking until noodles are done, about 10 minutes.

Meanwhile, blend 1 cup of cottage cheese in a blender or food processor (if desired). Add cottage cheese and 1 cup Italian blend cheese (or a mix of mozzarella, parmesan, provolone, and/or romano).

Garnish individual bowls with remaining 1/2 cup cheese and serve warm.