Instant Pot Creamy Spinach and Shells

Here's a recipe from our cookbook INSTANT POT BIBLE: THE NEXT GENERATION. It's total comfort food! Creamy pasta shells and spinach.
Have it next to a steak or chops off the grill. Have it with chicken out of a skillet. Have it ready for the kids when they come home from school. Have it after your next break-up (add champagne).
Did you know that INSTANT POT BIBLE: THE NEXT GENERATION is the follow-up to our best-seller, THE INSTANT POT BIBLE? We wanted to take some recipes way over the top--and we wanted to use more techniques like egg-bite molds (for way more than egg bites; for muffins and meatloaves!) and the increasingly popular PIP (pot-in-pot) technique for creamy soups and rich dessert puddings.

But for now, here's the recipe from the video with some added tips:
Melt 2 tablespoons butter on the sauté function in a 5-, 6-, or 8-quart Instant Pot.
Add 1/4 cup chopped shallot (that's one medium single-lobe shallot) and 2 teaspoons minced garlic (that's about 2 medium cloves). Cook about 1 minute, stirring often. (Don't let the garlic brown.)
Stir in 1 teaspoon ground safe, 1/4 teaspoon grated nutmeg (or 1/8 teaspoon ground nutmeg), 1/2 teaspoon table salt, and 1/2 teaspoon ground black pepper until aromatic, just a few seconds.
Stir in 3 cups chopped baby spinach leaves (about 3 ounces), then pour in 2 1/2 cups vegetable broth. (You can use chicken broth for a richer dish--and if you don't need it to be vegetarian.)
Stir in 12 ounces dried medium shell pasta (for the exact shape, check the video).
High pressure for 6 minutes, followed by a quick release.
Stir in 1/2 cup heavy cream and 2 cups (8 ounces) shredded Swiss cheese. Set aside to melt for a minute or two, stir again, and dig in!