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"This may very well be one of my most popular dishes for a few reasons. Not only is it one of the most decadent pasta dishes ever, but it’s all done in one pot, saving precious time and avoiding messy clean-up!" —Jeffrey
It's also become a staff favorite:
Swap It: Don't have wine in the house? No problem. Skip it and add in an extra cup of broth instead.
Adapted from The Step-By-Step Instant Pot Cookbook by Jeffrey Eisner. Copyright © 2021 by Jeffrey Eisner. Photography by Aleksey Zozulya. Used with permission by Voracious. All rights reserved.
For more ideas, check out Jeffrey's Instant Pot Meatloaf and Mashed Potatoes, this healthy Instant Pot "Rotisserie" Chicken, Instant Pot Taco Mac and Cheese, Instant Pot French Onion Soup and even how to make hard boiled eggs in an Instant Pot.
Add butter to a 6-quart Instant Pot, press "Sauté" and "Adjust" so it's on the "More" or "High" setting. Once the butter melts and is sizzling, add the shallots and cook for 2 to 3 minutes. Add the sausage and garlic and stir for 2 minutes more. Stir in the broth, wine, Italian seasoning, dried parsley and tomatoes.
Top the contents of the pot with the pasta shells; do not stir, just submerge them under the liquid as much as possible by smoothing them out with a mixing spoon (some shells will stick out above the liquid). Top with the spinach and, again, do not stir.
Secure the lid and press "Keep Warm/Cancel" and then press "Manual" or "Pressure Cook High Pressure" for 6 minutes (5 minutes for more al dente shells). Quick release when done.
Stir in the cream, Parmesan, spreadable cheese, and artichokes for about 2 minutes, until the spreadable cheese combines with the sauce. Let rest for 5 minutes more to thicken before serving.