Step 1

Add the olive oil to the Instant Pot, hit Sauté and adjust so it’s on the More or High setting. After 3 minutes of heating, add in the shallots and sauté for 3 minutes.

Step 2

Then, add in the butter and, once melted, add in the mushrooms and sauté, stirring often, for 5 minutes until softened, darkened and cooked down. The bottom of the pot will likely brown a bit at first but once the mushrooms begin to release their juices and become a bit syrupy, you will be able to deglaze/scrape the bottom of the pot clean.

Step 3

Add in the garlic and sauté for 1 minute longer followed by the sausage and break it apart until it’s crumbled and lightly browned, about 3 more minutes.

Step 4

Now, add in the lemon juice and allow everything to simmer in it for 2 minutes. Then, pour in the broth, oregano, dried parsley, cayenne pepper (if using), and crushed red pepper flake (if using). Stir everything together well.

Step 5

Add the linguine (that’s broken in half), but DO NOT STIR! Just smooth it out with a mixing spoon/wooden spatula so it’s just lightly submerged in the broth. Top with the spinach and, again, DO NOT STIR! Just let it rest there.

Step 6

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 6 minutes. Quick release when done. Give everything a good stir (and don’t worry if it seems like there’s a lot of liquid still in the pot. This is what we want).

Step 7

Lastly, stir in the Parmesan followed by the cream and let rest for 3 minutes so the sauce totally comes together before serving in bowls topped with some lemon zest and more Parmesan (see yellow “Jeffrey Sez” section if you want it SUPER lemony).