Hi Jeffrey, I just wanted to tell a little story. I bought my IP two years ago, I kept telling my son Patrick about and he poo, poo’d me until he came for a visit and I showed him the hard boiled eggs. The next week he had an IP (he’s hooked). Well I just wanted to let you know that for Mother’s Day he bought me your book. Thank you for creating the cooking bond between me and my son. Warm regards.
I am literally sitting at my kitchen table after finishing a healthy portion of this recipe. I just have to say this was out of the park good. My whole family loved it, and its so filling. I have 4 teenagers living here, it's the first time I've heard the boys say they were stuffed in months, bottomless pits they are. Can't wait to try more of your instant pot recipes.
I got an Instant Pot for my birthday on June 8. Thanks to your recipes, my wife goes to bed every night saying she’s stuffed. I just made these “unstuffed” shells tonight following your recipe exactly. It took four different stores to find the Boursin but it was SOOO WORTH IT! I must have your cookbook. Thank you for sharing these awesome videos. My wife would thank you too if she wasn’t in a food coma.
This is the recipe of all yours that my wife really encourages me to make. I like 99.8% of the ones I've done and always look forward to each new addition you add, as well as each of the dwindling remaining ones I haven't yet tried. I bought my IP a couple years back and it sat for a month before I ventured into what it could do. I'm accomplished in the kitchen but had never before used any form of pressure cooking. The first few attempts left my wife usually saying its not as good as your usual stuff. But I persisted, and repeatedly the book sourced stuff was lacking. Also countless others of your contemporaries were similarly pretty hopeless. But when I found your method, suddenly the world of simplicity was so evident that I still wonder how the others on You tube can't get it together. The simplicity of the early basic few common steps in your methods are so absurdly easy, and when I translate many of my own recipes, I use your ABC process and 123, mine are nearly 100% coming together as hoped. Dude, you nailed it. Per your entire input I also own the Ninja version as well as the IP broiler thing too, and so many other products I've also invested in, mostly via your links. Bravo!
I was not to sure at first but holy moly this made my mouth water.. Do not give kids the idea to eat with there fingers, that is for the second set of kids ( seniors ) I have watched every vido you have made. Just love your spunk. Thank you for doing these.
You are an amazing cook . I've tried many of your recipes and alternated ingredients to taste or not finding specific ingredients.. Still amazing. And your skill for telling people "with video" how to do it? Priceless. Thank you.
Jeff i made this tonight using ground chicken (my son has a severe allergy to beef and pork) it was delicious. My teenage son said I'd eat it again lol....definitely a keeper
OMG! You are such a riot! Very few people enjoy making, cooking ,and eating their meals as much as you do! I am one also! I am methodically working thru your fantastic cookbook! The white cheese enchiladas were the best I have ever eaten! Savor good wine, good food and good friends and your life will be filled with calories, froiends and happiness! Best wishes always and thank you!
Just made this and it’s so delicious. This recipe rocks, going to make this for my mom after her surgery. Another awesome recipe from Jeff. If you would tell Richard and Banjo hello from me.
Awesome Recipe for Special Company, to die for delicious! And I just treated myself and got Your book. I can hardly wait til it arrives. Yay! 🌸🌸🌸🌸🌼🌼🌼🌼🌼🌺🌺🌺🌺😊😊😊😊
-resisting the urge to make "stuff me" jokes- I can't wait to try this! You've definitely made using my instapot that I've had for forever and never used way less intimidating.
Your new cookbook arrived from Amazon last week. It’s wonderful! I have 3 or 4 other instant pot cookbooks that don’t hold a candle to yours! Can’t wait for your next one. Hope this unstuffed shells recipe is in it! Coming to you from beautiful southern Ontario
Jeffrey, I got your cookbook for Mother's Day!! I've made several of your recipes but our family favorite has to be Shelley stroganoff!! Thanks so much for taking the pressure out of pressure cooking!!
Great looking meal I’m going to try it! I bought 2 of your books and gave one to my neighbor and now she is enjoying your wonderful food. I’m also going to order another book for my daughter. Keep up the good work or I guess I should say keep up the good pressure cooking
Hi Jeffrey. Just would like to know how your clean your carving block and wooden spoons please. Thank you. This is a fabulous recipe, of course, perfection as always. Love you!
Made this last night and it was outstanding. Nearly everything of all the creations you've offered has been at least as good as I expect it to be, some are better! I usually follow your recipe the first time, last night I didn't have ricotta, so I did what I have been doing the last year or so, (in Lasagna) and used cottage cheese instead, and like I discovered when I first tried it, I liked it better than ricotta anyway. Ricotta always has a gritty texture by comparison. Also, I used fresh parsley instead of dried, as well as baby spinach chopped fine. Discovered your program last Fall, and have tried probably 20+. I purchased the Foodi Ninja via your program link, though I still haven't gotten around to using it. Please create some good starter recipes using it. When I first purchased my IP duo6 about a year ago I hesitated a few days before gathering the courage to try it. The first attempt was a pot roast and the wife hated it. I only sorta enjoyed it, next was a whole chicken to at least have a bone broth, and that was great. In August I needed to use it as I was living in a hotel while traveling for a few weeks, that's when I discovered your methods, and I haven't bothered with most of the other shows being offered. You cover everything and aside from some fun banter, once the recipe is underway you don't waste time yakking and distracting like so many of your peers. When it's complete you chatter some, but again, it's ok because the food is ready to go.
That looks really good. I’m still waiting for my instant pot to arrive via amazon but when I does get here unstuffed shells will be at the top of my list.
Never used a piping bag it stuff my shells. They just get stuffed however and look crazy (but they are always soooooo delish. Hehehe.... Going to have to try these for sure.
I guess you.could move to a casserole.dish and broil it if you really want that cheesy top. I have a little 3 qt, so they dont make a lid for me. Hoping I get the 6qt for my bday
looks fabulous but I would not add the Boursin because you have more then enough cheese already in there but that’s me! I will make this one (I think I have made an unstuffed shells recipe in the IP before but obviously not your recipe), Who doesn’t love cheesey pasta??
Just made this and everyone in my house is noticeably larger. It was a big hit. Has anyone tried it substituting the ground beef with Italian sausage? If you have what if any other modification do you suggest?
@@debrt1523 In my experience with Jeffrey's recipes, you can ALWAYS leave out the Boursin. To me (and your mileage may vary, of course) the Boursin just makes it too rich. If you cut back on the ricotta the sauce might not be as thick, and I don't know if I'd cut back on the liquid because the pasta needs it. I think it would still taste good, it just might be more of a soup. What I would do is mix a bit of mozzarella in with the ricotta and skip the 2 cups of mozzarella and the Boursin to lighten it up a bit.
Hey, I'm moving out next week and I bought an instant pot with it! I'm extremely excited to start cooking with it. Besides meals being easy, I'd love to make healthy-ish student meals that I could make in bulk and eat the same stuff again on the next day! Would it work if I'd just throw in some bell peppers, broccoli and some other easy veggies during the cooking of the sauce and stuff, and kind of add a little less cheese so that it still tastes really good, but that it also got nutritious value? :) Thank you so much for all of your videos, it really makes me excited to move out and to cook everything I ever wanted! c:
Looks amazing- think I’ll skip the egg though. If the cheese sauce doesn’t need to bind, not seeing why it’s necessary. Any insight? Thanks for sharing !
Looks great! I am going low carb. The dish without the pasta can be alot lower carb, can I add the pasta separately? Are there any changes to the liquid addition if I cook and add the pasta seperatly? Thanks in advance!
Hi Jeffrey, I just wanted to tell a little story. I bought my IP two years ago, I kept telling my son Patrick about and he poo, poo’d me until he came for a visit and I showed him the hard boiled eggs. The next week he had an IP (he’s hooked). Well I just wanted to let you know that for Mother’s Day he bought me your book. Thank you for creating the cooking bond between me and my son. Warm regards.
Awww I love this so very much 🥰🥰
I am literally sitting at my kitchen table after finishing a healthy portion of this recipe. I just have to say this was out of the park good. My whole family loved it, and its so filling. I have 4 teenagers living here, it's the first time I've heard the boys say they were stuffed in months, bottomless pits they are. Can't wait to try more of your instant pot recipes.
I got an Instant Pot for my birthday on June 8. Thanks to your recipes, my wife goes to bed every night saying she’s stuffed. I just made these “unstuffed” shells tonight following your recipe exactly. It took four different stores to find the Boursin but it was SOOO WORTH IT! I must have your cookbook. Thank you for sharing these awesome videos. My wife would thank you too if she wasn’t in a food coma.
This is the recipe of all yours that my wife really encourages me to make. I like 99.8% of the ones I've done and always look forward to each new addition you add, as well as each of the dwindling remaining ones I haven't yet tried. I bought my IP a couple years back and it sat for a month before I ventured into what it could do. I'm accomplished in the kitchen but had never before used any form of pressure cooking. The first few attempts left my wife usually saying its not as good as your usual stuff. But I persisted, and repeatedly the book sourced stuff was lacking. Also countless others of your contemporaries were similarly pretty hopeless. But when I found your method, suddenly the world of simplicity was so evident that I still wonder how the others on You tube can't get it together. The simplicity of the early basic few common steps in your methods are so absurdly easy, and when I translate many of my own recipes, I use your ABC process and 123, mine are nearly 100% coming together as hoped. Dude, you nailed it. Per your entire input I also own the Ninja version as well as the IP broiler thing too, and so many other products I've also invested in, mostly via your links. Bravo!
Today is my birthday and I think I will make this for supper!!!
I was not to sure at first but holy moly this made my mouth water.. Do not give kids the idea to eat with there fingers, that is for the second set of kids ( seniors ) I have watched every vido you have made. Just love your spunk. Thank you for doing these.
You are an amazing cook . I've tried many of your recipes and alternated ingredients to taste or not finding specific ingredients.. Still amazing. And your skill for telling people "with video" how to do it? Priceless. Thank you.
I ordered your cookbook, I can't wait till I get it so I can do this recipe. I always see your videos at around 1:00 in the morning
Jeff i made this tonight using ground chicken (my son has a severe allergy to beef and pork) it was delicious. My teenage son said I'd eat it again lol....definitely a keeper
OMG! You are such a riot! Very few people enjoy making, cooking ,and eating their meals as much as you do! I am one also! I am methodically working thru your fantastic cookbook! The white cheese enchiladas were the best I have ever eaten! Savor good wine, good food and good friends and your life will be filled with calories, froiends and happiness! Best wishes always and thank you!
AMAZING!!!! You have to make this one. Just finished and it was soooo hard not to go back for seconds.
Ok, I have been watching for a while now, but THIS is the one that set me over the edge and is making me buy an Instantpot. It looks divine!😍😍
You will love it! Don't be intimidated.
Love your cookbook. Received it as a gift and have not put it down. Best cookbook I have. Thank you.
Just made this and it’s so delicious. This recipe rocks, going to make this for my mom after her surgery. Another awesome recipe from Jeff. If you would tell Richard and Banjo hello from me.
omfg this is easily my favorite recipe you've created so far.. so delicious comfort food
Awesome Recipe for Special Company, to die for delicious! And I just treated myself and got Your book. I can hardly wait til it arrives. Yay! 🌸🌸🌸🌸🌼🌼🌼🌼🌼🌺🌺🌺🌺😊😊😊😊
-resisting the urge to make "stuff me" jokes- I can't wait to try this! You've definitely made using my instapot that I've had for forever and never used way less intimidating.
Made it tonight Jeffrey!!! Husband and I loved it!!!! Delicious!
When you started singing, I spit out my coffee!!! I'm dying!! Love, love, love this recipe!!
I watched this video before dinner and now I'm so hungry. My Split pea soup will take care. Thank you Jeffrey!
Jeff I bought your great book. I love your recipes. Thank you for all your great videos teaching me how to use my insta pot.
ROFL 🤣 I was just WAITing for the favourite Boursin to show up! Hahahaaa! 😂 I lovvvve you, Jeff! 😄👍♥️
I love watching you,, Jeff. Looking forward to your new cookbook, due out in April?
I am soooooo glad I found your channel!!!!
Just received your cookbook this weekend. You did a great job! Can’t wait to make the cabbage and beef dish.
