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Place the butter in the Instant Pot and hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the shallot, carrots and celery (the french call this trifecta of veggies a "mirepoix"). Sauté for 5 minutes, stirring occasionally until slightly softened. Add the garlic and sauté for another minute.
Add the white wine (if using), broth, beans, seasoned salt, Italian seasoning, thyme, pepper, frozen green beans and pasta. Stir well.
Top with the spinach but do not stir - just lay the spinach on top of the broth and the veggies. It will seems like a lot's going on in the pot and close to the brim but it will cook down to nothing.
Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
Add the herb cheese, cream and Parmesan and stir until combined and the cheeses are fully melded into the soup, about 1-2 minutes.
Ladle into bowls and top with more Parmesan, if desired.