1lbItalian sausageSliced into 1/2-inch segments, raw
5Garlic clovesCrushed, or 1 tbsp minced garlic
3cupsLow sodium chicken brothOr broth of your choice.
1cupWhite wine
1tbspItalian seasoning
1tbspItalian parsleyChopped (or dry)
10ozCherry tomatoes
16ozMedium pasta shells
5-8ozBaby spinach
8ozCream cheese
1.5cupsParmesan cheeseGrated
14ozArtichoke heartsDrained and coarse chop
1/3 cupHalf and half0r heavy cream
Instructions
Set instant pot to saute setting and adjust to "more." Add butter and melt until sizzling. Add shallots and mushrooms and stir for 2-3 minutes.
Add the sausage and garlic and saute for another 2 minutes. You do not want the sausage fully cooked at this point.
Add the broth, wine, parsley, and Italian seasoning, and tomatoes. Stir it all together.
Add the pasta but do not stir it with the rest of the ingredients. Use a wooden spoon to smooth out the top of the pasta. Then add the spinach, and again do not stir this in. You may have to pack it down a bit as it will come up to the top of the pot.
Place lid on the Instant Pot and pressure cook on manual for five minutes. Then do a quick release when it is finished.
Stir in the cream cheese, parmesan cheese, half and half, and artichoke hearts. Mix it all together and allow it to sit for five minutes. Then serve and enjoy!
Video
Notes
If you are a sausage lover, you can double the amount if the recipe and use 2 lbs.
You can also use hot Italian sausage or a combination of sweet and hot Italian sausage.
Dry white wine such as Chardonnay works well for this recipe. If you don't want to use wine, substitute with 1 additional cup of broth.