Instant Pot Sausage & Shells Recipe
This Instant Pot Sausage & Shells is a creamy, flavor-packed pasta dish made in one pot, with no draining required. With Italian sausage, parmesan, Boursin cheese, and spinach, this easy dinner comes together in just 30 minutes for a rich and satisfying meal.
Ingredients
- 4 tbsp ½ stick salted butter
- 2 large shallots diced
- 2 lbs Italian sausage sweet, hot, or mixed, casings removed and sliced into ½-inch pieces
- 3 cloves garlic minced
- 3 cups chicken or garlic broth
- 1 cup dry white wine such as Chardonnay
- 1½ tsp Italian seasoning
- 10 oz cherry or grape tomatoes double for extra tomato flavor
- 1 lb medium pasta shells
- 5 oz baby spinach
- ⅓ cup half-and-half or heavy cream
- 1 cup grated Parmesan cheese plus more for topping
- 1 5.2-oz package Boursin cheese (any flavor) OR 4 oz cream cheese, cubed
- 1 14-oz can artichoke hearts, drained and torn by hand
Instructions
- Sauté Ingredients: Set the Instant Pot to Sauté mode on More or High. Melt the butter, then add shallots, sausage, and garlic. Cook, stirring frequently, for about 5 minutes, until the sausage is browned but not fully cooked.
- Add Liquids & Pasta: Pour in the broth, wine, Italian seasoning, and tomatoes, stirring to combine. Add the pasta but do not stir—just gently press it down to submerge in the liquid. Top with spinach, also without stirring (it will cook down significantly).
- Pressure Cook: Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High Pressure for 6 minutes. Once done, use a Quick Release to release the pressure.
- Finish & Serve: Stir in cream, Parmesan, Boursin (or cream cheese), and artichokes until the cheese fully melts into the sauce. Let rest for 3-5 minutes to thicken. Serve hot, garnished with extra Parmesan if desired.
Notes
- For easier slicing, freeze sausage links for 5 minutes before cutting.
- For a thicker sauce, double the Boursin to two 5.2-oz packages or use a full 8-oz brick of cream cheese.
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