Your new cookbook arrived from Amazon last week. It’s wonderful! I have 3 or 4 other instant pot cookbooks that don’t hold a candle to yours! Can’t wait for your next one. Hope this unstuffed shells recipe is in it! Coming to you from beautiful southern Ontario
Just made this as my Super Bowl Meal. OMG, Im singing love songs....
AWESOME. Go Bengals!
This looks Delicious I'm trying this recipe in my instant pot.
"It's always about a nice smooth bottom" - OH. Is it? :P
😇😇😇
Zachary Michael HI ZACHARY!! I never expected to see you here. Huge fan.
hahahaha I definitely caught that too! Oh my, Jeffrey.
Clean? I think not!! Flavor comes from the maillard reaction!!
Hahah I immediately checked the comments section to see if anyone else caught that one 😂
Just bought your cookbook on Amazon. Love that you even have pics of the steps. I can't wait to try all your recipes!
Great recipe Jeff😃 will be firing up my IP duo later. 🐚🐚🐚🐚🐚🐚
Thanks, love and stay safe.
Colin in UK
When you air fried that cheese on top......OMG
Jeffrey, I got your cookbook for Mother's Day!! I've made several of your recipes but our family favorite has to be Shelley stroganoff!! Thanks so much for taking the pressure out of pressure cooking!!
I just ordered 2 copies of your book. One for myself, and one as a birthday gift for a friend of mine. Can’t wait for them to arrive!
Making this tonight 🥰🥰 thanks for the recipe
Made it today, really amazing! Thank you for a great recipe.
Great looking meal I’m going to try it! I bought 2 of your books and gave one to my neighbor and now she is enjoying your wonderful food. I’m also going to order another book for my daughter. Keep up the good work or I guess I should say keep up the good pressure cooking
Looks absolutely amazingly delicious 😋😋😍😍
Love you Jeffrey!
I enjoy your videos love love your cooking ideas.
We love watching you!
Sounds great!!! Hope you and your family is doing well during all this craziness!
Hi Jeffrey. Just would like to know how your clean your carving block and wooden spoons please. Thank you. This is a fabulous recipe, of course, perfection as always. Love you!
Looks amazing😁👍👍🤗
Made this last night and it was outstanding. Nearly everything of all the creations you've offered has been at least as good as I expect it to be, some are better! I usually follow your recipe the first time, last night I didn't have ricotta, so I did what I have been doing the last year or so, (in Lasagna) and used cottage cheese instead, and like I discovered when I first tried it, I liked it better than ricotta anyway. Ricotta always has a gritty texture by comparison. Also, I used fresh parsley instead of dried, as well as baby spinach chopped fine.
Discovered your program last Fall, and have tried probably 20+. I purchased the Foodi Ninja via your program link, though I still haven't gotten around to using it. Please create some good starter recipes using it. When I first purchased my IP duo6 about a year ago I hesitated a few days before gathering the courage to try it. The first attempt was a pot roast and the wife hated it. I only sorta enjoyed it, next was a whole chicken to at least have a bone broth, and that was great. In August I needed to use it as I was living in a hotel while traveling for a few weeks, that's when I discovered your methods, and I haven't bothered with most of the other shows being offered. You cover everything and aside from some fun banter, once the recipe is underway you don't waste time yakking and distracting like so many of your peers. When it's complete you chatter some, but again, it's ok because the food is ready to go.
Thanks for including a vegetarian option in the recipe on your site. This looks fabulous!
Looks amazing
You're killing me dude, I need to make this ASAP!
Got my book today. Yipeee.
Looks great!
Cheese overload, for the sake of my tummy size, I will admire from afar
timergooff Moderation. I served it with a BIG salad. The perfect meal.
That looks so delicious!!! 😋❤️👍🏻👍🏻
wow that looked amazing
I know what’s for dinner tomorrow! 😊 thank you for sharing ❤️
Insanely good!
Looks really good....thanks! I'm not ricotta fan...could I substitute with cottage cheese? Thanks!
Your the best thanx for this recipe
😍cant wait to try this recipe!
I didn’t know the broiler lid was a thing! Awesome.
looks so yummy! I'll be the kids really loved them!
another one I 'm gonna make!! YUM!!
That looks really good. I’m still waiting for my instant pot to arrive via amazon but when I does get here unstuffed shells will be at the top of my list.
