Sausage and Pasta Shells Instant Pot

Sausage and Pasta Shells Instant Pot 

4 tbsp butter 

2 large shallots, diced 

1/2 lb mushrooms, sliced 

1 lb Italian sausage, casing removed & broken into small pieces 

1 tbsp garlic, minced 

1/2 cup white wine

1 1/2 cups chicken broth 

1 tsp Italian seasoning 

1/2 tsp parsley 

1/2 pound grape tomatoes 

1/2 pound medium pasta shells 

3 oz frozen chopped spinach 

1/3 cup heavy cream 

1 Boursin garlic & fine herb cheese or .5 oz cream cheese 

1/2 cup Parmesan cheese, grated 

Set instant pot to sautée and add butter. Once sizzling, add shallots and cook 2 - 3 minutes. Remove sausage from casing, add in small pieces with garlic and sautée for several minutes until sausage is  almost fully cooked, crumbling as you cook. 

Add wine, sautée briefly to deglaze the pan. Add broth, Italian seasoning, parsley and tomatoes. Stir until well combined. Add the pasta shells, allowing them to be as submerged as possible under the liquid by smoothing out with a spoon and pressing into the liquid. Top with spinach. 

Pressure cook for 6 minutes and quick release when done. It will take approximately 10 minutes to come to pressure. 

Stir in cream, Parmesan and Boursin cheese for approximately 2 minutes until the Boursin is completely melted and well combined into the sauce. Allow to rest an additional minute to thicken Nd transfer to a serving dish.