Step 1

Add the olive oil to the Instant Pot and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Heat the oil for 3 minutes, or until shimmering.

Step 2

Add the onion and cook for 2 minutes, until lightly softened and translucent. Add garlic and cook for another minute.

Step 3

Add the ground beef and cook, stirring constantly to crumble, until lightly browned (about 2 minutes), scraping up any browned bits from the bottom of the pot.

Step 4

Pour in the broth, marinara sauce, hot sauce (if using) and basil leaves. Stir well

Step 5

Add the shells and DO NOT STIR—just press them down and smooth them out with a spoon so they’re mostly submerged in the sauce.

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 12 minutes. Quick release when done.

Step 7

Meanwhile, combine the ricotta, egg, dried parsley, salt and spinach in a mixing bowl.

Step 8

When the pot’s done cooking, it may appear a little soupy at first. That’s all about to change. GENTLY stir in the ricotta mixture (don’t worry – the raw egg will quickly be cooked by the heat from the pot’s contents), Boursin (or cream cheese), mozzarella and parmesan until totally melded. The shells will begin to scoop everything up as it’s mixed. Let it sit for 5 minutes for everything to slightly thicken and come together well.

Step 9

Serve with garlic bread to sop up all the sauce! (NOTE: for a cheesy-broiled top, see the yellow “Jeffrey Sez” section)