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    Home » Instant Pot Pasta Recipes » Instant Pot Beef and Shells

    Instant Pot Beef and Shells

    Published: Jan 13, 2022 · Modified: May 19, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot Beef and Shells recipe! This easy, one-pot recipe turns ground beef and pasta into a creamy, cheesy dinner!

    White plate of Instant Pot beef and shells.

    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

    Browned ground beef in an instant pot inner 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.

    Uncooked pasta and sauce in an instant pot inner pot.

    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.

    Cooked beef and shells in an instant pot inner pot.

    Stir in the cream and half of the shredded cheese. Sprinkle the remaining half of the cheese on top of the pasta.

    A spoon scooping up beef and shells.

    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.
    A plate with beef and shells on it.

    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.

    A fork taking a bite of beef and shells.

    More Instant Pot ground beef recipes!

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      Instant Pot Ground Beef Stroganoff
    • Cavatini on a blue plate.
      Instant Pot Cavatini
    • Ground beef gyro on white parchment paper.
      Instant Pot Ground Beef Gyros

    If you’ve tried this Instant Pot beef and shells recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    White plate of Instant Pot beef and shells.

    Instant Pot Beef and Shells

    Easy Instant Pot Beef and Shells recipe! This easy, one-pot recipe turns ground beef and pasta into a creamy, cheesy dinner!
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Time to Pressure: 10 minutes
    Total Time: 33 minutes
    Servings: 10 servings
    Calories: 445kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    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 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

    Serving: 1serving | Calories: 445kcal | Carbohydrates: 42g | Protein: 28g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 568mg | Potassium: 775mg | Fiber: 3g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 225mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Adina

      March 08, 2023 at 9:16 pm

      5 stars
      This was so good! Thanks for the recipe!

      Reply
      • Kate

        March 09, 2023 at 9:31 pm

        Thank you so much!

        Reply
    2. Bill

      February 03, 2022 at 9:09 pm

      5 stars
      I like this alot.

      Reply
      • Kate

        February 04, 2022 at 3:08 am

        Thank you!

        Reply
        • Deb P

          January 31, 2023 at 2:07 am

          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

          Reply
          • Kate

            January 31, 2023 at 3:12 am

            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.

    3. Jessica

      January 29, 2022 at 8:47 pm

      5 stars
      Love this! Keep the recipes coming!

      Reply
      • Kate

        January 29, 2022 at 8:49 pm

        Thank you! =)

        Reply

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