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INGREDIENTS

12 ounce package Smoked Sausage ; cut into 1/4" rounds
2 cups Water
8 ounces Pasta Shells ; uncooked
1 tablespoon Butter
1/2 teaspoon Liquid Smoke
1/2 teaspoon Kosher Salt
1/2 teaspoon Smoked Paprika
1/2 teaspoon Black Pepper
1/2 teaspoon Ground Mustard
1/2 cup Half-and-half cream
1 cup Cheddar Cheese ; grated
1 cup Monterey Jack Cheese ; grated
1 cup Colby Jack Cheese ; grated
Cornstarch

Servings

INSTRUCTIONS

1) Place the smoked sausage evenly on the bottom of your Instant Pot. Then pour in the water. Dump in the pasta in an even layer. Add the butter, liquid smoke, kosher salt, paprika, pepper and ground mustard. Don't stir.

2) Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.

3) Stir. It will seem like there is a lot of liquid, don't worry. Slowly stir in the half and half and cheeses. The cheese will get melty and the sauce will thicken up. If it is still too runny you can thicken with a cornstarch slurry. In a small bowl stir together 1 tbl. of cornstarch with 1-2 tbl. of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the saute setting. The cornstarch mixture will thicken up contents of pot quickly.

4) Serve the pasta and sausage with broccoli or another favorite vegetable.

NOTES

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Instant Pot Shells & Cheese

12 ounce package Smoked Sausage cut into 1/4" rounds
2 cups Water 
8 ounces Pasta Shells uncooked
1 tablespoon Butter 
1/2 teaspoon Liquid Smoke 
1/2 teaspoon Kosher Salt 
1/2 teaspoon Smoked Paprika 
1/2 teaspoon Black Pepper 
1/2 teaspoon Ground Mustard 
1/2 cup Half-and-half cream 
1 cup Cheddar Cheese grated
1 cup Monterey Jack Cheese grated
1 cup Colby Jack Cheese grated
  Cornstarch

1)  Place the smoked sausage evenly on the bottom of your Instant Pot.  Then pour in the water.  Dump in the pasta in an even layer.  Add the butter, liquid smoke, kosher salt, paprika, pepper and ground mustard.  Don't stir.

2)  Cover the Instant Pot and secure the lid.  Make sure the valve is set to sealing.  Set the manual/pressure cook button to 5 minutes.  When the time is up let the pot sit for 5-10 minutes and then move the valve to venting.  Remove the lid.

3)  Stir.  It will seem like there is a lot of liquid, don't worry.  Slowly stir in the half and half and cheeses.  The cheese will get melty and the sauce will thicken up.  If it is still too runny you can thicken with a cornstarch slurry.  In a small bowl stir together 1 tbl. of cornstarch with 1-2 tbl. of water, until smooth.  Then pour the mixture into the Instant Pot.  Turn your Instant Pot to the saute setting.  The cornstarch mixture will thicken up contents of pot quickly.

4)  Serve the pasta and sausage with broccoli or another favorite vegetable.

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 4 Servings

Calories: 599
Calories from Fat: 340 (57%)

Amt Per Serving		% DV

	Total Fat 37.7g	50 %
	Saturated Fat 23.1g	116 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 1.7g
Cholesterol 151mg		46 %
Sodium 784.7mg		27 %
Potassium 246.5mg		6 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 34.2g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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