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Instant Pot Sausage and Shells Recipe

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This recipe for Instant Pot Sausage and Shells is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 TBL butter
2 large shallots, diced (I substitute about 1/2 cup diced onion)
1 pound Italian sausage - I use ground, You can use more
1 TBL crushed garlic.
3 cups chicken broth
1 cup white wine
1 tsp Italian seasoning
1/2 tsp dried parsley
10 oz Grape tomatoes
1 lb box medium shell pasta
5 oz baby spinach
1/3 cup half and half or heavy cream
5.2 oz package Boursin Garlic and Fine Herbs CHeese, cut into small crumbles
1 - 1½ cups grated Parmesan cheese (NOT shredded)
14 oz can artichoke hearts, drained and roughly chopped (I don’t use)
Directions:
Directions:
Add butter to the instant pot in saute mode. Add onions and cook for 2-3 minutes. Add sausage and garlic and cook until sausage is not pink - don’t overcook.

Add wine, broth, seasonings, and tomatoes, stir well.

Add pasta shells, but do not store,. Try to submerge shells under the liquid. Top with spinach - do not stir.

Secure the instant pot lid. Cook on high pressure for 6 minutes. Quick release when done.

Stir in cream, Parmesan, Boursin, and artichokes (if using). Stir until Boursin is completely melted. Let rest 5 minutes before serving.
Personal Notes:
Personal Notes:
You can make your own version of Boursin Cheese. Look for “copycat Boursin cheese in appetizer recipes. It makes more than you need for this recipe, but can be used in other recipes, or just served on crackers,

 

 

 

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