Instant Pot Sausage & Shells

4 tbsp (½ stick) of salted butter

2 large shallots, diced

1 lb of Italian Sausage (sweet, hot or mixed), sliced into ½″ pieces while raw (use 2 lbs if you want it to be SUPER sausagey)

1 tbsp of crushed garlic

3 cups of garlic broth (I used 1 tbsp of Garlic Better Than Bouillon 3 cups of water but you can just use 3 cups of chicken broth instead if you don’t have this and it will still be great)

1 cup of white wine (any dry one, such as a Chardonnay, will do and you can use white cooking wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)

1 tsp of Italian seasoning

½ tsp of dried parsley

10 oz (approx) of Cherry or Grape Tomatoes (you can double these if you wish)

1 lb (1 box) of medium shells (I strongly suggest using this exact kind of pasta)

5 oz of baby spinach

⅓ cup of half & half or heavy cream

5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)

½ cup of grated Parmesan cheese, plus more for topping if desired (make sure it’s grated and NOT shredded as it melts/blends into the sauce properly)

14 oz can of artichoke hearts, drained and roughly ripped up by hand

Directions at pressureluckcooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer