Instant Pot Sausage Artichoke Shells

5 steps

Prep:15minCook:20min

Updated at: Thu, 17 Aug 2023 05:07:55 GMT

Nutrition balance score

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Ingredients

6 servings

4 Tbspsalted butter

2shallots

large, diced

1 lbItalian Sausage

sweet, hot or mixed

1 Tbspcrushed garlic

3 cupschicken broth

or garlic broth

1 cupdry white wine

If you don’t wish to use wine, add another cup of broth

1 tspitalian seasoning

½ tspdried parsley

10 ozCherry tomatoes

⅓ cuphalf & half cream

or heavy

5.2 ozGarlic & Fine Herbs Cheese

cut into small crumbles, or cream cheese

½ cupParmesan cheese

grated, make sure it’s grated and NOT shredded as it melts/blends into the sauce properly

14 ozcan of artichoke hearts

drained, and roughly ripped up by hand

Instructions

Step 1

Add butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted and sizzling, add in the shallots and cook for 2-3 minutes. Then, add the sausage and garlic and stir for another 2 minutes (the sausage should not be fully cooked by this point)

Step 2

Next, add in the wine, broth, Italian seasoning, dried parsley and the tomatoes. Stir well

Step 3

3. Lastly, add in the pasta shells BUT DO NOT STIR. Just allow them to be as submerged under the liquid as possible by smoothing out with a mixing spoon Top off with the spinach and, again, DO NOT STIR.

Step 4

Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes (5 minutes if you want the shells more “al dente”). Quick release when done.

Step 5

Stir in cream, Parmesan, Boursin and artichokes for about 2 minutes until the Boursin is completely melded into the sauce. Let it rest for another minute or two and it will have thickened perfectly. Transfer to a serving dish