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 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
Here you’ll find the step-by-step directions showing how to make this recipe. The full recipe with ingredients is given below.
Step 1: Press saute. When hot, add the ground beef. Cook, stirring regularly, until browned.
Step 2: Drain and return beef to the inner pot. Add diced onions and sauté for 3-4 minutes, or until they begin to soften.
Step 3: Stir in the garlic, Italian seasoning, salt, pepper, and red pepper, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 4: Pour in ½ cup of the broth, and scrape up any browned bits from the bottom of the inner pot.
Step 5: Add the pasta. Add in the tomato sauce and remaining broth, pushing the pasta into the sauce.
Step 6: Close and lock the lid. Turn the pressure release valve to sealing.
Step 7: Cook. Carefully turn the pressure release valve to venting to release the pressure.
Step 8: 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.
Serving suggestions
I serve this pasta with a simple green salad or with fresh veggies for a quick weeknight dinner.
Storage
Store any leftover pasta in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
I reheat the pasta by warming it in the microwave.
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
- 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 28 ounce can crushed tomatoes
- 3 ½ cups reduced-sodium beef broth divided
- 16 ounces uncooked shell pasta
- 1/3 cup heavy cream
- 2 cups grated sharp cheddar cheese divided
Instructions
- Press sauté.
- 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 crushed tomatoes and remaining broth, pushing the pasta into the sauce. Do not stir.
- 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.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!Originally published 1/21.
Can you make this with frozen ground beef?
I’ve only made this with thawed ground beef, but I would be afraid that the longer cooking time for frozen ground beef would be too long for the noodles.
This was so good! Thanks for the recipe!
Thank you so much!
I like this alot.
Thank you!
So question I made this tonight. With the ingredients listed. In the instructions it said add tomato sauce. There is no tomato sauce listed in the ingredients just crushed tomatoes. I ended up getting a burn notice and had to cancel. Meal was finished but still confused should I have used tomato’s or sauce. Would like to know for next try
Hi! I’m sorry about that! It wasn’t as clear as it could have been. The crushed tomatoes were the tomato sauce. I changed that in the instructions to make it clearer. Did you stir everything together? I also added a note not to stir.
Love this! Keep the recipes coming!
Thank you! =)