4 Tbs Butter 2 Shallots 2 Bunches of Scallions. 2 pound of Sweet Italian Sausage 1 Tsp Sea Salt 1/2 Tsp Ground black pepper 1 tbs Italian Seasoning 1 Tsp Basil 1 Tsp Garlic 1 - 1lb box of medium shells 4 Cups Marinara Or Pasta Sauce. 3 Cups to Cook one cup afterwards 2 Cups of Chicken or Garlic Broth 8 oz Cream Cheese or 4 oz Boursins and 4 oz Cream Cheese 1 Cup shredded Parmesan cheese

Add butter to the Instant Pot (I used a 6qt), 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 until a bit browned in color. Then, add the garlic and stir for another 1-2 minutes more so they have some color and the shallots are even browner Add the sausage meat and stir it up in the pot with everything constantly for 2 minutes. It’s best to do this with a wooden spoon or spatula so the sausage crumbles/breaks apart as it browns. The sausage should not be fully cooked by this point Next, add in 3 cups of the marinara sauce, the broth, hot sauce, Italian seasoning, dried basil and crushed red pepper flakes. Stir everything together well Then, add in the pasta BUT DO NOT STIR. Just allow it to be as submerged under the liquid as possible by smoothing out with a mixing spoon (it is okay if some of the pasta is sticking out above the liquid). Top off with the spinach and, again, DO NOT STIR. (Note: It’s going to feel like there’s a LOT of spinach in there and it will come up to the brim of the pot, but don’t worry – it cooks down into nothing!) Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done Stir in the remaining 1 cup of marinara sauce (room temperature) and the scallions (adding them in now as opposed to before pressure cooking will allow them to retain a wonderful texture) Lastly, stir in the Boursin and cream cheese for about 2 minutes until they’re completely melded into the sauce Transfer to a serving dish and enjoy!