Instant Pot French Onion Pasta (French Onion Mac & Cheese)

2 tbsp of extra virgin olive oil, divided

1 large Vidalia/sweet onion, sliced into strands

1 tbsp of crushed garlic

4 tbsp (½ stick) of salted butter

3 cups of beef broth (I used 1 tbsp of Beef Better Than Bouillon 3 cups of water)

1 cup of red wine (any dry one, such as a Pinot Noir, will do and you can use red cooking wine too if it’s all you have. If you don’t wish to use wine, add another cup of broth)

2 tsp of light brown sugar

1 tsp dried thyme

1 tsp of garlic powder

1 tbsp of onion powder

1 tsp of kosher salt

½ tsp of pepper

1 tsp Worcestershire sauce

1 lb (1 box) of Campanelle pasta

5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)

⅓ cup of grated Parmesan cheese

½ cup of heavy cream or half & half

2 cups (8 oz bag) of shredded Swiss or Gruyere cheese

¾ cup of shredded Mozzarella cheese

French’s Fried Onions, for topping

Directions at pressureluckcooking.com

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