Easy Instant Pot Beef and Shells recipe! This easy, one-pot recipe turns ground beef and pasta into a creamy, cheesy dinner!
Sometimes simple dinners are the best dinners. I am all for the big dinners, but that’s just not everyday life for me.
With four young kids, a job, and all of the other craziness of life, I love easy dinners that I can get on the table quickly – like this Instant Pot beef and shells recipe.
This dinner recipe only takes about 30 minutes to make – start to finish, and it’s made entirely in one pot. So, not only is it easy to make, but it’s also easy to clean up.
All of which make this a great weeknight dinner recipe!
How to make beef and shells in the Instant Pot
Press SAUTE. When hot, add the ground beef. Cook, stirring regularly, until browned.
Drain and return beef to the inner pot. Add diced onions and sauté for 3-4 minutes, or until they begin to soften.
Stir in the garlic, Italian seasoning, salt, pepper, and red pepper, and cook, stirring the entire time, for 30 seconds. Press CANCEL.
Pour in ½ cup of the broth, and scrape up any browned bits from the bottom of the inner pot.
Add the pasta. Add in the tomato sauce and remaining broth, pushing the pasta into the sauce.
Close and lock the lid. Turn the pressure release valve to SEALING.
Cook. Carefully turn the pressure release valve to VENTING to release the pressure.
Stir in the cream and half of the shredded cheese. Sprinkle the remaining half of the cheese on top of the pasta.
TIPS
- Ground beef: I like to use 90% lean ground beef in this recipe. You can also use ground turkey, if you prefer.
- Crushed red pepper: The red pepper just adds a bit of flavor. Feel free to increase it or omit it, depending on your tastes.
- Beef broth: I like to use reduced-sodium beef broth to better control the salt level.
- Cream: If you like a creamier pasta, feel free to increase the amount of cream.
- Cheese: You can use a similar type of cheese in place of the cheddar.
Storage
This pasta will keep for up to 4 days in the fridge. I reheat in by warming the pasta in the microwave.
Serving suggestions
I serve this pasta with a simple green salad or with fresh veggies for a quick weeknight dinner.
Instant Pot Beef and Shells
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 1 small yellow onion diced (about a cup)
- 4 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 28 ounce can crushed tomatoes
- 3 ½ cups reduced-sodium beef broth divided
- 16 ounces uncooked shell pasta
- ⅓ cup heavy cream
- 2 cups grated sharp cheddar cheese divided
Instructions
- Press SAUTE.
- When hot, add the ground beef.
- Cook, stirring regularly, until browned.
- Drain and return beef to the inner pot.
- Add diced onions and sauté for 3-4 minutes, or until they begin to soften.
- Stir in the garlic, Italian seasoning, salt, pepper, and red pepper, and cook, stirring the entire time, for 30 seconds.
- Press CANCEL.
- Pour in ½ cup of the broth, and scrape up any browned bits from the bottom of the inner pot.
- Add the pasta.
- Add in the tomato sauce and remaining broth, pushing the pasta into the sauce.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL HIGH pressure and adjust the time to 4 minutes.
- Carefully turn the pressure release valve to VENTING to release the pressure.
- Stir in the cream and half of the shredded cheese.
- Sprinkle the remaining half of the cheese on top of the pasta.
Notes
- Ground beef: I like to use 90% lean ground beef in this recipe. You can also use ground turkey, if you prefer.
- Crushed red pepper: The red pepper just adds a bit of flavor. Feel free to increase it or omit it, depending on your tastes.
- Beef broth: I like to use reduced-sodium beef broth to better control the salt level.
- Cream: If you like a creamier pasta, feel free to increase the amount of cream.
- Cheese: You can use a similar type of cheese in place of the cheddar.
- Nutrition values are estimates.
Bill
I like this alot.
Kate
Thank you!
Jessica
Love this! Keep the recipes coming!
Kate
Thank you! =)