Ingredients

The following ingredients have 4 Servings
  • 4 tbsp Butter
  • 2 Shallots (Diced)
  • 8 oz Mushrooms (Baby portabella, sliced)
  • 1 lb Italian sausage (Sliced into 1/2-inch segments, raw)
  • 5 Garlic cloves (Crushed, or 1 tbsp minced garlic)
  • 3 cups Low sodium chicken broth (Or broth of your choice.)
  • 1 cup White wine
  • 1 tbsp Italian seasoning
  • 1 tbsp Italian parsley (Chopped (or dry))
  • 10 oz Cherry tomatoes
  • 16 oz Medium pasta shells
  • 5-8 oz Baby spinach
  • 8 oz Cream cheese
  • 1.5 cups Parmesan cheese (Grated)
  • 14 oz Artichoke hearts (Drained and coarse chop)
  • 1/3 cup Half and half (0r heavy cream)

Instruction

  • Set instant pot to saute setting and adjust to "more." Add butter and melt until sizzling. Add shallots and mushrooms and stir for 2-3 minutes.
  • Add the sausage and garlic and saute for another 2 minutes. You do not want the sausage fully cooked at this point.
  • Add the broth, wine, parsley, and Italian seasoning, and tomatoes. Stir it all together.
  • Add the pasta but do not stir it with the rest of the ingredients. Use a wooden spoon to smooth out the top of the pasta. Then add the spinach, and again do not stir this in. You may have to pack it down a bit as it will come up to the top of the pot.
  • Place lid on the Instant Pot and pressure cook on manual for five minutes. Then do a quick release when it is finished.
  • Stir in the cream cheese, parmesan cheese, half and half, and artichoke hearts. Mix it all together and allow it to sit for five minutes. Then serve and enjoy!