Instant Pot Spicy Sausage Pasta

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

4 tbsp (½ stick) of salted butter

2 shallots, diced

2 bunches of scallions, sliced in about 1 inch strands

2 lbs of Italian Sausage (sweet, hot or mixed), with filling removed from their casing (using the sharp tip of a knife, slice the surface of the sausage casing longways and remove the meat of each sausage from the casing and then discard the casing)

1 tbsp of sliced, crushed or minced garlic

2 cups of garlic broth (I used 2 tsp of Garlic Better Than Bouillon + 2 cups of water but you can just use 2 cups of chicken broth or even just 2 cups of water instead and it will still be great)

½ cup of hot sauce (I used Frank’s)

4 cups of marinara sauce, divided into 3 cups before pressure cooking and 1 cup for after

1 tsp of Italian seasoning

1 tsp of dried sweet basil

½ tsp of crushed red pepper flakes (add another ½ tsp more if you want it spicier or omit if you want it less spicy)

1 lb (1 box) of Campanelle pasta (Rotini, Gemelli, Farfalle or Cavatappi will work too)

5-8 oz of baby spinach

4 oz of (half a brick) of cream cheese, cut into cubes

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, just use the whole 8 oz brick of cream cheese)

Directions at pressureluckcooking.com

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