Ingredients
The following ingredients have 6 Servings
- 4 tablespoons salted butter
- 2 large shallots
- diced
- 2 pounds Italian sausage (sweet
- hot or mixed)
- cut into ½-inch pieces
- 1 tablespoon crushed garlic
- 3 cups chicken broth
- 1 cup white wine
- 1 teaspoon Italian seasoning
- ½ teaspoon dried parsley
- About 10 ounces cherry or grape tomatoes
- One 1-pound box medium shells
- 5 to 8 ounces baby spinach
- ⅓ cup half-and-half or heavy cream
- 1 to 1½ cups grated Parmesan cheese
- plus more for topping
- One 5.2-ounce package spreadable garlic and herb cheese
- such as Boursin or Alouette (if you cannot find it
- 5 ounces from a brick of cream cheese will do)
- One 14-ounce can artichoke hearts
- drained and torn into pieces
Instruction
- Add butter to a 6-quart Instant Pot, press "Sauté" and "Adjust" so it's on the "More" or "High" setting
- Once the butter melts and is sizzling, add the shallots and cook for 2 to 3 minutes
- Add the sausage and garlic and stir for 2 minutes more
- Stir in the broth, wine, Italian seasoning, dried parsley and tomatoes
- Top the contents of the pot with the pasta shells; do not stir, just submerge them under the liquid as much as possible by smoothing them out with a mixing spoon (some shells will stick out above the liquid)
- Top with the spinach and, again, do not stir
- Secure the lid and press "Keep Warm/Cancel" and then press "Manual" or "Pressure Cook High Pressure" for 6 minutes (5 minutes for more al dente shells)
- Quick release when done
- Stir in the cream, Parmesan, spreadable cheese, and artichokes for about 2 minutes, until the spreadable cheese combines with the sauce
- Let rest for 5 minutes more to thicken before serving
