Description
Cheddar and pasta shells with smoked sausage and vegetables. A fast and easy Instant Pot dinner.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, sliced into quarter inch rounds
- 2 cups chicken broth
- 8 ounces medium pasta shells
- 1 (12 oz) bag frozen vegetables (I used a california blend)
- 6 ounces shredded sharp cheddar cheese
- 1/4 cup heavy cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the smoked sausage and brown for about 4-5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta shells evenly.
- Place a tall trivet* into the pot. Then pour the vegetables in an oven safe pan* and place the vegetables on top of the trivet (this method will help the vegetables not get too mushy and overcooked).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes when time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Move the vegetable pan and trivet out of the pot. Dump the veggies in with the pasta. Stir in the cheese until it is melted. Stir in the cream.
- Serve and enjoy!
Notes
If you don’t have a trivet and pan for your Instant Pot then you can simply cook the vegetables separately in the microwave or on the stove until they reach desired doneness. You *can* add the vegetables directly into the pot with the pasta but they are likely to become very soft and mushy.
- Category: Pasta
- Method: Instant Pot