Got your book for Mothers Day!!!! Yay.
WoW! This looks amazing!
Can’t wait to try this!
Yummo! You've inspired me to make this tomorrow.
Never used a piping bag it stuff my shells. They just get stuffed however and look crazy (but they are always soooooo delish. Hehehe....
Going to have to try these for sure.
Delectable!
I don't have a air fryer, but I love this and gonna make it!!! Yummm
I guess you.could move to a casserole.dish and broil it if you really want that cheesy top.
I have a little 3 qt, so they dont make a lid for me. Hoping I get the 6qt for my bday
YUMMMM. This looks so good!
I have a 3 qt IP and since there's no fryer lid yet, I made this in my Ninja Foodi. It was THE Best!
yum gotta try this
This is going to be my dinner tonight!!
Jeff you're the best
looks fabulous but I would not add the Boursin because you have more then enough cheese already in there but that’s me! I will make this one (I think I have made an unstuffed shells recipe in the IP before but obviously not your recipe), Who doesn’t love cheesey pasta??
Could you do a recipe for Étouffée?
Just made this and everyone in my house is noticeably larger. It was a big hit. Has anyone tried it substituting the ground beef with Italian sausage? If you have what if any other modification do you suggest?
Lookd delish! I don’t like a lot of goop so where in the recipe should ai cut back (other then the ricotta mixture)?
@@debrt1523 In my experience with Jeffrey's recipes, you can ALWAYS leave out the Boursin. To me (and your mileage may vary, of course) the Boursin just makes it too rich. If you cut back on the ricotta the sauce might not be as thick, and I don't know if I'd cut back on the liquid because the pasta needs it. I think it would still taste good, it just might be more of a soup. What I would do is mix a bit of mozzarella in with the ricotta and skip the 2 cups of mozzarella and the Boursin to lighten it up a bit.
I know it calls for ground beef, but do you think Italian sausage would be overkill for the amount of flavours going on?
I think it would work perfectly
I bought an air fryer lid, but it didn’t fit my insta pot. I wish they made more sizes. So I’m waiting for it to come out.
What size does it fit? What size is your instant pot?
Can you try a baked ziti recipe??
You look great!! How do you do it with all the great food you make?
Oh YUM... 😳. I want, I want, I want! Thank you!
Can you freeze what is leftover?
Hey, I'm moving out next week and I bought an instant pot with it! I'm extremely excited to start cooking with it. Besides meals being easy, I'd love to make healthy-ish student meals that I could make in bulk and eat the same stuff again on the next day!
Would it work if I'd just throw in some bell peppers, broccoli and some other easy veggies during the cooking of the sauce and stuff, and kind of add a little less cheese so that it still tastes really good, but that it also got nutritious value? :)
Thank you so much for all of your videos, it really makes me excited to move out and to cook everything I ever wanted! c:
My pressure cooker doesn’t have a broil button what can I do?
Looks amazing- think I’ll skip the egg though. If the cheese sauce doesn’t need to bind, not seeing why it’s necessary. Any insight? Thanks for sharing !
Hi, did you try it without the egg? And if so, how did it turn out? I also wanna make it without the egg
Have you tried the basil and chive Boursin? It would be SOOOOO good in this!
Go for it!!
Your recipes look amazing can you make spicy sausage and rice?
When can I order the next cookbook??? You are amazing!!!
Ah man I just made IP stuffed shells last week and it was lackluster and so much work! Definitely going to try yours!
Can I use smaller shells if not able to find large shells?
All that cheese and cream, it's a heart attack in a bowl....Can't wait to try it. 😂😂😂
You'd love my mac n cheese then - butter, half and half and LOTS of cheese.
Looks great! I am going low carb. The dish without the pasta can be alot lower carb, can I add the pasta separately? Are there any changes to the liquid addition if I cook and add the pasta seperatly? Thanks in advance!
I love listening to you! Please more vegan and/or vegetarian recipes so I can watch all the way thru!
Where do I get the air dryer lid?!?!
Do you need the egg?
Love this!!!❤️😊👏🏻👏🏻👏🏻
Picks up jaw from floor 😮♥️
Yum, definitely on my list!