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Begin by setting your Instant Pot to the Sauté function. Pour in the olive oil and add the diced onion, chopped carrots, and chopped celery. Cook these ingredients until they start to soften.
Next, stir in the minced garlic, fresh mushrooms, dried thyme, salt, and black pepper. Continue to sauté until the mushrooms start to release their moisture.
Add the drained and rinsed white beans along with the vegetable broth. Mix everything together thoroughly.
Secure the lid on the Instant Pot and set it to pressure cook on HIGH for 4 minutes. Remember to allow time for the pot to come to pressure and to release pressure safely afterward.
Once cooked, blend the soup until it reaches a smooth and creamy consistency. Then, mix in the cottage cheese until it is fully incorporated.
While the soup is blending, slice a few extra mushrooms and sauté them in olive oil until they turn golden brown.
Serve the soup in bowls, topping each with the sautéed mushrooms, a drizzle of olive oil, and a sprinkle of fresh parsley.