INSTANT POT STROGANOFF SHELLS

Add the olive oil to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add the onion to the pot with the already heated oil and sauté for 2 minutes and then add the butter and mushrooms and sauté for 3 minutes more. Then, add in the garlic and sauté for 1 more minute followed by the Worcestershire sauce. Deglaze the bottom of the pot so it’s free of any dark brown spots. Then, add the meat and break up until it crumbles and browns for 3 minutes. Next, add in the white wine followed by the dijon mustard and simmer for 2 minutes. Stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it. Add in the beef broth, seasoned salt and thyme and stir well. Pour in the pasta but DO NOT STIR. Just smooth it out so it’s mostly submerged in the broth (it’s okay if some peaks above). Secure the lid, move the valve to the sealing position, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 6 minutes. Perform a quick release when done. When the lid comes off, stir in the onion mix packet, sour cream, Boursin (or cream cheese), Parmesan (if using) and truffle oil (if using). Stir well until all is totally melded into the sauce (NOTE: see the yellow “Jeffrey Sez” section). Serve in bowls and enjoy!